Aramasa Amaneko 新政 亜麻猫 720ml
Aramasa Amaneko 新政 亜麻猫 720ml
Aramasa Amaneko 新政 亜麻猫 720ml
Aramasa Amaneko 新政 亜麻猫 720ml
Aramasa Amaneko 新政 亜麻猫 720ml
Aramasa Amaneko 新政 亜麻猫 720ml
Aramasa Amaneko 新政 亜麻猫 720ml
Aramasa Amaneko 新政 亜麻猫 720ml
Aramasa Amaneko 新政 亜麻猫 720ml
Aramasa Amaneko 新政 亜麻猫 720ml
Aramasa Amaneko 新政 亜麻猫 720ml

Aramasa Amaneko 新政 亜麻猫 720ml

Rated 4.7 Stars (465 reviews)

About This Sake

Flax Cat" is the most unique sake in the Shinsei lineup. In addition to the usual sake koji, it is brewed with shochu koji (white koji), which has a strong acidity. It is a clear expression of the experimental spirit of "Shinsei," and even after 12 years since it became a standard item, it still stands out from the crowd. Like "Colors" and "Yonotori," it is brewed in wooden vats, and its character has been strengthened in recent years. As a spin-off, there is "Flax Cat Spark," an active muddy unpasteurized that undergoes secondary fermentation in the bottle. Sakenomy's notes tasting The nose is sweet and refreshing, with hints of apple, orange peel, wild honey, and yogurt. Fresh flavors of white fruit, Fuji apples, and citrus spread smoothly on the palate, building in complexity from the mid-palate. The bright acidity of grapefruit peel and herbal bitterness create a three-dimensionality that leads the palate to a refreshing, lingering finish. Sakenomy's recommended pairings This wine pairs well with seafood carpaccio, raw oysters, sautéed whitefish with butter and lemon, grilled shellfish and squid, and deep-fried dishes such as fritto misto and tempura. The lactic acidity of the flax cat will complement creamy sauces, fresh cheeses and white mold cheeses, while the citrus acidity will match fresh vegetables and salad vinaigrettes.

Brand
Aramasa

Special Designation Grade
Junmai

Acidity

ABV
13%

Ingredients

RPR

SMV

Any 2 enjoy 3% off
$205.00
$185.00

Serving Advice

Well Chilled (About 5℃)

Normal (About 15℃)

Warmed (About 20℃)

Recommended Glassware

Awards

Awards
  • 2022 U.S. National Sake Appraisal: Second Grand Prix

300+

Professional 

Review

50+

Michelins' 

Choice

9K+

 Favorable 

Criticism

Food Pairings

Food Pairings

Sashimi

Sashimi highlight the sake's refined fruit and floral notes

Seafood

Grilled or steamed dishes with minimal seasoning complement its clean and smooth finish.

Cheese

Soft cheeses bring out its subtle nutty undertones and balance the sake's sweetness.

Appetizers 

Light appetizers allow the sake’s nuanced aromas and flavors to shine.

Flavour Chart

Flavour Chart

Discover the delicate balance of flavors in every sip. Our Flavour Chart highlights the unique profiles, from sweet to dry, fruity to umami, offering an immersive journey into the world of sake.

Flavour:

    Refreshing           CleanFinish        Aromatic     

  Refreshing        Clean Finish       Aromatic    

Aroma:

  Fruity·Floral                        Nuts·Honey                  Spices·Wood 

  Grape·Lemon·Lime          Steamed Rice                 Cedar  

  Dairy     Milk     Yoghurt            Honey      Chocolate         Oak  

 Fruity·Floral               Nuts and Honey             Spices·Wood           Dairy  

 Lemon     Grape        Steamed Rice                    Oak                           Milk  

 Lime                           Honey      Chocolate           Cedar                         Yoghurt              

About The Brewery

About The Brewery

Shinmasa Shuzo was founded in 1852. The brewery's motto is "pure rice brewing" using the oldest sake yeast, Kyokai No. 6, which was discovered in the brewery over 90 years ago. sake making, which was perfected in the Edo period (1603-1868) and is additive-free, as well as the traditional "koji molding" method called "kataba koji method. We are also very proud of the fact that we own 48 wooden vats and brew all of our sake in them. We are also very particular about the rice we use to make our sake, and we grow it without pesticides on a plot of more than 30 hectares in the Uyo district on the edge of Akita City, The company promotes pesticide-free cultivation of rice in the Uyo district on the outskirts of Akita City. The Shinmasa Brewery itself operates more than 12 hectares of rice fields, and the number is still expanding. We have also established a "Mokoke Kobo" (wooden barrel workshop) on our premises to carry on the tradition of wooden barrel production. Shinmasa Brewery will continue to make efforts to preserve, nurture, and pass on Japan's traditional fermentation culture.