
Okushika 2017
Okushika 2017
There are few who make sake better than Hiroaki Oku. Oku-san is the Toji (Master brewer) & Kuramoto (Brewery Owner) at Akishika sake brewery in Osaka prefecture. He is responsible for an incredible range of Junmai sake and each year he puts away, for ageing, a selection of different products to release at a later date. This ageing process he believes allows the sake to become more rounded and complete - a better version, often, than its younger self.
The Okushika is Oku-san’s signature sake and is truly one of the greatest sake made today. This has been aged at the brewery until its release in 2024 at the start of its best drinking condition. This sake has a rich, complex palate with layered nuances of sweet spice, vibrant acidity and a long dry finish. An exceptional sake!
DETAILS
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Okushika 2017
Akishika Shuzo
Osaka
NOTES
YEAR: 2017
RICE TYPE: Yamada Nishiki (Organic - grown by Akishika)
RICE POLISHING: 60%
ALCOHOL: 18%
YEAST STRAIN: #7
SERVE: Chilled
Classification
Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less
Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
STORAGE & Handling
STORAGE: Store Nama [unpasteurised] sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened this sake will last well for at least 4 - 5 weeks, ideally in a refrigerator.
Fragrance | (3/5) |
Impact | (5/5) |
SweeTness | (3/5) |
Acidity | (2/5) |
Presence | (5/5) |
Earthiness | (4/5) |
Tail | (5/5) |

Akishika Shuzo
Akishika Shuzo was founded in Osaka prefecture in 1886 and under the present 6th generation Kuramoto [Brewery Owner] this tiny brewery is creating some of Japan’s most exceptional and unique sake.