Akishika Shuzo was founded in Osaka prefecture in 1886 and under the present 6th generation Kuramoto [Brewery Owner] this tiny brewery is creating some of Japan’s most exceptional and finest sake. Hiroaki Oku is both Kuramoto and also Toji [Master Brewer] at Akishika and his dedication and skill in creating quality sake shows in every bottle.

Before the main fermentation, the brewer must first prepare a starter mash known as the shubo or ‘Mother of Sake’ which is known colloquially as the moto. This moto is used to kick start the fermentation of the ‘moromi’ or main sake mash. The moto is made with kōji rice, steamed rice, yeast and water, then in the modern Sokujo method lactic acid is added. However in the traditional Yamahai method that Oku-san has used for this sake, natural lactobacillus from the air is allowed to join the moto and create the needed lactic acid. This traditional method takes about 30 days to develop, twice as long as a modern Sokujo moto sake and the result is a sake full of character. Oku-san decided to make a bottling of sake entirely composed of this ‘Mother of Sake’ to allow people to taste the heart of the sake made in the traditional Yamahai method. Aroma and palate of pear, apple, elderflower and rice bran. The Pressed Moto is a sweet or off-dry sake enhanced by acidity reminiscent of green apple. A delicate spritz is often present making this very unique!

RICE TYPE: Yamada Nishiki (Organic - grown by Akishika)

RICE POLISHING: 70%

ALCOHOL: 10%

YEAST STRAIN: #7

SERVE: Chilled

Junmai • Pure Rice Sake
Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Moto • Starter ferment