Product Description
Tangerine is the latest release in Aramasa’s pasteurized “Colors” series. It’s brewed using Fukunohana rice, a variety developed in 1959 at the Tohoku Agricultural Experiment Station. Once widely cultivated in Akita following "Kyorai Shinkou," Fukunohana eventually gave way to the more prominent Miyama Nishiki, leading to its decline in use.
This sake has a silky mouthfeel, accompanied by a sweet yet elegant aroma that gently fills the palate. I was truly excited to try my first sake from the Aramasa series—specifically, a Kimoto Junmai brewed and matured in wooden barrel number forty-one.
It is made with one hundred percent Fukunohana rice, grown in Akita Prefecture. The rice polishing ratio is fifty-five percent for the koji rice and sixty percent for the kakemai. The alcohol content is a light thirteen percent, and it is brewed using Kyokai Yeast Number Six. This beautiful sake is crafted by Aramasa Sake Brewery, located in Akita City, Akita Prefecture.
Ingredient: Fukunohana
Rice Polishing: 50%
Alcohol: 13%
