Talk about sake
Akita-sake-komachiRice-producing Akita prefecture is known as the land of sake. They are proud of the local sake rice called Akita-sake-komachi The estimated production volume (brown rice) hit 2,567 tons in 2019. It ranked 5th in Japan (according to the Ministry of Agriculture, Forestry and Fisheries), in spite of unique local production. Sake made from Akita-sake-komachi, with low proteins and digestible starch, has a delicate umami and refreshing aftertaste. In 2001, the brewing started in local breweries. On the same year, five brands received awards in the Annual Japan Sake Awards. Two of them received gold prize, which was authentic because, except for Yamadanishiki, only nine brands received gold prize.
The development of Akita-sake-komachi started in 1988. There used to be no local sake rice suitable for brewing daiginjo and ginjo, so they had to rely on those grown in outside Akita. Breweries in Akita had wished to create high-quality sake made from original sake rice. Trying to meet their expectations, Akita Sake Brewers Association and Akita Agricultural Experiment Station started the research through collaboration between the industry, academia and government. Fifteen years later, in 2003, Akita-sake-komachi was finally created. The grains are large enough for highly polished rice, suitable for brewing ginjo, adaptable to weather and easy to grow. It boasts not only the premium quality but also its extreme rare history that even their parent generation is Akita’s original variety, Akikeishu 251 and Akikeishu 306. (Photo by: Akita Sake Brewers Association)