ARAMASA THE AGRIVEDA
EARTH’s rice and land, extended through native fermentation and time.
Rikuu 132 from Aramasa’s own fields
THE AGRIVEDA uses organically grown Rikuu 132 from Aramasa’s fields at Uyashinai — the same rice and land as EARTH. No yeast is added in a new cedar vat, and the finished sake rests in cold storage for two years or more before release.
Rikuu 132 from Aramasa’s own fields, a new cedar vat, fermentation without added yeast and two years or more of cold maturation: agriculture and ageing are treated as one continuous process.
How it tastes
Green apple and orchard fruit meet a firm grip from new cedar. Savoury depth builds through the centre and remains present across a long, dry-leaning finish.
The cedar and savoury tones settle together over time.
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.
- Charcoal-grilled seafood
- Mushrooms
- Roasted root vegetables
- Savoury broths
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