No. 6 RS-Type for Taiwan
⏳ Drinking Window
Typically best enjoyed fresh within 1 to 2 years of the bottling date, provided it is kept strictly refrigerated.
🍽️ Food & Wine Pairings
Fresh sashimi, raw oysters, lightly grilled poultry
✨ Technical Specifications
The No. 6 RS-Type for Taiwan is an exceptionally rare, limited-edition export release from the cult-status Aramasa Shuzo in Akita Prefecture. As the birthplace of the historic Kyokai No. 6 yeast, Aramasa utilizes this heritage strain alongside traditional Kimoto starter methods and wooden brewing casks (Kioke) to craft sakes of unparalleled complexity. The RS-Type represents a harmonious bridge between the brewery's 'R-Type' (Regular) and 'S-Type' (Superior) profiles, specifically tailored to celebrate the vibrant culinary scene of Taiwan. Characterized by a gentle natural effervescence, pristine mineral clarity, and a juicy, wine-like lactic acidity, this expression defies conventional sake boundaries, offering a drinking experience reminiscent of a fine grower Champagne or a high-acid white wine. Its production is highly limited, making it a legendary trophy bottle among sake connoisseurs globally.
🍾 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.