Akashi-Tai Junmai Ginjo Sparkling Sake

Founded by the Yonezawa family in 1856 in the fishing town of Akashi, Akashi Sake Brewery is one of Hyogo’s most storied kura — and Hyogo, with its fertile rice fields and pure spring water, is widely considered the birthplace of sake itself. Under Toji Kimio Yonezawa, the brewery still hand-crafts every batch, and this bottle is where that craftsmanship gets playful.

Made from Yamadanishiki rice polished to 60%, this Junmai Ginjo starts life as a still sake before undergoing a second fermentation right in the bottle — the same méthode used for traditional sparkling wine. The result is a naturally carbonated, gently cloudy sake with fine, soft bubbles and a light 7% ABV, making it an easy, celebratory pour.

Tasting notes: Lemon, peach, and banana on the nose → soft citrus, a touch of sweetness, and a harmoniously balanced, fizzy finish

Pairs beautifully with: Sushi, tempura, light appetizers, or all on its own as an aperitif

Note: As with any bottle-fermented sparkling sake, a little sediment settles at the bottom — give it a gentle swirl for a cloudy, textured pour, or let it settle and pour slow for something clearer.