Aramasa Shuzou
Cosmos Junmai Ginjô Genshu
Japan
Aramasa Cosmos 2017. Aramasa spins rice into a Godly liquid - quite unlike any other brewery. I've expressed my love for this brewery many times before, and I'm sure this won't be the last. Everything I've drunk from Aramasa moves the heart and only they could have pulled off being the beverage of the afternoon amongst a Keller and Bindi.
Rice wine kabi. Pours and looks like mineral water, but sports the texture of engine oil in the palate. There's a certain roundness and softness to the saké, but without any undue weight. So elegant and pure. Impeccable balance of sweetness and acidity.
NB: Made using Karyoshinko rice, the rice Aramasa is most known for. Junmai Ginjo, 40% polishing rate. Can't read Japanese, but Google Translate seems to indicate that there was some wood used - Hmmm. Tasting notes seem to use the word smooth, which I agree. Lots of sake lovers claim this to be the best of Aramasa's colour series. Had the Viridian, Lapiz Lazuli, and now this one - not sure which I'd call best. They were all so delicious, granted I only tasted them once. The Viridian has the advantage of totally changing my perception on saké. Would love the opportunity of tasting the series in a horizontal, and even more so in a vertical.
Aramasa Cosmos 2017. Aramasa spins rice into a Godly liquid - quite unlike any other brewery. I've expressed my love for this brewery many times before, and I'm sure this won't be the last. Everything I've drunk from Aramasa moves the heart and only they could have pulled off being the beverage of the afternoon amongst a Keller and Bindi.
Rice wine kabi. Pours and looks like mineral water, but sports the texture of engine oil in the palate. There's a certain roundness and softness to the saké, but without any undue weight. So elegant and pure. Impeccable balance of sweetness and acidity.
NB: Made using Karyoshinko rice, the rice Aramasa is most known for. Junmai Ginjo, 40% polishing rate. Can't read Japanese, but Google Translate seems to indicate that there was some wood used - Hmmm. Tasting notes seem to use the word smooth, which I agree. Lots of sake lovers claim this to be the best of Aramasa's colour series. Had the Viridian, Lapiz Lazuli, and now this one - not sure which I'd call best. They were all so delicious, granted I only tasted them once. The Viridian has the advantage of totally changing my perception on saké. Would love the opportunity of tasting the series in a horizontal, and even more so in a vertical.