A sweet alcoholic beverage made from fermented akeroga fruit.  




The main ingredient are the fruits of the akeroga vine. They are harvested in late summer or early autumn when they are overripe, shortly before they would fall off the vine by themselves. In a first step they are crushed to free the fluids contained in the fruit. The resulting mash is then filtered to separate the solid parts from the juice, which is stored in large wooden barrels and left to mature for at least three years.  


The alcohol contained in the ake is known to temporarily lower people's inhibitions, making them more relaxed and emotional. Therefore it is a popular drink for social gatherings. However, drinking it during work is frowned upon, since it can also make people irresponsible and even aggressive, especially when consumed in high amounts.  

Cultural Influence



The intoxicating effect of overripe akerogané was discovered by coincidence, when farmers observed animals acting strangely euphoric after eating them. Likewise, the maturing effect of long storage phases was discovered accidentally. A bottle of ake had been forgotten at the back of a noble family's pantry shelf, and when their head servant tasted it to see if it was still good, he was surprised to discover that it was even better than the fresh version.   Traditionally, the crushing of the akerogané was done in large tubs, by the feet of the people producing the ake. This was often done in the context of a yearly celebration known as the roga vésucóa. With the advent of industrialization, this process is slowly being replaced by machines squeezing the fruit and filtering the juice at the same time. However, the celebration surrounding the harvest is kept alive to this day.   Originally, akeroga vines were found mainly in the temperate north of Gysuphun. Since then they were successfully exported to the southern regions of the continent. They grow best on the eastern side of the mountain ranges which is why ake is most widely spread in the eastern kingdoms.  

Serving Conventions

Ake is commonly served in small glass bowls on long stalks. These serve to emphasize even small amounts of ake, limiting consumption to a certain degree. Since ake alone is less effective in quenching one's thirst, it is almost always served together with regular water. In recent years mixtures of ake and non-fermented fruit juices have also become popular.  


  • "Ake mipópar éphybó"
    "Ake releases truth", referring to its tendency to loosen someone's tongue
  • "ténóid tek akerór"
    "joyful as an akerór", based on the assuption that the people producing it also drink a lot of ake
Table of Contents
Item type
Consumable, Food / Drink
Raw materials & Components
crushed and fermented akerogané

Cover image: by Kathrin Janowski


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