No. 6 R-Type Junmai Ginjo
⏳ Drinking Window
Best enjoyed fresh, typically within 1–2 years of the bottling date, and must be kept strictly refrigerated.
🍽️ Food & Wine Pairings
fresh oysters, white fish sashimi, mild goat cheese
✨ Technical Specifications
The 'No. 6' series from Aramasa is a legendary lineup in the sake world, celebrated as the only recurring unpasteurized (Nama) release from this historic Akita Prefecture brewery. The 'R-Type' (standing for 'Regular') serves as the essential introduction to this avant-garde collection. Brewed using the traditional Kimoto starter method in wooden casks (Kioke), it is defined by the exclusive use of Kyokai No. 6 yeast—the oldest surviving strain of the Brewing Society of Japan, which was originally discovered on-site at Aramasa in 1930. This sake represents a revolutionary bridge between ancient craftsmanship and modern, wine-like sensibilities, offering a delicate natural effervescence, pristine minerality, and a bright, lactic acidity that challenges traditional sake conventions.
🍾 About the Producer
Founded in 1852 in Akita Prefecture, Japan, Aramasa Shuzo is one of the sake world's most revolutionary and revered historic breweries. Under the avant-garde leadership of eighth-generation owner Yusuke Sato, the kura strictly champions traditional, natural brewing methodologies, utilizing only native Akita rice cultivars, wooden fermentation vats (kioke), and the time-honored kimoto method without additives. Aramasa is famously the historic birthplace of Kyokai Yeast No. 6, isolated here in 1930, which the brewery now uses exclusively across its entire production. Renowned for vibrant acidity, exceptional clarity, and wine-like complexity, Aramasa produces iconic cult expressions including the unpasteurized No. 6 series, the terroir-focused Colors collection, and the rare, boundary-pushing Private Lab series featuring labels like Invisible Pink Unicorn.
🍇 Grape Varieties
Akita Sake Komachi (Sake Rice)
🍷 Alcohol By Volume (ABV)
13%