Akishisha Shuzo

Akishika is situated in the mountains between Kyoto and Osaka in the Kansai region of Japan’s main island, a wealthy land of terraced rice paddies and dense bamboo forests. Founded in 1886, Akishika has acquired a reputation among connoisseurs as a producer of top-quality sake with a robust and unique character. All the rice used at Akishika Brewery is locally grown and contracted to local farmers committed to sustainable farming practices. The 12th-Generation brewery owner of Akishika, Hiroaki Oku, is also proud to have pioneered new methods of seasonal composting and flooding of the fields that enable him to grow all his rice naturally, without additives or chemical pest control. Akishika’s sakes are bottled without charcoal filtration (Muroka). By skipping this step, the full flavors of their carefully grown rice can shine through. Akishika is also known for aging most of their sake before release, a relative rarity in the sake world. Their sakes are firm, well-structured, deep, and flavorful and can be aged longer after purchase.