We get a little hint with this one as the prefecture is right in the name. Akita Sakekomachi is from Akita, and is the primary brewing rice of the region. This rice was developed in the early ‘90s and recognized by the Japanese government in 2003. It was developed to work with the local prefectural sake yeast called AK-1. Together they create highly aromatic sake with a delicate palate and a soft umami undercurrent. Some of the sake made with this rice has been highly influential in the United States sake scene.
