Aramasa Shuzō’s experimental line brings together sake with bold, distinctive characteristics.

Designed in pursuit of new possibilities for sake, the series consists of four core styles: kijōshu (sake brewed with sake), high-acidity sake, low-alcohol sparkling sake, and low-polishing-ratio sake.

This lineup continues to evolve, giving rise to many spin-off creations along the way.

~ THE ELEGANT IMMORTAL PHOENIX SOARING IN THE SOUTHERN SKY. ~

Developed in 1973 by a National Tax Agency engineer, kijōshu is based on Japan’s oldest known sake brewing method. While sake is usually brewed with rice, rice kōji, and water, kijōshu replaces part of the water with sake itself.

As the added sake undergoes fermentation once again within the moromi, the resulting brew becomes richer and more intensely sweet. Inspired by this process of rebirth, this sake was named Hinotori – the Phoenix.

Brewed in kioke (cedar tanks), the sake added during brewing is first aged for a year in mizunara oak barrels, imparting a delicate vanilla-like aroma that enhances the natural sweetness.

Hinotori is also most historic creation in the PRIVATE LAB series, and is regarded as the originator of the modern-style kijōshu that dominates the market today. Its spin-offs include the sparkling version, Hinotori Spark, as well as the popular re-brewed kijōshu, Murasaki Yata, which is made by using half of the finished sake to brew the next year’s batch.

TASTING NOTES
The aroma is a rich accord of honeycore apple, ripe apricot and vanilla bean interlaced with the balsamic, piney notes of juniper berry and cedar, all enveloped in a spicy sweetness reminiscent of wild honey.

On the palate, it opens with a rich, rounded sweetness, tempered by mellow umami – defining characteristics Kairyō Shinkō – that swells and gains depth and complexity. The acidity is juicy and well-pitched, adding levity and definition, while a subtle hint of warm, spice-like bitterness lends a gentle dryness that lingers through the smooth, refined finish.

PAIRING SUGGESTIONS
Hinotori’s richly expressive, off-dry profile – with layered fruit and gentle spice – makes it an ideal partner for mildly sweet–savoury, caramelised dishes such as glazed roast chicken or duck, chicken yakitori with tare, crisp grilled eel (unagi kabayaki), mirin glazed grilled cod, seared scallops and lobster with beurre noisette, white miso roasted pumpkin or potato gratin with nutmeg. Its balance of acidity, sweetness, and gentle spice also pairs beautifully with delicacies like foie gras, ankimo (monkfish liver), ikura, and creamy or nutty cheeses.

Specifications

• Rice Varietal: Kairyō Shinkō, cultivated in Akita
• Rice Polishing Rate 60%
• Brewing Method: Kimoto, kioke (cedar tank)
  
• Yeast: No.6
• Alcohol: 13%
• Post Production: Pasteurised
• Net Volume: 720ml

Serving Suggestions

• Temperature: 5°C-10°C
• Glassware: Riesling or large, tulip-shaped white wine glass
• Sakeware: Wide mouthed ceramic sake cup (sakazuki) or cut-glass (Edo kiriko)