Junmai daiginjo Akashi-tai uses only the very best of this variety — the top grade of the most highly prized Yamada Nishiki rice grown in a district of Hyogo so renowned for fine sake-making rice it was even given its own designation of Special A Zone. This fine rice is polished until only 40% of the grain remains, after which, two months are devoted to nurturing the Akashi-tai sake to completion — about twice as long as most conventional sakes. Polishing away the outer portion of the rice grain results in a sake that combines rich yet crisp flavor with sophisticated aroma and depth.