菊姫 山廢 純米 熟成酒 2017釀造

【菊姫 山廢 純米熟成酒 2017釀造】

以兵庫縣三木市吉川町「特A地區」山田錦為原料，這款山廢純米熟成酒專為長期熟成而生。高品質酒米在時間洗鍊下，釀出層次深厚的旨味與圓熟結構，展現菊姫對米、技法與熟成管理的高度自信

開瓶後，酒液呈現帶熟成感的色澤與沉穩香氣，帶有熟成清酒特有的「熟成香」，如乾果、焦糖與堅果般的意象，香氣內斂而豐富。 入口濃厚卻不失細膩，米的旨味與濃縮甜味在口中緩緩展開，酸度支撐著飽滿酒體，尾韻綿長而乾淨

飲用溫度
建議常溫至熱燗享用，約 18–45℃。加溫後，米旨與熟成香會更顯圓融

配餐建議
適合搭配燒汁和牛、炆牛舌、豚角煮、味噌燉魚、蒲燒鰻魚、芝士焗物及陳年芝士。濃厚旨味與山廢酸度能平衡肉類與濃味料理的油脂

【製造者】菊姫合資会社
【清酒等級】純米酒
【內容量】720ml/1.8L
【使用米】兵庫縣三木市吉川町 特A地區 山田錦
【精米步合】70%
【酒精度】16度

【Kikuhime Yamahai Junmai Aged Sake 2017】
Vintage 2017

Brewed with top‑grade Yamada Nishiki rice from the renowned “Special A” district of Yoshikawa in Miki, Hyogo, this Yamahai‑style Junmai is designed to withstand long‑term maturation. Time in the brewery cellar draws out the full potential of the rice, creating a sake with deep concentration, structure and a distinctive matured character.

In the glass, it shows a gently matured hue and a complex bouquet, featuring the signature jukusei‑ka (aged aroma) reminiscent of dried fruits, caramel and nuts. The palate is rich and weighty yet finely textured, with layered umami and concentrated sweetness supported by firm acidity, leading to a long, satisfying finish.

Serving temperature
Serve from room temperature to warm, around 18–45°C. Gentle warming brings out its rice umami and matured aromas.

Food pairing
Pairs well with teriyaki wagyu, braised beef tongue, kakuni pork belly, miso-braised fish, grilled eel, cheese gratin and aged cheeses. Its rich umami and Yamahai acidity balance the savoury depth and richness of fuller-flavoured dishes.

【Producer】Kikuhime, Ishikawa
【Classification】Junmai (Yamahai, long‑term aged)
【Volume】720ml/1.8L
【Rice used】Yamada Nishiki from Special A district, Yoshikawa, Miki, Hyogo
【Rice polishing ratio】70%
【Alcohol level】16%