{"product_id":"花泉-といのくち-本釀造-熟成生原酒","title":"花泉 といのくち 本釀造 熟成生原酒","description":"\u003ch4 style=\"text-align: center;\"\u003e\n\u003cstrong\u003e【花泉 といのくち 本釀造 熟成生原酒\u003c\/strong\u003e\u003cstrong\u003e】\u003cbr\u003eBY2023 \u003c\/strong\u003e\n\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e花泉 といのくち 2023BY 本釀造 熟成生原酒 \u003c\/strong\u003e是福島縣南會津町花泉酒造的冰溫熟成特別版本。以 2023 酒造年度釀造的「といのくち」生原酒為基礎，在\u003cstrong\u003e接近冰點的低溫環境中熟成約兩年\u003c\/strong\u003e，保留生酒的鮮活感，同時令酒體更圓潤、旨味更融合。花泉酒造以當地酒米、裏山湧水與傳統四段仕込釀酒聞名\u003cbr\u003e\u003cbr\u003e低溫熟成可減慢變化速度，令生酒原有的鮮度、酸度與米香在更穩定的狀態下慢慢整合；這與常溫熟成所帶來的顯著濃重老酒感不同\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e熟米飯、蜜瓜、熟香蕉、淡淡堅果與米麴\u003c\/strong\u003e。冰溫熟成令香氣較一般新酒\u003cstrong\u003e收斂\u003c\/strong\u003e，少一點\u003cstrong\u003e尖銳的青新感\u003c\/strong\u003e，多一點柔和。入口\u003cstrong\u003e飽滿柔滑\u003c\/strong\u003e，先有四段仕込常見的\u003cstrong\u003e米甜感與濃郁旨味\u003c\/strong\u003e；中段由生原酒的\u003cstrong\u003e鮮活感\u003c\/strong\u003e、\u003cstrong\u003e適度酸度\u003c\/strong\u003e和\u003cstrong\u003e酒精結構支撐\u003c\/strong\u003e。尾段有\u003cstrong\u003e穀物、淡淡乳酸、果皮與微細苦韻\u003c\/strong\u003e，不粗糙，餘韻長\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e建議溫度\u003c\/strong\u003e\u003cbr\u003e8–12°C\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e\u003cstrong\u003e飲用場合\u003c\/strong\u003e\u003cbr\u003e秋冬豐味晚餐 · 生原酒與熟成酒的比較品飲 · 居酒屋料理 · 喜歡米旨味及熟成細節的飲家 · \u003cbr\u003e配合炙燒、燉煮、發酵風味與油脂感料理 \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e配餐建議\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e鹽燒鯖魚、秋刀魚、鰤魚、銀鱈魚、炭燒鰻魚、照燒雞腿、炭燒豬頸肉、壽喜燒、味噌燉牛筋、關東煮、燒雞串、烤鴨胸、炭燒羊架\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e【製造者】花泉酒造\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e【清酒等級】本釀造酒\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e【內容量】1800ml\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e【使用米】會津產米\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e【精米歩合】65%\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e【酒精度】~20\u003c\/span\u003e\u003cspan\u003e度\u003cbr\u003e\u003cbr\u003e\u003c\/span\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\u003e【Hanaizumi Toinokuchi Honjozo Aged Nama Genshu】\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBY2023\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;\"\u003eHanaizumi Toinokuchi 2023BY Honjozo Aged Nama Genshu is a\u003cstrong\u003e special ice-temperature-aged\u003c\/strong\u003e \u003cstrong\u003erelease\u003c\/strong\u003e from Hanaizumi Shuzo in Minami-Aizu, Fukushima. Based on the brewery’s Toinokuchi nama genshu brewed in the 2023 brewing year, it is matured for\u003cstrong\u003e around two years at temperatures close to freezing point\u003c\/strong\u003e. This preserves the liveliness of nama sake while allowing the palate to \u003cstrong\u003ebecome rounder and its umami more integrated\u003c\/strong\u003e. Hanaizumi Shuzo is known for brewing with locally grown rice, spring water from the hills behind the brewery, and a traditional four-stage fermentation method.\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;\"\u003eIce-temperature maturation slows the pace of development, allowing the freshness, acidity and rice character of nama sake to gradually come together in a more stable expression. Unlike room-temperature ageing, it does not aim for an overtly oxidative or heavily aged profile.\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\u003eCooked rice, melon, ripe banana, gentle nuts and rice koji.\u003c\/strong\u003e Ice-temperature maturation makes the aromatics more composed than a typical young sake, with l\u003cstrong\u003eess sharp green freshness and more softness\u003c\/strong\u003e. Full and supple on the palate, it opens with the rice \u003cstrong\u003esweetness and generous umami\u003c\/strong\u003e associated with four-stage fermentation. The mid-palate is supported by nama genshu\u003cstrong\u003e freshness, calm acidity and a firm alcoholic structure\u003c\/strong\u003e. The finish carries grains, a light lactic note, citrus peel and a fine bitterness, remaining smooth and long rather than rough.\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\u003e8–12°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\u003eRich autumn and winter dinners · Comparative tastings of nama sake and matured sake · Izakaya cuisine · Drinkers who appreciate rice-driven umami and aged complexity · Charcoal-grilled, braised, fermented and richer dishes\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\u003eSalt-grilled mackerel · Pacific saury · Yellowtail · Black cod · Charcoal-grilled eel · Teriyaki chicken thigh · Charcoal-grilled pork neck · Sukiyaki · Miso-braised beef tendon · Oden · Yakitori · Roasted duck breast · Charcoal-grilled lamb rack\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】Hanaizumi Shuzo\u003cbr\u003e【Sake Grade】Honjozo\u003cbr\u003e【Volume】1800ml\u003cbr\u003e【Rice】Aizu-grown rice\u003cbr\u003e【Rice Polishing Ratio】65%\u003cbr\u003e【Alcohol】~20%\u003c\/p\u003e","brand":"花泉","offers":[{"title":"720ml (BY2023)","offer_id":51395271196839,"sku":"Hanaizumi_Toinokuchi_Honjozo_Aged_Nama_Genshu_BY2023","price":480.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0509\/1757\/2775\/files\/product-7263880.jpg?v=1792675230","url":"https:\/\/sippinhk.com\/products\/%e8%8a%b1%e6%b3%89-%e3%81%a8%e3%81%84%e3%81%ae%e3%81%8f%e3%81%a1-%e6%9c%ac%e9%87%80%e9%80%a0-%e7%86%9f%e6%88%90%e7%94%9f%e5%8e%9f%e9%85%92","provider":"呷．Sippin 日本清酒專門店","version":"1.0","type":"link"}