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Aramasa Annual Fermentation Report 2022 Private Lab Extreme Part III (Karura & Murasakiyata)

Aramasa Annual Fermentation Report 2022 Private Lab Extreme Part III (Karura & Murasakiyata)

Product Name: Aramasa Annual Fermentation Report 2022 Private Lab Extreme Part III (Karura & Murasakiyata)

Polishing Ratio: 'Karura': Koji/Kake 55%/50%;' Murasakiyata': Koji/Kake 50%

Rice Type: Miyamanishiki

Alcohol: 'Karura': 13%; 'Murasakiyata': 14%

Brewery: Akita Prefecture, ARAMASA Co., Ltd.

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Description


Karura’
This sake exudes a refreshing and juicy citrus aroma. As described in the small booklet, it boasts a rich melon-like sweetness, accompanied by a hint of acidity. Upon tasting, you'll also experience spicy and bitter notes during the aftertaste.
‘Murasakiyata’
This sake emits the fragrance of aged sake and its taste varies depending on personal preferences. It's not as sweet as imagined; instead, it carries a subtle bitterness, evoking the sensation of tasting almonds with their skin.

The final offering of 2022, containing derived products from 'Yangodori': 'Karura' and 'Murasakiyata'. Both are premium sakes.
'Karura' differs from 'Yangodori' in two aspects: 1. It uses raw rice koji instead of yellow koji, and 2. The yeast starter is made from 'Bodai moto'.
'Murasakiyata' comes in a small 365ml bottle, a very rare sake in Shinsei Shuzo. This release includes different vintages from 2013 to 2018, each made from the previous year's premium sake (except for 2013). The older the vintage, the more pronounced the flavor. As a special memento, this release event includes a mask and a commemorative bottle.

Product Name: Aramasa Annual Fermentation Report 2022 Private Lab Extreme Part III (Karura & Murasakiyata)

Grade:

Polishing Ratio: 
'Karura': Koji Rice 55%, Kake Rice 50%
'Murasakiyata': Koji Rice 50%, Kake Rice 50%

Rice Type: Miyamanishiki

Alcohol: 
'Karura': 13%
'Murasakiyata': 14% Vol

Brewery Prefecture: Akita Prefecture, ARAMASA Co., Ltd.


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