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 Shuzo, where 6th-generation kuramoto Oku Hiroaki made a decision to take the brewery as close as it gets to being self-sustained for rice production. Breaking with the production methods of postwar Japan and going against the trend of the time, Oku-san was one of the initial pioneers of junmaishu, sake made without any additives; and in 2009, he achieved the goal of the brewery’s entire production being made that way.
Type: junmai muroka namagenshu
Polishing Rate: 70%
Brewing: yamahai slow ferment, unpasteurized, undiluted, unfiltered
