くどき上手 純米大吟釀 播州愛山44％ 【播州愛山44％ 幻之酒米極致演繹】

【くどき上手 純米大吟釀 播州愛山44％】
華麗成熟果香 × 豐醇厚度 × 奢華餘韻
June / July 2026

這款 くどき上手 純米大吟釀 播州愛山44％，屬於華麗果香、偏甘口、酒質豐厚的一級高規格純米大吟釀，「愛山」本身是被稱為夢幻酒米的酒造好適米，血統來自山田錦與雄町，播州產愛山更是當中非常受追捧的規格，因此這款用「播州愛山 44%」在行內算是很有話題性的作品

華麗而甜美的果香，常被形容為成熟水果香氣，帶有濃郁而優雅的芳香，入口是柔和的甘口感，果味豐富，鮮味充足，酒質厚實但不顯沉重。中段有豐醇的米旨味與果香交疊，甜味明顯但被適度酸度支撐，餘韻細長，被形容為有成熟、優雅的果香，獲得業界高度評價

適合喜歡香氣華麗、甜度略高、帶奢華感的純米大吟釀飲家
適合已經對十四代、愛山酒米有認識，想嘗試不同酒造演繹愛山風格的行家級飲家

飲用溫度
冷酒（約 8–12°C）可突出成熟果香與柔和甜味，是最常見的飲用方式
稍回溫到 12–15°C，米旨味與厚度會更清晰，適合作配餐、整餐慢飲

配餐建議
蝦蟹類（特別是甜味突出的蟹膏、蟹腳、牡丹蝦），壽司、刺身拼盤
醬油系小炒、壽喜燒、海鮮鍋物，讓愛山的厚度和果香與料理甜鹹味互相呼應

【製造者】亀の井酒造
【清酒等級】純米大吟釀酒
【內容量】720ml
【使用米】播州愛山
【精米歩合】~44%
【酒精度】~16-17度

【Kudokijozu Junmai Daiginjo Banshu Aiyama 44%】
Opulent ripe fruits × Richness × Luxurious finish

This Kudokijozu Junmai Daiginjo Banshu Aiyama 44% is a high-spec, luxurious junmai daiginjo with a boldly expressive fruity profile, a gently sweet palate and a richly textured body. Aiyama itself is a “phantom” sake rice, a premium sake rice variety descended from Yamadanishiki and Omachi, and Banshu Aiyama is one of the most sought-after expressions of this rice, making a sake brewed with “Banshu Aiyama 44%” highly talked about among insiders.

The nose is lavish and sweet-toned, often described as ripe, mature fruit with both intensity and elegance. On the palate, it opens with a soft, gentle sweetness, abundant fruit flavour and plenty of savoury depth, delivering a full-bodied texture that remains surprisingly light on its feet. In the mid-palate, generous umami from the rice and layered fruit notes intertwine; the sweetness is clear yet supported by acidity. The finish is long and refined, carrying mature, graceful fruit aromatics that have earned this sake high praise from professionals and enthusiasts alike.

Ideal for drinkers who enjoy junmai daiginjo with flamboyant aromatics, slightly higher sweetness and a sense of luxury in both flavour and texture. Perfect for those already familiar with Juyondai or Aiyama sake rice and who want to explore how different breweries interpret the character of Aiyama.

Serving temperature
Serve chilled at around 8–12°C to highlight the ripe fruit aromas and gentle sweetness – this is the most common and accessible style of enjoyment

Allowing the sake to warm slightly to 12–15°C brings out more rice-driven umami and body, making it excellent with food and for slow, contemplative drinking across a full meal

Food pairing
Shellfish such as crab and prawn (especially dishes that emphasise natural sweetness like crab roe and crab legs), sushi and mixed sashimi platters

Soy-based stir-fries, sukiyaki and seafood hotpot, where the ample weight and fruitiness of Aiyama can mirror and enhance the sweet–savory character of the dishes.

【Producer】Kame noi Shuzo
【Classification】Junmai Daiginjo
【Volume】720ml
【Rice used】Banshu Aiyama
【Rice polishing ratio】~44%
【Alcohol Level】~16-17%