Yanagita

柳田 赤鹿毛 麦 燒酎25°

$180
容量:
數量:

 

酒身

口味相當好,散發出麥芽原有的甘甜,味道溢滿整個口腔,是一款超人氣的麥燒酎,廣受各年齡層的喜愛,懷有新意的味道,讓味覺有了絕佳體驗。

簡介 : 酒莊第五代傳人曾任工程師,對於機器設備具有相當天份,因此在蒸餾器及沸點上進行了調整,造就了新的風味。從錯誤中學習和調整,最終調整出柔和爽口的麥燒酎,於平成16 年大麥燒酎正式誕生。

美食配對建議

配搭濃味和辣的食物,如燒肉、中菜和火鍋。

 材料 麥、麥麴 (100%九州産的二條大麥)
酒精濃度 25%
 產地

宮崎県

享用建議

 加冰 ;  熱水、蘇打水或果汁調和 (調和比例:燒酎6:4水)

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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