170th Anniversary Kairyosinkou
⏳ wine.drinking_window
Best enjoyed within 1–3 years of release to appreciate its vibrant freshness, though it can gracefully develop additional complexity over 5 years when kept under strict cellar conditions.
🍽️ wine.food_pairings
Sashimi of fatty tuna, roasted duck breast, creamy mushroom risotto
✨ wine.spec_sheet
To celebrate their landmark 170th anniversary in 2022, Aramasa Shuzo crafted this highly limited masterpiece using Kairyoshinko, a legendary local Akita sake rice first registered in 1959. This heirloom grain, which had nearly vanished from commercial cultivation, was painstakingly revived by Aramasa to express the true, historic terroir of Akita. Brewed using their signature Kyokai No. 6 yeast—the oldest active sake yeast strain in Japan, which was originally isolated at Aramasa in 1930—and fermented in traditional cedar wooden casks (kioke) using the ancient Kimoto starter method, this sake is a bridge between past and future. The result is a profoundly complex profile that marries vibrant, wine-like lactic acidity with deep umami, delicate woody undertones from the cedar, and a pristine, mineral-driven finish that redefines modern sake craftsmanship.
🍾 wine.about_producer
Founded in 1852 in Akita Prefecture, Japan, Aramasa Shuzo is a legendary brewery currently led by eighth-generation president Yusuke Sato, who has revolutionized the house with a focus on heritage and natural brewing. Aramasa is globally revered as the birthplace of Kyokai No. 6 yeast, the oldest active sake yeast strain distributed in Japan, which they use exclusively across their entire portfolio. Operating with a strict commitment to traditional methods, the brewery utilizes 100% Akita-grown rice, employs the labor-intensive kimoto starter method, and ferments its liquids in cedar wooden casks (kioke) without any additives. Their highly sought-after, low-alcohol, and beautifully acidic expressions—such as the iconic No. 6 series, Colors collection, and avant-garde releases like Invisible Pink Unicorn—have redefined modern sake, bridging the gap between traditional Japanese craftsmanship and contemporary fine wine aesthetics.