秋鹿 山廢もと 自營田雄町 直汲

【Akishika Yamahai Omachi Jikagumi】
June / July 2026

This is a highly distinctive, experimental-style sake with extreme numbers: around 9% alcohol, sake meter value of −71, and acidity of 8.8. It is made by using the Yamahai starter (shubo) itself as the main fermentation base and pressing that starter directly into bottle. Because the starter is naturally high in lactic acid, acidity and concentrated sugars, it produces this striking analytical profile.

The aroma shows soft lactic notes reminiscent of yoghurt and cream cheese, with hints of citrus and green apple adding a fresh, zesty impression. On the palate, the first attack is smooth and viscous, with an intense wave of sweetness up front. This is quickly followed by a vivid citrus acidity, recalling lemon candies and orange. As the acidity tapers off, a gentle sweetness and subtle lactic nuance remain, leading to a finish that is much cleaner than expected.

Overall, both sweetness and acidity are pushed to the extremes, yet the balance is surprisingly well managed. This makes it an ideal choice for adventurous drinkers who enjoy new styles and have a high tolerance – and affection – for pronounced acidity in sake.

Serving temperature
Best enjoyed well chilled, around 5–10°C, to tone down the sweetness and viscosity while highlighting the crisp acidity

Food pairing
Given its ultra-sweet, ultra-acidic yet low-alcohol personality, it pairs well with

Sweet-and-sour dishes such as orange-glazed duck breast, yuzu kosho chicken, Thai-style spicy sour salads, and seafood dishes with citrus or lime flavours

Fermented and dairy-based items like blue cheese, aged cheese selections, mildly sweet cheesecake, or yoghurt-based desserts

【Producer】Akishika Shuzo
【Classification】Junmai
【Volume】720ml
【Rice used】 Omachi grown in Akishika’s own fields in Osaka (organic cultivation with no pesticides or chemical fertilisers, using a circular farming approach)
【Rice polishing ratio】~80%
【Alcohol Level】~9%