{"product_id":"山形正宗-紅-生酛造-出羽燦燦","title":"山形正宗 紅 生酛造 出羽燦燦","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003e【山形正宗 紅 生酛造 出羽燦燦】\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e麴塵讀作 \u003cem\u003eKikujin\u003c\/em\u003e，是山形正宗以日本傳統色為題的旗艦三部作之一: \u003cbr\u003e\u003cstrong\u003e紅\u003c\/strong\u003e使用山形縣田麥野產出羽燦燦\u003cbr\u003e\u003cstrong\u003e麴塵\u003c\/strong\u003e使用兵庫縣秋津產山田錦\u003cbr\u003e\u003cstrong\u003e藍則\u003c\/strong\u003e使用岡山縣赤磐產雄町\u003cbr\u003e\u003cbr\u003e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\u003cbr\u003e\u003cbr\u003e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\u003cbr\u003e\u003cbr\u003e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\u003cstrong\u003e果香更明亮、更有清新感\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e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\u003cstrong\u003e柔和、清爽的輪廓\u003c\/strong\u003e；生酛帶來的酸度\u003cstrong\u003e讓酒體更立體、將甜味收得更乾淨的結構\u003c\/strong\u003e。後段有淡雅米旨、白花與清新果皮感，收結俐落而安定\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003e飲用溫度\u003cbr\u003e\u003c\/strong\u003e10–15°C\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e飲用場合\u003c\/strong\u003e\u003cbr\u003e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 \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003e配餐建議\u003cbr\u003e\u003c\/strong\u003e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\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\"\u003e【製造者】水戶部酒造\u003cbr\u003e【清酒等級】純米大吟釀酒\u003cbr\u003e【內容量】720ml\u003cbr\u003e【使用米】山形縣田麥野產出羽燦燦\u003cbr\u003e【精米步合】40%\u003cbr\u003e【酒精度】~16度\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003e【Yamagata Masamune Red Kimoto Junmai Daiginjo】\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cem\u003eKikujin\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003eThe series explores how different rice varieties and growing places shape the final sake :  \u003cstrong\u003eRed\u003c\/strong\u003e is made with Dewasansan grown in Tamugino, Yamagata; \u003cbr\u003e\u003cstrong\u003eKikujin\u003c\/strong\u003e with Yamada Nishiki from Akitsu, Hyogo; \u003cbr\u003e\u003cstrong\u003eBlue\u003c\/strong\u003e with Omachi from Akaiwa, Okayama.\u003cbr\u003e\u003cbr\u003eDewasansan 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 \u003cstrong\u003eRed\u003c\/strong\u003e, these qualities meet the structure and acidity of kimoto brewing, creating depth without heaviness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\"\u003eWhite peach, red apple, melon and delicate white flowers, layered with steamed rice, rice koji and a subtle lactic note. Compared with \u003cem\u003eKikujin\u003c\/em\u003e—the Yamada Nishiki expression in the series—Red feels brighter, fresher and more lifted in its fruit profile.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003eSmooth 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.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003eServing temperature\u003c\/strong\u003e\u003cbr\u003e10–15°C\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003eOccasion\u003cbr\u003e\u003c\/strong\u003eRefined lunches or dinners · Kappo and kaiseki cuisine · Comparative tasting alongside \u003cem\u003eKikujin\u003c\/em\u003e and \u003cem\u003eBlue\u003c\/em\u003e, exploring three rice varieties and their distinct regional expressions\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eFood pairing\u003c\/strong\u003e\u003cbr\u003eSea 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\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: left;\"\u003e【Brewery】Mitobe Shuzo\u003cbr\u003e【Sake grade】Kimoto Junmai Daiginjo\u003cbr\u003e【Volume】720ml\u003cbr\u003e【Rice】Dewasansan from Tamugino, Yamagata\u003cbr\u003e【Rice polishing ratio】40%\u003cbr\u003e【Alcohol】~16%\u003c\/p\u003e","brand":"山形正宗","offers":[{"title":"720ml","offer_id":51276277285031,"sku":"Yamagata_Masamune_Kurenai_Kimoto_Junmai_Daiginjo_720ml","price":680.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0509\/1757\/2775\/files\/product-1131119.jpg?v=1791387325","url":"https:\/\/sippinhk.com\/products\/%e5%b1%b1%e5%bd%a2%e6%ad%a3%e5%ae%97-%e7%b4%85-%e7%94%9f%e9%85%9b%e9%80%a0-%e5%87%ba%e7%be%bd%e7%87%a6%e7%87%a6","provider":"呷．Sippin 日本清酒專門店","version":"1.0","type":"link"}