義俠 50 特A地區山田錦 純米吟釀 低温熟成酒

【義俠 50 特A地區山田錦 純米吟釀】
2021BY : Mar 2022

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

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

這款以共生會特別栽培米釀成的純米吟釀生原酒，更將酒米與產地的個性發揮到極致。採用兵庫縣特A地區山田錦，由共生會以減少農藥、化學肥料的方式特別栽培，精米至50%，在保留米旨味的同時，帶出更俐落的結構與層次感。這款純米吟釀酒為生原酒形態，完整保留酒造當年的生命力與質感

BY2021: 香氣偏內斂，可聯想到蒸米、烤穀物、杏仁、乾草與淡淡熟梨。入口較有重量，山田錦的自然甜旨與米的圓潤感緩慢展開。 酒體紮實，旨味與酸度形成明確骨架；年份熟成令質地較新酒柔和，並帶出一點堅果、穀物與熟成感

飲用溫度
建議以約 10–15℃  使用大型白酒杯

飲用場合
熟成清酒品飲 · 秋冬家宴 · 和牛及炆煮料理 · 清酒愛好者聚會 · 想感受東條山田錦深度的餐桌

配餐建議
和牛壽喜燒 · 炭燒和牛 · 鴨胸 · 豚角煮 · 味噌燒鯖魚 · 照燒鰻魚 · 菇菌炊飯 · 松露料理 · 熟成芝士 · 風乾火腿 · 港式燒鵝

【製造者】山忠本家酒造（愛知縣)
【清酒等級】純米吟釀 
【內容量】720ml / 1800ml
【使用米】兵庫縣特A地區山田錦（共生會特別栽培米）
【精米步合】~50%
【酒精度】約16–17度

【Gikyo  Tojo Special A Yamada Nishiki 50 Junmai Ginjo】
2021BY : Mar 2022

The name “Gikyo” comes from a story dating back to the Meiji era: when rice and sake prices surged, the owner of Yama Tomo Honke Shuzo refused to raise prices for his customers, honoring the original contracts even at his own expense. He was praised as a man of principle and that sense of righteousness became the brewery’s name, Gikyo. Under the current owner, Akihiro Yamada, the brewery shifted away from chasing competition awards and returned to the core idea of “simply making truly delicious sake.” They now produce only junmai styles, no longer brewing Daiginjo or Honjozo with added alcohol

Yamada personally visited Tojo in Hyogo and signed direct contracts with local farmers, choosing only AA-grade Yamada Nishiki from the Tojo Special A district and other top-tier rice, then applying long-term low-temperature maturation. This “Tojo contract × junmai focus × aging philosophy” has made Gikyo a cult favorite among serious sake lovers who seek depth, power, and character in rice-driven sake.

Restrained on the nose, with hints of steamed rice, toasted grains, almond, dry hay, and a touch of ripe pear. The palate has real power, opening gradually with Yamadanishiki’s natural sweetness, mellow umami, and rounded rice character. Firmly structured, with acidity providing definition and lift; time in bottle has softened the texture compared with a younger release, bringing gentle nutty, grainy, and aged notes into focus

Serving Temperature
Best enjoyed chilled to lightly cool at 10–15°C in a large white-wine glass

Occasion
Aged-sake tastings · Autumn and winter dinners · Wagyu and braised dishes · Sake-lover gatherings · Food-led explorations of Tojo Yamadanishiki

Food Pairing
Wagyu sukiyaki · Charcoal-grilled Wagyu · Duck breast · Braised pork belly · Miso-grilled mackerel · Teriyaki unagi · Mushroom rice · Truffle dishes · Aged cheeses · Prosciutto · Cantonese roasted goose

【Producer】Yamachu Honten Shuzo (Aichi)
【Classification】Junmai Ginjo
【Volume】720ml / 1800ml
【Rice Used】Hyogo Tojo Special A–district Yamada Nishiki (Kyoseikai special-cultivation rice)
【Rice Polishing Ratio】Approx. 60%
【Alcohol Level】Approx. 16–17%