Private Lab Amagaeru Spark
⏳ wine.drinking_window
Typically best enjoyed fresh within 1–2 years of release, served well-chilled.
🍽️ wine.food_pairings
Fresh raw oysters, vegetable tempura, light fruit tarts
✨ wine.spec_sheet
Part of Aramasa's avant-garde 'Private Lab' series, 'Amagaeru' (meaning 'Tree Frog') represents a playful yet technically demanding boundary-pushing experiment in sparkling sake. Crafted by the visionary Yusuke Sato, this sake is brewed using the traditional Kimoto starter method and the historic Kyokai No. 6 yeast, which was originally isolated at Aramasa in 1930. Amagaeru undergoes a natural secondary fermentation in the bottle, resulting in an exceptionally lively, highly carbonated, and slightly cloudy (thin-nigori) brew. Opening a bottle is famously an exercise in patience, often requiring slow, careful venting to prevent a joyful eruption. It delivers a vibrant, wine-like lactic acidity, delicate sweetness, and a refreshing effervescence that mimics fine pét-nat or sparkling wine.
🍾 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.