Akishika Brewery has been founded in 1886, in the city of Nose in the northern Osaka region. It only produces junmai sake, that is to say without adding alcohol, with the Yamada Nishiki variety cultivated by the brewery itself, a short-grain rice that absorbs water and dissolves easily, making it ideal for sake. This rice is grown without pesticides, thanks to the rice bran and the sake lees that remain after production. Akishika sake derives its strength from its strong acidity, which initially gives way to rich flavors before reappearing in the finish (usually a sweeter, more viscous aftertaste is expected). It is this harmony between the sweetness of the rice and the acidity that has won the hearts of Akishika lovers. Akishika has two main lines of sake: "Akishika," the house's flagship sake, and "Okushika," a line of longer-aged sakes with a rounded, rich taste.