BREWERY | LOCATION

AKISHIKA SHUZO | OSAKA

CLASSIFICATION

Junmai • Pure Rice Sake

Yamahai • Traditional yeast starter method

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

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 Kioke Jikomi is made from organically grown Omachi rice. It is brewed in a fermentation tank made from Japanese cedar. This type of ferment imparts a delicate woody spice in the sake. It has a medium body and fine acidic backbone.

YEAR: 2021

RICE TYPE: Omachi (Organic - grown by Akishika)

RICE POLISHING: 70%

ALCOHOL: 17%

YEAST STRAIN: #7

SERVE: Chilled

SIZE: 1800ml