The Sake Anatomy › Sake Brand Index › Aramasa
No.07 · Brewery Profile
Aramasa新政 · Aramasa Shuzo 新政酒造
Aramasa is the birthplace of Association Yeast No.6, the oldest yeast still in commercial use. Under Yusuke Sato the brewery went all-in on tradition-meets-avant-garde: only No.6 yeast, only the labor-intensive kimoto method, only local rice and no added alcohol — producing bright, acid-driven, lower-alcohol junmai.
Who makes Aramasa?
Aramasa Shuzo, founded in 1852 in Akita. The brewery is the birthplace of Association Yeast No.6, the oldest yeast still in commercial use, and under Yusuke Sato it brews exclusively with No.6 yeast, the labor-intensive kimoto method, local rice, and no added alcohol.
What does Aramasa taste like?
Tagged Acidity-driven, all three bottles score 4–5/5 on the acid axis. The flagship No.6 X-type is silky with layered sweetness and umami; the No.6 S-type brings muscat and citrus at a lower 13% ABV; and Colors Ecru, the entry line, emphasizes natural grain quality.
Which bottle should you try first?
Start with No.6 X-type, explicitly named the flagship — silky, with layered sweetness and umami, made from Akita Sake Komachi rice at 14% ABV.
How does Aramasa compare to other Akita breweries?
Aramasa is the only Akita brewery tagged purely Acidity-driven. Prefecture-mates Yuki no Bosha (Elegant & Refined, Acidity-driven) and Kariho (Dry & Crisp, Acidity-driven) share some of that acid character but pair it with calmer or drier notes, while Amanoto and Yamamoto lean toward Elegant & Refined or Aromatic & Fruity instead.
Frequently asked questions
What is Aramasa known for originating?
Association Yeast No.6, the oldest sake yeast still in commercial use today.
What brewing method does Aramasa use?
The labor-intensive kimoto method, exclusively with No.6 yeast, local rice, and no added alcohol.
How many bottles does Aramasa make on this page?
Three — No.6 X-type, No.6 S-type, and Colors Ecru, all Junmai made from Akita rice.
The bottles
No.6 X-typeNo.6 X-type
醇酒 Junshu · Rich“Flagship; silky, with layered sweetness and umami.”
No.6 S-typeNo.6 S-type
薫酒 Kunshu · Fragrant“Muscat and citrus, with balanced complexity.”
Colors EcruColors エクリュ
醇酒 Junshu · Rich“Natural grain quality; the entry Colors line.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: foodinjapan.org · sakenomy.jp