ARAMASA ASH
Kame-no-O drawn in fine lines, with bitterness holding the form.
A rice that reflects the hand that brews it
Kame-no-O, selected in Yamagata in the Meiji era, stands in the ancestry of many modern Japanese rice varieties. Aramasa treats it as a mirror of the brewer. At 50% polish, kimoto and cedar-vat fermentation, ASH is the most finely drawn and slow-opening of the Colors expressions.
The story behind this bottle
A conversation that follows the rice and the yeast in this bottle across three points in time, ninety years apart. About seven minutes.
How it tastes
Clear, restrained fruit and grain detail are held by a fine bitter edge. The shape is linear rather than broad, and the finish opens slowly with air and time.
Once open, the bitter edge and grain notes settle into a longer, gentler finish.
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.
- White-fish sashimi
- Kombu-cured fish
- Scallop
- Clear poultry broth
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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