The aroma of citrus fruits like kumquat, grapefruit, and lemon, which are rich in acidity, is characteristic of "Yamabuki." Although this particular type of rice still has many mysterious aspects that have not been fully mastered by brewers, this batch, in particular, has not been affected by the high temperatures of summer, showcasing a rich expansiveness and making it a highly recommendable product.
This sake exhibits a distinct acidity and a long-lasting umami, allowing you to fully enjoy its deliciousness.
Yamabuki is a new addition to the "Colors" series of heated sake from Aramasa. The rice used is "Fukuno Hana," cultivated in 1959 at the Tohoku Agricultural Experiment Station. In Akita Prefecture, this rice emerged after the "Kaiko Shinko" improvement and was once widely cultivated, but later it was replaced by "Miyama Nishiki," leading to its gradual decline in farming.
Fukuno Hana has a characteristic of being relatively easily soluble, resulting in a rich flavor in the brewed sake, which also possesses the unique delicacy and wildness of Tohoku rice.
This sake exhibits a distinct acidity and a long-lasting umami, allowing you to fully enjoy its deliciousness.
Yamabuki is a new addition to the "Colors" series of heated sake from Aramasa. The rice used is "Fukuno Hana," cultivated in 1959 at the Tohoku Agricultural Experiment Station. In Akita Prefecture, this rice emerged after the "Kaiko Shinko" improvement and was once widely cultivated, but later it was replaced by "Miyama Nishiki," leading to its gradual decline in farming.
Fukuno Hana has a characteristic of being relatively easily soluble, resulting in a rich flavor in the brewed sake, which also possesses the unique delicacy and wildness of Tohoku rice.
Product Name: Aramasa Yamabuki Kimoto Kiokejyouzou Junmai
Grade: Junmai
Polishing Rate: Koji Rice: 55%, Urushi Rice: 60%
Rice Type: Fukuno Hana
Alcohol: 13%Vol
Brewery Prefecture: Akita Aramasa Co., Ltd.
