米宗 山廢 一火原酒 自然共生米 美山錦 8年熟成

【米宗 山廢 一火原酒 自然共生米 美山錦 8年熟成】

米宗是愛知縣愛西市「青木酒造」釀造的地方派清酒品牌，以山廢、生酛風格聞名，在重口味、日本酒老饕圈中很有存在感， 2025–2026 年的最新評價中，米宗山廢、生酛系列經常拿到 4.5–4.9 高分，在重口味愛好者圈子裡人氣極高

來自愛知縣愛西市的青木酒造，這款作品以長野縣伊那地區無農藥栽培的「美山錦」釀造，並以山廢仕込展現米與酸的結構張力。「自然共生米」指的是在接近自然環境中種植、但未取得正式有機認證的珍貴米源。酒體經一次火入後，以常溫熟成長達8年，讓原本銳利的酸與米旨逐步融合，轉化為層次深厚、風格獨特的熟成清酒

香氣中帶有熟成後的圓潤甜感，如淡淡味醂與乾果氣息交織，入口先是山廢特有的俐落酸度，隨後轉為飽滿而深沉的米旨，尾段則以柔和甘甜包覆整體。餘韻極長，旨味層層延伸卻不顯沉重，依然保有一絲清爽與張力

這是一款適合細味、亦適合分享。無論以常溫、冷飲或加熱享用，都能展現不同層次

【製造者】青木酒造（愛知縣）
【清酒分類】純米酒
【內容量】720ml
【使用米】美山錦（自然共生米）
【酒精度】~18%

【Komeso Yamahai Junmai 8-Year Aged Miyama Nishiki】

Brewed by Aoki Shuzo in Aisai, Aichi, this sake is crafted using pesticide-free Miyama Nishiki rice from Nagano’s Ina region, referred to as “naturally cultivated rice.” Made in the traditional Yamahai method, it undergoes a single pasteurization before being aged at room temperature for eight years, allowing acidity and umami to evolve into a deeply layered and expressive profile.

The aroma reveals gentle, matured sweetness reminiscent of mirin and dried fruits. On the palate, a firm Yamahai acidity leads into rich, full-bodied rice umami, gradually wrapped in a soft, rounded sweetness. The finish is remarkably long, maintaining both depth and lift—echoing the structure and elegance of a well-aged red wine.

This is a sake shaped by time and intention. Enjoy it slightly warmed or at room temperature to fully appreciate its complexity. For those who value aged character and authenticity, it offers a quietly profound expression of craft and nature.

【Producer】Aoki Shuzo, Aichi
【Classification】Junmai
【Volume】720ml
【Rice used】Miyama Nishiki (Naturally cultivated)
【Alcohol Level】~18%