ARAMASA PAST MASTERS REMIX vol.3
ARAMASA PAST MASTERS REMIX vol.3
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The volume 3 of the rarest ARAMASA in 2020, the limited project to reproduce the masterpiece in the past and unreleased labels
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①ARAMASA ROKUGOU TOKUBETSUJUNMAI NAMA FRESH BREW
ROKUGOU means number 6 in English.
It's a root of NO 6. In 2011, the unpasteurized version of ROKUGOU was released as ARAMASA NO 6, and instantly received great feedback, so this label ended its role in 2015.
The reproduction of the root of NO.6 is this label. The only difference is the old version was produced by Sokujo, which is the regular brewing method.
Instead of Sokujo, this label was produced by Kimoto as same as NO.6.
Rice：Ginnosei 60%, Akitasakekomachi 50%
Alc：15%
SMV：+2.0
Acidity：1.4
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②ARAMASA AKITARYU JUNMAI
It's a reproduction of the classic Aramasa. In the old-time, the regular labels of ARAMASA were produced by the rice polished down to 70%. Currently, ARAMASA doesn't use the rice of 70% polish rate.
It's a trial to revive the classic ARAMASA. There are two differences. One is the way to polish rice. It's polished by the flat-rice polishing method.
Also, it's brewed by the Kimoto method.
Rice：Akitasakekomachi 70%
Alc：16%
SMV：+3.7
Acidity：1.9
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PRICE：$250
SIZE：720ml *2
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| YEAR | - |
|---|---|
| AREA | Akita |
| BREWERY | Aramasa Shuzo |
| SMV | - |
| ACIDITY | - |
| ABV | 15.0% |
| RICE | Ginnosei, Sakekomachi |
| POLISH RATE | 50%, 60%, 70% |
| GRADE | Junmai Ginjo |
| SPECIALITY | Kijoshu , Self-cultivated yeast , Genshu , Wooden barrel , Kimoto |
| NOTE | - |
| TASTE | Sweet |
| BODY | Medium |
| AROMA | Fruit |
