十石 純米吟釀 航跡 No1 Diamond

【十石 純米吟釀 航跡 No1 Diamond】

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

京都伏見的松山酒造，以傳統十石船為命名靈感，推出令和時代新品牌「十石」，這款「航跡 No1 Diamond」是挑戰性系列的首發之作。杜氏高垣氏實現長年夢想的酒款，選用京都府產稀有酒米「祝」，並採用他在月桂冠時期參與開發的14號酵母，釀造出純米吟釀無濾過生原酒。此酵母能帶來華美洗練的果香，是酒造技術革新的重要象徵

杯中飄散甜美蜜瓜香氣，清新而優雅。入口整齊爽口，柔潤旨味與輕盈甜感緩緩展開，精緻果香在溫和酸度的襯托下更顯立體鮮明，餘韻輕快平衡。無論單飲或佐餐，都展現上乘的適配性與質感

【製造者】松山酒造
【清酒等級】純米吟釀酒
【內容量】720ml
【使用米】京都府產「祝」
【精米歩合】60%
【酒精度】16度

【Jikkoku Junmai Ginjo Kouseki No.1 Diamond】

Matsuyama Shuzo, founded in 1923 and brewing in Kyoto's Fushimi from 1967 to 2021 before a brief hiatus, now reopens a new chapter on historic grounds once home to the Satsuma Shimazu Fushimi residence. Current toji Yukio Takayoshi, Gekkeikan veteran with eight National New Sake Awards and 2019 Kyoto "Future Master Craftsman" honor, leads the pursuit of elevated quality.

Inspired by traditional ten-koku boats, the Reiwa-era Jikkoku brand launches with this Kouseki ("wake") series debut. Takayoshi realizes a longtime dream: rare Kyoto Iwai rice with No.14-series yeast he co-developed at Gekkeikan, yielding unfiltered namagenshu Junmai Ginjo. The yeast delivers refined, luxurious fruit — a technical milestone.

Sweet muskmelon aromas rise cleanly and elegant. Entry brisk and aligned: soft umami and light sweetness unfold, precise fruit sharpened by gentle acidity for vivid balance. Effortlessly versatile solo or paired, with superior texture.

【Producer】Matsuyama Shuzo, Kyoto
【Classification】Junmai Ginjo
【Volume】720ml
【Rice used】Iwai (Kyoto)
【Rice polishing ratio】60%
【Alcohol Level】16%