Aramasa Private Lab Hinotori
Brewery: Aramasa Shuzo
ABV: 13% (Genshu)
Raw Rice: Local Akita Rice
Polish Rate: 55% Koji Rice, 60% Kakemai
Food Pairing: Ankimo, Teriyaki, Yakitori etc.
In 1973, “Kijoshu” was developed by a National Tax Agency engineer based on Japan’s oldest sake brewing method. Water is partially replaced with sake in the method, and sake becomes richer and sweeter. As this sake is reborn, this work is named “Hinotori”. The sake that is added is put in a barrel of Mizunara oak and allowed to ripen for a year, and the vanilla-like aroma obtained from that brings out the sweetness of the sake.