Akishika Nyukon no Itteki Junmai Daiginjo Muroka Nama Genshu

Origin: Osaka Prefecture, Japan
Rice: Organic Yamadanishiki
Polish: 50%
Yeast: #9
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The name of this sake means "one drop into your soul".  The rice used in this sake is from rice paddies grown organically by Oku-san himself. Flavour and aroma are often inversely correlated in sake, and the daiginjo style is usually all about aroma. Here’s one that’s all about flavour! A Daiginjo with great complexity, a touch more acidic that most common Daiginjo, with a fine balance of sweetness and dryness. A versatile sake that pairs well with many different type of dishes.

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Akishika Shuzo was founded in the town of Nose (No-say) in Osaka prefecture in 1886. When Hiroaki Oku took over his family brewery in 2009, he set a new production target: He wanted to slash it by 75 percent. Each year he gets closer to that goal, and Akishika sakes get rarer. His reasoning: he wants to use only the very best rice, and to be at the helm for every step of the process. He’s aiming for what he calls “ikkan-zukuri”, meaning production from seedling to sake.

Oko-san's sakes typically have layers upon layers of flavour and a moreish streak of acidity. Some are held back to develop for years until he believes they’re in perfect drinking condition. Sake from Akishika Shuzo have a cult status in Japan, so when Akishika does release sake, they sell out exceptionally quickly. We are lucky to get our hands on a few bottles.