ARAMASA AMANEKO
White-koji citric acidity, with pomelo, kabosu, green apple and nashi pear.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
White and yellow koji in AMANEKO
AMANEKO combines the yellow koji used in sake with white koji commonly used in shochu. Citric acid produced by white koji defines its acidity.
Akita-grown Akita Sake Komachi is polished to 60% and brewed by kimoto with Association No. 6 in cedar vats, then pasteurised, at 12% ABV without dilution. The unblended, single-lot 2025 vintage is described as restrained in aroma, with a taut structure and gentle umami from Akita Sake Komachi.
Specifications and tasting notes shown here describe the 2025 vintage. If the supplied lot differs, its bottle label takes precedence.
The story behind this bottle
A conversation that asks one question three times: why put a koji used for shochu into sake. About seven minutes.
Question 1
Which two kinds of koji does “The sake” say AMANEKO combines?
- Yellow koji and white koji
- Black koji and barley koji
- White koji and fruit juice
Read the answer and explanation
Correct answer: A — Yellow koji and white koji
AMANEKO combines yellow koji used in sake with white koji commonly used for shochu. Fruit juice is not a kind of koji.
Question 2
What does white koji produce that helps shape this sake’s acidity?
- Tannin from casks
- Citric acid
- Lychee juice
Read the answer and explanation
Correct answer: B — Citric acid
“The sake” links citric acid produced by white koji with AMANEKO’s acidity. Fruit names in aroma descriptions are not statements that juice was added.
Question 3
How does the podcast challenge the idea that using white koji makes the same result simple to repeat every year?
- It says dropping white koji solves every difficulty
- It says the growing region of the rice changes every year
- It says balancing acidity and sweetness, without allowing off-flavours to stand out, is not simple
Read the answer and explanation
Correct answer: C — It says balancing acidity and sweetness, without allowing off-flavours to stand out, is not simple
The audio begins with white koji’s production of citric acid, then asks again about the balance of acidity and sweetness and the visibility of off-flavours. It does not claim that adding one ingredient guarantees an identical result each year.
How it tastes
The 2025 aroma profile includes pomelo and kabosu peel, green apple and nashi pear, with white-wildflower, herbal and cedar notes.
Soft sweetness and gentle Akita Sake Komachi umami support a light, taut structure. Grapefruit-like acidity and kabosu-pith astringency lead to a crisp 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.
At 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.
- Oysters
- Seafood crudo
- Tempura
- Butter-based sauces
Related products
Three routes: a close style, a contrasting expression, and an ARAMASA reference point.
Related stories
Related Bacchus Global editorial content; no new external source is quoted here.
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