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Description
This is the core line of Aramasa, crafted as pasteurised sake to highlight the unique character of each rice variety.
Brewed exclusively in traditional kioke (cedar tanks), each expression is designed with longevity in mind, making it ideal for long-term ageing – three to five years or more. This allows you to appreciate not only the differences between rice varieties but also the evolving nuances of each vintage.
~ A FLEETING VISION OF SWEET FRUIT – LINGERING FROM CHILDHOOD MEMORIES. ~
With every sip, Cosmos delivers on its promise of a supremely smooth, velvety finish – and leaves you wondering how such an extraordinary rice could ever have faded into obscurity. But even that question soon dissolves, carried away by its soft, graceful flavours.
Among the Colors series, it remains one of the most beloved expressions.
Kairyō Shinkō was the first sake rice officially developed in Akita, born in 1959. As the offspring of Shinkō No.190, it is a sibling of Miyama Nishiki in terms of lineage. Yet their flavours could not be more different: while Miyama Nishiki conveys a firm, structured impression, Kairyō Shinkō is characterised by a smooth, graceful elegance.
TASTING NOTES
An alluring bouquet of fresh strawberries with their green stems, ripe pomegranate, and peach nectar interwoven with delicate notes of Damask rose and creamy yoghurt, lightly accented with orange zest. A soft sweetness washes across the palate, blending harmoniously with gentle umami, well-calibrated juicy acidity, and a pleasant, citrus pith-like astringency that emerges on the mid-palate. The finish is smooth, elegant, and lingering.
PAIRING SUGGESTIONS
Cosmos’s delicate flavour pairs beautifully with white fish, squid, scallop, and shiro-ebi sashimi or sushi seasoned with salt and sudachi. Its zesty acidity complements grilled fish and crustaceans, while its gentle sweetness and umami depth suit lightly cured meats such as prosciutto. Its bright aromatics and smooth, sweet-savoury character enhance vegetable dishes like grilled cauliflower, roasted kabocha squash, steamed white asparagus, and lightly dressed salads. Its creamy lactic nuances also pair well with fresh cheeses such as ricotta or burrata, and with silken tofu. It also provides an ideal counterbalance to mildly spiced dishes with a sweet–sour accent.
Specifications
- Rice Varietal: Kairyō Shinkō, cultivated in Akita
- Rice Polishing Rate: 60%
- Brewing Method: Kimoto, kioke (cedar tank)
- Yeast: No.6
- Alcohol: 13%
- Post Production: Pasteurised
- Net Volume: 720ml
Serving Suggestions
- Temperature: 5°C-10°C
- Glassware: Riesling or large, tulip-shaped white wine glass
- Sakeware: Porcelain guinomi