神雷 秋上がり 生酛純米

【神雷 秋上がり 生酛純米】
Aug / Sept 2026

有些酒，產地已說明一切

三輪酒造座落於廣島縣神石高原町，標高500米的中國山脈山間，是廣島縣海拔最高的酒造。年均氣溫與東北地方相近，冬季嚴寒令發酵緩慢而穩定，天然孕育出米味豐盈、清涼感通透的酒質。神雷源於昔日一道雷電擊中酒藏卻安然無恙的傳說，加上神石地名，寓意信賴

神雷 秋上がり 生酛純米 是三輪酒造的秋季限定純米酒。以廣島縣產千本錦 100% 釀造，精米步合 65%，採酵母無添加的生酛製法，並在一次瓶火入後以低溫瓶貯至秋季出荷

熟赤肉蜜瓜、香蕉、乳酪、米麴、蒸米與淡淡堅果感。生酛的發酵調性柔和而不張揚，伴隨秋熟後更圓潤的米香。入口柔滑、溫和，先是成熟蜜瓜般微甜與飽滿米旨味；中段由生酛帶來的乳酸感和骨架酸度展開，令酒體有厚度但不覺沉滯。隨溫度回升，米的甘味、旨味與熟成帶來的圓熟感會更明顯

飲用溫度
建議溫度 12–18°C
亦適合 40–45°C 燗飲

飲用場合
秋冬家常晚餐 · 關東煮、火鍋及高湯燉煮料理 · 居酒屋與割烹菜式 · 喜歡生酛、天然酵母與米旨味型清酒的飲家 · 適合冷飲、常溫及燗飲比較的季節作品

配餐建議
鹽燒鯖魚、秋刀魚、鰤魚、銀鱈魚燒雞串、鹽燒雞腿、炭燒豬頸肉、關東煮、壽喜燒、豚肉涮鍋、高湯燉蘿蔔、燒茄子、湯葉、漬物及發酵蔬菜

【製造者】三輪酒造
【清酒等級】純米酒
【內容量】720ml
【使用米】廣島縣產千本錦 100%
【精米步合】65%
【酒精度】~15-16度

【Shinrai Akiagari Kimoto Junmai】

Some sake begins with its place.

Miwa Shuzo is based in Jinsekikogen, Hiroshima, high in the Chugoku Mountains at around 500 metres above sea level—the highest-elevation sake brewery in Hiroshima Prefecture. The region’s cool climate and severe winters allow fermentation to proceed slowly and steadily, shaping sake with generous rice character and clear freshness. The name Shinrai refers both to a local story of a lightning strike on the brewery that caused no serious damage, and to Jinseki, the “land where gods dwell”; together, the name conveys trust.

Shinrai Akiagari Kimoto Junmai is Miwa Shuzo’s seasonal autumn Junmai. It is brewed with 100% Senbonnishiki from Hiroshima, polished to 65%, using a yeast-free kimoto starter. After a single pasteurisation in bottle, it is bottle-aged at low temperature until its autumn release.

The nose suggests ripe red-fleshed melon, banana, yoghurt, rice koji, steamed rice and delicate nuts. Kimoto fermentation is gentle rather than overt, accompanied by a more rounded rice character after autumn maturation. Smooth and composed on the palate, it opens with a mellow, ripe-melon-like sweetness and generous rice umami. A lactic note and structural acidity from the kimoto method emerge through the mid-palate, giving the sake depth without heaviness. As it warms, its rice sweetness, umami and mature roundness become more pronounced.

Serving temperature
Serve at 12–18°C
Also suitable for warming up to 40–45°C

Best For
Autumn and winter home dinners · Oden, hot pots and dashi-braised dishes · Izakaya and kappo cuisine · Drinkers who enjoy kimoto, naturally occurring yeast and rice-umami-led sake · A seasonal bottle to explore chilled, at room temperature and gently warmed

Food pairing
Salt-grilled mackerel · Pacific saury · Yellowtail · Black cod · Yakitori · Salt-grilled chicken thigh · Charcoal-grilled pork neck · Oden · Sukiyaki · Pork shabu-shabu · Dashi-braised daikon · Grilled eggplant · Yuba · Tsukemono · Fermented vegetables

【Brewery】Miwa Shuzo
【Sake grade】Junmai
【Volume】720ml
【Rice】Senbon Nishiki from Hiroshima, 100%
【Rice polishing ratio】65%
【Alcohol】~15-16%