車坂 山廢純米 五百萬石 生原酒

【車坂 山廢純米 五百萬石 生原酒】

來自和歌山縣岩出市吉村秀雄商店的「車坂」，由日本首位能登女性杜氏藤田晶子掌舵，以山廢釀造搭配五百萬石米，再以生原酒形態裝瓶，呈現出高酸度卻線條利落的食中酒風格。 使用協會7號酵母，將五百萬石偏硬質的米質化為帶有礦物感的旨味，骨架分明，同時保留新酒特有的鮮度與張力。 不加水、不火入，帶來紮實而不臃腫的酒體，是愛好傳統「山廢系」酒迷不容錯過的一款冬季限定品

入口先是洋梨、青香蕉般含蓄的吟釀香氣，隨即轉為熟米、堅果與輕微奶油、焦糖的層次，山廢釀造特有的乳酸感讓酸度顯得溫潤而豐富。 口中酒質厚實卻保持清爽，前段帶有適度甜味與米旨味，中段由酸與細緻苦味收束，留下乾淨俐落的短尾韻，讓人自然想搭配下一口料理。 冷飲時適合鯖魚壽司、刺身等日式海鮮料理；常溫則與雞串燒或雞煲等鷄肉料理相得益彰；加熱飲用旨味則與酸度更為融和，與牛壽喜燒、火鍋等濃郁肉類料理配搭特別出色

【製造者】吉村秀雄商店
【清酒等級】純米酒
【內容量】720ml
【使用米】五百萬石
【精米步合】65%
【酒精度】17-18度

【Kurumazaka Yamahai Junmai Gohyakumangoku Nama Genshu】

Brewed in Iwade, Wakayama by Yoshimura Hideo Shoten, Kurumazaka is led by Akiko Fujita, the first female Noto Toji, who crafts this Yamahai Junmai using Gohyakumangoku rice and bottles it as an unpasteurised, undiluted nama genshu for serious food pairing. Fermented with Kyokai No.7 yeast, it draws out a firm, mineral‑like umami from Gohyakumangoku, combining structure and freshness with the lively edge of new‑season sake. Polished to 65% and kept undiluted and unheated, it carries a robust ~17% ABV, delivering a solid yet focused palate that will appeal to fans of classic Yamahai styles

On the nose, notes of pear and green banana blend with hints of steamed rice, nuts and a touch of butter‑scotch, underpinned by the lactic acid typical of Yamahai. The palate is full and juicy but never heavy: gentle sweetness and rice umami up front, then tightening into a dry, clean, slightly bitter finish that invites another bite of food. Serve chilled with mackerel sushi and sashimi; at room temperature it works beautifully with grilled chicken or chicken pot; gently warmed, its depth and acidity open up to match rich beef dishes such as Kumano beef sukiyaki or shabu‑shabu.

This is a boldly structured “masculine” Yamahai made by a refreshingly down‑to‑earth female Toji, wrapped in a striking red label yet showing a quietly refined balance in the glass. It suits drinkers who value thoughtful food pairing, honest craftsmanship and a sense of everyday ritual at the dining table—whether it is the centrepiece for a cosy hot‑pot night or a trusted bottle for serious home cooking.

【Producer】Yoshimura Hideo Shoten, Wakayama
【Classification】Junmai (Yamahai, Nama Genshu)
【Volume】720ml
【Rice used】Gohyakumangoku
【Rice polishing ratio】65%
【Alcohol level】17%~18%