Name: Aramasa No.6 H-type Kimoto Junmai Nama Genshu 720ml
SKU: 6a51ce64d2f961776c387b70
Price: 3980.0 HKD
Availability: InStock

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Aramasa No.6 H-type Kimoto Junmai Nama Genshu 720ml

容量 (VOL)：720mL
酒精濃度 (ABV)：13%
產地 (Region)：Japan 日本
酒廠 (Distillery / Brand)：新政酒造
精米步合(Rice polishing rate)： 45%
使用米(Rice)：改良信交

『根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。』
“ Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of busine

全單購買滿HK$300，即享免運優惠 on order

門市自取 on order

HK$4,280.00

HK$3,980.00

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Description

"Shinse NO.6 H-type DE-FACTO Ikō Junmai Nama Genshu" is a distinctive and exploratory limited-edition sake. Its unique feature is the use of "Improved Shinjō" rice from Akita Prefecture, combined with Shinseok's own cultivated Kaisei No. 6 yeast. It employs traditional brewing techniques including Ikō-jō, Junmai-jō, and oak barrel finishing. The 13% ABV sake showcases a perfect fusion of rice flavor and yeast activity, with a refreshing aroma of minerals and fruit, accompanied by subtle bubbles and a gentle sweet and sour taste, culminating in a finish with layers of woody and bitter notes.

The bottle is printed using a direct-printing technique, preserving its aesthetic appeal when chilled. It is recommended to serve below 15°C and use tulip-shaped or champagne-shaped glasses to highlight the aroma and vibrancy. A must-have for those who love to explore the world of sake.

Shinsei's No.6 series comprises three varieties: X, S, and R. X stands for eXcellent, S for Superior, and R for Regular, representing the flagship model with the "eXcellent" (deluxe) connotation. Beneath its youthful and stylish exterior lies a 167-year history. No.6 refers to "Hasegawa Yeast No. 6," discovered in 1930 and also known as "Shinsei Yeast." It is currently the oldest "Hasegawa-based yeast" used in brewing, highlighting Shinsei Brewery's significant position.

This H-Type is a special limited edition in addition to the regular version. H stands for Hasegawa, the first letter of "Hasegawa Saketen," indicating that this sake is a limited-edition premium sake produced in collaboration between Shinsei Brewery and the exclusive Japanese sake retailer Hasegawa Saketen, emphasizing its rarity, unique flavor, and brewing process.

"Kei-tō" is the oldest method of brewing sake starter culture, requiring four weeks to produce. It involves a brewer standing around a small wooden barrel, using a "tō" (棹) to stir the mixture of steamed rice, rice koji, and water to successfully complete the yeast fermentation process. This ancient traditional method of brewing Japanese sake is so labor-intensive that only a few breweries still adhere to it. Kei-tō has a complex overall flavor profile, with a slightly acidic taste derived from natural lactic acid.

To avoid the problem of labels melting due to condensation during refrigeration, unlike traditional sake where labels are affixed to the bottle, the label is printed directly onto the bottle. Because it is not flambéed (nama-zake), it is also not diluted with brewing water before bottling (honey sake), thus preserving more of its original flavor compared to sake that has undergone water dilution.

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Delivery (Free delivery: $300 above)
Self Pickup over Tuen Mun Warehouse

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Aramasa No.6 H-type Kimoto Junmai Nama Genshu 720ml

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