home of Japan’s best artisanal junmai sakes
We select sakes from producers who eschew modern industrial conveniences in favor of hands-on, traditional methods.
The brews might be sweet, dry, tart or packed with umami. What they have in common is complexity, balance, character and the fact that they are brewed for flavour, not fashion or commercial motivations.
Everything we choose is junmai, made from nothing but rice, yeast, koji-kin and water.
Watch the latest video from our friend signor sake
Why Akishika sakes taste so complex and last so long.