手取川 吉田蔵u 石川門 生酒 【現代山廢作品】

【手取川 吉田蔵u 石川門 生酒】

創業於石川縣的吉田酒造店，以代表作「手取川」聞名，而「吉田蔵u」系列則是其追求“柔與優”的新世代代表作。名稱中的「u」，讀音與日文“優”相同，象徵溫柔、純淨與細膩。這款以山廢仕込（Yamahai）為基調的作品，卻完全顛覆人們對傳統山廢濃厚酸香的想像，呈現的是一種乾淨、清新的新風貌

選用石川縣原生品種「石川門」釀造，精米至60%，這款米顆粒細緻但不易掌控，需要極高釀造精度。酒造以低溫緩釀，使其展現出柔和米甜、天然乳酸的圓潤層次和輕盈的微氣泡感。以「生酒」形式瓶詰，以保留最鮮明的生命力與氣息

入口時是如梨與青蘋果般的清香，帶一縷乳製品氣息與新米甜香，微酸與細緻氣泡同時跳動，口感細緻而具光澤。中段帶出些許米旨味與淡淡苦味，讓層次更富深度。酒精度僅13%，飲感輕盈但風味完整，適合喜歡乾淨系、自然系清酒的飲者

【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】石川門
【精米步合】60％
【酒精度】~13％

【Tedorigawa Yoshidagura “u” Ishikawamon Nama】
Modern Yamahai

Brewed by Yoshida Shuzo in Ishikawa Prefecture, this sake represents the essence of the modern Yamahai philosophy behind the Yoshidagura “u” series—“u” meaning yuu (優): gentle, balanced, and graceful. Designed to express freshness and purity while retaining the depth of traditional Yamahai, this sake reimagines harmony between softness and structure.

Made with the rare local sake rice Ishikawamon, polished to 60%, this nama (unpasteurized) sake captures the essence of freshness straight from the press. It offers delicate notes of pear, green apple, and faint lactic nuance, wrapped in a silky texture and lifted by a faint natural sparkle. The palate reveals soft sweetness with a clean umami and a pleasing, subtle bitterness that shapes its finish.

With only 13% alcohol, the impression is airy yet flavorful—an elegant balance of simplicity and expression, ideal for those who enjoy lighter, natural-style sake. Served chilled, it pairs beautifully with seafood carpaccio, seasonal vegetables, or minimalist dishes that let its texture shine.

【Producer】Yoshida Shuzo, Ishikawa
【Classification】Not Disclosed
【Volume】720ml
【Rice】Ishikawamon (Ishikawa Prefecture)
【Polishing ratio】60%
【Alcohol level】13%