Ōsaka is the second smallest prefecture in Japan, with an area of only 1,892 km2, it’s neighbours are the prefectures of Hyōgo and Kyōto in the north, Nara in the east and Wakayama in the south. Surrounded by mountains to the north, east and south, Ōsaka Prefecture faces Ōsaka Bay to the west and is blessed with weather that is generally mild, but that also has four distinct seasons. The Yodo and Yamato Rivers flow through the prefecture and expansive alluvial plains extend around the Yodo River estuary running into Ōsaka Bay. Ōsaka is part of the Kansai region of Japan’s main island Honshū which covers a broad area including the neighbouring cities of Kōbe, Kyōto and Nara. Sake brewing in Ōsaka began in the Middle Ages.
Akishika Shuzō is one of only a handful of breweries that follow the Château concept as we see in wine production. Oku-san is the Kuramoto [brewery owner] and also the Tōji [master brewer] of Akishika, and he, along with 20 contracted local farmers, grow a variety of rice around the brewery including the Yamada Nishiki rice strain that is often given the moniker ‘King of Sake Rice’. Akishika Shuzō was founded in 1886 and has, under the present sixth generation owner, acquired a reputation amongst connoisseurs as a producer of top-quality Sake with robust and unique characters. Oku-san has announced that Akishika’s entire Sake production is to become Junmai [no additions] and that the rice he personally grows will be 100% organic from the 2011 harvest onwards. This pure rice Sake also does not have any carbon filtration, hence all of their Sake is also classified Muroka. This retains a full body, with strong acidity and is very suited to ageing.
Akishika Shuzō ‘Yeast Strain No.7’ 2008*
Style: Junmai Yamahai Muroka Nama Genshu
Serve: Chilled
Akishika Shuzō ‘Yeast Strain No.7’ is named after the yeast used to make this Sake, a strain that has now become one of the most popular varieties used in Sake production because of it’s reliability in creating a strong ferment with a mellow aroma. Yeast Strain No.7 is also made with the traditional Yamahai yeast starter method of fermentation and has been left unpasteurised and undiluted resulting in a full flavoured lively Sake.
Bottle Size: 1800ml - *Sold Out
Junmai = Pure Rice Sake
Muroka = No Charcoal Filtration
Nama = Unpastuerised
Genshu = Undiluted
Rice type: Yamada Nishiki
Rice polishing: 60%
Alcohol: 19.5%
Yeast Strain: #11
Junmai = Pure Rice Sake
Yamahai = Traditional Yeast Starter
Muroka = No Charcoal Filtration
Nama = Unpastuerised
Genshu = Undiluted
Rice type: Yamada Nishiki
Rice polishing: 70%
Alcohol: 18%
Yeast Strain: #7
Akishika Shuzō ‘Ōkarakuchi’ 2011
Style: Junmai Muroka Nama Genshu
Serve: Chilled
The Ōkarakuchi has an intensely spicy nose with hints of honeydew melon and lychee. ‘Karakuchi’ means dry and the palate on this sake certainly possesses a mineral-like dryness that lingers with pronounced acidity. The Ōkarakuchi will continue to show even greater depth as it ages.
Bottle Size: 720ml & 1800ml
Akishika Shuzō ‘Pressed Moto’ 2010
Style: Junmai Yamahai Muroka Nama Moto
Serve: Chilled
A very unique Sake because it is not only Yamahai, Muroka and Nama, it is also what is know as Moto. Before the main fermentation, the brewer must first prepare a starter mash known as the Shubo or ‘Mother of Sake’ which is known colloquially as the Moto. This Moto is used to kick start the fermentation of the ‘Moromi’ or main Sake mash. The Moto is made with kōji rice, steamed rice, yeast and water, then in the modern Sokujō method lactic acid is added. However in the traditional Yamahai method that Oku-san has used for this sake natural lactobacillus bacteria from the air is allowed to join the moto and create the needed lactic acid. This traditional method takes about 30 days to develop, twice as long as a modern Sokujō Moto sake and the result is a sake full of character. Oku-san decided to make a bottling of Sake entirely composed of this ‘Mother of Sake’ to allow people to taste the heart of the Sake made in the traditional Yamahai method. Very unique!
Aroma and palate of pear, vanilla and rice bran, this is a sweet style of sake with refreshing acidity.
Bottle Size: 300ml
Junmai = Pure Rice Sake
Yamahai = Traditional Yeast Starter
Muroka = No Charcoal Filtration
Nama = Unpastuerised
Moto = Starter Mash
Rice type: Omachi [Organic - grown
entirely by Akishika]
Rice polishing: 70%
Alcohol: 5.7%
Yeast Strain: #7
Previously imported Akishika Shuzō meigara [brand]:
Chef Michael Ryan at Provenance Restaurant in Beechworth, created a fantastic match at a recent Sake degustation for Ōkarakuchi:
Cured Spanish mackerel, sake infused cucumber, beetroot, wasabi, salad burnet
Chef Darren Templeman at Restaurant Atelier, Sydney created a fantastic dessert match at a recent Sake degustation for the Pressed Moto:
Elderflower, Raspberries, Jelly and Custard
Akishika Shuzō ‘Okushika’ 2007
Style: Junmai Ginjō Yamahai Muroka Nama Genshu
Serve: Chilled
We’ve been waiting for Oku-san to release this Sake ever since we tried it at the kura two years ago and finally it’s here! It was fantastic when we tried it at the kura, but man is it amazing now! Aromas of enoki mushrooms, blossom, pear fruit. Wonderful intense palate filled with complex spice and vibrant acidity. Layered nuances of mushroom, earth and brown sugar. Very dry finish.
Bottle Size: 720ml
Junmai = Pure Rice Sake
Ginjō = Rice polished down to 60%
or less of its original size
Yamahai = Traditional Yeast Starter
Muroka = No Charcoal Filtration
Nama = Unpastuerised
Genshu = Undiluted
Rice type: Yamada Nishiki
Rice polishing: 58%
Alcohol: 18%
Yeast Strain: #7
NEW IMPORT
April 2012
