Aramasa Tokubetsu Junmai “Rokugo” Hatsu-shibori Nama Genshu

Aramasa Tokubetsu Junmai “Rokugo” Hatsu-shibori Nama Genshu was the group’s pick out of six different sake we tried at the Tokyo Sake Meetup at Nagomi on Friday. This bottle was the first one we tried for the evening with an assortment of sashimi. It had a very soft, gentle “nama” feel with a very pleasant fruity taste in the middle.

Here “Rokugo” comes from the number of the yeast used for brewing. Number 6 yeast is widely provided by the Brewing Society of Japan, but it was originally isolated at Aramasa over 70 years ago. According to Aramasa’s web site, sake brewed with #6 yeast is low in acidity and very soft, with a rounded flavor and gentle, elegant aroma. So, that fits with the profile of our tasting notes.

Other sake and food we tried were:

Watarai

Takaisami

Watarai Junmai Ginjo Nama Genshu from Yamagata paired with Tomato Tuna Salad
Takaisami Junmai Shiboritate Nama from Tottori with Tuna Nuggets

Hiokizakura

Tengumai

Koshikoi

Hiokizakura Junmai Ginjo Goriki from Tottori with Chicken Chashu
Tengumai Ymamahai Junmai Daiginjo Nama from Ishikawa with Kamo Nabe
Koshikoi Junmai Ginjo Genshu from Chiba with Udon
We had a really good first MeetUp of the year with great food and sake, thanks to the people at Nagomi. I will do another post on our latest favorite sake-centric izakaya in Gotanda soon!

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