No. 6 A-Type
⏳ Drinking Window
Typically best enjoyed fresh within 1 to 2 years of the bottling release date, kept under strict refrigeration.
🍽️ Food & Wine Pairings
Fresh oysters, sea bream sashimi, vegetable tempura
✨ Technical Specifications
Aramasa's No. 6 series is the definitive liquid chronicle of Kyokai No. 6, the oldest active brewing yeast managed by the Brewing Society of Japan, which was originally isolated on-site at Aramasa Shuzo in 1930. The elusive 'A-Type' is a highly limited, celebratory expression within this iconic lineup. Brewed in Akita Prefecture using 100% traditional Kimoto starter methods and wooden brewing casks (kioke), this sake represents the pinnacle of eighth-generation president Yusuke Sato's revolutionary philosophy. It seamlessly bridges ancient heritage with a contemporary, wine-like style, offering a pristine profile defined by vibrant acidity, subtle natural effervescence, and a clean, mineral-driven finish.
🍾 About the Producer
Established in 1852 by Uhei Sato in Akita Prefecture, Aramasa Shuzo stands as one of Japan's most revolutionary and revered artisanal producers. The brewery earned historic distinction in 1930 when its in-house culture was isolated as Kyokai No. 6, the oldest surviving yeast strain in active distribution. Under eighth-generation kuramoto Yusuke Sato, who took over in the late 2000s, Aramasa embarked on an uncompromising renaissance. Sato committed strictly to pure Junmai brewing, utilizing exclusively local Akita-grown rice cultivated without chemical pesticides, including over 30 hectares farmed in the Uyashinai district. Reviving traditional Edo-period techniques, all fermentations rely purely on indigenous lactic bacteria via the kimoto method and take place entirely in wooden cedar vats (kioke). Fermented using only pristine soft local mountain water and Kyokai No. 6, Aramasa's sakes—such as the iconic unpasteurized No. 6 series, the terroir-driven Colors collection, and the experimental Private Lab bottlings like Amaneko—are globally benchmarked for their electrifying acidity, pristine structural tension, and vinous elegance.