Aramasa Colors Ash

Commonly known as “Ash”, “Turtle Tail” (Kame-no-o) rice is the genetic ancestor of rice cultivation in eastern Japan and can be said to be a legendary rice. “Ash” is a work that tries to maximize the potential of this “turtle tail” by making full use of various techniques such as increasing the amount of kimoto. It is one of the hardest sake rice that exists, so it can be said that it is a typical slow starter product whose flavor deepens with long-term refrigerated storage.