Brewed in the Yamahai tradition, which was developed in the early 1900s as a refinement of the older kimoto, keeping the slow, natural lactic-starter approach, this sake is built for depth and ageing. Akishika’s identity is long established in farming: they cultivate their own organic rice and are one of the few that align both agriculture and brewing under one roof. The 2017 is the latest release of this cuvée (as of 2025) and is long-aged to amplify structure and the savoury notes of this saké. One of our favourites,