Nestled in the mountains between Kyoto and Osaka in Japan’s Kansai region, Akishika Brewery has been crafting exceptional sake since 1886. Known for its bold, distinctive character, this historic brewery thrives amid terraced rice paddies and lush bamboo forests. Now led by Hiroaki Oku, its 12th-generation steward, Akishika blends tradition with innovation. Oku not only upholds the brewery’s legacy of top-quality sake but also pioneers sustainable, natural rice farming.

At Akishika, all rice is grown locally by farmers devoted to eco-friendly methods. The brewery employs creative techniques like seasonal composting and field flooding to cultivate rice without chemicals. This commitment to purity shines through in their brewing: since 2004, Akishika has produced only Junmai sake, skipping charcoal filtration (Muroka) to preserve the rice’s full, rich flavor. The result is a sake brimming with umami, structure, and depth.

What sets Akishika apart is its aging process—a rarity in the sake world. Most of their sake matures for years before release, often between 5 and 10 years, developing a firm, deep, and well-rounded profile. With roughly two years’ worth of production aging at any time, each bottle reflects patience, tradition, and mastery. Even after purchase, this sake can evolve further, offering a taste of Akishika’s enduring heritage at its peak.