ARAMASA EARTH
Historic Rikuu 132, firm fruit and the grip of cedar.
Rice, land and an intentionally untamed edge
Rikuu 132 was released in the 1920s and promoted in northern Japan by the poet and agronomist Kenji Miyazawa. Aramasa grows it without pesticides at Uyashinai. Kimoto, Association No. 6 and cedar-vat fermentation preserve the rice’s firmer, less polished character.
The story behind this bottle
By twenty twenty-one, only one workshop in Japan could still make these wooden tanks — and it had announced it would close. A conversation about what the brewery did next. About six minutes.
How it tastes
Green apple, pear and muscat sit on a firmer frame than COSMOS. A faint resinous grip from cedar follows into a dry, structured finish.
That firmer frame softens gradually with slight warming, and the resinous grip folds into a longer, quieter 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.
- Cured fish
- Grilled shellfish
- Goat cheese
- Roasted root vegetables
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