The process begins from growing their own rice ”Akishika Brewery”

2010.3.42019.4.23

Using rice they’ve grown themselves

Nose is a town located at the very northern part of Osaka, and ”Akishika Brewery” stands in this countryside where terraced rice fields still exist. What you find here is not only a brewery. Actually, the rice fields you see around here belong to ”Akishika Brewery” because they grow their own rice to use in making ”sake”. They also minimize the fertilizer and agrochemicals they use to grow rice that is safe and healthy for the body. Although some rice needs to be procured from other sources, they only purchase from select contracted farmers.

Involved in making ”sake” year round

Why do they make their own rice? Because they want to be sure about the quality of the ingredients they use. So it is a process which comes from their meticulous care of managing every aspect of production, and they call this ”integrated production”.
All the ”sake” made by ”Akishika Brewery” is ”junmaishu” which does not use any brewing alcohol. They borrow the power of nature to make ”sake” from carefully grown rice. That is why it has a clear and crisp taste with a touch of acidity. The finished products are mainly sold at their store. Again, they want to manage the whole process up to merchandising.
Rice is planted in spring to early summer. Then they harvest the rice in autumn. During the winter, they make ”sake” using the rice they’ve grown themselves. This is how they are involved in making quality ”sake” all through the year.