Colors Ash
⏳ wine.drinking_window
Typically best enjoyed within 1 to 3 years of release, though its structure allows for short-term cellaring under pristine conditions.
🍽️ wine.food_pairings
Grilled yakitori, roasted duck breast, aged hard cheeses
✨ wine.spec_sheet
Part of Aramasa's celebrated 'Colors' series, 'Ash' (known in Japanese as Niryu) is a tribute to agricultural heritage and the revival of lost traditions. This exceptional sake is brewed using Shinriki ('Divine Power'), an ancient heirloom sake rice variety that was once highly popular in western Japan during the Meiji era but eventually faded into obscurity due to its challenging cultivation. Aramasa has painstakingly revived this grain to express its unique, rustic, and deeply complex character. True to the brewery's uncompromising philosophy, Ash is crafted using the traditional Kimoto starter method, fermented in wooden cedar casks (kioke), and driven by the historic Kyokai No. 6 yeast. The result is a sake of singular personality, marrying vibrant, wine-like acidity with a rich, savory umami core and a delicate, earthy complexity derived from the wood.
🍾 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.