Description
A limited-edition collection crafted from Aramasa’s finest sake rice as a single-variety expression, showcasing the pinnacle of its brewing craftsmanship.
Every bottle is brewed in brand-new kioke (cedar tanks) and without added yeast.
The lineup consists of three completely distinct creations, each with its own character, yet all carry forward the philosophy of both Colors and PRIVATE LAB. Together, they embody the very forefront of Aramasa’s ongoing evolution.
~ AT LAST, YOU HAVE GROWN WEARY OF THIS OLD WORLD. ~
Among the pinnacle labels of Aramasa’s Astral Plateau line, Heresiarch & Co. stands out as one of the most daring expressions in the entire portfolio. Built upon the structure of Amaneko – a sake noted for its pronounced acidity – and matured in Japanese mizunara oak barrels, its character is nothing short of unique.
We warmly invite you to experience Heresiarch & Co. 2023 – the fullest manifestation of Aramasa’s experimental spirit.
TASTING NOTES
It opens with a fresh, vibrant aroma reminiscent of juicy red apple, wild berries, ripe muscat grapes, and tart rhubarb, underpinned by a hint of minerality and a gentle cedar base.
Smooth and supple on the palate, its rich, concentrated flavour is balanced by vivid acidity, which lifts and diffuses the inherent sweetness, leading to a boldly iconoclastic, off-dry finish.
PAIRING SUGGESTIONS
The Heresiarch & Co. pairs beautifully with savoury, slightly sweet, or gently spiced dishes. Its juicy red fruit notes, off-dry sweetness, and vivid acidity make it a natural match for roast poultry and yakitori, charcuterie with fruit compote, smoked fish, simmered whole fish dishes such as Cantonese-style steamed grouper, and creamy white-rind or Alpine cheeses.
It also shines alongside savoury fare such as dim sum, fried dumplings, buckwheat galette-filled with mild nutty cheese and carved ham, and complements earthy vegetarian dishes featuring sweet caramelised onions, roasted beets and squash.
Specifications
- Rice Varietal: Akita Sake Komachi, cultivated without pesticides in Uyashinai, Akita
- Rice Polishing Rate: 40%
- Brewing Method: Kimoto, kioke (cedar tank)
- Yeast: No added yeast (fermented with ambient yeast)
- Alcohol: 13%
- Post Production: Pasteurised
- Net Volume: 760ml
Serving Suggestions
- Temperature: 8°C-12°C
- Glassware: Pinot Noir, red wine glass
- Sakeware: Porcelain guinomi