高砂 松喰鶴 純米大吟釀

【高砂 松喰鶴 純米大吟釀】 

在「而今」品牌誕生之前，木屋正酒造主要生產的銘柄是「高砂」。不過，由於日本各地也有許多「高砂」銘柄與酒藏（例如北海道的高砂酒造、靜岡縣的富士高砂酒造等），容易造成混淆，因此木屋正酒造選擇創立「而今」作為自身獨特且具辨識度的品牌

「高砂」品牌作為與「而今」截然不同的全新挑戰酒復活。高砂與「而今」並不重疊，而是專注於酵母與製程的革新，帶來全新風味與層次。既然造酒的匠人、水質與環境始終如一，飲者依舊能在創新背後感受到屬於木屋正酒造一貫的底蘊與風格

這款酒使用熊本9號酵母，開瓶後散發溫柔杏桃與新鮮葡萄香氣，入口柔滑細膩，米旨味乾淨且有層次，甜度中等偏柔，搭配明亮但不刺喉的柑橘系酸度，營造出爽口、立體的口感

相比「而今」偏向華麗、果香奔放的調性，高砂松喰鶴以更克制傳統手法打造的高質餐中型純米大吟釀，適合與刺身、壽司、天婦羅或燒物一同享用，讓酸度與米旨在餐桌上慢慢打開

適合喜歡山田錦，但不想太甜膩或過度吟釀香的飲者，或者已經喝過「而今」系列，想試試同一酒造筆下更安靜、偏經典派的一面

建議溫度
8–12°C

飲用場合
壽司與刺身晚餐 · 精緻和食及割烹料理 · 清酒愛好者比較而今與高砂風格的品飲 · 商務送禮及節日聚餐 · 喜歡純米大吟釀細緻感、但重視餐酒平衡的飲家 · 海鮮與白肉料理餐桌

配餐建議
壽司、炙燒壽司、海膽、蟹肉、蟹膏、帶子、生蠔、清蒸貝類及白酒煮蜆、清蒸星斑、白灼蝦及薑蔥蒸魚

【製造者】木屋正酒造
【清酒等級】純米大吟釀酒
【內容量】720ml
【使用米】山田錦
【精米歩合】45%
【酒精度】~15-16度

【Takasago Matsukuitsuru Junmai Daiginjo】

Before the rise of “Jikon”, Takasago was the main label of Kiyashou Shuzo, but the name was easy to confuse with other Takasago breweries across Japan, prompting the creation of the more distinctive “Jikon” brand. In recent years, Takasago has been revived as a separate playground for new challenges, deliberately set apart from Jikon: instead of pursuing rich and fruity aromatics, it focuses on experimenting with yeast and process to express a calmer, more traditional side of the brewery. With the same brewing team, water and environment behind it, drinkers can still recognize Kiyashou’s signature clarity, even as the flavour direction clearly diverges.

 This Junmai Daiginjo uses Yamada Nishiki polished to 45% and is fermented with Kumamoto No. 9 yeast, giving a gentle, composed aromatic profile. On opening, it shows soft notes of apricot, grapes and a touch of melon; on the palate, concentrated rice umami sits alongside a smooth, silky texture, while a clear, refreshing acidity keeps the finish clean and lifted.

Compared with Jikon’s more opulent and aromatic expressions, Takasago Matsukuitsuru feels purpose‑built for the dining table, working particularly well with sushi, sashimi, tempura and grilled dishes where its acidity and subtle umami can quietly enhance the food.

Serving Temperatire
8–12°C

Occasion
Sushi and sashimi dinners · Refined Japanese and kappo-style cuisine · Comparative tastings of Jikon and Takasago expressions · Business gifting and festive gatherings · Drinkers who value Junmai Daiginjo finesse with true food-pairing balance · Seafood and white-meat dishes

Food Pairing
sushi · aburi sushi · uni · crab · crab roe · scallops · oysters · steamed shellfish · clams steamed with white

【Producer】Kiyashou Shuzo, Mie
【Classification】Junmai Daiginjo
【Volume】720ml
【Rice used】Yamada Nishiki
【Rice polishing ratio】45%
【Alcohol level】Approx. 15%-16%