ARAMASA COSMOS
Kairyo Shinko rendered soft, bright and quietly lactic.
An Akita rice brought back into view
Kairyo Shinko became Akita’s first recommended brewing rice in 1959, then fell out of common use. Aramasa kept planting it. Polished to 60%, fermented by kimoto with Association No. 6 in cedar vats, COSMOS places the rice’s smooth, extending character at the centre.
The story behind this bottle
A conversation about two rices counted as siblings by lineage, whose flavours could not be more different. About six minutes.
How it tastes
Pale stone fruit and a gentle lactic note sit over bright acidity. The texture is soft and velvet-like, with a clear finish that arrives earlier than its aromatic breadth suggests.
The lactic and stone-fruit notes broaden gradually with air, while the bright acidity stays in place beneath them.
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.
- Scallop
- Prawn and white fish
- Salt-and-citrus sushi
- Fresh cheese
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