長珍 しんぶんし 八反錦 純米 無濾過生原酒

【長珍 しんぶんし 八反錦 純米 無濾過生原酒】
需要冷藏保存
2025 R7BY / Apr 2026 Release

來自愛知縣津島市的長珍酒造，「しんぶんし」系列以每瓶均由報紙細心包裹，成為極具辨識度的標誌。以山田錦作麴米、八反錦作掛米，精米步合60%。搾酒後先讓酒粕沉澱，再將上層酒液逐瓶直接裝瓶，不進行炭素過濾、不加水調整，也不火入，保留搾出時的風味，以無濾過生原酒形式出荷

香氣含蓄，帶微微剛煮熟米飯般的氣息。入口鮮活，細微氣泡之後，米甜與厚實旨味迅速展開；中段酸度清晰，支撐原酒的滋味。酸度與淡淡苦味將前段甜旨收住，形成偏乾、俐落的後段

飲用溫度
建議冷飲約 8–12°C

飲用場合
串燒與烤物聚餐 · 濃味料理與精緻家宴 · 喜歡鮮活氣泡、厚實米旨與乾爽尾段的飲家 · 無濾過生原酒品飲 · 想探索八反錦配餐表現的場合

配餐建議
炭燒雞肉、燒鳥、照燒豬肉、味噌燒魚、炸雞、炸蠔、芝士焗海鮮、肉醬意粉、燉牛肉及熟成芝士

【製造者】長珍酒造
【清酒等級】純米酒
【內容量】720ml
【使用米】麴米：山田錦‧掛米：廣島縣產八反錦
【精米步合】60%
【酒精度】~18度

【Chochin Shinbunshi Hattan Nishiki Junmai Muroka Nama Genshu】  
Please Keep Refrigerated
Aug / Sept 2026

Made by Chochin Shuzo in Tsushima, Aichi, the Shinbunshi series is instantly recognisable for its individually newspaper-wrapped bottles. This expression uses Yamadanishiki for koji rice and Hattannishiki for the main brewing rice, with a rice polishing ratio of 60%. After pressing, the lees are allowed to settle before the clear upper portion is bottled directly, one bottle at a time. Without charcoal filtration, dilution or pasteurization, it is released as unfiltered nama genshu, preserving its freshly pressed character.

Restrained aromatics like freshly cooked rice. A lively opening brings a delicate spritz, followed by rice sweetness and substantial umami. Clear acidity gives structure to the concentrated flavours through the middle, before acidity and a gentle bitter edge draw the sweeter notes into a crisp, dry-leaning finish.

Serving temperature
Recommended chilled at ~8–12°C 

Occasion
Yakitori and grilled-food gatherings · Richly flavoured dishes and refined meals at home · Drinkers who enjoy lively freshness, substantial rice umami and a dry finish · Unfiltered nama genshu tastings · Exploring Hattannishiki’s food-pairing potential

Food Pairing
Charcoal-grilled chicken, yakitori, pork teriyaki, miso-grilled fish, chicken karaage, fried oysters, cheese-baked seafood, pasta with meat sauce, braised beef and aged cheese

【Brewery】Chochin Shuzo  
【Sake Grade】Junmai  
【Volume】720ml  
【Rice】Koji rice: Yamada Nishiki · Kakemai: Hiroshima-grown Hattan Nishiki  
【Rice Polishing Ratio】60%  
【Alcohol】~18%