Akishika Yama Junmai Muroka Nama Yamahai Genshu

Origin: Osaka Prefecture, Japan
Rice: Organic Yamadanishiki
Polish: 70%
SMV: +10, Acidity: 2.7
Yeast: #7
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The label of this Junmai Yamahai Muroka Nama Genshu (non charcoal filtered, unpasteurised, undiluted) shows Yama (mountain in Japanese), and it is named after the Yamahai process and Yamadanishiki rice used in this sake.

The rice is grown organically by the brewery, polished to 70% to build a depth of flavour. Yeast strain #7 is used, producing rich fruit character with a fine acidic backbone, a savory depth and a long finish. Rich, complex and vibrant. Fresh on the palate with a rich fruit character and savory depth. This sake ages gracefully, typically develops a savoury depth with time.
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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.