寶劍 純米吟釀 秋あがり【八反錦秋熟・清麗而深邃】

【寶劍 純米吟釀 秋あがり】
八反錦秋熟・清麗而深邃
Aug / Sep 2026

坐落於廣島縣吳市仁方町的「寳劍酒造」，被群山與瀨戶內海環抱。第五代杜氏土井鐵也承襲百年釀造精神，以銳利而沉穩的姿態，將廣島軟水的特質化為酒中靈魂。自明治時代以來，因三浦仙三郎所創的軟水釀造法而聞名，而寳劍正是這一傳統的現代演繹。寳劍以當地軟水為基，透過反覆試驗打磨出口感乾淨、辛口俐落的獨特風格

這款「秋あがり」是廣島縣吳市寶劍酒造的秋季限定純米吟釀，採用廣島縣產八反錦 100%釀造，精米步合 55%。酒造特意調整火入時機及熟成溫度，讓酒液安靜度過夏季，發展出更圓潤、飽滿的旨味，同時仍保留寶劍一貫乾淨、利落的酒質；即使經過熟成，亦不會呈現過重的熟成香

香氣內斂帶淡淡米香、白花與熟梨氣息；入口柔滑，八反錦的溫和旨味緩緩展開。中段有圓潤質感，酸度令輪廓保持清晰；尾韻乾淨、俐落，帶來舒服的收結

飲用溫度
建議冷飲至常溫享用~10–18°C

飲用場合：
秋季晚餐 · 壽司與割烹料理 · 燒魚與炭火料理 · 蟹、秋鮭及菌菇菜式 · 喜歡清爽辛口、但想要多一點熟成旨味的飲家 · 和食聚餐與日常餐桌

配餐建議
蠔料理、汁煮白身魚、鹽燒秋刀魚、鯛魚、燒鳥、炭烤雞肉、菇菌料理、栗子飯及以醬油、味噌或高湯調味的秋季菜式

【製造者】寶劍酒造
【清酒等級】純米吟釀酒
【內容量】720ml
【使用米】廣島縣產八反錦
【精米步合】55%
【酒精度】16–17度

【Hoken Junmai Ginjo Akiagari】

Located in Nigata, Kure City, Hiroshima, Hoken Shuzo is framed by the surrounding hills and the Seto Inland Sea. Led by fifth-generation toji Tetsuya Doi the brewery carries forward Hiroshima’s soft-water brewing tradition with a precise, restrained approach. Hiroshima became known for soft-water brewing through the work of Miura Senzaburo in the Meiji era; Hoken offers a contemporary expression of this heritage, using local soft water to create sake with a clean profile, firm dryness and a sharp finish.

“Hoken Junmai Ginjo Akiagari” is the brewery’s seasonal autumn release, made exclusively with Hattan Nishiki rice from Hiroshima and polished to 55%. The timing of pasteurisation and storage temperature are adjusted from the usual production method, allowing the sake to mature quietly through the summer. The result is rounder and more generous in umami, while retaining Hoken’s signature clarity and clean-cut structure without overt aged notes.

The nose is restrained, with gentle impressions of rice, white flowers and ripe pear. The palate is smooth, with Hattan Nishiki’s soft umami gradually unfolding. Rounded texture and depth develop through the mid-palate, while acidity keeps the profile clear and focused. It finishes clean and brisk, balancing autumnal maturity with an easy, food-friendly rhythm.

Serving temperature
Serve lightly chilled to near room temperature, around 10–18°C

Occasion
Autumn dinners · Sushi and kappo-style cuisine · Grilled fish and charcoal-fired dishes · Crab, autumn salmon and mushroom-led cooking · Drinkers who enjoy a clean, dry profile with added matured umami · Japanese dining gatherings and everyday food-led meals

Food pairing
Oyster dishes, simmered white fish, salt-grilled Pacific saury, sea bream, yakitori, charcoal-grilled chicken, mushrooms, chestnut rice, and autumn dishes prepared with soy sauce, miso or dashi

【Brewery】Hoken Shuzo
【Classification】Junmai Ginjo
【Volume】720ml
【Rice】Hattan Nishiki from Hiroshima
【Rice polishing ratio】55%
【Alcohol】~16–17%