Akishika Omachi Yamahai Junmai Sake Cork then is aged in bottle

then is aged in bottle for another year before release

Cryo-macerated for 24 hours and fermented with native yeast in stainless steel and floating cap for 10 days

While modern medicine may reject such a remedy for reviving consciousness

Base spirit is distilled in house from cane sugar

Akishika Omachi Yamahai Junmai Sake Cork then is aged in bottleMost sake brewers buy their rice some from contracted farmers, most from unknown sources. "From our own fields to bottle" is the motto of Akishika Shuzo, where 6th generation kuramoto Oku Hiroaki made a decision to take the brewery as close as it gets to being self sustained for rice production. Breaking with the production methods of postwar Japan and going against the trend of the time, Oku san was one of the initial pioneers of junmaishu, sake made