陸奧八仙 Mixseed Series 2026 萬有引力

【陸奧八仙 Mixseed Series 2026 萬有引力】
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。這款「萬有引力」以江戶時代的「柱燒酎」製法為靈感，將自家製酒粕燒酎加入酒醪，探索清酒與燒酎交融的味道。酒名正是將兩者融合的過程，比喻為萬物互相吸引的法則「萬有引力」保留清酒柔和的入口，同時帶來酒粕燒酎的芳醇香氣與厚度

它的重點不在濃烈甜味，而在柔和入口之後逐步展開的滋味。前段保留陸奧八仙的柔軟感，中段卻向不同方向舒展，帶來更有深度、較寬廣的口感。除了直接品飲，酒造亦推薦加冰或梳打水，讓飲法保留更多可能

飲用溫度
建議先於約10–15°C
加大顆冰或加入少量梳打水，逐步調整至喜歡的濃淡


飲用場合
滋味較濃的家宴 · 肉類與菇菌料理聚餐 · 日本酒與燒酎愛好者交流 · 柱燒酎製法探索 · 冷飲、加冰與梳打水對照品飲

配餐建議
吞拿魚刺身 · 菇菌蘿蔔蓉拌物 · 螺貝煮物 · 壽喜燒

【製造者】八戶酒造
【清酒等級】非公開
【內容量】720ml
【原材料】米（日本國產）、米麴（日本國產米）、自家製單式蒸餾燒酎
【精米步合】麴米55%／掛米60%
【酒精度】16度

【Mutsu Hassen Mixseed Series 2026 Banyu Inryoku】
Aug / Sept 2026

From Hachinohe Shuzo in Aomori, Mixseed is a series that gives young brewers the freedom to develop ideas and bring them to life together. Combining “Mix” and “Seed,” the name reflects the possibilities that emerge when different perspectives meet. Banyu Inryoku takes inspiration from the Edo-period practice of hashira shochu, adding house-made sake-lees shochu to the fermenting sake mash. Its name, meaning “universal gravitation,” captures the coming together of these two elements.

The focus is not on intense sweetness, but on flavors that gradually unfold after a gentle entry. It opens with Mutsu Hassen’s characteristic softness, then expands in different directions through the middle, creating a broader palate with greater depth. Alongside drinking it straight, the brewery also recommends serving it over ice or with soda, offering more ways to enjoy it.

Serving Temperature
Start lightly chilled at around 10–15°C
Alternatively, serve over a large ice cube or add a little soda water, adjusting the strength to taste

Occasion
Flavourful meals at home · Meat and mushroom dishes · Sake and shochu enthusiasts · Exploring the Hashira Shochu method · Comparing straight, over-ice and soda serves

Food Pairing
Tuna sashimi · Mushrooms dressed with grated daikon · Simmered sea snails · Sukiyaki

【Brewery】Hachinohe Shuzo
【Sake Classification】Not disclosed
【Volume】720ml
【Ingredients】Japanese rice, rice koji made from Japanese rice, and house-made pot-distilled shochu
【Rice Polishing Ratio】Koji rice 55% / Kakemai rice 60%
【ABV】~16%