The Sake Anatomy › Sake Brand Index › Akishika
No.35 · Brewery Profile
Akishika秋鹿 · Akishika Shuzo 秋鹿酒造
In the hills of Nose at the northern tip of Osaka, Akishika has brewed only junmai since 2004 and does not filter its sake. It grows much of its rice organically with recycling-based farming and applies slow yamahai fermentation across most products.
Who makes Akishika?
Akishika Shuzo, in the hills of Nose at the northern tip of Osaka. The brewery has made only junmai since 2004, does not filter its sake, and grows much of its rice organically using recycling-based farming.
What does Akishika taste like?
Both bottles are muroka nama genshu — unfiltered, unpasteurized and undiluted — brewed by the slower yamahai method. Expect bold, dry, umami-rich (junshu) sake at a fuller 17% ABV, with the Omachi version adding more aroma from its estate-grown rice.
Which bottle should you try first?
Start with the Yama Junmai, the brewery’s standard yamahai release, described as “bold and dry.” The Omachi Yamahai Junmai, brewed from the rarer Omachi rice variety, is the natural next step.
How does Akishika compare to other Osaka breweries?
Goshun is the only other Osaka brewery in this index. Both share a Dry & Crisp thread, but Akishika is additionally tagged Rich & Umami and brews everything unfiltered and undiluted, while Goshun leans Elegant & Refined — a lighter, more polished style within the same prefecture.
Frequently asked questions
Does Akishika filter its sake?
No — Akishika’s releases are muroka nama genshu: unfiltered, unpasteurized and undiluted.
Does Akishika make anything besides junmai?
No — it has brewed only junmai since 2004.
How is Akishika’s rice grown?
Much of it organically, using recycling-based farming at the brewery’s own fields in Nose.
The bottles
Yama Junmai秋鹿 山廃
醇酒 Junshu · Rich“Yamahai, unfiltered and undiluted; bold and dry.”
Omachi Yamahai Junmai秋鹿 雄町 山廃
醇酒 Junshu · Rich“Estate Omachi; deep umami with firm acidity.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: rawwine.com · zrswines.com