Brewed in the ancient Kimoto method, this sake holds a world of flavours in every sip. Aromas of tropical fruits, powder sugar and grape are on the nose. An exciting liveliness of flavours follows on the tongue. The balance of soft bitterness, complex acidity and fresh citric elements make the Lapis Lazuli a unique pairing for Western dishes.
ARAMASA Shuzo is famous for discovering and isolating the No. 6 strain of sake yeast in 1935. Since Yusuke Sato took over management of the brewery in 2009, it has become one of the most sought after “cult sake” producers in Japan. ARAMASA is using ingredients from Akita prefecture region only and is deeply invested in preserving and reviving traditional techniques such as the Kimoto method and fermentation in wooden barrels. At the same time, Mr. Sato continuously experiments with unconventional styles, creating sake with higher acidity and greater complexity.