Description
Akishika's daikarakuchi (super dry) line pushes the boundaries of dry sake with a sake meter value around +15 and acidity nearly double the junmai average, and this muroka namagenshu version adds further intensity by omitting charcoal filtration, pasteurization, and dilution. Produced in Nose, Osaka from organically farmed estate rice, it delivers a raw, undisguised expression of the brewery's characteristic bold acidity and full grain flavor.
Specifications
CategoryJunmai Ginjo
RegionOsaka
BreweryAkishikashuzou Yuugengaisha
BrandAkishika
RiceYamada Nishiki
Polish Ratio60%
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
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Akishikashuzou Yuugengaisha
Osaka
Cultivation with breweries and sake brewing employees with no fertilizer (use in -house fermentation compost) by brewing and sake brewing employees
Est.1886
BrandAkishika
Address1007 Kuragaki Toyono Osaka
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Food type guide
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★★★★☆
Traditional balance ideal for Japanese cuisine
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Traditional balance ideal for Japanese cuisine
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Saikyo-zuke Fish
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★★★★☆
Traditional balance ideal for Japanese cuisine
4
Shabu-shabu
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5
Mixed Hot Pot
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6
Soy Milk Hot Pot
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★★★★☆
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7
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
8
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine