山形正宗 藍 生酛造 赤磐雄町

【山形正宗 藍 生酛造 赤磐雄町】

山形正宗以日本傳統色為題的旗艦三部作之一: 
紅使用山形縣田麥野產出羽燦燦
麴塵使用兵庫縣秋津產山田錦
藍則使用岡山縣赤磐產雄町

三者共通點是採用生酛釀造、精米步合 40%，並在火入後低溫貯藏一段時間，待酒質風味融合、質地更完整才安排出荷

以 40% 的精米度呈現雄町，不是要把米的個性過度磨淡，而是保留它的能量與厚度
熟杏桃、黃桃、蜜瓜、成熟香蕉與淡淡乾草本感，並帶米麴、蒸米、乳酸和輕微堅果調。入口較「紅」和「麴塵」飽滿，先呈現圓潤果甜與富層次的米旨。中段是雄町的主場：酒體逐漸張開，帶出溫和礦物感與生酛酸度，讓豐潤旨味不流於鬆散

飲用溫度
10–15°C

飲用場合
精緻午餐或晚餐 · 割烹與懷石料理  · 與「麴塵」及「藍」進行三米種比較品飲 

配餐建議
油甘魚、吞拿魚中腹、炙燒鰹魚及肥美刺身、海膽、鮑魚、蟹膏、炙燒帶子、甘鯛燒物、銀鱈西京燒、鰻魚白燒、炭燒雞肉、鴨胸、和牛或豚肉料理、豉油皇鵝肝、燒味拼盤、炭燒叉燒及香煎鴨胸等風味較深的粵菜

【製造者】水戶部酒造
【清酒等級】純米大吟釀酒
【內容量】720ml
【使用米】岡山縣赤磐產雄町
【精米步合】40%
【酒精度】~16度

【Yamagata Masamune Ai Kimoto Junmai Daiginjo】

Kikujin is one of the three flagship expressions in Yamagata Masamune’s Japanese traditional-colour series. Each sake is brewed in the kimoto method, polished to 40%, pasteurised and then rested at low temperature until its flavours have settled into a more complete, integrated form.

The series explores how different rice varieties and growing places shape the final sake :  Red is made with Dewasansan grown in Tamugino, Yamagata; 
Kikujin with Yamada Nishiki from Akitsu, Hyogo; 
Blue with Omachi from Akaiwa, Okayama.

Polished to 40%, this expression of Omachi is not designed to erase the rice’s personality. Instead, it retains the natural energy, breadth and depth that make Akaiwa Omachi so distinctive, while bringing the profile into a more refined and focused form.

Ripe apricot, yellow peach, melon and mature banana, layered with a gentle dried-herbal note. Steamed rice, rice koji, soft lactic tones and a light nutty nuance add further depth. More generous and full-bodied than the Red and Kikujin expressions, opening with rounded fruit sweetness and layered rice umami. This is where Omachi takes centre stage. The palate gradually broadens, showing a gentle mineral edge and kimoto-derived acidity. A poised, lingering close, with ripe fruit, rice character and kimoto acidity carrying through with calm persistence.

Serving temperature
10–15°C

Occasion 
Refined lunches or dinners · Kappo and kaiseki cuisine · Autumn and winter tables · Omachi-focused tastings · Comparative tasting alongside the Red and Kikujin expressions, exploring three rice varieties and their individual regional character

Food pairing
Yellowtail · Medium-fatty tuna · Seared bonito · Rich sashimi · Uni · Abalone · Crab miso · Seared scallops · Grilled tilefish · Saikyo-miso black cod · Unagi shirayaki · Charcoal-grilled chicken · Duck breast · Wagyu · Pork dishes · Soy-sauce foie gras · Cantonese roast-meat platters · Char siu · Pan-seared duck breast and other deeper-flavoured Cantonese dishes

【Brewery】Mitobe Shuzo
【Sake grade】Kimoto Junmai Daiginjo
【Volume】720ml
【Rice】Omachi from Akaiwa, Okayama
【Rice polishing ratio】40%
【Alcohol】~16%