津島屋 純米吟釀 信州產山恵錦 ひやおろし

【津島屋 純米吟釀 信州產山恵錦  ひやおろし】
July / Aug 2026

「津島屋」是岐阜縣御代櫻釀造旗下品牌，推出全新限定流通酒款系列，不拘泥於單一產地或米種，展現持續探索、不斷進化的釀酒理念。這款秋季限定的 ひやおろし選用長野縣產酒造好適米山惠錦 100%，精米至 60%，並以 15% 原酒規格呈現。酒液完成一次火入後，於酒藏內靜置熟成一夏，讓風味發展得更沉穩、和諧而完整

香氣沉穩內斂，帶米香與淡淡穀物氣息；入口口感圓潤飽滿，山惠錦特有的滑順質地與旨味在中段緩緩擴散，酸度為酒體帶來俐落的骨架，尾韻溫潤而不失爽利，充分展現經一夏熟成後的圓熟感

飲用溫度
建議約8–15°C品飲

飲用場合
適合秋季轉涼時節、想感受圓潤口感的場合，家庭聚餐、宴客時的佐餐酒

配餐建議
適合搭配烤根莖類蔬菜、菇類料理、鹽燒秋刀魚、滷味及味噌調味的家常菜

【製造者】御代櫻釀造
【清酒等級】純米吟釀酒
【內容量】720ml
【使用米】長野縣產山惠錦 100%
【精米步合】60%
【酒精度】~15度

【Tsushimaya Junmai Ginjo Shukei Nishiki 2026 Hiyaoroshi】

“Tsushimaya” is a sake label from Miyozakura Jozo in Gifu. A new limited-distribution label, is built around exploring different rice and techniques rather than sticking to one fixed profile.

This release, Tsushimaya Junmai Ginjo Shinshu Sankei Nishiki, is brewed with Sankei Nishiki — a sake rice bred in Nagano Prefecture. This bottling follows the traditional hiyaoroshi method: pasteurized once in spring, rested through summer in cool brewery storage, then shipped in autumn without a second pasteurization, letting the sake settle into a rounder, more composed character.

The nose is quiet and grounded, with soft rice and cereal notes. The palate is round and full-bodied, with Sankei Nishiki's smooth texture and umami unfolding gradually through the mid-palate, while acidity keeps the structure clean. The finish is warm and mellow but still crisp.

Serving temperature
Serve chilled to lightly cool, at around 8–15°C

Occasion
For autumn season, or whenever you want that rounded character,  a solid pairing sake for family dinners

Food pairing
Grilled root vegetables, mushroom dishes, salt-grilled sanma, simmered dishes, and miso-based home cooking

【Brewery】Miyozakura Jozo
【Sake grade】Junmai Ginjo
【Volume】720ml
【Rice】100% Sankei Nishiki, Nagano
【Rice polishing ratio】60%
【Alcohol】~15%