百春 純米吟釀 Acid G 無濾過生 直汲

【百春 純米吟釀 Acid G 無濾過生 直汲】

百春純米吟釀 Acid G 無濾過生 直汲 是一枝把果香與氣泡感，再往酸度方向推高一點的作品：走的是哈密瓜果香 × 葡萄柚／檸檬酸度的爽快食中酒路線

以哈密瓜、麝香葡萄、青蘋果等中度吟釀果香為主。但不爆烈的吟釀香，仍保持百春系列一貫的清爽感。前段哈密瓜的甜感與果汁感，直汲微碳酸讓口感更輕盈，中段檸檬般的酸味與輕澀感浮現，形成酸度主導的骨架，乾淨的尾段，不會黏口，整體屬爽快型果香酸度酒

飲用溫度
約 8–12°C，可用白酒杯或中型葡萄酒杯，讓果香與酸度同時打開

配餐建議
濃厚醬汁或味噌的料理，炸物、炒物、義大利菜等油脂與鹹度較高的食物

【製造者】小坂酒造場
【酒款等級】純米吟釀酒
【容量】720ml
【使用米】岐阜縣產「ひだほまれ」100%
【精米步合】60％
【酒精度】~13度

【Hyakushun Junmai Ginjo “Acid G” Muroka Nama Jikagumi】

Hyakushun Junmai Ginjo “Acid G” Muroka Nama Jikagumi is a sake that takes Hyakushun’s signature fruitiness and gentle sparkle, then pushes the acidity  to higher level. It follows a bright, food‑friendly line built on melon notes and grapefruit / lemon‑like freshness.

The aroma is centred on medium‑intensity ginjo fruit: melon, muscat and green apple, but never in an overpowering way, keeping the clean, easy‑going character that defines the Hyakushun range. On the palate, soft melon sweetness and a juicy texture lead first, with the Jikagumi making the mouthfeel lighter and more vivid. In the mid‑palate, lemony acidity and a light bitterness emerge, creating an acid‑driven backbone; the finish is clean and non‑sticky, so overall it drinks as a refreshing, fruit‑forward, high‑acidity sake.

Serving temperature
Enjoy at around 8–12°C in a white‑wine or medium‑sized wine glass, to let both the fruit aromas and acidity open up together

Food pairing
Works very well with dishes using rich sauces or miso, as well as fried foods, stir‑fries and Italian cuisine with higher fat and salt, where the acidity cuts through the richness and the fruit tones soften the edges

【Producer】Kosaka Sake Brewery (Gifu)
【Category】Junmai Ginjo
【Volume】720ml
【Rice】Hida Homare from Gifu Prefecture
【Rice polishing ratio】60%
【Alcohol】~13%