Brands/Aramasa
新政
Aramasa
Aramasa Shuzo (新政酒造)·Akita·Founded 1852
Akita City, snowmelt of the Ōu range
Junmai only, kimoto-style starters, wooden kioke, Akita rice, and the No. 6 nama series.
Shop AramasaAramasa Shuzo has stood in Akita City since 1852. In 1930, Kyokai Yeast No. 6 — a low-temperature strain that later shaped ginjo brewing across Japan — was isolated from this brewery’s kimoto mash.
Under eighth-generation kuramoto Yusuke Sato, the house returned to that yeast as a philosophy: Association No. 6 only, Akita-grown rice, junmai (no added brewer’s alcohol), kimoto-style starters, and fermentation in wooden vats. They keep a workshop for those kioke so the barrels can be repaired rather than replaced.
The labels look contemporary — numbered No. 6 types, Colors names — but the liquid is old-fashioned in method. On the KOKOMII shelf now: 秋櫻, 生成, 山吹, 天鵞絨, 亞麻貓, 陽乃鳥, 天蛙, and No. 6 R, S, and X. Nama bottles travel cold.
Signature bottles
Lines we look for
Representative names — not a complete catalogue. Where the cellar has a matching SKU, the name opens that bottle.
- In the shop
秋櫻
Cosmos
Kimoto kioke junmai — floral fruit, wood, and a long rice mid-palate.
- In the shop
生成
Ecru
The pale Colors bottle: peach, nashi pear, a kioke finish.
- In the shop
山吹
Yamabuki
Bright acidity and long umami; the yellow label.
- In the shop
亞麻貓
Amaneko
The flax cat — a clean, lactic acidity.
- In the shop
天鵞絨
Viridian
Misato Nishiki, about 50% remaining — the richest Colors junmai.
- In the shop
NO.6 X-Type
No. 6 X-Type
Nama junmai; green apple, lily, Yeast No. 6 in a white bottle.
- In the shop
NO.6 S-Type
No. 6 S-Type
Nama junmai; green grape, juicy then sharp.
- In the shop
NO.6 R-Type
No. 6 R-Type
Nama junmai; grapefruit bitterness and a sake-spice finish.
- In the shop
天蛙
Ama-gaeru
Sparkling junmai at 9% — fine bubbles, silk, a woody line.
- In the shop
陽乃鳥
Hinotori
Kijoshu-leaning sweetness; elegant acidity that can read as fruit.
In the KOKOMII cellar
