【義俠 共生會特別栽培米特A地區山田錦 50 純米吟釀生原酒 2025BY 仕込29號】

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

現任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

這款以共生會特別栽培米釀成的純米吟釀生原酒，更將酒米與產地的個性發揮到極致。採用兵庫縣特A地區山田錦，由共生會以減少農藥、化學肥料的方式特別栽培，精米至50%，在保留米旨味的同時，帶出更俐落的結構與層次感。這款 2025BY 仕込29號為生原酒形態，完整保留酒造當年的生命力與質感

入口是濃厚米旨味，帶著扎實、立體的口感，酒體厚實卻不混濁。香氣不走張揚路線，而是穩重內斂，圍繞著米香、淡淡的穀物與熟成氣息，隨著溫度與時間慢慢打開，層次愈見清晰。生原酒特有的鮮活感與厚度，配合悠長的餘韻，非常適合慢慢品飲，感受從開瓶到醒酒後的風味變化，也具備一定熟成潛力

因為酒體厚與酸度足，很適合壽喜燒、牛小排、豬角煮、味噌煮物等較重口的和食，中菜如紅燒肉、牛腩、較濃油味系菜式

生原酒＋長熟潛力的設定，很多酒迷私心會選擇先買兩枝：一枝現在喝、一枝放 1–3 年進行長期熟成

【製造者】山忠本家酒造（愛知縣)
【清酒等級】純米吟釀 
【內容量】1800ml
【使用米】兵庫縣特A地區山田錦（共生會特別栽培米）
【精米步合】~50%
【酒精度】約16–17度

【Gikyo Kyoseikai Special-Cultivation Tojo Special A Yamada Nishiki 50 Junmai Ginjo Nama Genshu 2025BY Batch 29】

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. This Junmai Ginjo Nama Genshu brewed with Kyoseikai special-cultivation rice pushes that idea even further, highlighting both terroir and grain. Using Hyogo Tojo Special A–district Yamada Nishiki grown with reduced herbicides and chemical fertilizers, polished to around 50%, it preserves dense rice umami while shaping a cleaner, more defined structure.

The 2025BY Batch 29 is bottled as nama genshu, preserving the full life and texture of the brewing year. On the palate, it opens with concentrated rice savoriness and a solid, three-dimensional mouthfeel. The body is weighty, carrying a sense of controlled power rather than heaviness. The aroma is restrained, centered on rice, gentle grain notes, and a hint of aging nuance that slowly reveals more layers as the temperature rises and the sake breathes. The vivid energy and thickness typical of nama genshu combine with a long, lingering finish, making it ideal for slow, attentive drinking and for observing how the profile evolves from opening to fully opened. It also holds clear potential for further aging.

Given its robust structure and firm acidity, this sake pairs beautifully with richer, bolder dishes: sukiyaki, short ribs, braised pork, miso-based stews, as well as Chinese dishes like red-braised pork, beef brisket, and other oilier, umami-heavy plates. The combination of nama genshu and long-aging potential means many enthusiasts quietly buy two bottles: one to enjoy now, and one to cellar for 1–3 years to explore its development over time.

【Producer】Yama Tomo Honke Shuzo (Aichi)
【Classification】Junmai Ginjo
【Volume】1800ml
【Rice Used】Hyogo Tojo Special A–district Yamada Nishiki (Kyoseikai special-cultivation rice)
【Rice Polishing Ratio】Approx. 50%
【Alcohol Level】Approx. 16–17%