아키시카 오쿠시카노스케 준마이 다이긴죠 후쿠로쓰리 시즈쿠 나카도리

The Okushikanosuke Junmai Daiginjo is produced by the fukurotsuri method, in which mash-filled bags hang suspended over a collection tank and the sake drips free under gravity, a technique that avoids any mechanical pressing and yields only the purest, most refined liquid. Only the nakadori middle cut is selected, representing the most balanced fraction of the free-run drip. Akishika has applied this prestige technique to rice grown organically on the brewery's own fields in Nose, Osaka, creating a daiginjo that carries the house's characteristic depth within an exceptionally clean frame.