Most sake brewers buy their rice some from contracted farmers, most from unknown sources. From our own fields to bottle is the motto of Akishika Shuz, where 6th-generationkuramotoOku Hiroaki made a decision to take the brewery as close as it gets to being self-sustained for rice production.

At present, the brewery farms 25 hectares of biodynamically grown rice, sacrificing high yields for superior quality and taste. Breaking with the production methods of postwar Japan and going against the trend of the time, Oku-san was one of the initial pioneers ofjunmaishu, sake made without any additives; and in 2009, he achieved the goal of the brewerys entire production being made that way. Akishika ages a big part of their production until it reaches perfect drinking condition, allowing them to offer an unrivaled variety of matured sake.

Using their unique fermentation method of dissolving a very high portion of the fermentation rice into the brew while maintaining low amino acid levels, Akishikas sake is medium-bodied yet very flavorful, complex, and layered.