{"product_id":"玉川-自然仕込-山廢純米酒-龜之尾-無濾過生原酒","title":"玉川 自然仕込 山廢純米酒 龜之尾 無濾過生原酒","description":"\u003cdiv class=\"relative font-sans text-base text-foreground selection:bg-super\/50 selection:text-foreground dark:selection:bg-super\/10 dark:selection:text-super bg-transparent\"\u003e\n\u003cdiv class=\"min-w-0 break-words [word-break:break-word]\"\u003e\n\u003cdiv dir=\"auto\" id=\"markdown-content-2\" class=\"gap-y-md after:clear-both after:block after:content-['']\"\u003e\n\u003cdiv class=\"has-inline-images my-2 first:mt-0 [\u0026amp;:has([data-inline-type=image])+\u0026amp;:has([data-inline-type=image])_[data-inline-type=image]]:hidden [\u0026amp;:has(table)_[data-inline-type=image]]:hidden\"\u003e\n\u003cdiv class=\"relative\"\u003e\n\u003cdiv class=\"prose dark:prose-invert inline leading-relaxed break-words min-w-0 [word-break:break-word] prose-strong:font-bold [\u0026amp;_\u0026gt;*:first-child]:mt-0 [\u0026amp;_\u0026gt;*:last-child]:mb-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\" style=\"text-align: center;\"\u003e\u003cstrong\u003e【玉川 自然仕込 山廢純米酒 龜之尾 無濾過生原酒】\u003cbr\u003eBY 2025 (July 2026)\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e一款被業界譽為「無需急著喝」，「多變化很有趣」的清酒 : 玉川。這款清酒出自於京都府丹後市木下酒造旗下，以打造具長期熟成條件而不易變質作為釀酒定位。因此，每年釀造出新鮮的無濾過生原酒大多數都會進行多年熟成才推出市場，讓飲用者感受熟成清酒的風味。\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e而玉川的釀酒師Philip Harper更是業內傳奇人物。他是日本首位外藉杜氏，由在日英語教師經過十多年的磨練成為釀酒師。他主張採用自然釀造手法，只採用米、米麴、天然酵母和軟水釀造清酒。勇於開拓新方向的他更推出「ice breaker」、「time machine」和「一號酵母」等顛覆傳統和復古概念的清酒作品\u003cbr\u003e\u003cbr\u003e「自然仕込 純米酒（山廢）」是玉川最重要的根基系列：只用米、米麴和水，不加釀造酒精；以山廢酒母讓天然乳酸菌與酒造環境微生物參與發酵。這令酒質通常有濃厚旨味、明顯酸度、複雜度與長熟成潛力，亦比一般果香型清酒更適合冷飲、常溫及燗飲之間比較\u003cbr\u003e\u003cbr\u003e採用龜之尾酒米，只磨至 88%，刻意保留更多外層米質與野性。換來更深的穀物味、礦物感與旨味\u003cbr\u003e\u003cbr\u003e香氣安靜，偏向\u003cstrong\u003e蒸米、米麴、穀物、淡淡青草與白花\u003c\/strong\u003e；山廢再加上一層\u003cstrong\u003e乳酸\u003c\/strong\u003e與自然熟成感。入口\u003cstrong\u003e酒體飽滿\u003c\/strong\u003e，19% 原酒的力量清楚。前段有\u003cstrong\u003e柔和的天然甘味\u003c\/strong\u003e與米香，中段由\u003cstrong\u003e豐富旨味與酸度\u003c\/strong\u003e撐開，帶出有厚度、稍帶\u003cstrong\u003e礦物感的輪廓\u003c\/strong\u003e；後段\u003cstrong\u003e酸度和淡淡苦味把酒體收回\u003c\/strong\u003e，留下乾淨但長的米旨\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e飲用溫度\u003c\/strong\u003e\u003cbr\u003e10–15°C \/ 推薦另試 40–45°C 微燗\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e飲用場合\u003c\/strong\u003e\u003cbr\u003e山廢生原酒品飲 · 冬日居酒屋晚餐 · 自然派清酒探索 · 喜歡高酒精原酒的一晚 \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e配餐建議\u003c\/strong\u003e\u003cbr\u003e燒鯖魚 · 油甘魚刺身 · 鰤魚蘿蔔 · 炭燒雞腿 · 燒豚 · 味噌燒魚 · 牛筋煮 · 菇菌炊飯 · 牡蠣料理 · 熟成芝士\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e【製造者】木下酒造\u003cbr\u003e【清酒等級】純米酒\u003cbr\u003e【內容量】720ml\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"citation inline\" rel=\"nofollow noopener\"\u003e\u003c\/span\u003e\u003cbr\u003e【使用米】龜之尾 100%\u003cbr\u003e【精米步合】88%\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"citation inline-flex min-w-0\"\u003e\u003c\/span\u003e\u003cbr\u003e【酒精度】~19度\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003e【Tamagawa Shizenjikomi Yamahai Junmai Kamenoo Muroka Nama Genshu】\u003cbr\u003eBY2025 (July 2026)\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;\"\u003eTamagawa is a sake for drinkers who do not need everything to taste young. Made by Kinoshita Shuzo in northern Kyoto, the brewery is known for sake built to evolve rather than rush. Many of its muroka nama genshu releases are held back for years, allowing time to deepen flavour without sacrificing structure.\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;\"\u003eIts toji, Philip Harper, is widely recognised as \u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003eJapan’s first non-Japanese master brewer\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e. Originally an English teacher in Japan, he trained in sake brewing for more than a decade, earned Nanbu Toji certification in 2001, and became Kinoshita Shuzo’s toji in 2007. His work moves freely between tradition and experiment: \u003cem\u003eIce Breaker\u003c\/em\u003e, \u003cem\u003eTime Machine\u003c\/em\u003e, and the \u003cem\u003eNo. 1 Yeast \u003c\/em\u003eseries are all part of Tamagawa’s broader conversation about temperature, time and sake’s capacity to change.\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;\"\u003eShizenjikomi is Tamagawa’s defining line: rice, rice koji and water only, with no added brewing alcohol. Yamahai fermentation allows lactic bacteria and brewery microflora to shape the starter naturally. Here, Kamenoo is polished only to 88%, leaving more of the grain’s original character intact — deeper cereal notes, mineral tension and a more rugged sense of rice.\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\u003eSteamed rice, koji, grain, soft grass and a quiet white-floral \u003c\/strong\u003eedge. Yamahai adds \u003cstrong\u003elactic\u003c\/strong\u003e depth and a lightly savoury, naturally evolved note. Full and grounded. At around 19% ABV, the sake is full-bodied, soft natural sweetness opens first, followed by\u003cstrong\u003e dense rice umami and firm acidity\u003c\/strong\u003e. Kamenoo’s low polishing gives the \u003cstrong\u003epalate grain, mineral tension\u003c\/strong\u003e and real weight. Finish is long with clean rice umami.\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; also worth trying at 40–45°C\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOccasion\u003c\/strong\u003e\u003cbr\u003eYamahai nama-genshu tastings · Winter izakaya dinners · Natural-fermentation exploration · A night for high-strength, full-bodied sake\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\u003eFood pairing\u003c\/strong\u003e\u003cbr\u003eGrilled mackerel · Yellowtail sashimi · Yellowtail and daikon · Charcoal-grilled chicken thigh · Roast pork · Miso-glazed fish · Beef tendon stew · Mushroom rice · Oyster dishes · Aged cheese\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e【Producer】Kinoshita Shuzo\u003cbr\u003e【Classification】Junmai\u003cbr\u003e【Volume】720ml\u003cbr\u003e【Rice used】Kamenoo\u003cbr\u003e【Rice polishing ratio】88%\u003cbr\u003e【Alcohol Level】~19%\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cbr\u003e\u003cspan class=\"citation inline-flex min-w-0\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"玉川","offers":[{"title":"720ml","offer_id":51316675051687,"sku":"Tamagawa_Shizenjikomi_Yamahai_Junmai_Kamenoo_720ml","price":250.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0509\/1757\/2775\/files\/DSC04550_edited.jpg?v=1790941654","url":"https:\/\/sippinhk.com\/products\/%e7%8e%89%e5%b7%9d-%e8%87%aa%e7%84%b6%e4%bb%95%e8%be%bc-%e5%b1%b1%e5%bb%a2%e7%b4%94%e7%b1%b3%e9%85%92-%e9%be%9c%e4%b9%8b%e5%b0%be-%e7%84%a1%e6%bf%be%e9%81%8e%e7%94%9f%e5%8e%9f%e9%85%92","provider":"呷．Sippin 日本清酒專門店","version":"1.0","type":"link"}