This rice used is Kairyoshinko, also Akita’s local brewer’s rice, and Aramasa used to be an only brewery to produce Sake with using this rice until a few years before, so it’s a signature rice of Aramasa. The texture is smooth, and the balance of sweetness, Umami, sourness, and bitterness are lovely. Please enjoy its sophisticated complexity. The sake is fermented in wooden barrels instead of the usual steel tanks, giving it a savoury umami finish.


使用的大米是海良神功，也是秋田當地的釀酒米，直到幾年前，荒正還是唯一一家使用這種大米釀造清酒的釀酒廠，因此它是荒正的標誌性大米。口感順滑，甜味、鮮味、酸味、苦味的平衡非常好。請欣賞其複雜性。清酒在木桶中發酵，而不是在通常的鋼罐中發酵，從而賦予其美味的鮮味。