PASSION

Our goal is to make tender sake that can nourish the soul.

Sake

Our brewery is a small sake brewery with small-scale quality-driven production.
We brew sake in small batches, taking our time and valuing every second of the handcrafting process.

To brew delicious sake, we make the most of nature’s bounty, consider what nature has given to us, and strive to produce a sake deserving of such gifts.

Our goal is to make tender sake that can nourish the soul. In other words, it is a flavorful sake that you can enjoy by yourself when you want to unwind in a relaxed atmosphere, when you are alone with your thoughts, or when you enjoy getting together with your friends.
We are committed to making delicious sake while respecting tradition and sometimes improving it.

Water

Water from the clear Akano River

Water

Water is important for sake brewing.
For brewing water, we use subsoil water from the Akano River, a clear watercourse that flows near the brewery.
The groundwater of the Akano River is soft, which is said to be suitable for gentle and soft sake.
Sake of Kochi is famous for a crisp, dry taste, but the sake brewed at our brewery takes advantage of the characteristics of its water to create a light acidity, strength, and depth of flavor, as well as a soft, round, and gentle sake that soothes the soul.

We also possess a company-owned forest in the uppermost basin of the Akeno River, which is the source of our water, and we brew sake in an environmentally friendly and sustainable manner.

Rice

Making the most of characteristics of the rice

Rice

We use rice for sake brewing from within and without of Kochi Prefecture, including Ginnoyume and Tosaurara brewer’s rice, and make the most of the characteristics of each rice.

Ginnoyume
The first brewer’s rice bred in Kochi Prefecture.
Yamadanishiki sake rice is the mother of this rice, and it was created in 1998, inheriting its characteristics.
It is shorter than Yamadanishiki and is typhoon-resistant.
It has moderate acidity, a fruity aroma, a light umami taste, and a crispness that does not become boring to drink.

Tosaurara
The third brewer’s rice, developed in 2018. In 2009, the second brewer’s rice, Kazanaruko and Hitomebore were crossed to produce Tosaurara, a high-yield variety with excellent suitability for sake brewing that can be highly polished.
As a high-yield variety with excellent brewing qualities that can be highly polished, it was registered as a distinct variety in December 2018 and adopted as an recommended variety in February 2019.
It is suited for strong sake with a wide range of flavors.

Tosanishiki
In 1994, it was created as Tosanishiki, a brewer’s rice.
Tosanishiki is a large grain rice with good water absorption, low crude protein content, and excellent brewing qualities.
It is suited for crisp, dry, refreshing sake with little extraneous taste.

Yeast

An indispensable part of AKITORA
Kochi yeast, full of individuality and romance

Yeast

We select Association yeast or Kochi yeast according to the intended purpose.

Kochi yeast is a yeast developed to characterize Tosa sake.
This yeast is especially noted for its Ginjō fragrance, and is an important part of the brewing process of AKITORA.

The Kochi Prefectural Industrial Technology Center conducts research and development of yeast unique to Kochi Prefecture.
Speaking of interesting things about Kochi yeast…
【Uchushinkai yeast is a yeast that has traveled through space and the deep sea】
【CEL-24 is an aromatic and floral yeast】
and so it is that, Kochi yeasts that are full of individuality and romance have been developed as such.

Master Brewer’s Voice

My challenge to make new tastes for sake during meals

Master Brewer’s Voice

I have been involved in sake brewing for 25 years.
Our goal is to make flavorful sake that fully demonstrates the characteristics of craft sake.
Characterized by its refreshing acidity, the brewery seeks to make sake that is a perfect match for any cuisine by bestowing upon it a strong flavor during the brewing process.
Since our goal is to make a sake to drink during and between meals, the acidity is high.
We want to express a robust flavor profile, so we also emphasize a clean aftertaste that is unique to Kochi sake, and also aim to make sake not too dry.
The level of acidity is one of the important factors, but what is even more important is that the acidity is refreshingly taut, which is to say that, the fermentation is normal and healthy, and that we take care that it remains healthy and the fermentation is completed properly.

In addition, we place bitterness in the flavor great importans on AKITORA.
I usually try not to mention bitterness because it is easily misunderstood. This is because when discussing sake, the bitterness is often only mentioned in its negative aspects.
However, the inherent bitterness of alcohol is very effective in cleansing any remaining flavors of the meal.
I believe the strength of AKITORA lies in its refreshing bitterness.
Compared to the relationship between wine and food, the way sake is consumed seems somewhat fixed. For example, rather than sake that is only crisp, dry and drunk alone, sake with a presence that has an inherent sake-like flavor complements foods.

While sharpening my own sensibilities, I continue to challenge myself to make “new tastes for sake during meals” so that the world will have a wider range of ways to enjoy sake.

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