義俠 はるか 純米

【義俠 はるか 純米】
2026

義俠這個名字源於明治時代的一段故事：當時米價與酒價飆升，山忠本家酒造的藏主仍堅守與客戶簽下的契約，不隨行情漲價，寧願自己少賺也要守信，被讚為「有俠氣的人」，因此得名義俠

藏主山田明洋接手後，酒造決定不再以得獎為首要目標，而是回到「好喝」這個本質，全面改為只釀純米酒，不再生產加入釀造酒精的大吟釀或本釀造。 他親自走訪兵庫縣東條，與當地農家簽下契約，只選用東條特 A 地區出產的 AA 級山田錦與其他頂級酒米，配合長期低溫熟成，釀出以米的勁道與深度見長的義俠酒款，這種「東條契約 × 純米主義 × 熟成哲學」也成為義俠在內行酒迷心中的核心魅力

「はるか」由愛知縣愛西市的山忠本家酒造釀造。全量採用兵庫縣東條產特 A 地區山田錦，精米步合 60%，以火入方式出荷。名稱雖屬純米酒，60% 精米已達純米吟釀級別的精米標準；酒造選擇以純米標示，重點不在華麗吟釀香，而在山田錦本身的米味與食中平衡。 

這款可視為義俠世界的日常入口。相比品牌的純米原酒、生原酒或熟成酒，它的酒精度更低、力度更柔；但山田錦的旨味和義俠一貫的酸度仍在

香氣溫和，不以高調果香帶路。可聯想到蒸米、米餅、淡淡梨子與一點白花。 入口比傳統義俠原酒更輕，先是柔和的米甜與圓潤口感。中段山田錦的旨味慢慢出現，但酒體不厚重；溫和酸度把米味托起，形成「有味道、但不壓食物」的平衡。後段收結清爽，帶一點乾淨辛口感，也不會留下黏口甜味

飲用溫度
8–15°C

飲用場合
日常晚餐 · 居酒屋小食 · 山田錦食中酒入門 

配餐建議
鯛魚刺身 · 燒鯖魚 · 鹽燒雞肉 · 照燒雞 · 豆腐料理 · 天婦羅 · 菇菌炊飯 · 鰻魚飯

【製造者】山忠本家酒造（愛知縣)
【清酒等級】純米酒
【內容量】720ml / 1800ml
【使用米】兵庫縣東條產特 A 地區山田錦 100%
【精米步合】~60%
【酒精度】約14度

【Gikyo Haruka Junmai】
2026

The name “Gikyo” comes from a story dating back to the Meiji era: when rice and sake prices surged, the owner of Yama Tomo Honke Shuzo refused to raise prices for his customers, honoring the original contracts even at his own expense. He was praised as a man of principle and that sense of righteousness became the brewery’s name, Gikyo. Under the current owner, Akihiro Yamada, the brewery shifted away from chasing competition awards and returned to the core idea of “simply making truly delicious sake.” They now produce only junmai styles, no longer brewing Daiginjo or Honjozo with added alcohol

Yamada personally visited Tojo in Hyogo and signed direct contracts with local farmers, choosing only AA-grade Yamada Nishiki from the Tojo Special A district and other top-tier rice, then applying long-term low-temperature maturation. This “Tojo contract × junmai focus × aging philosophy” has made Gikyo a cult favorite among serious sake lovers who seek depth, power, and character in rice-driven sake.

Haruka is brewed by Yamachu Honten Shuzo in Aisai, Aichi, using 100% Yamadanishiki from the Top A-class Tojo district of Hyogo. Polished to 60% and released as hi-ire, it is labelled Junmai rather than Junmai Ginjo. The focus is not aromatic ginjo showmanship, but Yamadanishiki itself: rice flavour, texture, and balance at the table.

Think of Haruka as an everyday entry into the Gikyo world. It is lighter and gentler than the brewery’s genshu, nama genshu, or aged releases, while retaining the quiet umami and measured acidity that define the house style.

The nose is restrained: steamed rice, mochi, a little pear and white flower. The palate begins with soft rice sweetness and a rounded texture. Yamadanishiki umami builds gradually through the middle, lifted by gentle acidity rather than weight. It finishes clean, lightly dry and free of lingering sweetness — present enough to taste, quiet enough to let food speak.

Serving Temperature
8–15°C

Occasion
Everyday dinners · Izakaya snacks · A first Yamadanishiki food-sake experience

Food Pairing
Sea bream sashimi · Grilled mackerel · Salt-grilled chicken · Teriyaki chicken · Tofu dishes · Tempura · Mushroom rice · Unagi rice

【Producer】Yamachu Honten Shuzo (Aichi)
【Classification】Junmai 
【Volume】720ml / 1800ml
【Rice Used】Hyogo Tojo Special A–district Yamada Nishiki 
【Rice Polishing Ratio】Approx. 60%
【Alcohol Level】Approx. 14%