EST. 1852
新政
Since 1852 — 秋田市, Akita
Birthplace of Kyokai No. 6 yeast, and a house that brews entirely by kimoto, entirely with Akita rice.
Founded in 1852, Aramasa is best known as the source of Kyokai No. 6, isolated here in 1930 and now the oldest surviving yeast strain in the national brewers' association's catalog. The brewery commits to a strict discipline: everything it makes is junmai (pure rice, no added alcohol), everything uses Akita-grown rice, and everything ferments by the slow, labor-intensive kimoto method. It has also revived wooden fermentation vats made of Akita cedar, favoring the natural yeasts and bacteria living in the wood. The results, sold under lines like No.6 and Colors, have made Aramasa one of the most closely watched names in modern Japanese sake.
Junmai Ginjo — koji rice polished to 45%, kake rice to 55%, Akita-grown rice, 13% ABV, unpasteurized (namazake)
Junmai — koji rice polished to 45%, kake rice to 50%, Misato Nishiki rice, 13% ABV, wooden-vat brewed
Junmai — koji rice polished to 55%, kake rice to 60%, Kairyo Shinko rice, 13% ABV, wooden-vat brewed
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JR秋田駅 徒歩約15分