Akashi-Tai Sake

The quality of Sake is dependent on the amount of polishing given to each grain of rice - it is the pure starch in the middle of each grain that produces the flavour, so the more of the unwanted outer layers that can be polished off, the higher quality sake can be brewed as a result.

It takes about 50 hours to polish 50% of rice, so it's a time conusming and costly process. Rice is graded depending on the amount that is polished - from 0% to 50% of it's original size.

The Honjozo Genshu from Akashi-Tai is the best balance I have found so far between quality of sake and price point. The rice is polished to 60% of its original size, which is an excellent grading of rice. This is a Honjozo sake, meaning brewers alcohol has been added to the fermenting mash. It results in a slightly drier style of sake, whereas Junmai (where no alcohol is added) tends to have a fuller texture but also higher price point.

One might mistake this for a top quality slightly off-dry white wine - it's one of those that cause people to think Sake is a wine as opposed to the beer which it is closer to, given it is brewed. It drinks well at room temperature but lightly chilled gives it a chance to shine. Warming it does it no favours, mind you. It pairs brilliantly with lighter food dishes - fish, chicken, that sort of thing. Or just pour a glass on a Summer evening and watch the sun go down...