Akishika Shuzo, founded in 1886 in Nose Town in the northernmost corner of Osaka Prefecture, coined the phrase farm-to-sake integration (農醸一貫) and has brewed exclusively with rice it grows or contracts itself since switching to all-junmai production in 2003. The brewery practices pesticide-reduced cultivation, returns sake lees and rice bran to the fields as fertilizer, and hand-polishes all grain — realizing what it calls a sake domaine model. The resulting sake is known for its bold body and lively acidity that finishes unexpectedly clean.
