Name: Aramasa Annual Fermentation Report 2024 Private Lab Extreme II Part II (Murasakiyata Namazake 2022 & Amaneko Kai 2023)
Brand: Aramasa 新政
SKU: 66b17fca59048a0001ea8336
Price: 3488.0 HKD
Availability: OutOfStock

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Aramasa Annual Fermentation Report 2024 Private Lab Extreme II Part II (Murasakiyata Namazake 2022 & Amaneko Kai 2023)

Product Name：Aramasa Annual Fermentation Report 2024 Private Lab Extreme II Part II (Murasakiyata Namazake 2022 & Amaneko Kai 2023)

Grade：Junmai

Polishing Rate：“Murasaki Yata 2022”: 50%

“Amaneko Kai 2023”: 60%

Rice Type：“Murasaki Yata 2022”: Miyasaka Nishiki

“Amaneko Kai 2023”: Akita Sake Komac

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“Murasaki Yata 2022”: This premium sake has a slight effervescence, with sweetness and acidity lying between “Amaneko” and “Hinotori.” The characteristic honey-like richness of the premium sake remains, and it is very delicious; it isn't as obviously acidic as stated in the brochure.

“Amaneko Kai 2023”: The aroma exudes sweet and refreshing notes of apple, orange peel, wild honey, and yogurt. The fresh flavors of white fruits, Fuji apples, and citrus gently unfold in the mouth, becoming more complex in the mid-palate. The bright acidity reminiscent of grapefruit skin and herbal bitterness adds layers to the sake, guiding it to a refreshing finish.

Both of these sakes pair exceptionally well with the following dishes: seafood sashimi, fresh oysters, butter-fried white fish (with a touch of lemon), grilled shellfish and squid, as well as various fried foods like tempura. In addition, the lactic acidity of “Amaneko” enhances the flavors of creamy sauces, fresh cheeses, and white mold cheeses, while the citrus acidity complements fresh vegetables and the vinaigrettes in salads.

This year's announcement theme is the experimental sake from PRIVATE LAB.

The 2022 "Murasaki Yata" inherits the high-acid style of the 2020 version and the sake-freshening 2021 version, achieving further evolution. Looking back at this process, the 2020 version avoided the potential excessive sweetness of the following year's version due to its high acidity and dry characteristics. In addition, the 2021 version successfully suppressed certain peculiarities typical of unpasteurized sake. As a result, the drawbacks of not being heated were avoided, and the freshness of the unpasteurized sake was maintained for a long time. For the 2022 version, new techniques were introduced to further prevent oxidation, using the carbon dioxide generated during in-bottle secondary fermentation to protect the sake. This is the latest version of "Murasaki Yata."

The “Amaneko” made with white koji for shochu brewing is the most acidic sake from Aramasa Brewery. However, high acidity is not always better. The aim of “Amaneko” is to express acidity beautifully, and balance is crucial. If it cannot maintain balance with the other elements of the sake, then even the clearest acidity is meaningless. Nonetheless, sometimes brewers seek to break these limits and attempt extreme expressions of acidity in sake.

"Amaneko Kai" was born to create a brand-new style. In the brewing process of “Amaneko,” it is not easy to dissolve the rice using only the weak saccharifying power of white koji, necessitating the additional use of a considerable amount of yellow koji. However, this "Amaneko Kai" uses almost no yellow koji. Reducing the amount of yellow koji has been a long-term challenge, and this is the first time that brewing has been achieved with 100% white koji (excluding the yeast starter). This was made possible by employing a fermentation method outside the common knowledge of sake brewing — fermenting the moromi (mash) at near 20 degrees Celsius.

Product Name：Aramasa Annual Fermentation Report 2024 Private Lab Extreme II Part II (Murasakiyata Namazake 2022 & Amaneko Kai 2023)

Grade：Junmai

Polishing Rate：“Murasaki Yata 2022”: 50%

“Amaneko Kai 2023”: 60%

Rice Type：“Murasaki Yata 2022”: Miyasaka Nishiki

“Amaneko Kai 2023”: Akita Sake Komachi

Alcohol：“Murasaki Yata 2022”: 13%

“Amaneko Kai 2023”: 12%Vol

Brewery Prefecture：Akita Aramasa Co., Ltd.

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Aramasa Annual Fermentation Report 2024 Private Lab Extreme II Part II (Murasakiyata Namazake 2022 & Amaneko Kai 2023)

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