“Shaku Arata” symbolizes the burning passion and the dawn of a new era. It features a balanced aroma and flavor, with sweetness and umami harmonizing beautifully, embodying the elegant style of junmai daiginjo. This sake is not only a masterpiece at the intersection of history and modern technology but also a tribute to and continuation of Japanese sake brewing culture, allowing one to feel the essence of 1300 years of time in every sip.
With a nationwide limited edition of only 300 bottles, "灼 ARATA" is an artwork that perfectly combines ancient history with modern innovation. This sake showcases the mysterious charm of microorganisms, achieving an unprecedented balance with the exquisite harmony of top-quality Yamada Nishiki rice.
It uses koji and yeast sourced from the Niida Shrine, which is revered as one of the origins of sake in Japan. The rice comes from the special A region in Yoshikawa, Sanbonmachi, and is polished to 30%, highlighting the noble style of junmai daiginjo. The 500ml bottle is made from Mino ware pottery, specially crafted by Gifu Prefecture's Koyama kiln. After enjoying the sake, the bottle can still serve as a home art piece to enhance your living space.
According to the “Harima no Kuni Fudoki,” which was compiled in the early Nara period, Niida Shrine is regarded as one of the important origins of sake history in Japan. The text mentions that "the rice of the great god became moist and grew mold, which was then used to brew sake, named Niizake, and centered around this, sake parties were held." This is also one of the earliest documents that explicitly describes brewing sake using koji.
With a nationwide limited edition of only 300 bottles, "灼 ARATA" is an artwork that perfectly combines ancient history with modern innovation. This sake showcases the mysterious charm of microorganisms, achieving an unprecedented balance with the exquisite harmony of top-quality Yamada Nishiki rice.
It uses koji and yeast sourced from the Niida Shrine, which is revered as one of the origins of sake in Japan. The rice comes from the special A region in Yoshikawa, Sanbonmachi, and is polished to 30%, highlighting the noble style of junmai daiginjo. The 500ml bottle is made from Mino ware pottery, specially crafted by Gifu Prefecture's Koyama kiln. After enjoying the sake, the bottle can still serve as a home art piece to enhance your living space.
According to the “Harima no Kuni Fudoki,” which was compiled in the early Nara period, Niida Shrine is regarded as one of the important origins of sake history in Japan. The text mentions that "the rice of the great god became moist and grew mold, which was then used to brew sake, named Niizake, and centered around this, sake parties were held." This is also one of the earliest documents that explicitly describes brewing sake using koji.
Product Name: Banshu Ikkon Junmai Daiginjo Shaku Arata
Grade: Junmai Daiginjo
Polishing Rate: 30%
Rice Type: Yamada Nishiki from Yoshikawa, Sanbonmachi, Special A region
Alcohol: 16%Vol
Brewery Prefecture: Hyogo Sanyouhai Shuzo
