Since 1856, Akashi-Tai’s award-winning artisanal Japanese sake has been made at their home in Japan’s Hyogo prefecture. Today, their fourth generation Toji and Owner, Kimio Yonezawa, continues his family’s legacy.
Akashi-Tai’s story
As pure as the Hyogo spring water used to craft them, all Akashi-Tai’s sake is made with rice, water, koji (a unique Japanese fermentation culture) and yeast. All deliciously gluten-free, additive-free, vegan-friendly and with no colouring or sugar added.
Our family’s brewing legacy began in 1856. The company initially produced shochu and after that began brewing sake, building on generations of fermentation knowledge and craftsmanship. It is one of the oldest and most-celebrated sake breweries in the Hyogo prefecture, a region regarded as the birthplace of sake.
Today, Akashi-Tai is led by owner and Toji, Kimio Yonezawa, who continues the family tradition of crafting delicious sake that reflects the character of Akashi and the Seto Inland Sea. As fourth-generation sake maker, Kimio leads with both deep technical skill and quiet authority, overseeing each stage of the fermentation process, brewing only by hand in small batches, using centuries-old traditional methods.
Swimming off the shores of the Seto Inland Sea, in Japan's Hyogo prefecture, is the Akashi-Tai red sea bream. This lucky red fish, is a powerful symbol of resilience and good fortune in Japanese culture. Known for swimming against the current, it represents strength and determination, making it the perfect icon for Akashi-Tai’s artisanal Sake: resilient, balanced, and deeply connected to its coastal home.
Hyogo is one of Japan’s historic sake regions and is also home to some of the country’s most prized sake rice, including Yamadanishiki. This variety is widely regarded as Japan’s finest sake rice and is often called the “King of Sake Rice.” Its starchy core and low protein content help create sake that is elegant, clean, and delicious.
Clean, crisp, and made with only four natural ingredients, Akashi-Tai’s dry sakes are designed to be served chilled in a wine glass. They’re also delicious in some of the world’s favourite cocktails. Give your Margaritas, Martinis, and Spritz a tasty Japanese twist.
Where is Akashi-Tai made?
As the name suggests, Akashi-Tai’s sake is crafted in Akashi in Japan's Hyogo Prefecture, on the shores of the Seto Inland Sea.
It is produced in small batches by a small team of skilled brewers, combining traditional methods with meticulous attention to detail.
They use premium Hyogo-grown rice, including Yamadanishiki, for select sakes within the Akashi-Tai range. They use premium Hyogo-grown Yamadanishiki rice and local spring water to create Sake that is clean, refined, and expressive – a true reflection of the place it's crafted in.
What is a Toji?
A Toji is the Master Brewer: the person responsible for leading the brewery team and overseeing each stage of sake production.
Kimio Yonezawa is Akashi-Tai's Owner and Toji of the brewery as well as fourth-generation member of the family. This combination of Owner and Master Brewer is unusual and ensures a hands-on approach to quality, consistency, and style.
How should I serve sake?
Sake is best served chilled in a wine glass. You can find more inspiration as well as cocktail recipes on Akashi Tai’s website here.
Is Akashi-Tai free from additives, gluten, and sulphites?
Akashi Tai’s sake is naturally gluten-free, sulphite-free, and made without additives. What's more, it's vegan-friendly and has no colouring or sugar added.
Are you allowed to visit the Akashi-Tai brewery?
Yes, the visitor centre in Akashi is open year-long and welcomes guests for tastings and to browse their range of domestic and international sake. To book a tour (only available in Japanese currently), follow this link.
