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The Yonezawa family started sake production in 1886 in Akashi, a major fishing towns in the western Japan. Still a family business, the brewery is now run by Kimio Yonezawa who introduced temperature controlled fermentation.
The brewery draws its name from its location. Once a humble ﬁshing village and now a large city with the Akashi Kaikyo Bridge – the world’s longest suspension bridge. Akashi is still known throughout Japan for the quality of the ﬁsh caught in the fast-moving straits just offshore. In particular, Akashi tai, or sea bream, is esteemed nationwide as the best in Japan and is where Akashi Sake Brewery’s premium junmai sake Akashi-Tai takes its name.
The brewery’s proximity to the coast and the fact that its sakes are stored in tanks with Japanese cedar wood lids means the sea air greatly contributes to the flavour of Akashi-Tai sakes with a slightly salty character often apparent.
In 2002, the brewery was the first to brew Genmai aged sake, Japan’s first ever brown rice sake. This was then aged for a several years before being bottled and released in 2005.