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Akashi-Tai brewery has been brewing since 1886, and they still brew by hand with the expertise learned by several generations of family run business. Since Kimio Yonezawa took over they have put the emphasis on innovation to bring their quality sakes up to date. Despite their modernist approach, they are well renowned for producing true artisan sake, handmade in small batches by their master brewer Kimio Yonezawa (known as a Toji) and his close team of trusted craftsmen. They use traditional methods and only the finest local ingredients, most notably the rice and the water. They've innovated a number of flavoured Sakes (the Plums is one of our best sellers at Christmas for drinking with mince pies), and even Sparkling Sake. Tai refers to the Sea Bream which makes its way into the Osaka Bay, one of the most difficult places for fish to live due to the current. Only the hardiest of fish make it, and this is why they have chosen it as their emblem; for its strength, curiosity and tenacity.