Exclusively with us: Akazake - a rarity with 1,200 years of history
Nov 02, 2025
Akazake is an absolute rarity from Kumamoto. Only two sake breweries still produce Akazake today - and one of them is our producer Zuiyo, which produces something particularly delicious with Tohi Aka-shu Akazake! Akazake is an ancient sake variety with a characteristic reddish-brown color and a history dating back over 1,200 years. Although the production process is similar to that of 'normal' sake, Akazake is unique because wood ash is added during the production process. The addition of wood ash alkalizes and preserves the drink. Nowadays, akazake is used both as a drink and as a condiment, for example at New Year celebrations or ceremonies. Tohi Aka-shu Akazake has an elegant sweetness, intense umami, a rich taste, a distinctive aroma and a slight alkalinity, which is rare in alcoholic beverages.
Akazake - surprising and extremely delicious
Akazake means "red sake" and is a fermented food that is used in Kumamoto as cooking sake in almost all dishes. Akazake is also called "Akumochizake", which means "sake with ash". The wood ash added to the mash is of course completely removed during the production process so that it does not remain in the akazake. The amino acids formed during the fermentation process create a deep, rich and refreshing sweetness and intense umami.
Although Akazake has some properties in common with Hon Mirin, the two differ in that mirin is made from glutinous rice, koji and shochu and does not undergo its own complete fermentation. As a result, it contains fewer enzymes and organic acids than akazake. Just as in the production of sake, a two-stage fermentation and sugar conversion takes place in the production of akazake. Sugar, alcohol and amino acids mix to create an intense umami flavor. Akazake is also slightly alkaline, which is unusual for alcoholic drinks. When cooked, it does not solidify the proteins in meat and fish, resulting in a complex taste. The difference between mirin and akazake can also be seen in the shine. Akazake contains a balanced ratio of sugar, dextrin, protein, amino acids and other ingredients. When used in teriyaki, kabayaki and other dishes, it gives the food a beautiful shine that lasts even after cooling.
