K-Type'
A fresh and elegant fragrance, in contrast to its aroma, explodes with sourness upon entry, leaving a lingering tangy sensation on the tongue and an endless aftertaste.
'C-Type'
A more intense citrus aroma than 'K-Type,' with even stronger sourness. Under its powerful stimulation, you'll feel extremely refreshed.
This release features 'K-Type' and 'C-Type.' 'KType' is the "nuclear warhead" of acidity, just like the design of the bottle. 'C-Type' is an imaginative sake that concludes this release event. Both of these were brewed using different yeast strains for experimentation. Originally, 'K-Type' was produced through fermentation using only white yeast.
'C-Type,' on the other hand, was fermented using 'Kumo no Skabi'. 'Kumo no Skabi' is used in the brewing of Shaoxing wine, and the theme of this 'C-Type' is to learn how to brew Japanese sake using the methods of making Shaoxing wine. Both of these are stored in the wine cellar at a temperature of minus five degrees Celsius before opening, and after opening, they are kept at zero degrees Celsius in the refrigerator.
Product Name: Aramasa Annual Fermentation Report 2021 Part III (No.6 C-Type & K-Type)
Grade: Junmai
Polishing Ratio: Koji Rice 55%, Kake Rice 50%
Rice Type:
Alcohol: 13% Vol
Brewery Prefecture: Akita Prefecture, ARAMASA Co., Ltd.
