Hakurakusei

愛宕之松 發泡酒 (伯楽星)

$250
容量:
數量:
Atagonomatsu Sparkling (Hakurakusei)


必須存放於1°C – 5°C 以維持質量

新澤釀造店以「究極之食中酒」聞名全球,「愛若之松發泡酒」就是該系列的代表佳作。其內歛酒香和均衡甜度,讓你不覺飽肚,繼續享用更多美食!配餐開胃,淨飲也非常美味!


獎項:

- 2022年 Féminalise 日本酒類競賽項目 金賞

- 2020年 Kura Master 金賞

- 2019年 米蘭清酒挑戰賽 金賞


品酒小貼士:

帶有清新的青檸香氣,入口酒味均衡,散發淡淡的富士蘋果和柑橘味。餘韻悠長,簡單優雅。配搭前菜、燒烤或醃製食品一流!


美食配對建議:

  • 前菜
  • 燒烤
  • 熟食/冷盤
  • 醃製食品


米品種 n/a
精米歩合 55%
酒精濃度 13%
甘辛度 平衡
清酒四類分類法 爽酒
日本酒度 -5
產地 宮城縣

飲用溫度 2-5°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 that 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.

 

責め

Seme:

Seme is the "final" yield of the sake. It is the last third of the sake after nakadori. It often considered the least desirable due to it's deep bitter taste.

 

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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