作 岡山 雄町 純米吟釀 2026

【作 岡山 雄町 純米吟釀 2026】
June 2026

「作 2026 酒米限定系列」以不同酒米的個性為主軸，於一年間分批推出：2 月愛山、4 月伊勢錦、6 月岡山雄町，以及 8 月神之穗。透過不同產地與米種的細微差異，系列呈現清水清三郎商店對米旨、香氣與質感的細緻詮釋

2026 年第三彈選用岡山縣產雄町釀造；這款歷史悠久的酒造好適米，以飽滿旨味、深度與富份量感的質地見稱

香氣華麗而不失細緻，可聯想到蜜瓜、菠蘿、白葡萄與溫和花香。入口柔滑，雄町的濃密米旨與果實般甜潤感逐步展開；中段帶有良好深度，並由適度酸度收束，使酒體保持清晰、不顯厚重。尾韻乾淨俐落，留下成熟果香、淡淡穀物感與悠長旨味

飲用溫度
建議冷飲至微冷享用約 10–15°C

飲用場合
 壽司吧、現代居酒屋與割烹料理 · 海鮮、天婦羅和帶醬香的炭燒菜式 · 以牛油或奶油烹調的西式料理 · 喜歡雄町的豐厚旨味、但同時追求純淨收結的飲家 · 適合使用白酒杯細味香氣與溫度變化的限定純米吟釀

配餐建議
鯛魚、油甘魚、帶子及甜蝦壽司 · 炙燒吞拿魚或鰤魚 · 鹽燒白身魚、清酒蒸蜆及海鮮鍋 · 蝦與時令蔬菜天婦羅 · 鹽燒雞腿、雞肉串及豚肉料理 · 牛油煎帶子、忌廉意粉及蘑菇牛油料理 · 輕熟成芝士

【製造者】清水清三郎商店
【清酒等級】純米吟釀酒
【內容量】750ml
【使用米】岡山縣產雄町 100%
【精米步合】55%
【酒精度】~15度

【Zaku Okayama Omachi Junmai Ginjo 2026】  
June 2026

“Zaku 2026 Rice Series” explores the individual character of different sake rice varieties through releases across the year: Aiyama in February, Ise Nishiki in April, Okayama Omachi in June, and Kaminoho in August. Through the subtle distinctions of origin and rice variety, the series reflects Shimizu Seizaburo Shoten’s considered expression of umami, aroma and texture.

The third release of 2026 is brewed with Omachi rice from Okayama Prefecture; one of Japan’s most historic sake rice varieties, Omachi is known for its generous umami, depth and naturally fuller body.

Expressive yet refined, the aroma recalls melon, pineapple, white grape and soft florals. The palate is silky, gradually opening with Omachi’s concentrated rice umami and a gentle, fruit-like sweetness. The mid-palate has satisfying depth and weight, while acidity keeps it clear rather than heavy. The finish is clean and precise, leaving notes of ripe fruit, subtle grain and lingering umami.

Serving Temperature  
Serve chilled to lightly chilled around 10–15°C

Occasion
 Sushi counters, modern izakaya and kappo-style dining · Seafood, tempura and charcoal-grilled dishes with gentle sauce · Butter- or cream-based Western dishes · Drinkers who enjoy Omachi’s generous umami but want a refined, clean finish · A limited Junmai Ginjo best explored in a white-wine glass as it slowly warms.

Food Pairing  
Sea bream, yellowtail, scallop and sweet-shrimp sushi · Seared tuna or yellowtail · Salt-grilled white fish · Sake-steamed clams · Seafood hot pot · Prawn and seasonal vegetable tempura · Grilled chicken thigh · Yakitori · Pork dishes · Butter-seared scallops · Cream pasta · Mushroom dishes finished with butter · Lightly matured cheeses

【Brewery】Shimizu Seizaburo Shoten  
【Sake Grade】Junmai Ginjo  
【Volume】750ml  
【Rice】100% Okayama-grown Omachi  
【Rice Polishing Ratio】55%  
【Alcohol】~15%