京之春 伊根滿開 赤米酒

【京之春 伊根滿開 赤米酒】
Aug / Sept 2026

來自京都府伊根町的向井酒造，「伊根滿開」以當地特別栽培的古代米「紫小町」配合白米釀造，呈現鮮明紅色與令人聯想到玫瑰紅酒的甜酸風格。酒液的紅色來自古代米所含的天然色素；色澤、甜感與酸度形成鮮明對比，展現有別於傳統清酒的味覺印象，同時保留米釀清酒的香氣與旨味

香氣可帶紅莓、櫻桃與紅葡萄般的果實印象。入口甜味鮮明，質地圓潤而有厚度；中段酸度逐步展開，後段果味與米旨交疊，餘韻芳醇

飲用溫度
 8–12°C 冷飲

飲用場合
餐前小酌 · 芝士與小食聚會 · 甜酸風格清酒品飲 · 喜歡葡萄酒般果實味的飲家
探索古代米清酒與不同飲用方式的場合

配餐建議
鴨胸配莓果醬 · 豉油烤雞翼 · 糖醋豬肉 · 藍芝士 · 熟成硬芝士 · 莓果芝士蛋糕

【製造者】向井酒造
【清酒等級】純米酒
【內容量】720ml
【使用米】赤米&五百萬石
【精米步合】非公開
【酒精度】14-15度

【Kyo no Haru Ine Mankai Red Rice Sake】
Aug / Sept 2026

Made by Mukai Shuzo in Ine, Kyoto, Ine Mankai combines locally cultivated ancient rice, Murasaki Komachi, with white rice to create a vivid red sake with a rosé-like sweet-tart character. Its colour comes from natural pigments in the ancient rice. Colour, sweetness and acidity create a distinctive impression, while the aroma and umami of rice sake remain clearly present

The nose carries hints of red berries, cherries and red grapes. The entry is distinctly sweet, with a rounded, substantial texture. Acidity gradually unfolds through the middle, before fruity impressions and rice umami intertwine towards a rich, lingering finish

Serving temperature
Serve chilled at 8–12°C

Occasion
An aperitif · Cheese and small-plate gatherings · Sweet-tart sake tastings · Drinkers who enjoy wine-like fruit impressions · Exploring ancient-rice sake and different serving styles

Food Pairing
Duck breast with berry sauce · Soy-glazed chicken wings · Sweet-and-sour pork · Blue cheese · Aged hard cheese · Berry cheesecake

【Brewery】Mukai Shuzo
【Grade】Junmai
【Volume】720ml
【Rice】Red Rice & Gohyakumangoku
【Polishing Ratio】Undisclosed
【ABV】14–15%