磯自慢 吟釀生原酒 季節限定 【東條特A山田錦 x 透明旨味】

【磯自慢 吟釀 生原酒】

出自靜岡縣燒津市的磯自慢酒造，這款冬季新酒時期限定的生原酒，以兵庫縣特A地區東條產特等山田錦釀成，麴米磨至約50%、掛米約55%，保留米香層次，同時造就乾淨利落的結尾。偏辛口的日本酒度約 +6，配合酸度約1.2，在保留生原酒厚度的同時，呈現出靜岡系清酒一貫的清澈與通透感。未經火入與加水調整的原酒形態，讓季節限定的新鮮度與質感更為鮮明立體

入口帶著年輕氣息的米旨味，柔和卻飽滿；圓潤的穀物甘甜，隱約讓人聯想到白桃或溫和柑橘的果香，細膩內斂的果實印象，伴隨生原酒特有的厚度與酒精感，在尾段被俐落的辛口與輕盈酸度收束，留下乾淨的餘韻

這是一款很適合當作「餐前一杯」的清酒，在正式用餐前先一小杯，讓細緻的吟釀香與生酒的鮮度喚醒味蕾，也讓一整日的節奏慢慢放緩，每年冬季限定、只在短暫時節相遇一次的設計，更是一種生活儀式感的體現

【製造者】磯自慢酒造（靜岡縣）
【清酒等級】吟釀酒 
【內容量】1800ml
【使用米】兵庫縣產特A地區東條產特等山田錦
【精米步合】麴米約50%、掛米約55%
【酒精度】17〜18度

【Isojiman Ginjo Nama Genshu】

Brewed in Yaizu, Shizuoka, this limited winter-release Nama Genshu showcases Hyogo Special A district Tojo–grown top-grade Yamada Nishiki, with the koji rice polished to around 50% and kakemai to about 55% for a precise yet pure expression of rice character. With a sake meter around +6 and acidity of about 1.2, it delivers a dry, refreshing structure while retaining the natural weight and depth of undiluted sake. Unpasteurized and undiluted, it captures the vibrancy of freshly pressed winter sake.

On the palate, youthful, generous rice umami spreads gently across the tongue, giving a soft yet full texture, while subtle notes reminiscent of white stone fruits and delicate citrus glide in the background rather than shouting upfront. A clear, transparent core of flavor sits calmly at the center, supported by the 17–18% alcohol and the density of a Genshu, then finishes with a crisp dry edge and clean aftertaste. 

As an aperitif, a small glass before the meal works beautifully, awakening the palate with its gentle Ginjo aroma and fresh Nama character. This once-a-year winter release brings a distinct sense of seasonal ritual to the table.

【Producer】Isojiman Shuzo (Shizuoka)
【Classification】Ginjo
【Volume】1800ml
【Rice used】Hyogo Tojo, Special A–rank, top-grade Yamada Nishiki
【Rice polishing ratio】Koji ~50%, Kakemai ~55%
【Alcohol level】17–18%