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Description
Aramasa Shuzō’s experimental line brings together sake with bold, distinctive characteristics.
Designed in pursuit of new possibilities for sake, the series consists of four core styles: kijōshu (sake brewed with sake), high-acidity sake, low-alcohol sparkling sake, and low-polishing-ratio sake.
This lineup continues to evolve, giving rise to many spin-off creations along the way.
~ THE NOBLE CAT WHO PRESIDES OVER THE WESTERN PARADISE. ~
Arguably the most distinctive creation in the Aramasa lineup, Amaneko is brewed using not only standard sake kōji but also shōchū kōji (white kōji), which imparts a bold, citrusy acidity that sets it apart from conventional sake. As a quintessential expression of Aramasa’s experimental spirit, it has now been a mainstay for 15 years, continuing to stand out with its unique character.
Like the Colors series and Hinotori, it is brewed in kioke (wooden tanks), which in recent years has only further intensified its individuality. A spin-off version also exists: Amaneko Spark, a lively, cloudy sake with natural carbonation from in-bottle secondary fermentation.
TASTING NOTES
Amaneko opens with an uplifting aroma of fresh pomelo and kabosu, crisp green apple, and juicy nashi pear, layered with a herbal-floral notes reminiscent of white wildflowers and a touch of conifer from the cedar tank.
On the palate, it is light, taut, and well-calibrated. A soft sweetness and gentle umami derived from the Akita Sake Komachi provide the perfect foil to Amaneko’s signature grapefruit-like acidity and kabosu pith astringency, which tantalise the palate and lead to a crisp, refreshing finish.
PAIRING SUGGESTIONS
Amaneko’s vibrant acidity cuts through the richness of fatty dishes and refreshes the palate, while its subtle minerality enhances the natural flavours of the sea. It’s an ideal partner for grilled shellfish and white fish (especially with crispy skin), raw oysters, scallop carpaccio, squid tempura, deep-fried calamari, and seafood risottos.
Beyond seafood, it also pairs well with savoury, salty dishes such as anchovy pizza, fresh or briny cheeses like feta and halloumi, white bean or avocado salads, and chilled noodle dishes – including somen, vermicelli, or capellini pasta – with herbaceous, zesty dressings.
Specifications
- Rice Varietal: Akita Sake Komachi, 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 tulip-shaped white wine glass
- Sakeware: Cylindrical porcelain or glass ochoko (sake cup)