月山 HELLO SUMMER innovation 2026 Flesh YELLOW 純米吟釀 【白麴柑橘酸 × 11%低酒精・夏季限定】

【月山 HELLO SUMMER innovation 2026 Flesh YELLOW 純米吟釀】
July 2026

月山 HELLO SUMMER innovation 2026 Flesh YELLOW，是吉田酒造以適合夏天的酒質為題打造的季節限定純米吟釀。透過四段仕込與低溫管理，酒造將發酵節奏放緩，釀成酒精度僅 11%、口感輕盈而不單薄的作品

部分使用白麴，為酒體帶來清晰、近似柑橘的爽朗酸度；柔和甜味隨後鋪開，形成明亮、輕快又帶水潤感的平衡。官方描述將其酸感比作柑橘系的輕快感，但整體仍是一支結構完整、適合餐桌的純米吟釀

飲用溫度
建議冰鎮至約 6–10℃

飲用場合
炎熱午後、戶外聚餐、餐前開胃、輕鬆晚餐

配餐建議
 生蠔、白身魚刺身、壽司、帶子、檸檬或柚子調味海鮮、天婦羅、冷豆腐、夏日沙律、鹽燒雞肉，以及口味較清淡的東南亞海鮮菜式

【製造者】吉田酒造
【清酒等級】純米吟釀酒  
【容量】720ml  
【原料米】國產米
【精米步合】60％
【酒精度】~11度

【Gassan HELLO SUMMER innovation 2026 Flesh YELLOW Junmai Ginjo】

Gassan HELLO SUMMER innovation 2026 Flesh YELLOW is a summer-limited junmai ginjo from Yoshida Shuzo in Shimane. Fourth-stage mashing adds gentle texture, while cool fermentation keeps the alcohol at a light 11% without losing presence on the palate. 1142

Partial use of white koji gives the sake its defining lift: crisp, citrus-like acidity balanced by a soft sweetness and a fresh, hydrated finish. It is made for refreshment rather than weight—bright, supple and easy to return to through a meal

Serving temperature
Best enjoyed well chilled at around 6–10°C

Occasions
Summer afternoons · Aperitif hour · Outdoor dinners 

Food pairing
Fresh oysters · White-fish sashimi · Sushi · Scallops · Citrus-dressed seafood · Tempura · Chilled tofu · Summer salads · Lightly seasoned chicken 

【Producer】Yoshida Shuzo
【Category】Junmai Ginjo
【Volume】720ml  
【Rice】Domestic Sake Rice 
【Polishing ratio】60%
【Alcohol】~11%