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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.
AN ANCIENT GREAT HAMMER, BEQUEATHED BY THE EARTH. ~
A SAKE THAT DARES TO EXPRESS THE UNTAMED SPIRIT OF ITS ORIGINS.
Brewed entirely with rice cultivated without pesticides, Earth is the most vivid expression of agricultural commitment within the Colors series. The rice used, Riku-u 132, was developed in Akita during the Taishō era, born from two of the Three Great Rice Varieties of Japan from the Meiji era: Kame-no-O and Aikoku. For this reason, it is also affectionately known as Ai-kame.
This rice is also famous for having been recommended for cultivation by the poet and devoted farmer Kenji Miyazawa. Resistant to cold weather, it has historically proven to be well-suited to pesticide-free farming – which is why it forms the foundation of the brewery’s own fields today.
It has already begun to emerge as an iconic sake rice for Aramasa Shuzō, alongside Kairyō Shinkō. Exceptionally hard and dense, this rice develops its full flavour potential only after long-term refrigerated maturation.
TASTING NOTES
Ethereal aromas reminiscent of sweet muscatel grapes, tart gooseberry, white flowers, and milky lactonic notes are grounded by a comforting sense of cedarwood. A gentle sweetness washes across the palate, supported by subtle umami, coquettish, juicy acidity, and a herbaceous, conifer–like astringency. The overall impression is of a soft, rounded yet nuanced flavour with a delicate savoury depth.
PAIRING SUGGESTIONS
With its light, tangy, and herbaceous character, this sake pairs beautifully with fresh salads, seasonal vegetables, delicate white fish, and lightly seasoned poultry. It’s a natural match for the minerality of shellfish, the briny depth of cured seafood, the tangy creaminess of goat and fresh cheeses, and dishes that feature sweet–sour, herbaceous flavours.
Specifications
- Rice Varietal: Riku-u 132, cultivated without pesticides in Uyashinai, Akita
- Rice Polishing Rate: 50%
- 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