Aramasa AMANEKO

We finally got my hands on a bottle ofAramasa’s AMANEKO♪

I reported Sharaku Junmai by cople of days ago, but there was a sign next to it asking for stock!

Finally, I got the hardest to find sake right now 🍶.

This is a very popular sake and when I looked at the resale price out of curiosity, it was about 14,000 yen.I’m not going to resell it, of course.I will drink it on New Year’s Day.

The classification is Junmai-shu, isn’t it?It seems that the rice polishing ratio is 60%.This is made from white malted rice used for shochu.It is very rare.I have never heard of anything else like it.

Here is the information written on the bottle.

First, the philosophy ofAramasau Sake Brewery.Brewed with Akita rice, pure rice brewing, wooden vat brewing, and No.6 yeast.

The most important thing here is that it is called No. 6 yeast.Yeast numbers were determined starting with No. 1 during the Meiji period (1868-1912), but now the No. 1 to No. 5 yeasts have disappeared.Therefore, No. 6 yeast is the oldest and most traditional yeast in existence.

Of course, other sake breweries in Akita also use No. 6 yeast.Sake made with No. 6 yeast is also found in Yukinobijin and Harukasumi.However, the interesting thing about sake is that the taste of Aramasa is completely different from other sake.

The alcohol content is 13 degrees, which is about the same or slightly lower than red wine.This level is easy to drink.The rice used is Akita Sake Komachi, which was harvested in 2023, laid down for a year, and shipped as sake in 2024.

The label says that Akita had a very hot summer in 2023 and could not harvest good rice.Personally, I think that the level of hiyaoroshi sake was not very high in the last two years due to the excessive heat.This was due to the heat rather than the level of the breweries.

The aroma of summer orange and geranium, and the sake quality is said to have an impressive composition with acidity and a taste of wooden vats.

I will report my impression when I actually drank it on New Year’s Day!