The cold, harsh winters of Akita created a tradition of hearty cuisine, hence the plethora of bold-tasting dishes and fermented food. Such rich pickings need a bold sake, and that’s exactly what Akita produces. Aside from abundant water and high-quality rice, the emergence of AK-1 (Akita flower yeast) in recent years provides the sake of the area with a strong aroma and complexity. Although Akita may only have around 38 breweries, they are renowned for a culture of innovation, with collaborations between young brewers and experimentation with new techniques.
What to expect: Rich, memorable, unique sake
Labels to try: Yuki no Bijin, Aramasa, Yuki no Bosha, Kariho, Yamato Shizuku