神龜 武藏 宮城縣黑澤龜之尾 五年熟成 2020BY

【神龜 武藏 宮城縣黑澤龜之尾 五年熟成 2020BY】  
常溫儲存

神釀酒造以宮城縣黑澤產「龜之尾」100% 釀造此酒，先經一年槽內熟成，再瓶貯四年，合共五年時間，讓龜之尾原有的酸度與骨架在歲月中逐漸融合。酒體的旨味更趨圓整，收結帶著節奏明快而令人想再喝一口的餘韻

香氣沉穩，帶穀物、米麴、熟成米香與帶光澤感的色調印象。入口可感受到溫和黏度和圓潤質地；先是麴的甜味與飽滿米旨，繼而浮現龜之尾較纖細的酸度與輪廓。熟成使原有的角度收斂，令濃度、旨味與酸感更為協調

飲用溫度
 先由常溫約 18–20°C 品飲 不建議冰飲（難以展現熟成厚度）
再嘗試 45–55°C 燗酒

飲用場合
秋冬晚餐、居酒屋式配餐、喜歡熟成酒的清酒分享

配餐建議
炭烤秋刀魚、鰻魚、燒鳥、鴨肉、滷肉、香菇、味噌燉煮、醬油燉牛肉、熟成芝士

【製造者】神龜酒造
【清酒等級】純米酒  
【內容量】720ml  
【原料米】宮城縣黑澤產 龜之尾 100％  
【精米步合】55％  
【酒精度】15.5度

【Shinkame Musashi Kurosawa Kamenoo 5-Year Aged 2020BY】

Musashi Shinkame Kamenoo Junmai 2020BY is a five-year-aged junmai from Shinkame Shuzo in Saitama. Made entirely from Kamenoo rice grown by Kurozawa Farm in Miyagi and polished to 55%, it spends one year in tank followed by four years in bottle. 

Aromas are calm and grain-led, with koji sweetness and mature rice notes. The palate is rounded and savoury rather than heavy: full umami is held in place by Kame-no-O’s fine acidity, while a subtle bitter edge gives the long finish definition.

Serving temperature
18–20°C · Warm gently to 45–55°C

Occasion
Slow dinners · Cooler evenings · For lovers of aged sake and warm sake

Food pairing
Grilled mackerel · Eel · Yakitori · Duck · Braised pork · Mushrooms · Root vegetables · Miso stews · Soy-braised beef · Aged cheese

【Producer】Shinkame Shuzo
【Category】Junmai
【Volume】720ml
【Rice】100% Kurosawa-grown Kamenoo, Miyagi
【Polishing ratio】55%
【Alcohol】15.5%