Akishika Shuzo 秋鹿酒造有限会社　

The Akishika Shuzo was established in 1886 and is located in the hills of Nose, a countryside covered by much forest, rice fields and farmland at the northernmost tip of Osaka Prefecture.

We are all-junmai brewery stopped using alcohol as an ingredient. We do not filter our products.

For rice farming, we put into practice recycling-based agriculture. We only use our own fermented fertilizer by reusing the byproducts of rice growing and sake brewing. More specifically, we use refermenting rice husks, rice straw, rice bran and sake lees.

Since the rice we make is very precious, we try not to polish it too much, and produce as little lees as possible. We want all of the rice to go into the sake we make. And because of the rich umami of the rice, and its high acidity, and its maturation, we believe that Akishika’s sakes are a great accompaniment to food that pair very well not only with Japanese dishes but with French, Italian, Chinese and other cuisines as well.