What is Aramasa No. 6? A detailed introduction to the secrets of No. 6 yeast and recommended snacks [Akita Prefecture]

Aramasa No. 6is a very delicious sake, but they may not have a clear image of what kind of sake it is.

In this article, we will provide a detailed explanation of Aramasa No. 6, Aramasa's only standard unpasteurized sake

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What is Shinsei No.6?

Aramasa No. 6 is a sake made using yeast strain No. 6 , produced and sold by Aramasa Sake Brewery Co., Ltd., a traditional sake brewery founded in 1852 .

Shinsei No. 6 is an unpasteurized sake that is stored under strict storage conditions at -5°C within the brewery. To preserve its freshness and deliciousness, itis recommended to drink it immediately after purchase.

The table below summarizes the lineup and main features of Shinsei No. 6 as of December 2021

	raw rice	classification	Sake meter value	acidity	Rice polishing ratio
X-type2020	Rice suitable for sake brewing	Junmai Daiginjo sake (unpasteurized sake)	private	private	45％
S-type2020	Rice suitable for sake brewing	Junmai Ginjo sake (unpasteurized sake)	private	private	55％
R-type 2020	Rice suitable for sake brewing	Junmai Ginjo sake (unpasteurized sake)	private	private	Koji rice 55% Kakemei 65%
Daisuke Richard type	Akita Sake Komachi (pesticide-free)	Junmai Ginjo sake (unpasteurized sake)	private	private	60％
Shishu type	improved communication	Junmai Ginjo sake (unpasteurized sake)	private	private	55％
Kamikokuryo Isamu type	Misato Nishiki	Junmai Ginjo sake (unpasteurized sake)	private	private	55％
Man☆Gataro type	Akita Sake Komachi	Junmai sake (unpasteurized sake)	private	private	66％
Mizuno Manabu type	Akita Sake Komachi	Junmai Daiginjo sake (unpasteurized sake)	private	private	45％
Nicolas Buffe No.6 : Dix ans – Noël 2021	Akita Sake Komachi	Junmai Ginjo sake (unpasteurized sake)	private	private	55％

Since all of these are unpasteurized sake, they taste best served chilled. However,we recommend drinking the undiluted sake at a temperature of around 5°C (snow chill), the Junmai Ginjo and Junmai Daiginjo sakes at a temperature of around 10°C (flower chill) if you want to enjoy the ginjo aroma, and the Junmai sake at a temperature of around 15°C (cool chill).

Reference:Aramasa Sake Brewing Co., Ltd. "NO.6"

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6What is No. 1 yeast?

Aramasa No. 6 was produced with the concept of directly bringing out the appeal of No. 6 yeast, but what exactly is this No. 6 yeast?

Yeastis a microorganism that ferments food ingredients. While it is actually widely distributed in nature, it is used in the production of fermented foods such as sake, wine, miso, soy sauce, and bread.

The role of yeast in sake brewing is to produce alcohol, and there are 1 to 2 x ^10⁸ yeast cells in 1 ml of mash , each continuously producing alcohol.

Yeast No. 6 was created by Usaburo Sato, who would later become the fifth generation Sato Ubei of Aramasa Sake Brewery, after he acquired advanced brewing skills while studying at the Osaka Higher Technical School (now the Faculty of Engineering at Osaka University) as a classmate of Masataka Taketsuru, the founder of Nikka Whisky, and went through many hardships

Later, a superior yeast strain was extracted from the mash of Aramasa sake, and even today, the Japan Brewing Association cultivates and sells thisyeast strain, which is known as "Kyokai No. 6 Yeast.

Unfortunately, Kyokai Yeasts No. 1 to No. 5, as well as No. 12, were lost during World War II, making No. 6 the oldest yeast currently in use

Although it is said to have a plain taste compared to the latest yeasts, the appeal of No. 6 yeast is its strong fermentation ability, which allows it to withstand low temperatures for long periods of time

Reference:Japan Brewing Association, "New Stories about Yeast"

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Recommended snack to pair with Aramasa No. 6:[Fuki Miso (butterbur miso)]

Since Aramasa No. 6 is an unpasteurized sake with a fresh, slightly rough flavor, I recommend pairing it with fuki miso , which has a relatively robust flavor

Ingredients (for 1 person)

• Butterbur leaves (1 stalk)
• salad oil (1/2 teaspoon)
• Miso (1 teaspoon)
• soy sauce (a little)
• Mirin (1/2 tablespoon)
• 1/2 teaspoon sugar

How to make it

1. Finely chop the butterbur leaves
2. Mix miso, soy sauce, mirin, and sugar
3. Heat salad oil in a frying pan and fry the chopped butterbur leaves over medium heat for 3 minutes
4. Add the mixed seasonings and simmer over low to medium heat for 7 to 8 minutes until the liquid has evaporated

The bitter taste of the butterbur gives it an adult flavor that will further enhance the deliciousness of Aramasa No. 6

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lastly

Aramasa No. 6 is a sake that conveys the quality of the No. 6 yeast harvested by Aramasa Sake Brewery Co., Ltd., but since the sake meter value and acidity are not disclosed, I found that it is a delicious sake that is best enjoyed chilled while imagining these

This is a drink that is recommended for serious sake lovers, so why not give it a try?

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