No. 6 X-Type Kimoto
⏳ Drinking Window
Typically best enjoyed fresh within 1 to 2 years of the bottling date when kept under strict refrigeration.
🍽️ Food & Wine Pairings
Fresh oysters, sea bream sashimi, soft goat cheese
✨ Technical Specifications
Aramasa's No. 6 series is a legendary monument in the sake world, representing the only lineup that exclusively utilizes Kyokai No. 6 yeast—the oldest active brewing yeast managed by the Brewing Society of Japan, which was originally isolated on-site at Aramasa in 1930. The 'X-Type' stands for 'Excellent' and serves as the ultimate flagship of this raw, unpasteurized (namasake) series. Crafted using the labor-intensive, traditional Kimoto starter method in wooden brewing casks (kioke), this sake is made from local Akita sake rice. It delivers a revolutionary flavor profile defined by a delicate natural effervescence, pristine mineral clarity, and a bright, wine-like lactic acidity that has completely redefined modern sake brewing.
🍾 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.
🍷 Alcohol By Volume (ABV)
13%