くどき上手 出品大吟釀 無濾過中汲 【鑑評會等級的大吟釀】

【くどき上手 出品大吟釀 無濾過中汲】

全國新酒鑑評會是每年五月舉行的頂尖賽事，超過800家酒藏全力以赴，嚴格檢驗米種、酵母與釀造師技藝。選用兵庫特A地區播州山田錦精米至35%，以傳統袋吊法取自然滴落雫酒，無濾過中取，展現高度釀造技術。酵母M310與1801賦予華麗香氣與透明感，需冷藏保存的珍稀逸品。

明顯的熱帶水果吟釀香，以菠蘿、熟蜜瓜、熟桃類為主，入口非常滑順、細膩，尾段仍保持優雅，不會重手，但果香與米香的延伸感長，帶水潤的甜味與旨味，但酒體保持清澈、不黏口

榨酒分三階段：初段「荒走」（arabashiri，較粗野新鮮）、中段「中汲 /中取」（平衡純淨、香氣飽滿、口感圓潤）、末段「責」（濃厚有力）。這部分被視為精華，品質最高

【製造者】亀の井酒造
【清酒等級】大吟釀酒
【內容量】720ml
【使用米】兵庫縣特A地區 播州山田錦
【精米歩合】~35%
【酒精度】~16度

【Kudoki Jozu Daiginjo Unfiltered Nakadori】

The National New Sake Appraisal, held every May, is a premier competition where over 800 sake breweries go all out, rigorously evaluating rice varieties, yeasts, and brewmasters' skills. Using Hyogo Special A-grade Banshu Yamadanishiki polished to 35%, it's gently pressed via traditional bag suspension for natural droplets—unfiltered nakadori, showcasing advanced brewing expertise. Yeasts M310 and 1801 impart gorgeous aromas and transparency; a rare gem requiring refrigeration.

A gentle sip unfolds soft fruit and subtle nutty notes on the tongue, silky smooth entry with a crisp, lingering finish. The brewery humbly advises "enjoy with a touch of pre-race pressure," but its balance at mild alcohol delivers inner calm and quiet joy.

【Producer】Kame no I Shuzo
【Classification】Daiginjo
【Volume】720ml
【Rice used】Hyogo Prefecture Special A District Banshu Yamadanishiki
【Rice polishing ratio】~35%
【Alcohol Level】~16%