Akashi-Tai brewery has been brewing since 1856, and they still brew by hand with the expertise learned by several generations of family run business. Now guided by their Toji, Sake Master, Kimio Yonezawa, the brewery is located in the port city of Akashi in southwest Japan.
An innovator at heart, Kimio Yonezawa follows the way of “kakushin” (meaning radical innovation in Japanese), yet does so with absolute respect for the ingredients of the region, only ever making sake in small batches.
Kimio looks to bring the family business up-to-date, “my goal is to create a sake with real personality” he says. As a result, each year’s harvest brings with it subtle changes in flavour and fortune, they continue to harness nature’s offerings.