Akashi-Tai’s Daiginjo is a luxury sake made only in the mid-late winter months from the highest grade Yamada rice. Selected as a medal winner in the 2007 London International Wine Challenge (Rice: Yamada Nishiki, Milling rate: 40%)
Akashi-Tai Daiginjo Sake Tasting notes :
Nose : Elegant white flowers such as lily and honey flavours.
Tasting : Delicate flavours of white flowers with a subtle hint of anise followed by a lemony dry finish.
Serve : Chilled in a glass.
Food pairing : Ponzu, white fish, grilled lamb, duck, spices such as anise and cardamon.