A sake that deliberately turns up the acidity.
Tasanshu means “high-acidity sake,” and Akishika uses the unusual #28 yeast strain to create exactly that. The result is bright and tart, with green apple and cider-like flavours balanced by natural sweetness and deep, savoury umami.
Made from Akishika’s own organically grown rice, polished to 70%, it is bottled muroka nama genshu: unfiltered, unpasteurized and undiluted. These minimal-intervention choices preserve the sake’s lively, expressive character.
Serve it lightly chilled to emphasize its crisp, sweet-and-sour energy, or gently warmed to around 40°C, where it becomes rounder and takes on an almost warm apple cider character.
Junmai Muroka Nama Genshu
Organic estate-grown rice
70% polishing ratio
#28 yeast
Osaka, Japan
