二世古 Challenge 2026

【二世古 Challenge 2026】

二世古 Challenge 2026 以總米量僅 260kg 小仕込み釀造，結合三個不同方向的釀造挑戰：

生酛造り：以傳統生酛酒母建立更深的旨味、酸度與結構
貴釀酒造り：以生酛純米原酒取代部分釀造用水，增加酒體濃度、旨味與圓潤甜感
部分使用白麴：在米麴中加入白麴，帶來檸檬酸般更明亮、輕快的酸度

可感受到生酛帶來的米旨、乳酸與結構感；貴釀酒釀法則令酒體更圓潤，帶柔和甜味與濃度。白麴預期會帶出較明亮、近似柑橘般的酸度，讓整體不流於厚重。這不是一枝單純甜潤的貴釀酒，也不是一枝厚重傳統生酛；它的目標是讓深度、甜味、酸度與清爽感同時存在

飲用溫度
 8–12°C

飲用場合
清酒分享會、想嘗試生酛與貴釀酒結合的晚上

配餐建議
藍芝士、熟成芝士、鴨肉、味噌料理、奶油醬汁料理、香料較溫和的咖喱

【製造者】二世古酒造
【清酒等級】非公開
【內容量】720ml
【使用米】北海道產酒造好適米 きたしずく
【精米步合】60%
【酒精度】~15度

【Niseko Challenge 2026】

Niseko Challenge 2026 is crafted in a tiny 260kg rice batch, bringing together three distinct brewing approaches in one limited release.

Kimoto brewing: A traditional starter method that builds depth, savoury rice umami, acidity and structure.
Kijoshu method: Part of the brewing water is replaced with kimoto junmai genshu, lending extra concentration, umami and a rounded, gentle sweetness.
Partial use of white koji: White koji contributes a brighter, lighter acidity, recalling the clean lift of citrus.

Expect savoury rice notes, lactic nuance and structure from the kimoto base, followed by the fuller texture and soft sweetness associated with kijoshu. White koji brings a vivid acidic edge that keeps the palate lifted rather than heavy.

This is neither a straightforward sweet kijoshu nor a dense, traditional kimoto. Instead, it is an exploration of balance: depth, sweetness, acidity and freshness held in one expressive sake.

Serving Temperature
Around 8–12°C

Occasions
Sake-sharing evenings · A thoughtful bottle for drinkers exploring kimoto and kijoshu styles

Food Pairing
Blue cheese · Aged cheese · Duck · Miso-led dishes · Creamy sauces · Gently spiced curry

【Producer】Niseko Sake Brewery
【Classification】Undisclosed
【Volume】720ml
【Rice】Kitashizuku, Hokkaido
【Rice Polishing Ratio】60%
【Alcohol】~15%