惣譽 初榨 純米 生酒

【惣譽 初榨 純米 生酒】

滋賀縣日野町遷至栃木縣芳賀郡市以來，惣譽已在當地深耕超過150年，釀造出深受栃木人喜愛的地酒。 藏元所在地冬季嚴寒，極適合清酒釀造。嚴選由當地契約農家栽培的「五百萬石」與特A地區產「山田錦」酒米，以鬼怒川水系的伏流水釀製，造就出柔順細膩的酒質。 自2001年起，惣譽重新啟動傳統「生酛釀造法」，並以「生酛復興 Renaissance」為名，持續精進只為追求理想的味道。生酛雖耗時費工，卻能釀出層次豐富、充滿生命力的風味

此款「初榨純米生酒」為冬季限定作品，以新榨未火入的狀態裝瓶，完整保留酒液中活潑的鮮度，展現米本身的層次與乾淨旨味。初入口時帶有如青香蕉般柔和的果香，帶一絲牛奶糖與米旨的甜潤。口感飽滿卻不厚重，圓潤的米香與生酒特有的活力，令整體風味生動而清爽

【製造者】惣譽酒造
【清酒等級】純米酒
【內容量】720ml
【使用米】兵庫縣山田錦
【精米步合】67%
【酒精度】15度

【Sohomare Shiboritate Junmai Namazake】

After relocating from Hino in Shiga to Ichikai in Tochigi Prefecture, Soyu has spent more than 150 years perfecting locally beloved sake. The brewery’s hometown endures cold winters—an ideal climate for sake brewing. Carefully selected rice varieties include “Gohyakumangoku” from local contract farmers and “Yamada Nishiki” from Hyogo Special A districts. Pure underground water sourced from the Kinugawa River system imparts a smooth, gentle texture.

Since 2001, Soyu has revived the time-honored Kimoto method, calling this movement a “Kimoto Renaissance,” in pursuit of a sake that embodies natural complexity and depth. 

This limited winter release captures the lively character of junmai sake at its freshest. Using top-grade Hyogo Yamada Nishiki rice, the sake is bottled unpasteurized right after pressing, preserving its natural vibrancy and depth.

Expect soft notes reminiscent of ripe banana and subtle caramel sweetness layered over a gentle umami core. Structured yet supple, the sake glides smoothly, delivering a crisp, refreshing finish that evokes the fleeting freshness of early winter air.

【Producer】Sohomare Shuzo (Tochigi)
【Classification】Tokubetsu Junmai
【Volume】720ml
【Rice】Hyogo Yamada Nishiki 
【Polishing ratio】67%
【Alcohol level】15%