At the risk of showing bias towards a particular region, yet another sake from Kochi prefecture. Ah, who am I kidding? No apologies, I love Kochi sake!
Akitora is made by a tiny kura by the name of Yuko Shuzo in the small seaside town of Aki City (the name of the sake derives from the name of the city, the tora part means tiger) sandwiched between mountain ranges and the Pacific Ocean. Like many parts of the Shikoku island of which Kochi is a part of, fresh seafood is the claim to fame and often cited as the influence on the Kochi style of dry, solid sake.
Yuko Shuzo make only a small amount of sake and pride themselves on their hands-on approach. This includes their policy of only pressing via “fune”. These days many if not most breweries use a large machine resembling an oversized accordion called an assakuki to press their sake. Although very efficient, breweries often opt for one or both of the two other pressing methods for their high end sake. One of these methods is the sake fune. Basically, the sake mash is poured into cotton bags and then stacked on top of each other in a box. The bags are then slowly compressed from the top in a vice-like process gradually releasing the fermented sake. In this process the highly sought first and second runs of the mash can be separated from the “dregs” and then blended (if desired) to create the perfect consistency. A somewhat time consuming process, Yuko Shuzo spend up to 4-5 days pressing their sake this way.
The Akitora Junmai Ginjo Nama (unpasteurised) is very much a classic Kochi style of sake. While the nama side of the sake shows in the vibrant aromas of strawberry and white rind cheese it hits hard on the palate with a full, bone dry attack but finishes on a more mellow note of marshmallow and coco powder. The mild acidity works nicely with some hints of creamed rice. A great sake for straight up chilled drinking or would be a very flexible food partner. Of course most Kochi folk would recommend fresh seafood and I’d be loathe to argue.
Akitora 安芸虎 Junmai Ginjo