山形正宗 麴塵 生酛造 山田錦

【山形正宗 麴塵 生酛造 山田錦】

麴塵讀作 Kikujin，是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

熟梨、黃桃、米麴、蒸米與淡淡乳酸調，伴隨內斂白花感。入口圓潤，山田錦的柔和甜味與細緻米旨慢慢展開。中段是這枝酒最迷人的地方：生酛釀造建立出平衡的酸度與結構，讓旨味有立體感，卻不把酒推向厚重或野性。後段的果香逐漸轉為米香、麴香和溫和熟成感，收結乾淨、安定而悠長

飲用溫度
10–15°C

飲用場合
精緻晚餐 · 割烹或懷石料理 · 深秋與冬日餐桌 · 熟悉山田錦、想探索生酛細節的飲家 ·
重要送禮 · 與「紅」及「藍」並飲比較日本酒米和產地個性

配餐建議
海膽、帶子、蟹肉、鮑魚、甘鯛、燒物、銀鱈西京燒、鰻魚白燒、燒鳥鹽味、炭燒雞肉、鴨胸、茶碗蒸、松茸土瓶蒸、昆布與白味噌料理、半硬質熟成芝士

【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】兵庫縣秋津產山田錦
【精米步合】40%
【酒精度】~16度

【Yamagata Masamune Kikujin 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.

Kikujin brings together the rounded grace of Yamada Nishiki with the structure of kimoto brewing. Rather than chasing overtly flamboyant ginjo aromas, it is composed, quietly layered and built for slow appreciation at the table.

Ripe pear, yellow peach, rice koji, steamed rice and a gentle lactic note, lifted by a restrained white-floral character.Round and polished, with soft sweetness and fine, measured rice umami.The heart of the sake. Kimoto brings balanced acidity and a calm structural frame, allowing the umami to broaden without becoming heavy or rustic.Fruit tones gradually turn toward rice, koji and a gentle mature nuance. Clean, settled and quietly persistent.

Serving temperature
10–15°C

Occasion
Refined dinners · Kappo and kaiseki cuisine · Late-autumn and winter tables · Drinkers exploring the detail of Yamada Nishiki and kimoto brewing · Considered gifts · Comparative tasting alongside the Red and Blue expressions in the series

Food pairing
Uni · Scallops · Crab · Abalone · Tilefish · Grilled seafood · Saikyo-miso black cod · Unagi shirayaki · Salt-seasoned yakitori · Charcoal-grilled chicken · Duck breast · Chawanmushi · Matsutake dobin-mushi · Kombu- and white-miso-based dishes · Semi-hard aged cheeses

【Brewery】Mitobe Shuzo
【Sake grade】Junmai Daiginjo
【Volume】720ml
【Rice】Yamada Nishiki from Akitsu, Hyogo
【Rice polishing ratio】40%
【Alcohol】~16%