{"product_id":"義俠-純米吟釀-60-直汲","title":"義俠 純米吟釀 60％ 槽口直汲","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【義俠 純米吟釀 60％ 槽口直汲】\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 animate-in fade-in-25 duration-700\"\u003e義俠這個名字源於明治時代的一段故事：當時米價與酒價飆升，山忠本家酒造的藏主仍堅守與客戶簽下的契約，不隨行情漲價，寧願自己少賺也要守信，被讚為「有俠氣的人」，因此得名義俠\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 animate-in fade-in-25 duration-700\"\u003e現任藏主山田明洋接手後，酒造決定不再以得獎為首要目標，而是回到「好喝」這個本質，全面改為只釀純米酒，不再生產加入釀造酒精的大吟釀或本釀造。 他親自走訪兵庫縣東條，與當地農家簽下契約，只選用東條特 A 地區出產的 AA 級山田錦與其他頂級酒米，配合長期低溫熟成，釀出以米的勁道與深度見長的義俠酒款，這種「東條契約 × 純米主義 × 熟成哲學」也成為義俠在內行酒迷心中的核心魅力\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 style=\"font-size: 0.875rem;\"\u003e\u003cspan\u003e這款酒採用兵庫縣東條特A地區栽培的頂級山田錦，以純米吟釀規格釀成，屬冬季限定的無濾過生原酒。 香氣走穩重路線，不是華麗爆香型，而是低調吟釀香與米香交織的風格，讓人先感受到酒質本身的厚度。山田錦帶來集中的米旨味與厚實酒身，營造出俐落偏辛口的收結；同時帶出微微生酒特有的鮮度與粗獷感，酒體濃醇卻仍保有透明感與乾淨利落，辛口印象之中藏著層次分明的甘味與酸度，令人一杯接一杯\u003c\/span\u003e\u003c\/span\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\u003cem\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e直汲\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e指的是在壓榨（槽場）後，直接從壓榨機裝瓶，不經過過濾、沉澱、調和或加水等後續處理。通常也會是生酒（未經火入），但「直汲」的重點在於裝瓶方式\u003cbr\u003e\u003c\/span\u003e許多直汲清酒同時也是生酒，但並非所有生酒都是直汲 \u003c\/strong\u003e\u003c\/em\u003e\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】山忠本家酒造\u003cbr\u003e【清酒等級】純米吟釀酒\u003cbr\u003e【內容量】1.8L\u003cbr\u003e【使用米】山田錦\u003cbr\u003e【精米步合】60%\u003cbr\u003e\u003cspan\u003e【酒精度】16-17度\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\" style=\"text-align: center;\"\u003e\u003cstrong\u003e【Gikyo Junmai Ginjo 60% J\u003cspan\u003eikagumi\u003c\/span\u003e】\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)]:pb-2\" style=\"text-align: center;\"\u003eYamataka Honke Shuzo in Aichi Prefecture crafts the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGikyo\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eseries with unwavering focus on premium rice and trusted growers, committing to 100% pure rice brewing. This approach concentrates the rice's intrinsic umami, balanced by firm acidity for a rich, multi-layered palate that feels substantial yet refined.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\" style=\"text-align: center;\"\u003eThis winter-limited unfiltered namagenshu Junmai Ginjo uses top-grade\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eYamada Nishiki\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efrom Hyogo's Tojo Special A district. The aroma takes a restrained path — understated Ginjo notes interwoven with rice depth, prioritizing texture over flamboyance. Concentrated savory umami and full body from Yamada Nishiki drive a sharp, dry finish; raw sake freshness and subtle wildness add vibrancy without compromising clarity. Amid the dry impression hides nuanced sweetness and acidity, making it dangerously easy to pour again.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\" style=\"text-align: center;\"\u003e\"Jikagumi\" refers to direct bottling straight from the pressing machine post-pressing, skipping filtration, settling, blending, or dilution — often but not always namazake, emphasizing the immediacy of capturing the fresh press.\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【Producer】Yamataka Honke Shuzo\u003cbr\u003e【Classification】Junmai Ginjo\u003cbr\u003e【Volume】1.8L\u003cbr\u003e【Rice used】Yamada Nishiki (Hyogo Tojo Special A)\u003cbr\u003e【Rice polishing ratio】60%\u003cbr\u003e【Alcohol Level】16-17%\u003c\/p\u003e","brand":"義俠","offers":[{"title":"1.8L","offer_id":47983522545831,"sku":"Gikyo_Junmai_Ginjo_60%_Jikagumi_1.8L","price":580.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0509\/1757\/2775\/files\/60-3190945.jpg?v=1774042927","url":"https:\/\/sippinhk.com\/products\/%e7%be%a9%e4%bf%a0-%e7%b4%94%e7%b1%b3%e5%90%9f%e9%87%80-60-%e7%9b%b4%e6%b1%b2","provider":"呷．Sippin 日本清酒專門店","version":"1.0","type":"link"}