陸奧八仙 Mixseed Series 2026 うつろい

【陸奧八仙 Mixseed Series 2026 うつろい】
Aug / Sept 2026

來自青森縣八戶酒造，Mixseed是讓年輕藏人各自構思、合作實踐的釀造系列，名稱結合「Mix」與「Seed」，寓意不同想法交匯，孕育新的可能。2026年首款作品由藏人滝本龍二負責，以八甲田山採集的野生酵母與乳酸菌、酒米則由20%華吹雪與80%「まっしぐら」組成，麴米精米至55%，掛米精米至60%。「うつろい」意指流轉、變遷，酒造希望飲家隨四季轉換，感受每次相遇時不同的滋味

香氣帶成熟果實般的印象，風味不只停留在單一水果。入口甜味較為鮮明，中段酸度接續展開，讓較豐富的滋味保持張力；整體以甜酸交織為主軸，帶有野生酵母釀造的個性

飲用溫度
約10–15°C微冷享用

飲用場合
青森地酒品飲 · 喜歡鮮明甜酸的飲家 · 野生酵母酒款探索 · 壽司與魚料理聚餐 · 陸奧八仙不同風格比較

配餐建議
壽司 · 醋漬鯖魚 · 漢堡扒 · 芝士小食

【製造者】八戶酒造
【清酒等級】特別純米酒
【內容量】720ml
【使用米】青森縣產華吹雪20%、まっしぐら80%
【精米步合】麴米55%、掛米60%
【酒精度】~15度

【Mutsu Hassen Mixseed Series 2026 Utsuroi】
Aug / Sept 2026

From Hachinohe Shuzo in Aomori, Mixseed is a brewing series that gives younger brewery staff the opportunity to develop their own ideas and bring them to life together. Its name combines “Mix” and “Seed,” reflecting how different perspectives can come together to nurture new possibilities. The first release of 2026 is led by Ryuji Takimoto, using wild yeast and lactic acid bacteria collected from Mount Hakkoda. The rice blend comprises 20% Hanafubuki and 80% Masshigura, with the koji rice polished to 55% and the main brewing rice to 60%. “Utsuroi” means change or transition, expressing the brewery’s wish for drinkers to experience different nuances with each encounter as the seasons turn.

The aromas suggest ripe fruit without being defined by any single variety. Pronounced sweetness leads the entry, followed by acidity that builds through the middle, giving the richer flavours tension and definition. The overall profile centres on an interplay of sweetness and acidity, with the distinctive character of wild-yeast fermentation.

Serving temperature
Enjoy lightly chilled at approximately 10–15°C.

Occasion
Exploring Aomori sake · Drinkers who enjoy pronounced sweetness and acidity · Wild-yeast tastings · Sushi and fish gatherings · Comparing Mutsu Hassen’s different styles

Pair with
Sushi · Vinegar-cured mackerel · Hamburg steak · Cheese bites

【Brewery】Hachinohe Shuzo
【Sake Classification】Tokubetsu Junmai
【Volume】720ml
【Rice】Aomori-grown Hanafubuki 20%, Masshigura 80%
【Rice Polishing Ratio】Koji rice 55%, Kakemai 60%
【ABV】~15%