~ BEYOND TIME AND SPACE, THEY MELD TOGETHER – ASH AND GOLD, DIAMOND AND ADAMANTINE. ~

ASH IS THE TRUE EMBODIMENT OF ARAMASA'S BREWING ETHOS.

Nicknamed “Ash”, Kame-no-O, originally selected in the Shōnai region of Yamagata during the Meiji era, is renowned as the ancestor of many table rice and sake rice varieties. Widely cultivated throughout eastern Japan, it was frequently used at Aramasa Shuzō as well – even at the time of Yeast No. 6’s development. As the genetic ancestor of rice cultivation in eastern Japan, it can truly be called a legendary rice.

Ash is a creation that harnesses various techniques – such as increasing the proportion of kimoto – to fully draw out the potential of this Kame-no-O. Known as one of the hardest and most unyielding sake rice varieties to brew with, it is a classic slow-starter whose flavour deepens significantly with extended refrigerated ageing. A sake for those who appreciate a story in every sip, and a legacy in every grain.

TASTING NOTES
A complex and layered aroma of green grapes, crisp apple, juicy nashi pear, and fresh chamomile, with sweet lactonic notes elegantly framed by cedarwood.

On the palate, it begins with a taut, restrained impression before opening up to reveal a gentle sweetness and savoury depth, imparted by the Kame-no-O rice. A bright, lactic acidity lends balance and clarity, guiding the flavour toward a clean, focused finish. It also has excellent ageing potential, and we recommend maturing it in refrigerated storage (-5°C ~ less than +5°C) for about two to three years.

PAIRING SUGGESTIONS
This sake’s restrained yet savoury character, gentle sweetness, and bright lactic acidity make it an ideal match for sashimi, seafood crudo, seared scallops, and rich white fish. Its umami depth also shines in plant-based pairings – think silken tofu with myoga or chargrilled negi, miso-glazed eggplant, roasted root vegetables, and mushroom risotto. The layered complexity extends beautifully to roast poultry and yakitori, and pairs seamlessly with creamy Alpine cheeses and beurre noisette sauces.

Specifications

• Rice Varietal: Kame-no-O, cultivated in Akita
• Rice Polishing Rate: 40%
• Brewing Method: Kimoto, kioke (cedar tank)
• Yeast: No.6
• Alcohol: 13%
• Post Production Pasteurised
• Net Volume: 720ml

Serving Suggestions

• Temperature: 5°C-10°C
• Glassware: Pinot Noir or large bowled red wine glass
• Sakeware: Porcelain guinomi