秋鹿 純米吟釀 槽搾直汲 生酒

【秋鹿 純米吟釀 槽搾直汲 生酒】

此款是一枝將秋鹿的濃醇米旨 x 強勁酸度 x 新酒鮮度的限定生酒。採「槽搾」後直接汲取裝瓶，保留榨酒初段的微細氣泡與鮮活感；酒體有山田錦的厚度，卻由酸度與天然氣感收得清爽、有力

以青梨、青蘋果、柑橘皮、蒸米與米麴為主，帶一點乳酸與新酒的發酵感。入口先有直汲生酒的微細氣泡，令質地顯得明亮而有活力。隨後是山田錦帶來的濃醇米旨、溫和甜味和較有密度的酒體；中段酸度逐漸拉緊輪廓，把飽滿感收得集中。尾段保留米麴、微微辛口氣息，酸度和氣感讓收結顯得乾淨、俐落

飲用溫度
建議冷飲約 8–12°C

配餐建議
吞拿魚刺身、鰹魚半敲燒、鹽燒鯖魚、燒鳥、炭烤雞肉、炸雞、天婦羅及味噌燉牛筋等風味較鮮明的日式料理

【製造者】秋鹿酒造
【清酒等級】純米吟釀酒
【內容量】720ml
【使用米】山田錦
【精米步合】60%
【酒精度】~17度

【Akishika Junmai Ginjo Funashibori Jikagumi Nama】

This limited nama sake brings together three signatures of Akishika: concentrated rice umami, firm acidity and the vivid freshness of newly pressed sake. After gentle fune pressing, it is drawn directly into bottle, preserving a fine natural spritz and the lively character of the early press. Yamada Nishiki gives the palate real depth and substance, while acidity and dissolved carbonation keep it focused, energetic and clean.


Green pear, green apple and citrus peel, layered with steamed rice, rice koji, a soft lactic note and the fresh fermentative lift of new sake. Fine natural bubbles brighten the first sip, giving the texture immediate energy and freshness. Concentrated Yamada Nishiki umami follows, alongside gentle sweetness and a more substantial, textured body. The acidity gradually tightens the palate, bringing definition and focus to its generous flavour. Rice koji and a subtly dry edge remain on the finish.

Serving temperature
Serve chilled around 8–12°C

Food pairing
Pairs well with tuna sashimi, seared bonito, salt-grilled mackerel, yakitori, charcoal-grilled chicken, karaage, tempura and miso-braised beef tendon

【Brewery】Akishika Shuzo
【Sake grade】Junmai Ginjo
【Volume】720ml
【Rice】Yamada Nishiki
【Rice polishing ratio】60%
【Alcohol】~17%