三谷春 潤 Premium 梅酒 【法國 Kura Master 大賽梅酒金賞】

【三谷春 潤 Premium 梅酒】
法國 Kura Master 大賽梅酒金賞

三谷春誕生於廣島吳市的倉橋島。林酒造自 1806 年創業以來，一直以穿過花崗岩地層、從三條山谷湧出的泉水釀酒；「三谷春」之名，正是由江戶後期學者因這片水土而命名。現時酒標上的字，則據傳出自江戶時代著名書法家微醺時的手筆，兩百多年後仍被保留下來

這款「潤」以極為講究的素材構成：採用自家三谷春35%精米的純米大吟釀作為基底，結合倉橋島嚴選梅子與和三盆糖，並以獨自製法釀製而成。曾於法國舉辦、由頂級侍酒師評審的Kura Master 2023中榮獲梅酒部門金賞，展現其在日本酒與利口酒之間的精緻平衡與釀造實力

梅子的香氣成熟而柔和，伴隨熟李子、黃桃、杏子與淡淡蜜餞的果實印象；和三盆帶來的不是直接的糖甜，而是較輕盈、帶礦物感的細緻甜香；尾韻留下熟李子般的果香，清爽、綿長而不膩

飲用溫度
冷飲 6–10℃：最能表現梅香、和三盆的細甜與柔滑酒體
On the rocks：冰塊會讓甜味更清爽，突出梅子的酸香；適合夏天或作餐前酒
梳打調配：梅酒：梳打水約 1:1 至 1:2，成為低酒精、果香乾淨的 highball

配餐建議
甜點：白朱古力、杏仁蛋糕、杏仁豆腐、芝士蛋糕、或柚子甜品
芝士：Brie、Camembert、Mascarpone 等柔滑奶脂型起司；梅酸可平衡芝士
鹹食：鴨肝、風乾火腿、蜜汁叉燒、燒雞等帶油脂或輕甜醬汁的料理

【製造者】林酒造株式會社 (廣島縣)
【酒類】梅酒
【內容量】500ml
【原材料】純米大吟釀酒（精米步合35%）、梅（廣島縣倉橋島產）、和三盆糖
【酒精度】~8%

【Mitani Haru Jun Premium Umeshu】

Crafted by Hayashi Shuzo in Kurahashi, Kure City, Hiroshima, this umeshu is built on an unusually luxurious base: a Junmai Daiginjo made from in‑house rice polished to 35%. The sake is then married with carefully selected Kurahashi Island plums and fine wasanbon sugar, using the proprietary brewing method. Recognized at the 2023 Kura Master in France with a Gold Medal in the Umeshu category, it sits elegantly between premium sake and liqueur, showcasing both technical precision and a refined sense of balance.

On the palate, it glides with a silky velvet texture, offering sweetness that is delicate rather than heavy, framed by the graceful contours of its Junmai Daiginjo base. Plum aromas are clear yet gentle, supported by clean, well‑cut acidity. The finish lingers like ripe, slowly matured plum, rounded and seamless, creating a quiet, composed rhythm that feels both soothing and refined.

【Producer】Hayashi Shuzo Co., Ltd (Hiroshima)
【Category】Umeshu (Plum Liqueur)
【Volume】500ml
【Ingredients】Junmai Daiginjo (35% polish), plums (Kurahashi Island, Hiroshima), wasanbon sugar
【Alcohol】~8%