아키시카 잇칸즈쿠리 준마이 다이긴죠 시즈쿠자케

Ikkanzukuri, meaning seedling to sake, is the governing philosophy of Akishika Shuzo's sixth-generation owner Hiroaki Oku, who farms 25 hectares of organic rice and even produces the compost used in its cultivation. This junmai daiginjo shizukushu is extracted by gravity drip rather than pressing, concentrating the most refined flavors from the mash, and is aged at low temperature before release in keeping with the brewery's practice of holding inventory for years until it reaches optimal condition.