秋田県·日本酒
Aramasa No.6
When poured into a glass, it offers an aroma reminiscent of fresh, juicy fruit. On the palate, a soft sweetness and crisp acidity spread—this is No.6, the flagship Junmai Nama sake of Aramasa Sake Brewery. Its name is derived from 'Yeast No. 6.' In 1930 (Showa 5), yeast collected from this very brewery became the 'Kyokai No. 6,' the oldest yeast still in use today. No.6 is a sake designed to directly express the charm of that specific yeast. It is carefully brewed using Akita-grown rice through the traditional 'Kimoto' method, which utilizes natural lactic acid bacteria. A special cup released by the brewery where the yeast was born. It is a sake meant to be enjoyed slowly, well-chilled.
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