高龍 KOHRYU 扁平精米 無濾過生原酒

【高龍 KOHRYU 扁平精米 無濾過生原酒】
2026

高千代酒造位於日本新潟縣被高山環繞，冬季積雪的魚沼盆地鹽澤，以名山百選之一的巻機山湧出的伏流水(超軟水)作為釀酒水，打造出非常柔軟的清酒。酒造細分清酒產品，旗下設立不同清酒系列，以迎合不同飲用者和飲用場景的需求 :

漢字版「高千代」: 追求手工技術

締造豐醇無盡的日文字平假名版 「たかちよ」: 作品多數以迷人果香，爽快酸度和甘醇米香為主，此系列不標示規格和等級，強調飲用者自身感受清酒的風味

表現米種特徴的英文字版「TAKACHIYO」: 作品多數選中取之清酒和不同款式的酒米，配合協會1801酵母，呈現優雅果香和突顯個別酒米的性格

全新系列「シン・タカチヨ」: 作品以輕盈的「午餐清酒」為釀造主題，低酒精度和香氣為主

稀有系列 高龍(髙龗) : 作品以High CP (高品質親民價) 作市場定位

卷機 : 原本以地元限定形式釀造的酒款，經過全面升級後，打造出滑順輕盈的口感的系列，並以季節限定風味推出

此款為高龍「朱判」的無濾過生原酒版本，屬極少量限定流通。酒米與精米步合均不公開，但採用扁平精米：以較長時間、更均勻地削去米粒表層，使米粒呈扁平形狀，減少不必要的雜味，同時保留米旨與酒體層次。酒液以中取部分裝瓶，並加入少量釀造酒精調整平衡，酒精度為 18%，風格接近純米原酒般飽滿，卻具更鮮明、強勁的節奏

香氣可聯想到香蕉與洋梨，帶較成熟的果實感。入口先展現飽滿甘味與濃郁酒體，隨後酸度逐步跟上，為 18% 原酒帶來支撐與平衡。無濾過生原酒的質地令味道更直接，尾段保留適度力度與俐落感，是一款適合喜歡濃醇、果香與高酒精度原酒的飲家

飲用溫度
約 8–12℃

飲用場合
生原酒品飲 · 居酒屋晚餐 · 想喝有力度清酒的一晚 · 高千代系列比較 · 秋冬炭燒料理

配餐建議
燒肉、照燒雞、炭燒豬頸肉、日式炸雞、鰻魚飯、醬油煮物、濃味芝士及風乾火腿

【製造者】高千代酒造
【清酒等級】非公開
【內容量】720ml
【使用米】非公開
【精米步合】非公開
【酒精度】~18度

【KOHRYU Flat-Polished Unfiltered Nama Genshu】

Takachiyo Shuzo is based in Shiozawa, in Niigata’s snow-covered Uonuma Basin, surrounded by high mountains. The brewery uses exceptionally soft spring water from Mount Makihata—one of Japan’s celebrated mountains—to create sake with a notably smooth texture. Its portfolio is divided into distinct labels, each designed for a different drinker and occasion.

Kanji label “Takachiyo”: Focused on traditional craftsmanship and hands-on brewing.

Hiragana label “Takachiyo”: Expressive, fruit-driven sake with refreshing acidity and rounded rice sweetness. These releases generally do not state formal classifications, inviting drinkers to focus on flavour rather than specifications.

English label “TAKACHIYO”: A rice-focused range that highlights individual sake-rice varieties. Many releases use nakadori sake and Kyokai No.1801 yeast, showing refined fruit aromas and the distinctive character of each rice.

Shin Takachiyo: A newer “lunch sake” series, designed around lower alcohol, lightness and aromatic appeal.

KOHRYU: A rare range positioned around exceptional quality and value.

Makihata: Originally brewed for local distribution, this series has since evolved into a seasonal range with a smooth, light-bodied character.

This bottle is the unfiltered nama genshu edition, produced in extremely limited distribution. Both the rice and polishing ratio are undisclosed, but it is made using flat polishing—a slower, more even polishing method that shapes the rice into a flatter form, reducing unwanted elements while retaining rice umami and depth. Bottled from the nakadori portion and finished with a small addition of brewing alcohol for balance, it is bottled at 18% ABV. Full-bodied and close in presence to a Junmai genshu, it carries a more direct, powerful rhythm.

banana and pear, with a deeper, more mature fruit profile. The palate opens with generous sweetness and a concentrated body, followed by acidity that brings definition and balance to its 18% strength. Its unfiltered nama genshu style gives the sake an immediate, expressive texture, finishing with controlled power and a clean edge. A compelling choice for drinkers who enjoy rich sake, fruit-forward depth and higher-proof genshu.

Serving temperature
Serve chilled to lightly cool, at around 8–12°C

Occasion
Nama genshu tasting · Izakaya dinners · Nights for a sake with real drive · Takachiyo line comparison · Autumn–winter charcoal-grilled dishes

Food pairing
Pairs well with yakiniku, teriyaki chicken, charcoal-grilled pork neck, Japanese fried chicken, grilled eel rice, soy-braised dishes, full-flavoured cheeses and cured ham

【Brewery】Takachiyo Shuzo
【Sake grade】Not disclosed
【Volume】720ml
【Rice】Not disclosed
【Rice polishing ratio】Not disclosed
【Alcohol】~ 18%