ARAMASA THE HERETIC & CO.
Akita Sake Komachi and mizunara; specifications and notes refer to 2023.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
From AMANEKO’s structure to mizunara
THE HERETIC & CO. uses Akita Sake Komachi organically grown in the brewery’s own fields in Uyashinai. It builds on AMANEKO’s acidity, with fermentation in a new cedar vat without added yeast, followed by maturation in Japanese mizunara oak.
The 40% rice polishing, 13% ABV without dilution, 760 ml volume and tasting notes refer to the 2023 vintage. Two years or more of refrigerated maturation is an ageing recommendation, not a statement that every released bottle has already received two additional years of ageing.
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 red apple, wild berries, ripe muscat grapes and tart rhubarb, with a mineral impression and gentle cedar.
The texture is smooth and supple, with concentrated flavour and vivid acidity supporting the sweetness. The finish is described as off-dry, retaining a little sweetness.
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?
- Akita Sake Komachi
- Gohyakumangoku
- Sanuki Yoimai
Read the answer and explanation
Correct answer: A — Akita Sake Komachi
Answer: Akita Sake Komachi. The linked section gives the source detail.
Question 2
Which cask is used for maturation?
- French oak
- Japanese mizunara oak
- Beer casks
Read the answer and explanation
Correct answer: B — Japanese mizunara oak
Answer: Japanese mizunara oak. The linked section gives the source detail.
Question 3
What does “two years or more in cold storage” describe?
- A step completed for every bottle
- The fermentation period
- An ageing recommendation
Read the answer and explanation
Correct answer: C — An ageing recommendation
Answer: An ageing recommendation. The linked section gives the source detail.
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.
- Cured fish
- Butter and cream sauces
- Aged cheese
- Naturally acidic dishes
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