In a brewery in Odate, a new brewmaster has completely changed the smell and taste with the same conventional ingredients as used before. This brewery has received many gold prizes these past several years. There are 55 breweries in Akita. Especially, those breweries who have kept very traditional brewing methods from old times have made use of inherent bacteria like lactic acid bacilli that is still lives in the brewery. Such bacteria has contributed greatly to make a rich sake taste and also has made a delicate taste difference at each brewery.
Tasting is surely the best opportunity to confirm the difference.
In Akita, tasting is held around the beginning of October each year. This strangely harmonizes with the taste of slightly salty country food. From this point of view, it is said Akita sake should be enjoyed in Akita. The name junmai-shu means that no alcohol is added during brewing. In some breweries, for shipping to metropolitan areas like Tokyo, sake is made more dry and a different label is attached.