Product Information

This is produced with the traditional Kimoto method. The rice used is Kairyoshinko and Aramasa used to be the only brewery to produce sake with using this rice until a few years before, so it’s a signature rice of Aramasa. The texture is smooth, and the balance of sweetness, umami, sourness, and bitterness are lovely with a sophisticated complexity. The sake is fermented in wooden barrels instead of the usual steel tanks, giving it a savoury umami finish.