This Junmai is made entirely from Yamada Nishiki rice at a 100-percent usage rate, polished to the brewery's low-intervention standard and bottled as namagakoi, a concentrated, unpasteurized expression. Akishika grows its own Yamada Nishiki organically on 25 hectares in Nose, Osaka, with owner Hiroaki Oku believing that this variety holds exceptional potential at minimal polish ratios rather than the heavy milling typically associated with it. The sake showcases the grain's full texture and savory depth without any softening from dilution or filtration.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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