花泉 といのくち 本釀造 熟成生原酒

【花泉 といのくち 本釀造 熟成生原酒】
BY2023 

花泉 といのくち 2023BY 本釀造 熟成生原酒 是福島縣南會津町花泉酒造的冰溫熟成特別版本。以 2023 酒造年度釀造的「といのくち」生原酒為基礎，在接近冰點的低溫環境中熟成約兩年，保留生酒的鮮活感，同時令酒體更圓潤、旨味更融合。花泉酒造以當地酒米、裏山湧水與傳統四段仕込釀酒聞名

低溫熟成可減慢變化速度，令生酒原有的鮮度、酸度與米香在更穩定的狀態下慢慢整合；這與常溫熟成所帶來的顯著濃重老酒感不同

熟米飯、蜜瓜、熟香蕉、淡淡堅果與米麴。冰溫熟成令香氣較一般新酒收斂，少一點尖銳的青新感，多一點柔和。入口飽滿柔滑，先有四段仕込常見的米甜感與濃郁旨味；中段由生原酒的鮮活感、適度酸度和酒精結構支撐。尾段有穀物、淡淡乳酸、果皮與微細苦韻，不粗糙，餘韻長

建議溫度
8–12°C

飲用場合
秋冬豐味晚餐 · 生原酒與熟成酒的比較品飲 · 居酒屋料理 · 喜歡米旨味及熟成細節的飲家 ·
配合炙燒、燉煮、發酵風味與油脂感料理 

配餐建議
鹽燒鯖魚、秋刀魚、鰤魚、銀鱈魚、炭燒鰻魚、照燒雞腿、炭燒豬頸肉、壽喜燒、味噌燉牛筋、關東煮、燒雞串、烤鴨胸、炭燒羊架

【製造者】花泉酒造
【清酒等級】本釀造酒
【內容量】1800ml
【使用米】會津產米
【精米歩合】65%
【酒精度】~20度

【Hanaizumi Toinokuchi Honjozo Aged Nama Genshu】
BY2023

Hanaizumi Toinokuchi 2023BY Honjozo Aged Nama Genshu is a special ice-temperature-aged release from Hanaizumi Shuzo in Minami-Aizu, Fukushima. Based on the brewery’s Toinokuchi nama genshu brewed in the 2023 brewing year, it is matured for around two years at temperatures close to freezing point. This preserves the liveliness of nama sake while allowing the palate to become rounder and its umami more integrated. Hanaizumi Shuzo is known for brewing with locally grown rice, spring water from the hills behind the brewery, and a traditional four-stage fermentation method.

Ice-temperature maturation slows the pace of development, allowing the freshness, acidity and rice character of nama sake to gradually come together in a more stable expression. Unlike room-temperature ageing, it does not aim for an overtly oxidative or heavily aged profile.

Cooked rice, melon, ripe banana, gentle nuts and rice koji. Ice-temperature maturation makes the aromatics more composed than a typical young sake, with less sharp green freshness and more softness. Full and supple on the palate, it opens with the rice sweetness and generous umami associated with four-stage fermentation. The mid-palate is supported by nama genshu freshness, calm acidity and a firm alcoholic structure. The finish carries grains, a light lactic note, citrus peel and a fine bitterness, remaining smooth and long rather than rough.

Serving Temperature
8–12°C

Occasion
Rich autumn and winter dinners · Comparative tastings of nama sake and matured sake · Izakaya cuisine · Drinkers who appreciate rice-driven umami and aged complexity · Charcoal-grilled, braised, fermented and richer dishes

Food Pairing
Salt-grilled mackerel · Pacific saury · Yellowtail · Black cod · Charcoal-grilled eel · Teriyaki chicken thigh · Charcoal-grilled pork neck · Sukiyaki · Miso-braised beef tendon · Oden · Yakitori · Roasted duck breast · Charcoal-grilled lamb rack

【Brewery】Hanaizumi Shuzo
【Sake Grade】Honjozo
【Volume】1800ml
【Rice】Aizu-grown rice
【Rice Polishing Ratio】65%
【Alcohol】~20%