大信州 生產者別仕込 生詰 太陽と大地

【大信州 生產者別仕込 生詰 太陽と大地】
Jul / Aug 2026

大信州酒造成立於1888年，使用山上的天然水作為釀造水源，以長野縣契約栽培酒米「ひとごこち」和「金紋錦」為主要的釀造原料，並用來釀造的所有酒米均由自社進行精磨，秉持著「酒造は一蒸し、二蒸し、三に蒸し」的理念，堅持只釀造吟釀或以上的級數的酒款，並堅持所有清酒均無濾過和以冷藏瓶貯藏

這枝 大信州  生產者別仕込 生詰 太陽と大地，真正值得寫的不是單純「長野縣契約栽培米」，而是指定生產者、指定產地、指定酒米的單一來源釀造。它使用長野縣八重原地區「太陽と大地」栽培的信交酒 557 號（夢見錦），精米步合 49%、酒精度 16%，以生詰形式出荷；風格可定位為有草莓般果香、柔和質地與乾淨收結的限定純米大吟釀

以新鮮草莓、白桃、青蘋果及淡淡白花的清麗果香為主；背後有米麴、白米與礦物感般的乾淨輪廓。入口柔滑，先呈現清澈而克制的甜味；中段可感受到夢見錦帶來的細緻米旨與適中酒體。果香逐漸退後，留下淡雅米旨與清晰、俐落的尾韻

飲用溫度
8–12°C

飲用場合
初秋晚餐 · 季節性割烹 · 對風土與單一農家酒米感興趣的品飲 · 細緻海鮮料理 · 送給喜歡長野清酒的飲家 · 由果香型純米大吟釀進一步探索米與產地

配餐建議
鯛魚、平目、鰈魚等白身魚刺身、帶子、甜蝦、牡丹蝦、松葉蟹、鹽燒甘鯛、炭燒雞肉、燒鳥鹽味、松茸土瓶蒸、茶碗蒸、昆布出汁料理、清蒸星斑、薑蔥蒸魚、白灼蝦等清淡粵式海鮮

【製造者】大信州酒造
【清酒等級】純米大吟釀酒
【內容量】720ml
【使用米】 長野縣八重原地區「太陽と大地」栽培的信交酒 557 號（夢見錦）
【精米歩合】49%
【酒精度】~16度

【Daishinshu Producer-Specific Brew Nama-zume Taiyo to Daichi】

Daishinshu Producer-Specific Brew Nama-zume Taiyo to Daichi is not simply made with contract-grown Nagano rice. It is a single-grower, single-origin expression, brewed exclusively with Shinkoshu No. 557—also known as Yumenishiki—cultivated by Taiyo to Daichi in the Yae-hara area of Nagano.

Polished to 49% and bottled at 16% ABV, this limited Junmai Daiginjo is released as nama-zume: pasteurised once before storage, then bottled without a second pasteurisation. The result keeps a sense of freshness while allowing the sake’s texture and rice character to remain composed and precise.

The nose opens with fresh strawberry, white peach, green apple and a delicate white-floral lift. Beneath the fruit is a clean, quiet layer of koji, steamed rice and mineral-like clarity. On the palate, a restrained sweetness arrives first, smooth and polished rather than rich. Fine Yumenishiki umami develops through the mid-palate, giving the sake gentle structure and an elegant weight. Fruit gradually recedes into a clear, crisp finish with a delicate rice-led aftertaste.

Serve Temperature 
8–12°C

Occasion
Early-autumn dinners · Seasonal kaiseki or kappo cuisine · Terroir-focused sake tastings · Delicate seafood meals · A considered gift for Nagano sake drinkers · Exploring the link between a single grower, a single rice and a single place

Food Pairing
Sea bream, flounder or sole sashimi · Scallops · Sweet shrimp · Botan shrimp · Snow crab · Salt-grilled tilefish · Charcoal-grilled chicken · Salt-seasoned yakitori · Matsutake dobin-mushi · Chawanmushi · Kombu-dashi dishes · Steamed grouper · Ginger-scallion steamed fish · Poached prawns and other delicately seasoned Cantonese seafood

【Producer】Daishinshu Shuzo Co., Ltd.. (Nagano)
【Classification】Junmai Daiginjo
【Size】720ml
【Rice】Shinkoshu No. 557 ( Yumenishiki)
【Polishing ratio】49%
【Alcohol】~16%