Aoshachi
The blue shachi – our summer sake. Fresh, fruity and gently aromatic, with the umami that only rice fermentation gives.
Lively and light on its feet, but still very much Kura Wien: rice-driven, textured and made for the table. Brewed in Vienna with Wiener Hochquellwasser and organic Selenio rice from Piemonte. Best served chilled – with summer food, good friends, or simply because the sun is out.
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What’s inside:
Fruity, floral and fresh, with rice umami underneath. Unpasteurised and unfiltered, so a light haze is natural.
Ingredients: water, rice, koji (Aspergillus oryzae), yeast. 16.5% vol. 750 ml. Vegan. Contains alcohol.
Serve chilled at 5–10 °C in a white-wine glass. Good as an aperitif and good on the table – it does not need a special occasion.
Unpasteurised: keep refrigerated at all times and drink within a few days of opening.
Store cool, upright and away from light. Once opened, keep it in the fridge and protect it from oxidation.
Contains alcohol. Sold only to persons 18 and over. Please enjoy responsibly.
The nose is the first surprise: orchard fruit and blossom rather than anything heavy. It is the bottle we reach for when the evening is starting, not ending.
Underneath the fruit is the rice itself – textured, faintly sweet, with the umami length that separates sake from wine.
At 16.5% vol it has body, but it never sits heavily. Chilled, it works as an aperitif and stays on the table through the meal.
Organic Selenio from Piedmont – a European short-grain rice that gives Aoshachi its fresh, fruit-forward character.
Soft, low-mineral water from the Austrian Alps – as close as Europe gets to the water of Japan’s classic brewing regions.
青麱 – the blue shachi, the tiger-headed fish of Japanese castle roofs. Kinshachi is the golden one; this is the summer bottle, and it swims the label in blue and gold.
Aoshachi is a summer bottle: cold, in a wine glass, as an aperitif or alongside the food. It is happy with vegetables, with anything from the grill, and with the first warm evening of the year.
Aoshachi Spritz
Aoshachi, elderflower, soda, a ribbon of cucumber
Vienna Gimlet
Aoshachi, lime, sugar, a leaf of shiso
Aoshachi Tonic
Aoshachi, tonic, cucumber and basil
Blossom Sour
Aoshachi, lemon, honey, a cloud of foam
Pure rice. Nothing but water, rice, koji and yeast – no added alcohol, no added sugar.
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Different rice and a different intention. Aoshachi is Selenio, fresh and fruit-forward; Kinshachi 1873 is Arborio, undiluted and fuller. One opens the evening, the other closes it.
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Because we don’t charcoal-filter it. The haze is fine rice particles and yeast – texture and flavour, not a fault.
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In the fridge, upright, away from light. Unpasteurised sake keeps changing at room temperature.
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Anything you would pour a crisp white for: vegetables, fish, cheese, grilled food. It also holds its own on its own.
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Every step – steaming, koji, fermentation, pressing, bottling – happens by hand in our brewery in Vienna.
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