Sawaya Matsumoto New Kyoto.JP Araishu 13% 720ml (Limited)

“NEW KYOTO.JP” — Exclusively in Kyoto Prefecture

 

This sake has a clear, refreshingly sour taste, and is simple yet energetic. With an alcohol content of 13%, it is very easy to drink and has the delicious flavor of Yamadanishiki rice.

 

With over 230 years of brewing tradition, Matsumoto Sake Brewery has been crafting exceptional sake since 1791. To celebrate its 100th anniversary in Fushimi in 2022, the brewery introduced a new, modern brand — “NEW KYOTO.JP” — created to make the culture of sake more approachable and enjoyable for everyone.

 

The brand’s second release, “Araishu,” draws inspiration from the classic Japanese vermilion hue, a color long associated with lacquerware and dyed fabrics. With an alcohol content of 13%, this sake is smooth, light, and easy to drink. It features the gentle natural fizz of fermentation, the rich umami and clarity of Yamadanishiki rice, and a clean, refreshing finish.

 

Stylish and vibrant, both in flavor and design, “Araishu” embodies the spirit of Kyoto — a perfect balance of tradition and innovation.

 

Tasting Profile

• Aroma: Fresh and clean with light cereal and subtle fruity hints.

• Palate: Bright acidity with a refreshingly crisp mouthfeel, slight natural fizz from fermentation, and clear, easy-drinking character.

• Finish: Clean and uplifting, not heavy or overly rich — perfect for light occasions.

 

Food Pairing Suggestions

• Sushi & sashimi — especially white fish or light seafood.

• Tempura & light fried foods — the acidity refreshes the palate.

• Citrus salads and fresh greens — complements fresh, tangy flavors.

• Grilled fish or simple yakitori — pairs without overpowering.

• Cheese & hors d’oeuvres — soft cheeses, mild flavors.
  (General pairing recommendations for light, crisp sake.)

 

Serving Suggestions

• Chilled (5–8 °C): Best to showcase its refreshing acidity and natural subtle effervescence.

• Glassware: A tulip-shaped glass or wine glass to enhance aromatics and cooling.