Akashi-Tai Daiginjo Genshu Sake Wolfburn first introduced in 2006 and

first introduced in 2006 and updated to its current packaging design in 2019

a touch of peat

Matured in a single refill hogshead that produced 390 bottles

7° Balling

who the Heaven Hill company dubiously credits with the invention of "true Kentucky Bourbon" by being the first to barrel-aged spirit in charred oak casks

Akashi-Tai Daiginjo Genshu Sake Wolfburn first introduced in 2006 andDESCRIPTION Akashi Tai Daiginjo Genshu is one of the flagship sakes from Akashi Tai, produced only in the cold winter months to allow for slow, controlled fermentation. Made from Hyogo grown Yamadanishiki, Japans most prized sake rice, polished to around 38%, removing over 60% of the grain to achieve exceptional purity and finesse. As a genshu (undiluted sake), it is bottled at its natural strength, giving greater aromatic intensity and a fuller