Akashi-Tai Junmai Daiginjo uses only the very finest, most highly prized Yamada Nishiki rice.The Yamada Nishiki rice is grown in Hyogo Prefecture and polished until only 65% of the grain is left, after which, two months are devoted to nuturing the Akashi-Tai to completion, which is about twice as long as most Japanese Sake. Thus this sake is lovingly hand-crafted in every step of the process, from koji to shikomi. The result is a Sake that rather than being light, easy-to-drink, is an old-fashioned brew with a satisfyingly full body. That is what makes Daiginjo Sake so special.