ARAMASA THE AGRIVEDA
Uyashinai’s Rikuu 132 and cedar vats; specifications and notes refer to 2023.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Uyashinai’s Rikuu 132 and THE AGRIVEDA
THE AGRIVEDA uses Rikuu 132 organically grown in the brewery’s own fields in Uyashinai, Akita. It is brewed by kimoto in a new cedar vat without added yeast, then pasteurised.
Agriveda is the brewery’s coined combination of Agri, from agriculture, and Veda, meaning sacred text. Its Japanese name comes from Kenji Miyazawa’s Introduction to the Farmer’s Art. The 45% rice polishing, 13% ABV without dilution, 760 ml volume and tasting notes refer to the 2023 vintage.
Specifications and tasting notes shown here describe the 2023 vintage. If the supplied lot differs, its bottle label takes precedence.
How it tastes
The 2023 aroma profile includes green apple, muscat, peach and citrus peel, with warm spice and cedar from the vat.
A soft, smooth texture combines stone-fruit-like sweetness and substantial umami, balanced by bright citrus acidity. Cedar-vat bitterness and astringency develop through the middle and continue into a long finish.
The chart is a Bacchus Global reference estimate, not brewery analytical data.
Akita rice, kimoto and cedar vats
Aramasa was founded in Akita in 1852. Association No. 6 yeast was isolated from its fermenting mash in 1930. Akita-grown rice, kimoto and cedar vats underpin its brewing. The Colors and PRIVATE LAB products presented here use No. 6; ASTRAL PLATEAU ferments without added yeast.
The brewery returned to cedar-vat brewing in 2013 and began passing on cooperage skills in 2016. It established its own cooperage in 2024 and completed the transition to Akita-cedar brewing vessels. The brewery uses 50 Akita-cedar vats.
Colors is the pasteurised core line expressing differences between rice varieties. PRIVATE LAB explores four styles: kijoshu, high-acidity sake, low-alcohol sparkling sake and sake made with minimally polished rice. ASTRAL PLATEAU shares three foundations: a single rice variety, new cedar vats and fermentation without added yeast.
Question 1
Which rice is grown in the brewery’s own fields?
- Rikuu 132
- Yamada Nishiki
- Iwai
Read the answer and explanation
Correct answer: A — Rikuu 132
Answer: Rikuu 132. The linked section gives the source detail.
Read the relevant passageQuestion 2
Which vessel is used for fermentation?
- Only a stainless-steel tank
- A new cedar vat
- Only a wine cask
Read the answer and explanation
Correct answer: B — A new cedar vat
Answer: A new cedar vat. The linked section gives the source detail.
Read the relevant passageQuestion 3
What inspired the Japanese name?
- An old place name
- A folk song
- Kenji Miyazawa’s essay on farmers’ art
Read the answer and explanation
Correct answer: C — Kenji Miyazawa’s essay on farmers’ art
Answer: Kenji Miyazawa’s essay on farmers’ art. The linked section gives the source detail.
Read the relevant passageAt the table
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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