An alcoholic beverage made from fermented rice, saké is highly versatile in character. It is often used to accentuate the natural flavors of the vegetables, whilst bringing a distinct richness to each dish.

There are innumerable amino acids contained inside saké that far outnumber those included in other alcohols such as beer or wine. It is this abundance of amino acids that forms the very core of saké’s umami flavor.

AKITA SEISHU

Akita refined saké The fundamentals of our saké-making comes from the idea that nature and people are connected by a continuous cycle of well-balanced symbiosis. Mindful of people, water, earth, and rice, we believe in making saké within a context of natural coexistence. Website:http://www.igeta.jp (Japanese)