2015 Okushika

$50.00 Sale Save

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This is the signature sake from Akishika Shuzo, whom we consider Japan's most diligent and serious brewery. Okushika displays a wonderful spectrum of aromas, flavors, and textures, brought together in a layered way that makes this sake one-of-a-kind. The nose blends fresh apple and watermelon rind with dried mushroom. Brightness hand-in-hand with the savory. The palate bursts with tangy acidity - apple cider, Greek yogurt, a bit of lemon. The mushroom is there, too, along with black pepper and a rich, creamy mouthfeel. Okushika will evolve further in your glass as it warms, and will drink well for days or weeks after opening if refrigerated.

Okushika is brewed from a single vintage of biodynamic yamadanishiki rice, grown in Akishika's own paddies and polished to 60%, as is standard for Junmai Ginjo. It is fermented yamahai style, which lends both the deep acidity and earthiness. It is not filtered, fined, diluted, or pasteurized. It is aged in bottle at the brewery until 6th generation owner and head brewer, Oku Hiroaki, deems it ready for sale.

Junmai Ginjo Yamahai Muroka Namagenshu

720ml bottle

About the producer

Akishika Shuzo

Akishika Shuzo was founded in 1886 in the town of Nose (No-say) in Osaka Prefecture. Under Hiroaki Oku, the 6th generation owner and head brewer, Akishika is creating some of Japan’s most exceptional and unique sake. Akishika Shuzo owns 25 hectares of rice fields and sources more from area farmers. All of the rice grown by Oku-san and the local farmers is done so biodynamically, a unique and principled method that goes beyond organics. They use no herbicides, pesticides, or agricultural chemicals, and Oku-san makes his own natural fermented fertilizer by reusing the byproducts of rice growing and sake brewing.

Since 2004, Akishika Shuzo have only brewed Junmai [pure rice] sake. Around that time, Oku-san decided to stop charcoal filtering, thus all of his sake are Muroka. A year later he stopped filtering altogether. This is to retain as much of the purity and abundant umami in the rice that he grows. Oku-san will only release his sake when he believes they are ready and he believes that at 5-10 years of age his sake really starts to shine.

Sake from Akishika Shuzo have a cult status in Japan, so when Akishika does release sake they sell out exceptionally quickly. To have them at our shop is an honor and a privelege.