秋鹿 山廢雄町 純米槽搾直汲

【秋鹿 山廢雄町 純米槽搾直汲 】
柔和米旨 鮮明酸度 俐落辛口
Aug / Sept 2026

來自大阪能勢的秋鹿酒造，這款以自營田雄町釀造，精米步合70%，採山廢酒母與槽搾直汲方式。雄町的圓潤旨味、山廢的深度，以及直汲保留的鮮活感相互交織，呈現有厚度、卻不失清晰線條的純米酒

「槽搾直汲」是將酒醪經槽搾分離後，迅速收集酒液並裝瓶，盡量保留細微氣泡感與酒質個性

香氣沉穩，帶淡淡甜意。入口先有細微刺激感，隨後雄町的豐潤米旨逐步展開；中段飽滿，鮮明酸度與辛口感為酒體建立骨架。部分近年出荷版本經生熟成後，亦呈現堅果般香調與微苦，讓旨味更具層次

飲用溫度
建議約12–18°C品飲 / 溫燗飲用

飲用場合
秋冬家宴 · 居酒屋與割烹晚餐 · 燒魚、炭燒及高湯燉煮料理 · 喜歡雄町米旨、鮮明酸度與辛口收結的飲家 

配餐建議
鹽燒鯖魚與鰤魚 · 燒雞串 · 炭燒豬頸肉 · 關東煮 · 豚肉涮鍋 · 菇菌炊飯 · 味噌烤茄子 · 牛油炒蘑菇 · Comete芝士

【製造者】秋鹿酒造
【清酒等級】純米酒
【內容量】720ml
【原料米】自營田雄町
【精米步合】70％
【酒精度】~16-17度

【Akishika Yamahai Omachi Junmai  Funashibori Jikagumi】

Made by Akishika Shuzo in Nose, Osaka, this sake uses estate-grown Omachi polished to70%, with a yamahai starter and direct bottling after traditional trough pressing. It brings together Omachi’s soft rice umami, yamahai depth and the lively character of jikagumi.

Funashibori jikagumi means collecting and bottling the sake promptly after pressing, helping retain fine bubbles. Restrained aromas, generous rice flavour and pronounced acidity. Some matured releases also show nutty and bitter accents, adding another layer of depth.

Serving temperature
18–20°C · Warm gently

Occasion
Autumn and winter dinners · Izakaya and kappo dining · Grilled fish and dashi-led dishes · Drinkers who enjoy rice umami, acidity and a dry finish

Food pairing
Salt-grilled mackerel or yellowtail · Yakitori · Charcoal-grilled pork · Oden · Pork shabu-shabu · Mushroom rice · Miso-glazed eggplant · Butter-sautéed mushrooms · Comté

【Producer】Akishika Shuzo
【Category】Junmai
【Volume】720ml
【Rice】Estate-grown Omachi
【Polishing ratio】70%
【Alcohol】~16-17%