山形正宗 紅 生酛造 出羽燦燦

【山形正宗 紅 生酛造 出羽燦燦】

麴塵讀作 Kikujin，是山形正宗以日本傳統色為題的旗艦三部作之一:
紅使用山形縣田麥野產出羽燦燦
麴塵使用兵庫縣秋津產山田錦
藍則使用岡山縣赤磐產雄町

三者共通點是採用生酛釀造、精米步合 40%，並在火入後低溫貯藏一段時間，待酒質風味融合、質地更完整才安排出荷

出羽燦燦是山形縣培育的酒造好適米。清爽、輕盈且柔和，能表現較明亮的山形型酒質；在「紅」之中，這種特質配合生酛的酸度與結構，讓酒保有深度但不顯厚重

香氣可預期為白桃、紅蘋果、蜜瓜與淡淡白花，並帶蒸米、米麴與輕微乳酸感。與「麹塵」的熟梨、黃桃、沉穩旨味相比，「紅」的果香更明亮、更有清新感

入口柔滑而有亮度，先是清澈果甜與細緻米香。中段可感受到出羽燦燦較柔和、清爽的輪廓；生酛帶來的酸度讓酒體更立體、將甜味收得更乾淨的結構。後段有淡雅米旨、白花與清新果皮感，收結俐落而安定

飲用溫度
10–15°C

飲用場合
精緻午餐或晚餐 · 割烹與懷石料理  · 與「麴塵」及「藍」進行三米種比較品飲 

配餐建議
鯛魚、平目、鰈魚及甜蝦刺身、帶子、牡丹蝦、蟹肉、海膽、天婦羅，如蝦、白身魚、舞茸、甘鯛、金目鯛與白身魚鹽燒、清蒸星斑、白灼蝦、薑蔥蒸魚及清淡粵式海鮮

【製造者】水戶部酒造
【清酒等級】純米大吟釀酒
【內容量】720ml
【使用米】山形縣田麥野產出羽燦燦
【精米步合】40%
【酒精度】~16度

【Yamagata Masamune Red Kimoto Junmai Daiginjo】

Kikujin is one of the three flagship expressions in Yamagata Masamune’s Japanese traditional-colour series. Each sake is brewed in the kimoto method, polished to 40%, pasteurised and then rested at low temperature until its flavours have settled into a more complete, integrated form.

The series explores how different rice varieties and growing places shape the final sake :  Red is made with Dewasansan grown in Tamugino, Yamagata; 
Kikujin with Yamada Nishiki from Akitsu, Hyogo; 
Blue with Omachi from Akaiwa, Okayama.

Dewasansan is a sake rice developed in Yamagata. Known for its clean, light-footed and gentle character, it brings a particularly bright and refined regional expression to sake. In Yamagata Masamune Red, these qualities meet the structure and acidity of kimoto brewing, creating depth without heaviness.

White peach, red apple, melon and delicate white flowers, layered with steamed rice, rice koji and a subtle lactic note. Compared with Kikujin—the Yamada Nishiki expression in the series—Red feels brighter, fresher and more lifted in its fruit profile.

Smooth and luminous, with clear fruit sweetness and finely detailed rice character. Dewasansan shows its gentle, refreshing side, while kimoto-derived acidity gives the palate shape and dimension. The acidity gathers the sweetness neatly, keeping the sake precise rather than rich.Delicate rice umami, white-floral notes and a fresh citrus-peel nuance lead into a clean, poised and steady finish.

Serving temperature
10–15°C

Occasion
Refined lunches or dinners · Kappo and kaiseki cuisine · Comparative tasting alongside Kikujin and Blue, exploring three rice varieties and their distinct regional expressions

Food pairing
Sea bream, flounder, sole and sweet-shrimp sashimi · Scallops · Botan shrimp · Crab · Uni · Tempura with prawn, white fish or maitake mushroom · Tilefish, kinmedai and salt-grilled white fish · Steamed grouper · Poached prawns · Ginger-scallion steamed fish · Delicately seasoned Cantonese seafood

【Brewery】Mitobe Shuzo
【Sake grade】Kimoto Junmai Daiginjo
【Volume】720ml
【Rice】Dewasansan from Tamugino, Yamagata
【Rice polishing ratio】40%
【Alcohol】~16%