ARAMASA THE HERETIC & CO.
AMANEKO’s citric structure, deepened by native fermentation and mizunara.
White koji without an added yeast culture
THE HERETIC & CO. takes AMANEKO’s white-koji structure further. Fermentation proceeds without added yeast in a new cedar vat, after which the sake rests in Japanese mizunara oak and cold storage for two years or more.
White-koji acidity, a new cedar vat, fermentation without added yeast, mizunara oak and cold maturation: the layers of process give the sake its depth.
How it tastes
Apple and pineapple sit above sharp citric acidity. Mizunara adds a dry spice note, stretching the aromatic line into a long, controlled finish.
The oak and citrus notes come into closer alignment over time in contact with air.
Akita, shaped around Association No. 6
Aramasa Brewery works in Akita City around Association No. 6, the yeast isolated at the brewery in 1930. Its present vocabulary brings together kimoto, Akita-grown rice and cedar vats. Colors is the pasteurised core collection, created to reveal the distinct character of each rice variety. PRIVATE LAB explores new possibilities for sake through four core styles: kijoshu, high-acidity sake, low-alcohol sparkling sake and low-polishing-ratio sake. ASTRAL PLATEAU carries forward the philosophy refined through Colors and PRIVATE LAB, shaping a highly limited collection around a single rice variety, new cedar vats and fermentation without added yeast.
At the table
The brewery does not specify dishes in its own materials. What follows is not a brewery recommendation but a reference set built by Bacchus Global from the acidity, sweetness, umami and finish of the sake.
- Cured fish
- Butter and cream sauces
- Aged cheese
- Naturally acidic dishes
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