This is a "bubbly nigorizake" (unfiltered sake with bubbles). Upon opening the bottle, bubbles will quickly rise to the surface. Even when poured into a cup, the bubbles continue to persist. In terms of taste, the bubbles are strong with a dry and bitter quality, but there is a slightly sweet and sour taste unique to amaneko that comes in the aftertaste.
Amaneko can be seen as one of the most distinctive brewing products in the Shinsei Brewery series. It not only uses the koji rice required for traditional sake brewing, but also incorporates a strong acidic white koji usually used in the making of shochu. As a result, Amaneko has a unique acidity that sets it apart from traditional Japanese sake, making it a unique creation. It's also worth mentioning that the production process of white koji is an important component of awamori (a type of Ryukyu liquor), so Amaneko can be considered a hybrid of Japanese sake and Ryukyu culture. It perfectly highlights the experimental spirit of the Shinsei Brewery, and even though it has now become a regular product, it still has a distinctive character in the series. Additionally, a sub-product of Amaneko is "Amaneko Spark," which undergoes a secondary fermentation in the bottle and is an active, unfiltered sake.
Nirugame is a so-called "low-polish" sake intentionally made with rice that has not been overly polished. Typically, rice used to make Japanese sake needs to have about 70% of the outer shell removed to brew a fine sake. However, the raw rice used for this sake is comparable to eating rice, with a degree of polishing of only 90%, which is not overly de-skinned. Furthermore, it uses natural yeast and the traditional Edo-era method without adding any yeast, allowing people to fully enjoy the rich natural flavor.
The Shinsei Brewery has released the Aramasa annual fermentation report for 2023, part III, which includes Amaneko Sparkling & Nirugame Sparkling in a 720ml 2-bottle set, available for sale in July 2023.
Amaneko can be seen as one of the most distinctive brewing products in the Shinsei Brewery series. It not only uses the koji rice required for traditional sake brewing, but also incorporates a strong acidic white koji usually used in the making of shochu. As a result, Amaneko has a unique acidity that sets it apart from traditional Japanese sake, making it a unique creation. It's also worth mentioning that the production process of white koji is an important component of awamori (a type of Ryukyu liquor), so Amaneko can be considered a hybrid of Japanese sake and Ryukyu culture. It perfectly highlights the experimental spirit of the Shinsei Brewery, and even though it has now become a regular product, it still has a distinctive character in the series. Additionally, a sub-product of Amaneko is "Amaneko Spark," which undergoes a secondary fermentation in the bottle and is an active, unfiltered sake.
Nirugame is a so-called "low-polish" sake intentionally made with rice that has not been overly polished. Typically, rice used to make Japanese sake needs to have about 70% of the outer shell removed to brew a fine sake. However, the raw rice used for this sake is comparable to eating rice, with a degree of polishing of only 90%, which is not overly de-skinned. Furthermore, it uses natural yeast and the traditional Edo-era method without adding any yeast, allowing people to fully enjoy the rich natural flavor.
The Shinsei Brewery has released the Aramasa annual fermentation report for 2023, part III, which includes Amaneko Sparkling & Nirugame Sparkling in a 720ml 2-bottle set, available for sale in July 2023.
Product Name: Aramasa Annual Fermentation Report 2023 Part III (Amaneko Clear Sparkling & Nirugame Sparkling)
Grade: Junmai
Polishing Rate: Koji Rice: 60%, Kake Rice: 60%, Koji Rice: 88%, Kake Rice: 88%
Rice Type: Akita Sake Komachi
Alcohol: 13% Vol.
Brewery Prefecture: Akita Aramasa Co., Ltd.
