At the Apex of Akashi-Tai’s ladder of quality lies the Daiginjo sake. It is dry. The brewery is so determined to select only the best ingredients for this sake that a brew master supervises the process for 72 hours without sleeping. Apparently this ensures the production of the finest of sakes. It shows fruit characteristics (apples, pears, peach, pinneaple) as well as the distinct nutty characteristics of rice wine.
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