十石 祝 純米大吟釀

【十石 祝 純米大吟釀】

松山酒造創立於1923年，1967年至2021年間於京都伏見專注釀造清酒，之後短暫停釀，如今再度回到伏見開啟新篇章。 現任杜氏高垣幸男曾在月桂冠歷練多年，於全國新酒鑑評會上八度獲得金獎，並於2019年獲選為京都市「未來名匠」，以扎實技藝引領酒造追求更高品質

松山酒造座落於京都府伏見，以近年備受矚目的京都酒米「祝」為核心，搭配京都市特有酵母「京之琴」及伏見名水，釀成酒藏首款純米大吟釀，也是「十石」系列中更上一階的旗艦之作。全程堅持京都產原料，從自家培育麴菌到低溫長期發酵，每一步都貫徹在地工藝的講究與節制，造就既洗練又深邃的層次感，產量稀少，格外值得細藏慢飲

入口如絲綢般滑順，蜜蘋果與洋梨般的甜潤果香優雅綻放，柔和卻飽滿地充盈口腔。酒體的平衡來自甜潤旨味與清新酸度之間的對話，微妙苦澀為整體增添立體感與張力；中段由豐盈漸漸收束為俐落，尾韻清爽利落

【製造者】松山酒造
【清酒等級】純米大吟釀酒
【內容量】720ml
【使用米】京都府產祝
【精米歩合】48%
【酒精度】16度

【Jikkoku Iwai Junmai Daiginjo】

From Matsuyama Shuzo in Fushimi, Kyoto, this flagship from the Jikkoku line is the brewery’s first-ever Junmai Daiginjo. It is crafted entirely from Kyoto-grown Iwai rice polished to 48%, Kyoto yeast “Kyo no Koto”, and the famed soft water of Fushimi, expressing a deeply local, Kyoto-centric approach to brewing. The result is an unfiltered, once-pasteurized sake that combines clarity, depth and a quiet sense of precision.

A silky, seamless entry opens into layered aromas of honeyed apple and pear, sweet yet gracefully restrained. On the palate, glossy umami and gentle sweetness are lifted by clean, refreshing acidity, while a touch of fine bitterness adds structure and dimension. The flavor gradually moves from richness to focus, finishing with a crisp, tidy cut and an elegant afterglow

【Producer】Matsuyama Shuzo, Fushimi, Kyoto
【Classification】Junmai Daiginjo
【Volume】720ml
【Rice used】Kyoto Iwai
【Rice polishing ratio】48%
【Alcohol Level】16%