Akasake - 300mL

  • AKASAKE, AKA means red in English, is an ancient Japanese sake that is brewed by the “Amomo-chi” manufacturing method that adds wood ash to “Moromi” ( mash condition of fermented rice) to increase the storage stability of the sake. Itistraditionalwayin Kumamoto region. Ash helps stop rancidity and preserves its storability to change the liqueur to alkaline. This is called “AKUMOCHI 

    On the other hand, ordinary sake is sterilized by heat, which is called” Himochi.” In an alkaline environment, the color of the liquor changes to brown in a short period, and the flavor also becomes sweet so quickly. This is also the reason for the name “AKASAKE (REDSAKE).” Youwillenjoyitstraightbutofcourse, it has a good combination for a cocktail with ginger ale or other cider, too. 

    In the Edo period, akasake was designated the “state drink” of the Higo-Hosokawa domain (modern Kumamoto), and production of any other kind of sake was forbidden, as was importing different styles from outside environments. 

    With the Meiji era’s coming, though, modern Seishun’s sake began coming in from other prefectures. As demand began shifting to it, people started drinking less and less Akasaka. Then, around 1945, akasake brewing was banned altogether, and it vanished from the market. 

    After World War 2, people began to call for this traditional drink, and it went through a modest revival. Today, there are only two breweries making akasake in Kumamoto. 

    Most sake is pasteurized to increase its shelf life, but making akasake, wood ash is added to the mash, which neutralizes many of the acids and enzymes and naturally increases its life span. That’s also why some people call regular sake “himochizake” (sake kept by fire) and call akasake “akumochizake” (sake preserved by ash).