【磯自慢 秘藏寒造 純米吟釀 山田錦 生詰】

磯自慢酒造位於靜岡縣燒津市，以使用大井川伏流水與自家培養酵母、低溫長期熟成而聞名，是靜岡淡麗辛口風格的代表之一。酒造長年專注高品質特定名稱酒，並憑精準的溫度管理與吟釀技術屢獲獎項，更曾在2008年北海道洞爺湖第34屆G8高峰會中被選為指定用酒，成為日本高端清酒的象徵之一

這款「秘藏寒造 純米吟釀 山田錦 生詰」採用兵庫縣特A地區東條產「特上特等山田錦」，是磯自慢一貫堅持「只用最好酒米」理念的代表作之一，以冬季寒造方式低溫發酵，之後進行一次低溫火入，經過約半年的熟成，令酒質由原本銳利清爽轉化為更為醇厚、有深度而仍保有清澈線條

香氣上帶有細膩的吟釀香，帶白桃、溫和柑橘與清新米香，並非張揚奔放，而是偏向靜謐內斂的果香調性。入口時能感受到柔和甜味與淡淡酸度的平衡，米旨鮮味在舌面緩緩鋪開，酒體清徹卻不單薄，後段帶上輕微辛辣感與悠長餘韻，是典型「淡麗辛口但富旨味」的靜岡風格食中酒

磯自慢特別擅長表現「海與清酒」的連結，這款純米吟釀尤其適合作為刺身、壽司及各式海鮮的佐酒：清爽酸度與辛口收結能提亮魚鮮味，甚至讓海水鹹味與旨味更立體

!! 這款清酒並非一開始就以鮮明的快感取悅味蕾，而是透過時間與空氣的呼吸，逐步展現其深層的芳香與細緻的旨味，建議於飲用前2至3小時開瓶醒酒，讓酒體充分與空氣接觸，風味會更加圓潤細緻，香氣層次更為豐富 !!

【製造者】磯自慢酒造（靜岡縣）
【清酒等級】純米吟釀 
【內容量】1.8L
【使用米】兵庫縣特A地區東條產 特上特等山田錦
【精米步合】麴米50％、掛米55％
【酒精度】15%以上16%未滿

【Isojiman Hizou Kanzukuri Junmai Ginjo Yamada Nishiki Namazume】
Winter-brewed Junmai Ginjo for Seafood and Slow Evenings

Isojiman Shuzo, based in Yaizu, Shizuoka, is celebrated for its use of subsoil water from the Oigawa River, in-house yeast and precise low-temperature maturation, and is widely seen as a benchmark for elegant Shizuoka-style sake. The brewery focuses exclusively on premium-grade sake and has received numerous awards over the years, with its sake chosen as one of the official wines at the 34th G8 Hokkaido Toyako Summit in 2008, reinforcing its high-end reputation.

This “Hizou Kanzukuri” Junmai Ginjo is brewed from top-grade Yamada Nishiki grown in the renowned Tojo district of Hyogo’s Special A area, reflecting Isojiman’s philosophy of sourcing only the very best rice. Koji rice is polished to 50% and kakemai to 55%; fermentation is carried out as a winter “kanzukuri” brew at low temperatures, followed by a single pasteurisation (namazume) and several months of maturation, resulting in a sake that is both smooth and deep yet crystal-clear in texture.

On the nose, it offers refined ginjo aromatics with delicate notes of white peach, light citrus and subtle rice sweetness, more understated than showy. The palate is silky and clean, with soft sweetness, low acidity and ample umami in fine balance, finishing dry with a slight spicy lift and long, graceful aftertaste—an excellent example of flavourful yet restrained Shizuoka-style food sake.

Designed to shine alongside seafood, this Junmai Ginjo pairs beautifully with sashimi, sushi and a wide range of ocean-inspired dishes, enhancing the sense of brininess and natural umami rather than overpowering it.

It is not a sake that reveals everything in the first sip; opening the bottle 2–3 hours before serving and letting it breathe at a cool temperature allows the deeper layers of aroma and umami to unfold, rewarding slow drinking and thoughtful pairing.

【Producer】Isojiman Shuzo, Shizuoka
【Classification】Junmai Ginjo
【Volume】1.8L
【Rice used】Top-grade Yamada Nishiki from Tojo, Hyogo Special A district
【Rice polishing ratio】50% (koji), 55% (kakemai)
【Alcohol level】15–16%