Founded in 1886 in the naturally rich Nose area with its rows of rice terraces at the northern end of Osaka Prefecture. Recently, there has been a lot of attention being paid to the Domaine system for sake (the process from raw materials to finished product) just like wine, but Akishika has been a pioneer in the "integrated brewing" process for about 30 years. Around 1990, under the guidance of Nagatani Masaharu, a leading expert in Yamada Nishiki cultivation, 6th generation brewer Oku Hiroaki himself began cultivating sake rice, realizing an "integrated brewing" process from rice cultivation to brewing.