Aramasa Private Lab Hinotori

Tasting Notes

Aramasa Hinotori (“Firebird”) is a luxurious Kijōshu from Aramasa’s experimental Private Lab series. Crafted through an ancient method, replacing part of the brewing water with sake, it is then aged in oak barrels and undergoes secondary fermentation. This results in a rich texture with lush fruity sweetness balanced by gentle acidity. Expect vibrant aromatics of ripe mango, honeydew melon, and subtle vanilla, leading to a velvety mouthfeel and a long, elegant finish.

Overview

Best served slightly chilled to showcase its honeyed richness. This sake pairs beautifully with savory-sweet dishes, think grilled oysters, sashimi, white fish, or delicate cheese, where its layered umami and fruit notes can shine.

Specifications

Region: Akita Prefecture, Japan
Class: Kijōshu (fortified sake)
Rice: Koji rice polished to 55%, sakemai rice polished to 60% 
Rice Polishing Ratio: Koji 55% / Main rice 60%
Yeast: Kyōkai No. 6
ABV: 12–15% (varies by bottling; commonly 13–14%) 
Acidity: ~2.2
Serving Temperature: Slightly chilled or room temperature (5–20 °C)
Available Sizes: 720 ml (limited release, bottle numbers vary)

A bold yet balanced expression of tradition and experimentation, Aramasa Hinotori Private Lab Kijōshu offers a velvety, fruity, and umami-rich sake experience, aptly named “Firebird” for its revitalizing and refined character.