The first time I tried sake from Aramasa Brewery was in 2014 and I was taken immediately. I was also oblivious to the fact that bottles from this brewery were so scarce. The next time I tried it was in November of 2015 when a friend brought home a coveted bottle direct from Japan. Aramasa is famous for isolating the "ginjo" yeast #6 back in 1935 and brews sakes that are so unique, complex, and smooth that they have developed a loyal, cult following. Just as soon as they release a sake, it disappears.
That's why this is a big deal! Enter.Sake Gold is a Kimoto Junmai Daiginjo Genshu that was released for the US market and only 5 cases were allocated to CA. We were able to secure one of those cases and this will most likely be the one only time I'll get to have a bottle of Aramasa sake in my possession this year. Experience hints of yogurt, mango and pralines in this smooth sake that is great chilled but reveals itself at room temperature.
The complexity here is three fold. It's a kimoto (a traditional method of sake-making where lactic acid forms naturally vs. being added), it's been fermented in hinoki (Japanese cypress) casks, and aged for 45 days in oak barrels.
- Kimoto Junmai Daiginjo Genshu
- Seimaibuai (rice kernel remaining): 50%
- Brewed in Akita, Japan
- 24 fl oz (720ml)
- 14.9% ALC/VOL