Sake Brands
in Akita

Known as the 'Kingdom of Beautiful Sake,' Akita Prefecture ranks fourth in the nation for sake shipment volume. The fertile land of this famous rice-growing region nurtures excellent sake rice like 'Akita Sake Komachi,' 'Miyama Nishiki,' and 'Gin no Sei,' while abundant snowmelt water turns into soft water that produces light, crisp sake. A characteristic method is 'Akita Style Low-Temperature Long-Term Fermentation,' unique to this cold, heavy-snowfall region. In making the yeast starter (shubo), the mash is carefully managed at low temperatures and fermented slowly for over 30 days, resulting in fine aromas with few off-flavors. Thanks to these unique brewing techniques, Akita sake finishes with a sophisticated taste that is aromatic and clean. With abundant snowmelt water, excellent sake rice, and optimal conditions for brewing, the 'Kingdom of Beautiful Sake' receives high praise nationwide.