加茂錦 荷札酒 純米大吟釀 赤磐雄町 しぼりたて

適合搭配油脂感較高或味道較濃的料理，例如拖羅、炙燒壽司、烤牛肉、燒鳥、照燒、紅燒或加入牛油／忌廉的料理，讓酒的濃厚果實感與酸度把油脂與醬汁勾得更立體

【製造者】加茂錦酒造
【清酒等級】 純米大吟釀酒
【內容量】720ml
【使用米】赤磐雄町 (80%)
【精米歩合】50%
【酒精度】~13~14度

【Kamonishiki Nifudazake Junmai Daiginjo Akaiwa Omachi Shiboritate】

The popular Nifudazake series from Kamonishiki has, since its debut in 2016, become one of Niigata’s most talked‑about lines: luggage‑tag style labels, clean and elegant profiles, and a beautiful balance of rice sweetness and acidity that has pushed the brewery to the top ranks on Saketime Japan. Led by young brewer Yuuichi Tanaka, the team builds on classic “Niigata tanrei” lightness but adds a more modern sense of aroma, acidity and texture, creating sakes that feel both refreshing and soft‑edged, tailored for today’s dining table.

Around 80% Akaiwa‑grown Omachi is polished to 50%, and the sake is bottled as a low‑alcohol genshu at roughly 13–14% to preserve both concentration and drinkability.

This release is more opulent than many other Nifudazake bottlings: ripe plum, white peach, baked apple and melon, with hints of tropical fruit, honey and rice sweetness coming through. The palate is smooth and slightly plush, with a faint natural spritz giving energy, then rich umami and sweetness expanding across the tongue; clean acidity and a subtle bitter‑mineral note pull the finish into a long, elegant line without heaviness.

Serving temperature
Serve well‑chilled at around 5–10°C to emphasise freshness, purity and the gentle sparkle

Food pairing
fatty cuts of tuna, aburi sushi, roast beef, yakitori, teriyaki, braised dishes or butter/cream‑based plates – where its dense fruit, umami and acidity can both complement and cut through richness

【Producer】Kamonishiki Shuzo, Niigata
【Classification】Junmai Daiginjo
【Volume】720ml
【Rice Used】Akaiwa‑grown Omachi 80%
【Rice Polishing Ratio】50%
【Alcohol Level】~13-14%