Aramasa No.6 S type 2021

Under the policy of "brewing rice from Akita Prefecture and brewed by pure rice by pure rice by pure rice", we use sake rice cultivated in Akita Prefecture, and use natural lactic acid bacteria for sake bacteria. Only "Raw", which requires, is brewed in "Kyokai No. 6" (No. 6 yeast) collected in 1930. In addition, we are actively working on brewing in "wooden tubs" tightened with bamboo bamboo combination of cedar boards. Even if you wash the wooden tub, which is a natural material, the microorganisms continue to remain in the gaps on the surface of the surface, so the brewing that makes the most of the natural life activity, including "raw", is completed for the first time using a wooden tub. It can be said to be the technology to do. Furthermore, in the mountains of the east of Akita City, the landscape of the original landscape of Japan spreads "cormorant" (Usa no), as a pesticide and scientific fertilizer in search of the organic connection between natural ecosystems, agriculture, and brewing. The cultivation of unreliable sake rice has begun. Shinsei Sake Brewery continues to take various challenges in search of the original sake while respecting the region.