ARAMASA INVISIBLE PINK UNICORN
Kijoshu extended through native fermentation, oak and cold time.
HINOTORI’s method, carried further
INVISIBLE PINK UNICORN follows HINOTORI’s kijoshu structure, using oak-matured sake in place of part of the brewing water. No yeast is added in a new cedar vat. After fermentation, oak ageing and at least two years of cold rest add another layer of time.
Kairyo Shinko, a new cedar vat, fermentation without added yeast, oak ageing and cold maturation: each stage adds another layer to this expression of kijoshu.
How it tastes
Honey and ripe stone fruit lead, followed by oak spice. The sweetness is substantial but lifted by bright acidity, leaving a long, layered finish rather than a heavy one.
When cold, the oak spice stays restrained; as the sake warms, it becomes more pronounced.
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.
- Foie gras
- Roasted duck
- Aged cheese
- Fruit-acid desserts
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