Akazake (red sake)

Akazake is a traditional sake produced mainly in Kumamoto Prefecture, known for its distinctive reddish-brown color. In its production, the moromi (fermentation mash) is made by a method similar to that used for seishu (standard sake), and ash is then added when fermentation finishes. This addition of ash is considered the source of akazake's characteristic color and flavor. Akazake is often drunk at New Year and other celebrations, and its flavor and color make it a favorite for special occasions. It is a uniquely Japanese alcoholic drink that brings together the rich natural environment and food culture of the Kumamoto region.