{"product_id":"米宗-秋酒-山廢仕込純米-2020","title":"米宗 秋酒 山廢仕込純米 2020","description":"\u003cp style=\"text-align: center;\" class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003e【米宗 秋酒 山廢仕込純米 2020】\u003cbr\u003e常溫儲存\u003cbr\u003eBY2020 \/Aug \/ Sept 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cspan\u003e米宗是愛知縣愛西市「青木酒造」釀造的地方派清酒品牌，以\u003cstrong\u003e山廢、生酛風格聞名\u003c\/strong\u003e，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\u003cstrong\u003e拿到 4.5–4.9 高分\u003c\/strong\u003e，在\u003cstrong\u003e重口味愛好者圈子裡人氣極高\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e「秋酒」2020使用愛知縣產夢吟香作麴米、若水作掛米，精米步合均為70%，保留較多米的內容，呈現厚實而有輪廓的純米酒\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e「酵母無添加」不是沒有酵母，而是不另外加入培養酵母，讓酒藏中的酵母參與發酵；「完全發酵」則是米宗強調充分發酵、兼顧米旨與收結的釀造方向。經超過五年以上熟成，這款酒呈現熟成感、可可與咖啡豆般的苦味聯想，以及醇厚度\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e香氣\u003c\/strong\u003e｜熟成調性 : 堅果香、可可、咖啡豆般苦韻\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003e入口\u003c\/strong\u003e｜米旨與醇厚感先建立份量，紮實滋味\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003e中段\u003c\/strong\u003e｜中段呈現苦朱古力般的醇厚滋味，酸度與旨味互相支撐，讓熟成的深度保留輕快感\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003e尾段\u003c\/strong\u003e｜後段帶清楚收束感，保留米旨與熟成深度\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e飲用溫度\u003cbr\u003e\u003c\/strong\u003e常溫約18–22°C 不建議冰飲（難以展現熟成厚度）\u003cbr\u003e40–45°C溫燗享用\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e飲用場合\u003cbr\u003e\u003c\/strong\u003e秋冬家宴與溫燗時光 · 味噌、燉煮與濃味料理聚餐 · 喜歡山廢酸度、米旨與熟成苦韻的飲家 · 熟成清酒配餐 · 想探索酵母無添加與完全發酵風格的品飲場合\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e配餐建議\u003c\/strong\u003e\u003cbr\u003e日式魚乾 · 味噌煮鯖魚 · 豚角煮 · 炭燒雞肉串 · 菇菌炊飯 · 關東煮 · 蒲燒鰻魚 · 熟成硬芝士\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e【製造者】青木酒造（愛知縣）\u003cbr\u003e【清酒分類】純米酒\u003cbr\u003e【內容量】720ml\u003cbr\u003e【使用米】麴米：愛知縣產夢吟香；掛米：愛知縣產若水\u003cbr\u003e【精米步合】麴米70%／掛米70%\u003cbr\u003e【酒精度】~16%\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"flex flex-col\"\u003e\n\u003cdiv class=\"flex flex-col gap-2\"\u003e\n\u003cdiv class=\"w-full\"\u003e\n\u003cdiv class=\"w-full flex flex-col\"\u003e\n\u003cdiv class=\"group\/partition flex flex-col group\/final-text mt-2\" data-workflow-items-first=\"\" data-workflow-final-text=\"\"\u003e\n\u003cdiv class=\"flex flex-col flex-1 min-w-0 gap-4 [\u0026amp;+[data-workflow-text-footer]]:mt-1\" data-workflow-items=\"populated\"\u003e\n\u003cdiv class=\"break-words min-w-0 flex-1\"\u003e\n\u003cdiv class=\"prose dark:prose-invert inline leading-relaxed break-words min-w-0 [word-break:break-word] [\u0026amp;_\u0026gt;*:first-child]:mt-0 [\u0026amp;_\u0026gt;*:last-child]:mb-0 _root_128yu_7\" data-renderer=\"lm\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003e【Komesou Autumn Sake Yamahai Junmai 2020】\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003eKomesou is a regional sake brand made by Aoki Shuzo in Aisai, Aichi. Known for its yamahai and kimoto styles, it has a strong following among experienced sake drinkers who \u003cstrong\u003efavour fuller, more robust flavours\u003c\/strong\u003e. In recent 2025–2026 reviews, its yamahai and kimoto expressions frequently receive scores of4.5–4.9, reflecting their popularity among enthusiasts of \u003cstrong\u003erichly flavored\u003c\/strong\u003e sake.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003eThe 2020 Autumn Sake uses \u003cstrong\u003eAichi-grown Yumeginka for koji rice and Aichi-grown Wakamizu\u003c\/strong\u003e for the main brewing rice, both polished to70%. Retaining more of the grain gives this junmai a substantial, well-defined rice character.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e“No added yeast” does not mean fermentation without yeast: no cultured yeast is added, allowing \u003cstrong\u003ebrewery-resident yeast\u003c\/strong\u003e to drive fermentation. “Full fermentation” describes Komesou’s commitment to \u003cstrong\u003ethorough fermentation, balancing rice umami with a defined finish\u003c\/strong\u003e. After more than \u003cstrong\u003efive years\u003c\/strong\u003e of maturation, the sake offers mature depth,\u003cstrong\u003e cocoa- and coffee-bean-like bitterness, and rounded richness\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003eNose｜\u003c\/strong\u003eMature character with nutty notes and cocoa- and coffee-bean-like bitter impressions\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003eEntry｜\u003c\/strong\u003eRice umami and rounded richness establish a substantial, flavourful opening\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003eMid｜\u003c\/strong\u003eRice umami, acidity and mature bitterness form a firm structure\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003eFinish｜\u003c\/strong\u003eA clearly defined close retains rice umami and mature depth\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003eServing temperature\u003c\/strong\u003e\u003cbr\u003eAt room temperature, approximately18–22°C\u003cbr\u003eOr gently warmed to40–45°C\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003eOccasion\u003c\/strong\u003e\u003cbr\u003eAutumn and winter meals with warm sake · Miso-based dishes, braises and richly flavoured cooking · Drinkers who enjoy yamahai acidity, rice umami and mature bitterness · Food-focused aged-sake tastings · Exploring fermentation without added cultured yeast and the character of full fermentation\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003cbr\u003eMiso-simmered mackerel · Braised pork belly · Charcoal-grilled chicken skewers · Mushroom takikomi rice · Oden · Unagi kabayaki · Aged hard cheese\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\"\u003e【Brewery】Aoki Shuzo (Aichi)\u003cbr\u003e【Sake Category】Junmai\u003cbr\u003e【Volume】720ml\u003cbr\u003e【Rice】Koji rice: Aichi-grown Yumeginka; main brewing rice: Aichi-grown Wakamizu\u003cbr\u003e【Rice Polishing Ratio】Koji rice70% \/ kake rice70%\u003cbr\u003e【ABV】~16%\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex min-w-0 items-center justify-between motion-safe:animate-fadeIn\" data-workflow-text-footer=\"\"\u003e\n\u003cdiv class=\"-ml-2 gap-1 flex min-w-0 shrink-0 items-center\"\u003e\n\u003cdiv type=\"button\" data-state=\"closed\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"motion-safe:animate-fadeIn\"\u003e\n\u003cdiv class=\"flex flex-col gap-[1px] border-t border-soft pt-5\"\u003e\n\u003cdiv class=\"relative isolate -mx-3 flex w-[calc(100%+1.5rem)] min-w-0 items-start gap-2 rounded-2xl p-3 hover:bg-subtle\"\u003e\n\u003cspan class=\"relative -top-px flex h-6 shrink-0 items-center\"\u003e\u003csvg role=\"img\" class=\"inline-flex fill-current shrink-0\" width=\"18\" height=\"18\" stroke-width=\"1.75\"\u003e\u003cuse\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/span\u003e\n\u003cdiv class=\"flex min-w-0 flex-1 flex-col items-start gap-2 md:flex-row md:gap-3\"\u003e\n\u003cdiv class=\"flex min-w-0 max-w-full flex-col items-start gap-2 md:flex-row\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"米宗","offers":[{"title":"720ml","offer_id":51499882938535,"sku":"Komesou_Autumn_Yamahai_Junmai_2020_720ml","price":274.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0509\/1757\/2775\/files\/2020-2707160.jpg?v=1793941034","url":"https:\/\/sippinhk.com\/products\/%e7%b1%b3%e5%ae%97-%e7%a7%8b%e9%85%92-%e5%b1%b1%e5%bb%a2%e4%bb%95%e8%be%bc%e7%b4%94%e7%b1%b3-2020","provider":"呷．Sippin 日本清酒專門店","version":"1.0","type":"link"}