The history of Akashi Sake Brewery stretches back to the end of the Tokugawa Period (1600-1867), when the company produced soy sauce and traded in rice. The company incorporated in 1918, after which it made the most of a geographic location ideal for making fine sake. Over the years, Akashi Sake Brewery has expanded and modernized its sake-brewing activities, and now produces and sells a wide variety of hand-crafted sakes.
In brewing its select sakes, Akashi Sake Brewery uses only the finest ingredients, which are all produced locally. For example, the company uses the yamada-nishiki variety of rice - a superior strain - grown in the region just north of Akashi City.
The city of Akashi has grown since its humble beginnings as a fishing village. The city is renowned throughout Japan for the delicious fish caught in the fast-moving straits just offshore. In particular, Akashi tai, or sea bream, is esteemed nationwide as the best in Japan. It is this much-lauded fish from which Akashi Sake Brewery's premium sake takes its name and logo from.
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