Sake

The method by which this sake is made, as well as its taste, are extremely rare these days, as they represent a much older type of sake. The rice is polished only 10% and only natural yeast is utilised, resulting in a very strong rice bran taste and lact

Made from a local variety of organically grown rice, and aged initially, for about half a year, at room temperature, this medium-bodied dry namazake (unpasteurized ) has a unique ricy, earthy aftertaste.

Back! Flagship sake of Akishika. Organic Yamadanishiki rice, long-matured, slow-brew ginjō sake. Simply outstanding.

A new sake from Terada Honke, made from self-cultivated natural Kame no O rice, the resurrected legendary dake rice variety. It is slightly sweet, but with high acidity, that will become more expressive over time, eventually resulting in a refreshing sour