中島屋 秋上がり 純米 無濾過原酒

【中島屋 秋上がり 純米 無濾過原酒】
Aug / Sept 2026

山口縣中島屋酒造場的季節限定「秋上がり」。選用山田錦作麴米、日本晴作掛米，並以無濾過原酒狀態裝瓶。酒款於年初搾取後先進行一次火入，並在酒藏內安靜熟成一個夏天；待初秋進行「吞切」確認酒質進入適飲期後，以不作第二次火入的生詰方式出荷。在保留熟成後的深度與鮮活感的同時，展現秋酒豐厚但不失清晰的風格

香氣可聯想到熟米、蒸穀物、淡淡蜜糖、熟梨與堅果。入口帶有醇厚旨味與柔和甜感，酒體逐步展開；中段可感受到無濾過原酒的飽滿質地及熟成帶來的深度。尾段由舒適酸度收束，令豐富旨味不顯滯膩，留下溫潤、悠長而具層次的餘韻

飲用溫度
冷飲約 10–15°C

飲用場合
秋冬晚餐 · 居酒屋風格聚餐 · 炭火料理與燒物 · 菌菇菜式 · 喜歡無濾過原酒的米旨與厚度、但仍追求平衡感的飲家 · 適合慢慢享受的一餐

配餐建議
牛油炒菇菌、鹽燒秋刀魚、鯖魚味噌煮、炭燒雞肉、燒鳥、豚肉生薑燒、鴨胸、壽喜燒、味噌燉牛筋、關東煮、栗子飯及以醬油、味噌或高湯調味的料理

【製造者】中島屋酒造場
【清酒等級】純米酒
【內容量】720ml
【使用米】麴米：山田錦／掛米：日本晴
【精米步合】60%
【酒精度】~16度

【Nakajimaya Akiagari Junmai Muroka Genshu】
Aug / Sept 2026

This seasonal Akiagari from Nakajimaya Shuzojyo in Yamaguchi is made with Yamada Nishiki for koji rice and Nipponbare for kakemai. Bottled as an unfiltered genshu, the sake is first pressed early in the year and pasteurised once, then rested quietly in the brewery through the summer. After an early-autumn tasting confirms that the sake has reached its intended drinking condition, it is released as namazume without a second pasteurisation. The result preserves both the depth gained through maturation and a sense of freshness, in a rich yet clearly defined autumnal style.

The nose may suggest cooked rice, steamed grains, soft honey, ripe pear and nuts. On the palate, generous umami and gentle sweetness unfold gradually. The unfiltered genshu style gives the middle palate a fuller texture and added depth from maturation, while a comfortable acidity brings the profile into focus. It finishes warm, long and layered, with ample flavour held in balance.

Serving temperature  
Serve chilled at around 10–15°C

Occasion
Autumn and winter dinners · Izakaya-style gatherings · Charcoal-grilled and roasted dishes · Mushroom-led cooking · Drinkers who appreciate the depth and rice umami of unfiltered genshu, while still seeking balance · Slow, unhurried meals 

Food pairing  
butter-sautéed mushrooms, salt-grilled Pacific saury, mackerel simmered with miso, charcoal-grilled chicken, yakitori, ginger pork, duck breast, sukiyaki, miso-braised beef tendon, oden, chestnut rice, and dishes prepared with soy sauce, miso or dashi

【Brewery】Nakajimaya Shuzojyo  
【Sake grade】Junmai  
【Volume】720ml  
【Rice】Koji rice: Yamada Nishiki / Kakemai: Nipponbare  
【Rice polishing ratio】60%  
【Alcohol】~16%