Upon opening the bottle, a faint rice aroma accompanied by gentle bubbles greets the senses. The sweetness smoothly glides down the throat, making it easy to drink. It is highly recommended to pair with fresh dishes such as sashimi and sushi.
No.6 series celebrates its tenth anniversary with this commemorative sake, conceptualized after viewing Daisukerichard's initial design draft. It took nearly 150 days to complete, making it the "longest fermentation period sake" at Aramasa Brewery.
This sake is extremely challenging to brew, but its taste is impeccable. It utilizes "Koshihikari" rice cultivated in Aramasa Brewery's own pesticide-free rice fields. Due to adverse weather conditions and other factors, the rice yield was very low, resulting in a price about 2.5 times higher than normal. The production process for No.6 series differs significantly from the usual method.
No.6 series celebrates its tenth anniversary with this commemorative sake, conceptualized after viewing Daisukerichard's initial design draft. It took nearly 150 days to complete, making it the "longest fermentation period sake" at Aramasa Brewery.
This sake is extremely challenging to brew, but its taste is impeccable. It utilizes "Koshihikari" rice cultivated in Aramasa Brewery's own pesticide-free rice fields. Due to adverse weather conditions and other factors, the rice yield was very low, resulting in a price about 2.5 times higher than normal. The production process for No.6 series differs significantly from the usual method.
Product Name: Aramasa No.6 10th Anniversary Commemorative Sake Richard-Type
Grade: Junmai
Polishing Ratio: Koji rice 50%, Kake rice 50%
Rice Type: Akita Sake Koshihikari 100% (Pesticide-free)
Alcohol: 12% Vol
Brewery Prefecture: Akita Prefecture, ARAMASA Co., Ltd.
