Sake/Wine Reserve List

Aramasa ‘No.6 R-type’’

新政 'R-Type' The R-Type of the “No.6” ESSENCE (Nakadori) best middle press. Produced with the traditional Kimoto method, none yeast, lactic acid additive, it’s very natural Sake, the taste is filled with the unique sourness + sweetness, and they are beautiful. Towards to the end, the elegant Umami and fruity aroma like mascuts are gradually spreading, and the finish is clean and crisp.

Aramasa 'No.6 A-type'

新政 'No.6 A-type' Aramasa's celebratory Type, the A-Type of the “No.6”released on June 6th is a phantom model for Aramasa. Polishing 66% of Miyama Nishiki.

Aramasa ’No.6 X-type’

新政 'No.6 X-type' The X-Type is the flagship luxury model of the No. 6 series, polished down to 40% for exceptional refinement. It boasts a crystal-clear taste highlighting natural rice flavours, an elegant balance of sweetness and acidity, and subtle hints of young strawberries and mint. With a long, clean finish, the X-Type is ideal for special occasions and an indulgent sake experience.

Aramasa ‘Ash’

新政 '水墨' An elegant and complex Sake that maximizes the potential of "Kamenoo" "Kamenoo" which was selected in the Yamagata Shonai area during the Meiji era, is famous as the parent of many brwer's rice. It was actively cultivated throughout eastern Japan and was frequently used both at the time of the birth of No. 6 yeast and in our warehouse. It is a genetic ancestor of rice cultivation in eastern Japan and can be said to be legendary rice. "Ash" is a work that tries to maximize the potential of this "Kamenoo" by making full use of various techniques such as increasing the amount of Kimoto. Since it is one of the hardest brewer's rice that can exist, it can be said to be a typical slow starter work whose taste is deepened by long-term refrigerated storage.

Aramasa 'ECRU'

新政 '生成' Ecru” is made from “Sake-Komachi”, a unique sake rice produced in Akita Prefecture. Ecru is a French word meaning “unbleached” and refers to the natural color of hemp or raw silk. Ecru gives off a light and fresh Kimoto sake that holds a deep layer of flavours. The nose of almond, cake and brown sugar is completed by gentle bitterness, elegant notes of apricot and hints of lime. Aramasa Ecru is an easy to drink sake that holds a beautiful complexity.

Aramasa 'TANGERINE'

新政 '山吹’ Tangerine is a new addition to Aramasa's "Colors" series of fire-aged sake. The rice used for this sake is called "Fukunohana" rice, which was born in 1959 at the Tohoku Agricultural Experiment Station. The rice is called "Fukunohana," which was born at the Tohoku Agricultural Experiment Station in 1959. In Akita, this rice was introduced after "Koso-Shinko," and was cultivated actively for a while, However, it was replaced by Miyamanishiki and its cultivation disappeared. Fukunohana" is a relatively soluble rice that produces a sake with a broad flavor, but it also has the delicacy and wildness typical of rice from the Tohoku region. This sake also has a bright acidity and a smooth flavour.

Aramasa 'AMANEKO'

新政 '亜麻猫' Flax Cat" is the most unique sake in the Shinsei lineup. In addition to the usual sake koji, it is brewed with shochu koji (white koji), which has a strong acidity. It is a clear expression of the experimental spirit of "Shinsei," and even after 12 years since it became a standard item, it still stands out from the crowd. Like "Colors" and "Yonotori," it is brewed in wooden vats, and its character has been strengthened in recent years. As a spin-off, there is "Flax Cat Spark," an active muddy unpasteurized sake that undergoes secondary fermentation in the bottle.

Aramasa 'AMANEKO' Sparkling

新政 '亜麻猫' スパークリング "Ama Neko" is created through continued fermentation inside the bottle, which dissolves carbon dioxide into the liquid. It offers nuances reminiscent of sparkling wine, like toast, along with the aroma of lemon honey preserves. The delicate bubbles, gentle sweetness, and soft acidity harmonize to create a refreshing taste. You can enjoy fruity flavours resembling apples and Japanese pears, with a touch of vanilla. The finish is crisp, with a refreshing bitterness.

Aramasa 'HINOTORI'

新政 '陽乃鳥' Aramasa Hinotori, or Firebird, is a luxurious sake from the Aramasa Private Lab series. It is crafted using the Kijoshu method, which replaces water with sake during brewing. This technique creates a rich texture and enhances its fruity sweetness. Aged for a year in oak barrels, it offers notes of ripe mango, honey, vanilla, and delicate acidity. With bright tropical flavours and hints of citrus and minerality, Hinotori is full-bodied yet smooth, making it perfect for sipping or pairing with seafood like oysters and sashimi. Best enjoyed slightly chilled, it showcases the artistry of the Aramasa brand and is a favourite among sake enthusiasts.

Denshu '50th anniversary'

田酒 '50周年記念ボトル' Celebrating 50 years of excellence, this exclusive sake embodies the dedication to traditional brewing. Crafted with premium local rice and pure natural water, it offers a refined balance of umami and sweetness. Presented in an elegant commemorative bottle, this limited-edition release is a must-have for collectors and sake enthusiasts.

Jikon

而今 This sake is made using the fukuro tsuri or ʻbag hanging” method. Sake is separated from sakekasu by hanging and dripping rather than pressing. This results in a sake of high quality and intense flavour.

Jikon 'NABARI'

而今 '名張' Jikon Nabari Junmai Daiginjo is a rare and highly sought-after sake from Mie Prefecture. It is distinguished by a unique balance of robust umami flavour and a delicate body. Crafted using high-quality Yamadanishiki rice, this sake is celebrated for its limited availability and refined character. The production process involves the fukuro tsuri, or "bag hanging" method, where sake is separated from sakekasu by hanging and allowing it to drip rather than pressing. This technique results in the sake of exceptional quality and intense flavour.

Jikon 'TOKUTO OMACHI' 2024

而今 '特等雄町' 2024 A supreme Junmai Daiginjo crafted with the exceptional "Tokuto Omachi" sake rice. This rare and precious rice is grown with meticulous care and passion by dedicated farmers. With its rich, deep flavor and smooth mouthfeel, this special sake elevates any noble occasion. Perfect for celebrating life's most memorable moments. Enjoy this exquisite drop for your most cherished celebrations.

JuYondai 'CHOGOKU'

十四代 '超極' Juyondai Nakadori Chougoku Junmai Daiginjo is an exceptional sake of the Daiginjo style. It is made by selecting the most vigorously fermented unrefined sake and is brewed using Yamada Nishiki rice polished to 35%. This ensures a pure and intense ginjo aroma. The sake is known for its fruity notes, soft sweetness, and lingering aftertaste. Proprietary sterilisation technology is used for storage and aging, enhancing its quality and depth.

JuYondai 'GOKUJO'

十四代 '極上' Made from special Koji rice from the Hyogo Prefecture, this medium bodied sake is sweet with a strong melon and fruity aroma and a refreshing umami taste, perfectly paired with cold cuts of sashimi and fresh seafood.

JuYondai 'KAMIMOROHAKU'

十四代 '上諸白' An ultra-premium sake from Takagi Shuzo, crafted with the finest Banshu Yamadanishiki rice. Using the Nakadori method, only the purest portion of the press is used, ensuring exceptional smoothness and clarity. The KAMIMOROHAKU brewing technique enhances its elegance, delivering a refined balance of fruity aroma, delicate sweetness, and a silky finish.

JuYondai 'NAKADORI'

十四代 '中取り大吟醸' Entry level into the vast selection of the JuYondai Series. With only using the core part of the polished rice, comes the rich aroma and the rice sweetness. The complexity is well balanced to have the hint that resembles the stone fruits.

Juyondai 'ARABASHIRI KAMIMOROHAKU'

十四代 'あらばしり上諸白' 'Nakadori' means only the middle part of the extracted Sake is used, while 'Arabashiri' uses the last part of the pressing. This is the part of the Sake with the most Aroma and concentration in Taste.

Juyondai 'KURONAWA'

十四代　'黒縄' The name 黒縄 or the 'Black Rope' comes from ancient times when the best quality Japanese rice are tied up using black ropes. 高木酒造 almost used Kuronawa as its label instead of Juyondai! Super refined, smooth, sensational aroma. Stronger than ginjo Juyondais, up there with 白雲去来。Extremmely rare Sake.

Juyondai 'SOUKOU'

十四代 '双虹' Elegant and delicate, it offers stunning scents of melon, green apple, white flower and steamed rice. Fresh, crispy and vibrant on the palate, it shows a similar smooth and silky texture like Ryusen, but it's lighter, more delicious and seductive. It has a super clean, pure and melting finish, with a nice hint of green spice. Rice: Yamada Nishiki. Polishing ratio of 35%.

Juyondai ’RYUGETU’

十四代 '龍月'

Kokuryu 'ISHIDAYA'

黒竜 '石田屋' The sister flagship sake of Nizaemon, this rare, limited release Junmai Daiginjo ‘Ishidaya’ bears part of the name of Kokuryu’s founding father. This sake is made using low temperature fermentation techniques and after careful filtering it is matured for around three years below zero degrees. This gentle extended maturation time leads to a sake with a defined elegant character, smooth, mellow and full flavoured, which leans towards a drier presentation. Japanese nashi pear and yellow apple present on the palate and it’s best served chilled, drinking from tulip shaped glassware to capture the enticing aromas. This sake is made from Yamada Nishiki rice grown in the premium rice fields of Tojo district in Hyogo Prefecture, polished to 35% of its original grain size. This sake is presented in a distinctive blue glass bottle with hand drawn and applied kanji label.