Founded in 1886 in Nose, a naturally rich area with terraced rice fields at the northern tip of Osaka Prefecture, Akishika has been working on an integrated brewing system for about 30 years, despite the recent trend of domaining sake (the process from raw materials to finished product) just like wine. Around 1990, under the guidance of Nagatani Masaharu, a leading expert in Yamada Nishiki rice cultivation, sixth-generation brewer Oku Hiroaki began cultivating sake rice himself, realizing an integrated brewing system from rice cultivation to brewing.