AMAIRO | 天彩

In a Class of Its Own

Decadent and sweet, Amairo is a true departure from traditional sake. A pronounced tartness balances the sweetness of honeyed umami notes, enhancing the harmonious interplay of flavors in each luxurious sip.
AROMA
The aromas in Amairo recall honey and tantalize the senses with layers of complexity.
MOUTHFEEL
From the very first sip, Amairo feels substantive and profound. Like honey, it has a velvety quality imparting a nurturing umami sweetness.
FINISH
Amairo gifts a long-lasting finish that is simultaneously sweet, tart, and replete with umami.
PAIRING
Amairo pairs perfectly with ice cream, strawberries, sweets, and desserts incorporating matcha. It can also be paired with richer savory foods like chicken liver mousse, cheese, or charcuterie.

Making Sake with Sake: The Ruijo Method

There are many methods for brewing sake, but Amairo uses one of the most novel by replacing some of the shikomi-sui brewing water with existing sake. No yeast is added to Amairo. The natural brewing method employed harnesses nature itself to produce its own yeast. At the end of the fermentation process, some of the shikomi-sui brewing water is replaced with Amairo from a previously brewed batch, fortifying the sake for additional richness. This is known as the Ruijo Method, a technique that produces an enhanced sweetness and umami profile. Using this method, similar to that of port wine, puts Amairo in a category all its own: Dessert Sake. Made with 100% Nara origin sake rice polished to 70%, Amairo rivals the most sophisticated digestifs with a balanced richness and complexity.

MIYOSHINO SAKE BREWERY

A NEW GENRE OF SAKE

THE HISTORY
Founded in 1912, the Miyoshino Brewery is located in Yoshino City, Nara Prefecture, maintaining deep ties to its past and the local community. The Sake Master focuses on the yeast, which he believes is the best representation of the local environment. He uses only naturally occurring yeast, which produce acids that make their sake totally unique.