Akashi
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Alec Finlay - Gathering. A Place Aware Guide To The Cairngorms

Richard Jackson

Lucio Fontana: Sculpture

• New Store Stock

Dieter Roth in My Life: Memories

Geta Bratescu: Game of Forms

Nonmemory: Mike Kelley with Kelly Akashi, Meriem Bennani, Beatriz Cortez, Raúl de Nieves, Olivia Erlanger, Lauren Halsey and Max Hooper Schneider

Takesada Matsutani

The Inner Mirror: Conversations with Ursula Hauser, Art Collector

Paul McCarthy: Caribbean Pirates

To Exalt the Ephemeral: Alina Szapocznikow, 1962-1972: Ausst. Kat. Hauser & Wirth, New York, 2019 (reduced version Hauser & Wirth, London, 2020)

Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

• Sweet, with rich plum, date, cherry and almond flavours and a refreshing, dry finish
• Umeshu is made by macerating Ume plums in premium Sake and adding sugar to balance

Akashi Tai Tokubetsu Honjozo Sake, 72 cl

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture
• Medium-bodied sake with umami-rich, savoury and earthy flavours as well as hints of citrus

Akashi Tai Ginjo Yuzushu Sake 50 cl

• Simultaneously sweet and sharp, packed with fresh, zesty grapefruit and lime notes
• Yuzushu is made by macerating yuzu citrus in premium Sake and balancing with a touch of sugar

Akashi-Tai Junmai Ginjo Sparkling Sake, 30cl

• The Yonezawa family commenced sake production in 1886 in Akashi - one of the major fishing towns in the west part of Japan. The region is famous for its quality seafood especially sea bream (tai in Japanese) and octopi. With the fertile soil ideal for rice growing and plenty of clean spring water supply the region is also renowned for the production of sake. Akashi Sake Brewery has always been a small artisanal kura - or brewery - producing sake for the local populace using only the finest local ingredients. But it was not until the current, somewhat anarchic, president Kimio Yonezawa took over the reins that Akashi-Tai became a quality kura with a difference. Yonezawa is obsessed with retaining as much of the character of the high quality rice as possible and he puts great emphasis on sensory analysis controlling the quality and consistency of his sake rather than using hi-tech wizardry. However, modern innovations have been embraced as well and temperature controlled fermentation has been introduced in recent years. The real revolution, however, was Genmai Aged Sake; Japan's first ever brown rice sake was brewed in 2002 and rolled off the bottling line in 2005. It is a truly novel concept using unpolished (brown) rice for the first time and unlike all other styles is aged for a several years before being introduced to the market.
• A rather unusual sparking sake from the Ninki-Ichi Brewery.

Akashi Tai Tokubetsu Honjozo Genshu Sake, 72 cl

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture.
• Good balance of body, strength and depth, Creamy and rich, with tropical fruits balanced by a subtle umami character.

Akashi Tai Junmai Daiginjo Genshu Sake, 72 cl

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture.
• A full-bodied sake with aromatic, fruity flavours of papaya, melon and sage.

Akashi Tai Daiginjo Genshu Sake, 72cl

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture
• A medium-bodied, luxuriously aromatic sake, Sweet banana and honey on the nose, pear, melon and a touch of anise on the palate

Akashi Tai Tokubetsu Junmai Sake, 720ml

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture.
• Full-bodied and structured sake, Umami laden palate with a luxurious mouthfeel and notes of walnut and banana.

Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

Akashi-Tai Junmai Daiginjo Sake, 72 cl

Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

• Sweet, with rich plum, date, cherry and almond flavours and a refreshing, dry finish
• Umeshu is made by macerating Ume plums in premium Sake and adding sugar to balance

Akashi Tai Tokubetsu Honjozo Sake, 72 cl

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture
• Medium-bodied sake with umami-rich, savoury and earthy flavours as well as hints of citrus

Akashi Tai Ginjo Yuzushu Sake 50 cl

• Simultaneously sweet and sharp, packed with fresh, zesty grapefruit and lime notes
• Yuzushu is made by macerating yuzu citrus in premium Sake and balancing with a touch of sugar

Akashi-Tai Junmai Ginjo Sparkling Sake, 30cl

• The Yonezawa family commenced sake production in 1886 in Akashi - one of the major fishing towns in the west part of Japan. The region is famous for its quality seafood especially sea bream (tai in Japanese) and octopi. With the fertile soil ideal for rice growing and plenty of clean spring water supply the region is also renowned for the production of sake. Akashi Sake Brewery has always been a small artisanal kura - or brewery - producing sake for the local populace using only the finest local ingredients. But it was not until the current, somewhat anarchic, president Kimio Yonezawa took over the reins that Akashi-Tai became a quality kura with a difference. Yonezawa is obsessed with retaining as much of the character of the high quality rice as possible and he puts great emphasis on sensory analysis controlling the quality and consistency of his sake rather than using hi-tech wizardry. However, modern innovations have been embraced as well and temperature controlled fermentation has been introduced in recent years. The real revolution, however, was Genmai Aged Sake; Japan's first ever brown rice sake was brewed in 2002 and rolled off the bottling line in 2005. It is a truly novel concept using unpolished (brown) rice for the first time and unlike all other styles is aged for a several years before being introduced to the market.
• A rather unusual sparking sake from the Ninki-Ichi Brewery.

Akashi Tai Tokubetsu Honjozo Genshu Sake, 72 cl

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture.
• Good balance of body, strength and depth, Creamy and rich, with tropical fruits balanced by a subtle umami character.

Akashi Tai Junmai Daiginjo Genshu Sake, 72 cl

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture.
• A full-bodied sake with aromatic, fruity flavours of papaya, melon and sage.

Akashi Tai Daiginjo Genshu Sake, 72cl

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture
• A medium-bodied, luxuriously aromatic sake, Sweet banana and honey on the nose, pear, melon and a touch of anise on the palate

Akashi Tai Tokubetsu Junmai Sake, 720ml

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture.
• Full-bodied and structured sake, Umami laden palate with a luxurious mouthfeel and notes of walnut and banana.

Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

Akashi-Tai Junmai Daiginjo Sake, 72 cl

Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

• Sweet, with rich plum, date, cherry and almond flavours and a refreshing, dry finish
• Umeshu is made by macerating Ume plums in premium Sake and adding sugar to balance

Akashi Tai Tokubetsu Honjozo Sake, 72 cl

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture
• Medium-bodied sake with umami-rich, savoury and earthy flavours as well as hints of citrus

Akashi Tai Ginjo Yuzushu Sake 50 cl

• Simultaneously sweet and sharp, packed with fresh, zesty grapefruit and lime notes
• Yuzushu is made by macerating yuzu citrus in premium Sake and balancing with a touch of sugar

Akashi-Tai Junmai Ginjo Sparkling Sake, 30cl

• The Yonezawa family commenced sake production in 1886 in Akashi - one of the major fishing towns in the west part of Japan. The region is famous for its quality seafood especially sea bream (tai in Japanese) and octopi. With the fertile soil ideal for rice growing and plenty of clean spring water supply the region is also renowned for the production of sake. Akashi Sake Brewery has always been a small artisanal kura - or brewery - producing sake for the local populace using only the finest local ingredients. But it was not until the current, somewhat anarchic, president Kimio Yonezawa took over the reins that Akashi-Tai became a quality kura with a difference. Yonezawa is obsessed with retaining as much of the character of the high quality rice as possible and he puts great emphasis on sensory analysis controlling the quality and consistency of his sake rather than using hi-tech wizardry. However, modern innovations have been embraced as well and temperature controlled fermentation has been introduced in recent years. The real revolution, however, was Genmai Aged Sake; Japan's first ever brown rice sake was brewed in 2002 and rolled off the bottling line in 2005. It is a truly novel concept using unpolished (brown) rice for the first time and unlike all other styles is aged for a several years before being introduced to the market.
• A rather unusual sparking sake from the Ninki-Ichi Brewery.

Akashi Tai Tokubetsu Honjozo Genshu Sake, 72 cl

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture.
• Good balance of body, strength and depth, Creamy and rich, with tropical fruits balanced by a subtle umami character.

Akashi Tai Junmai Daiginjo Genshu Sake, 72 cl

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture.
• A full-bodied sake with aromatic, fruity flavours of papaya, melon and sage.

Akashi Tai Daiginjo Genshu Sake, 72cl

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture
• A medium-bodied, luxuriously aromatic sake, Sweet banana and honey on the nose, pear, melon and a touch of anise on the palate

Akashi Tai Tokubetsu Junmai Sake, 720ml

• Premium Sake from a 4th Generation Brewery in Hyogo prefecture.
• Full-bodied and structured sake, Umami laden palate with a luxurious mouthfeel and notes of walnut and banana.

Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

Akashi-Tai Junmai Daiginjo Sake, 72 cl