秋鹿 山廢純米 雄町 倉垣村 無濾過原酒 三年貯藏

【秋鹿 山廢純米 雄町 倉垣村 無濾過原酒 三年貯藏】
秋鹿的骨太酸度 三年時光磨成溫潤米旨

秋鹿 山廢純米 雄町 倉垣村 無濾過原酒 3年貯藏 是大阪能勢町秋鹿酒造以自家田、無農藥及無化學肥料栽培的雄町 100% 釀成，再經三年熟成的山廢純米原酒。它保留秋鹿一貫骨太的酸度與米旨，但時間已把力量感磨得更圓潤溫和；常溫與微燗最能展現其熟成層次

秋鹿酒造在倉垣村自行耕作，不使用農藥與化學肥料，改用酒粕、米糠等製成的發酵堆肥: 酒造認為這種種植方式雖使收量較低，但可栽培出會令熟成風味變得粗重的過量胺基酸，讓酒更適合長期熟成

香氣沉穩，帶穀物、米麴、烘烤堅果與熟成米香。入口先有圓潤的米旨與淡淡甘味，隨後山廢帶來的酸度漸漸建立輪廓；中段質地飽滿、有原酒的份量感，但三年熟成令它不顯生硬

飲用溫度
建議常溫約 18–20°C / 溫燗飲用

飲用場合
秋冬晚餐、燒物與燉菜或熟成清酒分享

配餐建議
適合配搭炭烤鯖魚、秋刀魚、鰻魚、燒鳥、鴨肉、豚角煮、味噌燉煮、菇菌、熟成芝士，以及醬油或味噌調味料理

【製造者】秋鹿酒造
【清酒等級】純米酒
【內容量】720ml
【原料米】自營田產雄町
【精米步合】70％
【酒精度】~17度

【Akishika Yamahai Junmai Omachi Kuragaki-mura Muroka Genshu, 3-Year Aged】

Akishika Yamahai Junmai Omachi Kuragaki Village Muroka Genshu Three-Year Aged is a yamahai junmai genshu from Nose, Osaka. Made entirely from Omachi grown on Akishika’s own fields in Kuragaki Village—without pesticides or chemical fertilisers—it is left to mature for three years before release.

The brewery uses fermented compost made from its own sake lees and rice bran. Lower yields and robust root development are intended to limit excesssive amino-acid development, helping the sake mature with greater clarity and without becoming overly heavy.

Calm, grain-led aromas, toasted nuts and cooked rice. On the palate, rounded umami and a gentle sweetness arrive first, followed by Yamahai’s structured acidity. The undiluted sake has real presence, yet three years of aging have integrated its power into a supple, composed texture.

Serving temperature
18–20°C · Warm gently

Occasion
Autumn and winter dinners · Grilled or braised dishes · Aged-sake tastings

Food pairing
Charcoal-grilled mackerel · Pacific saury · Eel · Yakitori · Duck · Braised pork belly · Miso stews · Mushrooms · Aged cheese · Soy- or miso-seasoned dishes

【Producer】Akishika Shuzo
【Category】Junmai
【Volume】720ml
【Rice】Estate-grown Omachi
【Polishing ratio】70%
【Alcohol】~17%