Sake/Wine Reserve List

Aramasa ‘No.6 R-type’’

新政 'R-Type' The R-Type of the “No.6” ESSENCE (Nakadori) best middle press. Produced with the traditional Kimoto method, none yeast, lactic acid additive, it’s very natural Sake, the taste is filled with the unique sourness + sweetness, and they are beautiful. Towards to the end, the elegant Umami and fruity aroma like mascuts are gradually spreading, and the finish is clean and crisp.

Aramasa ‘Ash’

新政 '水墨' An elegant and complex Sake that maximizes the potential of "Kamenoo" "Kamenoo" which was selected in the Yamagata Shonai area during the Meiji era, is famous as the parent of many brwer's rice. It was actively cultivated throughout eastern Japan and was frequently used both at the time of the birth of No. 6 yeast and in our warehouse. It is a genetic ancestor of rice cultivation in eastern Japan and can be said to be legendary rice. "Ash" is a work that tries to maximize the potential of this "Kamenoo" by making full use of various techniques such as increasing the amount of Kimoto. Since it is one of the hardest brewer's rice that can exist, it can be said to be a typical slow starter work whose taste is deepened by long-term refrigerated storage.

Aramasa 'ECRU'

新政 '生成' Ecru” is made from “Sake-Komachi”, a unique sake rice produced in Akita Prefecture. Ecru is a French word meaning “unbleached” and refers to the natural color of hemp or raw silk. Ecru gives off a light and fresh Kimoto sake that holds a deep layer of flavours. The nose of almond, cake and brown sugar is completed by gentle bitterness, elegant notes of apricot and hints of lime. Aramasa Ecru is an easy to drink sake that holds a beautiful complexity.

Aramasa 'AMAGAERU' Frog

新政 '天蛙' Amagaeru is a low-alcohol, effervescent sake with an alcohol content of less than 10% and a light nigori color. Because it is a "second fermentation sake in bottle," alcohol fermentation by the surviving yeast tends to progress, and the internal pressure can be higher than expected. For this reason, we request that the temperature be kept strictly below -5 degrees Celsius when stored in the brewery or at stores that handle it. Because of this, it is not recommended for beginners, and it is the ultimate enthusiast's sake. In general, such low-alcohol sake tends to be made using industrial methods, but Shinsei's original design of "Tenagara," like all of their other products, is brewed using traditional methods without the use of brewing lactic acid, enzyme agents, inorganic salts, or any other additives that are not required to be listed as ingredients. Due to the extremely difficult production process, this product is only released in small quantities from May to July.

Jikon 'NABARI'

而今 '名張' Jikon Nabari Junmai Daiginjo is a rare and highly sought-after sake from Mie Prefecture. It is distinguished by a unique balance of robust umami flavour and a delicate body. Crafted using high-quality Yamadanishiki rice, this sake is celebrated for its limited availability and refined character. The production process involves the fukuro tsuri, or "bag hanging" method, where sake is separated from sakekasu by hanging and allowing it to drip rather than pressing. This technique results in the sake of exceptional quality and intense flavour.

Jikon 'TOKUTO OMACHI' 2024

而今 '特等雄町' 2024 A supreme Junmai Daiginjo crafted with the exceptional "Tokuto Omachi" sake rice. This rare and precious rice is grown with meticulous care and passion by dedicated farmers. With its rich, deep flavor and smooth mouthfeel, this special sake elevates any noble occasion. Perfect for celebrating life's most memorable moments. Enjoy this exquisite drop for your most cherished celebrations.

JuYondai 'ARABASHIRI' Blue lable

Fresh, new sake made from freshly brewed, fruit-scented Kamimoro Shiraishu (Junmai Daiginjyo) that has been left to drip from the tank.

JuYondai 'KURONAWA'

十四代　'黒縄' The name 黒縄 or the 'Black Rope' comes from ancient times when the best quality Japanese rice are tied up using black ropes. 高木酒造 almost used Kuronawa as its label instead of Juyondai! Super refined, smooth, sensational aroma. Stronger than ginjo Juyondais, up there with 白雲去来。Extremmely rare Sake.

JuYondai 'SOUKOU'

十四代 '双虹' Elegant and delicate, it offers stunning scents of melon, green apple, white flower and steamed rice. Fresh, crispy and vibrant on the palate, it shows a similar smooth and silky texture like Ryusen, but it's lighter, more delicious and seductive. It has a super clean, pure and melting finish, with a nice hint of green spice. Rice: Yamada Nishiki. Polishing ratio of 35%.

JuYondai ’RYUGETU’

十四代 '龍月' Ryugetsu ( 龙月) is a limited sake, brewed from Yamada Nishiki rice ( King of sake rice) and Aiyama rice. The rice polishing ratio is 40%, matured using the ““七垂二十贯” “ method.