Aramasa is not a new winery, but rather a traditional one with a history of over a hundred years. In its early days, it was called "Uhee No Sake," named after its first owner, Ubei Sato. It was during the Meiji era, when the government's policy was to promote "new politics and virtue," that the name was changed to "Shinsei." After Ubei's grandson, Uzaburo Sato, took over, he studied at the Osaka Higher Technical School, now known as the Faculty of Engineering at Osaka University, which was the top school for learning sake brewing at the time. He was an excellent student and even went to school with the founder of NIKKA, Masataka Taketsuru, earning him the nickname "Taketsuru in the West, Uzaburo in the East." In 1930, Uzaburo discovered the "Number 6 yeast," also known as the "Shinsei yeast," which won awards in 1930 and 1932 and was officially recognized as the "Association Number 6" in 1935. In 1940 and 1941, it won the top prize in the country, making a significant contribution to the sake industry.

Today, it is run by the eighth-generation descendant, Yusuke Sato, who is trying to break out of the conservative mold of only selling to local residents. He uses the Number 6 yeast developed by his great-grandfather and combines it with new techniques and traditional additive-free brewing methods to create several revolutionary new-style sakes. Shinsei uses flat polished rice to preserve the original shape and usable range of the sake rice as much as possible, making it possible to retain the most important part of the rice, the heart of the white, perfectly. Even with the same level of polishing, sakes made with flat polished rice have a clearer and smoother taste. In terms of brewing, they use the ancient "kimoto" method, resulting in a complex and lightly acidic taste from natural lactic acid. This sake is not heated and does not have water added before bottling, leading to layered aromas and flavors. It ranks even higher on Saketime than its predecessor, the fourteenth generation, and has become a revered name in the sake world.