Akitsu Yamada Nishiki (720 ml)

Akitsu, Hiroshima Prefecture, sits in the Seto Inland Sea's microclimate—a region known for producing Yamada Nishiki rice with balanced protein and lipid content. The subregion's alluvial soils and moderate maritime influence create ideal conditions for sake brewing rice cultivation.

Nichi Nichi's Akitsu Yamada Nishiki sources from this single-origin terroir, leveraging the rice variety's natural elegance: low protein content and soft starch structure that yields clean fermentation and refined aromatics. The sake is polished to ginjo

specification (≤60% remaining grain), a technique requiring precise milling to expose the heart of each kernel while preserving the delicate starches critical to fermentation.

Fermentation parameters and water source reflect Hiroshima's brewing tradition—cool fermentation in controlled vessels to emphasize the rice's inherent character rather than aggressive yeast-driven profiles. This expression prioritizes terroir transparency: the sake reads as a direct expression of Yamada Nishiki's mineral potential and the region's water chemistry, without heavy koji influence or extended aging.

Drink within 1–2 years of release to capture peak aromatic clarity and the rice's subtle floral notes.