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.
The Kobo #7 is made from Yamada Nishiki rice grown organically by the brewery themselves (as is a majority of their sake). Kobo means ‘Yeast’ in Japanese and the #7 represents ‘Yeast strain number 7’. This Yamahai (traditional yeast starter) sake is polished to 70% and shows a rich, complex and vibrant character – as with all of Akishika’s products. Fresh on the palate, this Nama (unpasteurised) version of Kobo #7 has a rich fruit character and a savoury depth. The palate builds with wonderful texture, a fine acidic backbone and a long fine finish. – Producers notes