手取川 吉田藏u 巾着 生酒

【手取川 吉田藏u 巾着 生酒】
石川縣流傳的老品種米 × 無添加現代山廢

吉田酒造以「吉田藏 u」系列，追求「貼近飲食、貼近人、貼近自然」的自然派清酒；這款「巾着 生酒」，便是採用石川縣流傳的老品種米巾着，以無添加、低酒精度的「現代山廢技術，讓米本身的力量自然湧現。比起現代主流酒米，巾着被視為越光米最古老的祖先之一，由能登米農森賢太先生從僅僅 50 粒種籾開始復育。據說它不但早在江戶時代文獻中已有記載，是一款極具地方文化與歷史厚度的稀有米種。酒造將它精磨至 60%，再以酒精度 12% 的原酒形式裝瓶，令整體風味更顯輕盈俐落，同時保留山廢所賦予的立體感與骨架。

開瓶便能聞到輕柔果香與微氣泡帶來的清爽感，入口是生酒特有的水潤感與碳酸感，尾段卻帶出巾着那股帶點野性、不造作的骨架與自然旨味，整體走的是輕盈、明亮、帶有果汁感的路線，卻不流於甜膩，非常適合搭配海鮮、生魚、炸物與西式料理；用葡萄酒杯飲用，更能突顯其「清新自然、毫無人工感」的氣質

【製造者】吉田酒造店（石川縣）
【清酒等級】非公開
【內容量】720ml
【使用米】石川縣產巾着
【精米歩合】60%
【酒精度】~12%

【Yoshidagura u Kinchaku Nama】
A Natural, Low‑Alcohol Sparkling‑Feeling Nama from Ancient Rice Strain

Yoshida Shuzo’s “Yoshidagura u” series is built on the idea of sake that walks hand‑in‑hand with food, people, and nature. This Kinchaku Nama uses Kinchaku, an heirloom rice from Ishikawa often considered one of the oldest ancestors of Koshihikari, and the Modern Yamahai method to draw out its character with minimal intervention. The rice is grown locally, with no chemical fertilizers or pesticides, and the sake is crafted without enzymes, or any other additives that are not legally required to be listed—only rice, water, and house‑grown yeast go into the tank.

What emerges is a fresh, soft, slightly sparkling namazake at 12% ABV, with 60% polished rice. It opens with a gentle fruit‑infused nose and a light, tingling mouthfeel, then moves into a clean, juicy sweetness and naturally developed umami that speaks to the rice rather than to sugar or tricks. Pair it with sashimi, tempura, or light Mediterranean dishes; a wine glass will highlight its crisp, almost sparkling freshness.

【Producer】Yoshida Shuzo, Ishikawa
【Classification】Undisclosed
【Volume】720ml
【Rice used】Kinchaku, Ishikawa‑prefecture heirloom rice
【Rice polishing ratio】60%
【Alcohol Level】12%