Francesca Spedalieri

9.2

Autumnal, creamy, smooth, great with brothy dishes and poultry. — 9 days ago

Louis Martin

9.4

Full bodied and warmer than a traditional sake, paired beautifully with simple nigiri. — 2 years ago

Hiroyuki Hikichi

9.0

Fruity and slightly hoppy sake with sashimi. — 4 years ago

Eric

9.3

A stout to keep. Doro Arigato! — 5 years ago

with Lisa

Charles Nebolsky

9.2

Excellent crisp and fruit but not sweet. Delicious — 7 months ago

Jason Li

9.3

sweet and attractive — a year ago

Naoki Kondo

9.3

Omachi. Very nice Banana aroma! — 4 years ago

Muralee Murugesu

9.8

Perhaps one of the best sake I have ever tried! It is an incredible sake with amazing length. It last easily 2 min on the palate! Never experienced such a depth for a sake. This kitaya (best Japanese rice) dai ginjo is some what equivalent to a great a great French white! Delight! — 4 years ago

with Rodolphe

Aaron Tan

9.6

2020 is the second last vintage of the Lapis Lazuli saké and was released by Aramasa in 18 different bottlings, each unique and based on the preparation tank it came from. While I’m sure each lot is exceptional in their own right, the lot we drank was truly out of this world - dense yet lithe; balanced, sappy, winey, floral and exotic, with an energetic mineral streak. Notes of muscat, lemon, lychee, kumquat, jasmine, minty and umami nuances, and iodine-like minerality. The acidity was fresh, which worked so well with the mild sweetness. Oh, so juicy and elegant. Before you know it, the bottle’s gone. A testament to the genius of Aramasa! — 9 months ago

Aaron Tan

9.5

It's times like this when Aramasa makes me think of Keller. Notwithstanding that they both make completely different beverages, it is their ability to bring an incredible drinkability to their otherwise Herculean creations that evokes the comparability. In other words, power without weight. And, of course, I love both producers!

The Aramasa's Ecru is exceptionally pure, in the same light that KP's kabi's are. As Aramasa aptly describes it (and Google not-so-aptly translated it), "reminiscent of thawed water from some cold regions". I like to think that they're referring to pure glacial meltwater, but you get the gist. Even Aramasa's name for this cuvee is perfect - 'unbleached' purity.

Smells like pear, melon, flowers, light cream, and river stones. The palate has a light bittersweet character, which is so alike some mineral water. Trademark citrus acidity and phenolic grip. Finishes juicy, clean, and long. Mind-boggling lightness to what would otherwise be akin to engine oil in weight. In one phrase, a hyper elegant saké.

And oh, this is Aramasa's entry level cuvee too 🤯 — 4 years ago