The 'F-Type' must be served chilled, and when poured into the cup, it still retains some bubbles. The aroma is somewhat citrusy, reminiscent of refreshing pear. Upon tasting, there's a slight effervescence, with sweetness intertwined with a mild acidity, creating a bit of stimulation. When allowed to warm up, the sweetness diminishes, and the bitterness intensifies, resembling the taste of grapefruit, making it suitable to pair with dishes.
The 'T-Type' has even stronger carbonation compared to the 'F-Type,' and the aroma is more intense. It goes down smoothly without any burden. The mild sweetness is complemented by a citrus-like acidic sensation, captivating the senses.
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The 'T-Type' has even stronger carbonation compared to the 'F-Type,' and the aroma is more intense. It goes down smoothly without any burden. The mild sweetness is complemented by a citrus-like acidic sensation, captivating the senses.
This year's release dates for the Brewery Prefecture are at the end of May, end of June, and end of July. The contents of this release are the 'F-Type' and 'T-Type'; these two are the derived products where Shinsei Shuzo conducted a "secondary fermentation" for different products.
When brewing sparkling sake, Shinsei Shuzo changed the secondary fermentation process from wooden barrels to wine bottles, which caused the bottles to be filled with carbon dioxide and became prone to explosion. However, this time, the 'F-Type' underwent a secondary fermentation process in wooden barrels. To fully enjoy the deliciousness of 'F-Type,' it must be served chilled.
The 'T-Type' is made from low-polishing white rice brewed in wooden barrels and underwent secondary fermentation in temperature-controlled tanks after the final product was created. Its alcohol content is lower than the previous low-polishing white rice series. The 'T-Type' can be served chilled or heated, offering different flavors to enjoy.
When brewing sparkling sake, Shinsei Shuzo changed the secondary fermentation process from wooden barrels to wine bottles, which caused the bottles to be filled with carbon dioxide and became prone to explosion. However, this time, the 'F-Type' underwent a secondary fermentation process in wooden barrels. To fully enjoy the deliciousness of 'F-Type,' it must be served chilled.
The 'T-Type' is made from low-polishing white rice brewed in wooden barrels and underwent secondary fermentation in temperature-controlled tanks after the final product was created. Its alcohol content is lower than the previous low-polishing white rice series. The 'T-Type' can be served chilled or heated, offering different flavors to enjoy.
Product Name: Aramasa Annual Fermentation Report 2021 Part I (No.6 F-Type & T-Type)
Grade: Junmai
Polishing Ratio:
F-Type: 50% rice koji, 55% rice kake
T-Type: 88% rice koji, 88% rice kake
Rice Type: Akitasake Komachi
Alcohol:
F-Type: 13% Vol
T-Type: 11% Vol
Brewery Prefecture: Akita Prefecture, ARAMASA Co., Ltd.
