Yasakaturu

彌榮鶴 超龜之尾藏舞 純米大吟釀

$350
Size:
Vintage:
數量:

酒身

入口帶點果香和米的香甜,酒味平衡,帶點甜及旨味,餘韻優雅清爽,容易入口,適合酒齡較淺的朋友嚐試。

最初龜之尾米於明治時代在山形縣栽種,因為這類稻米比較纖細,不可採用現代耕種方法,因此產量較少,差點絕產。京都丹後的農民於2000年再度耕種龜之尾米來釀製彌榮鶴,結果釀成這清醇、爽口容易接受的清酒。因為這種米用契約方式耕種及需要人手栽培,所以產量極少,每年只能釀製少量清酒,更顯產品之珍貴。

 

美食配對建議

‧ 大部份不同味道的食物,推薦壽司或燒鳥類


米品種 龜之尾
精米歩合 50%
酒精濃度 15%
甘辛度 甘口
清酒四類分類法 薰酒
日本酒度 n/a
產地 京都府
飲用溫度 13°C


More often than not, you will come across certain "specialist" terms used on sake labels.

Here is a short list for your ease of reference. If you come across to any terms which you don't understand on any sake purchased from us, please feel free to contact us, we are more than happy to assist.

古酒

Ko Shu:

This is aged sake. Not all sake can be aged and the result depends largely on the aging conditions. Although most aged sake becomes "sherry" like, there are some which are aged in ice cold conditions becomes dryer and richer in flavour. Because of the wide variety of results, it is best to consult with our sake specialist before buying a bottle of Ko Shu.

 

濁り

Nigori

Also know as "cloudy sake". In nigori sake, the sake is passed through a coarser mesh allowing some of the lees (rice remnants) to pass through. The taste of nigori sake is less refined and more textured and rich. It goes very well with spicy food (such as Korean kimchi dishes).

 

原酒

Genshu

Usually water is added to the pressed sake, thereby the alcohol level is diluted to 16 to 18%. For Genshu, water has not been added and the alcohol level will be around 20%, the natural rate for sake.

 

貴醸酒

Kijoushu:

Normally water is added to sake after fermentation. For kijoushu, some sake is used in place of some of the water added. The result is a rich, dessert like sake that is often aged/. Many compares this with sherry and port.

 

生酒

Nama Shu:

Sake is usually pasteurized twice, once before storing in a tank and one before bottling. Nama shu is unpasteurised sake and must be stored in refrigerator.

 

生貯蔵

Nama Chozo

Nama Chozo means rhat the sake is not pasteurized before storage in a tank, but is pasteurized before bottling.

 

生卸 /生詰

Nama Oroshi/

Nama Zume :

Nama Zume is pasteurized before storage in a tank but not pasteurized again before bottling.

 

 

ふなしぼり

Funashibori :

 

 

After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Funashibori is sake pressed in a traditional wooden box and not with a pressing machine.

 

Shizuku:

Shizuku is sake "pressed" by allowing it to drip from cotton bags, with no pressure applied. It is more time consuming and costly than other pressing methods

 

あらばしり

Arabashiri :

After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Arabashiri is the first one third of the sake yield, which run off under the pull of gravity alone when pressing with a fune or wooden box.

 

中取り

Nakadori:

Nakadori is the "middle" yield of the sake. It is the next third of the sake yield after arabashiri. This is often considered the best.

 

斗ビン(斗瓶)囲い

Toubin-gakoi:

Sake is put in 18 litre bottles (called "toubin") when pressed. This term implies that the sake is pressed with a wooden box ("fune") or drip pressed ("shizuku")

 

 

We will add to this list as it goes. 

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