滿壽泉 山田錦 純米吟釀 ひやおろし LIMITED EDITION

【滿壽泉 山田錦 純米吟釀 ひやおろし LIMITED EDITION】
Aug / Sept 2026

自於富山縣的滿壽泉，其名意思是充滿幸福的泉水，其首席釀酒師來頭相當厲害，亦是能登杜氏四大天王之一。「ひやおろし」是清酒在經過夏季熟成後，酒體更圓熟、棱角更柔和的秋季酒。滿壽泉這支 Limited Edition 屬於近年偏新鮮感的秋酒風格：不刻意走厚重熟成路線，而是在山田錦的細緻米旨味、果實香氣與秋日圓潤感之間，保留清爽的節奏


可聯想到蜜瓜、白桃、熟梨、青蘋果、白花及淡淡米麴香。入口圓滑、柔潤，先有蜜瓜與白桃般的果實甜感；中段由山田錦的細緻旨味承托，配合溫和酸度，帶來飽滿而不笨重的質感。16% 酒精度讓酒體有足夠骨架，仍保持清爽、順滑與容易配餐的特質。尾段有淡淡果皮、白花與米香，甜味收束得乾淨，留下平衡、優雅而帶微微清涼感的餘韻

建議溫度
8–12°C

飲用場合
初秋晚餐 · 壽司及割烹料理 · 海鮮主導的精緻餐桌 · 喜歡果香、柔潤酒體與平衡甜味的飲家 · 想認識較清新秋酒風格的清酒愛好者

配餐建議
海膽、帶子、牡丹蝦、蟹肉料理、江戶前壽司、炙燒白身魚壽司及穴子壽司

【製造者】桝田酒造
【清酒等級】純米吟釀酒
【內容量】720ml
【使用米】山田錦
【精米歩合】50%
【酒精度】~16度

【Masuizumi Yamada Nishiki Junmai Ginjo Hiyaoroshi LIMITED EDITION】
Aug / Sept 2026

Masuizumi is produced by Masuda Shuzo in Toyama. Its name evokes “a spring filled with happiness,” and the brewery is closely associated with the refined craft of the Noto Toji tradition. The brewery’s reputation was shaped in part by the late master brewer Koichi Sanpai, one of the Noto Toji “Four Kings,” whose work established Masuizumi as a benchmark for Ginjo sake.

“Hiyaoroshi” refers to sake matured through the summer and released in autumn, when its edges have softened and its palate has become more rounded. This Limited Edition follows a fresher modern expression of autumn sake: rather than pursuing heavy maturity, it holds Yamada Nishiki’s refined rice umami, poised fruit character and autumnal roundness in a clean, lifted rhythm.

 Melon, white peach, ripe pear, green apple, white flowers and a gentle rice-koji note. The palate is smooth and supple, opening with melon- and white-peach-like fruit sweetness. Fine Yamada Nishiki umami supports the mid-palate, while soft acidity brings fullness without heaviness. At 16% ABV, it has enough structure to carry the texture while remaining fresh, seamless and highly food-friendly. The finish brings gentle citrus peel, white flowers and rice notes; sweetness recedes cleanly, leaving a balanced, elegant and lightly cooling close.

Serving Temperature
8–12°C

Occasion
Early-autumn dinners · Sushi and kappo cuisine · Refined seafood-led dining · Drinkers who enjoy fruit-led aromatics, a supple palate and balanced sweetness · Sake lovers exploring a fresher style of autumn sake

Food Pairing
Uni · Scallops · Botan shrimp · Crab dishes · Edomae sushi · Seared white-fish sushi · Anago sushi

【Brewery】Masuda Shuzo
【Sake Grade】Junmai Ginjo
【Volume】720ml
【Rice】Yamada Nishiki
【Rice Polishing Ratio】50%
【Alcohol】~16%