雨後之月 UGO HESPERIA 2025–2026

【雨後之月 UGO HESPERIA 2025–2026】

來自廣島縣吳市相原酒造的 UGO 系列作品之一，「HESPERIA」意指「西方盡頭」，象徵本季系列的收結。酒款以山田錦作麴米、八反35號作掛米，分別精米至 50% 與 60%，並以 14% 原酒的輕盈設定呈現。整體以日常餐桌為出發點，追求流暢、平衡，以及令人不知不覺想再斟一杯的自然飲感

香氣可聯想到啤梨、柿子、橙、帶皮葡萄，以及一絲乳酸般柔和氣息。入口先展現圓潤甜感與滑順果實感，隨後由明亮酸度、細緻苦韻與輕微澀感勾勒輪廓；中段輕快而不單薄，仍保留八反35號特有的力度與骨架。尾韻細長，旨味與礦物感徐徐浮現，最終乾淨收結，耐人尋味

飲用溫度
冷飲，約 6–10℃；建議使用白酒杯，讓成熟果香、明亮酸度與細緻苦韻展現得更立體

配餐建議
適合搭配炙燒鯖魚、鹽烤雞肉、豚肉串燒、香煎鴨胸、燒雞、烤菇、柑橘醬汁海鮮或半硬質芝士。酒中的果實感可呼應焦香與油脂，酸度與輕微苦韻則讓收結保持俐落

【製造者】相原酒造（廣島縣）
【清酒等級】非公開
【內容量】720ml
【使用米】麴米：山田錦｜掛米：八反35號
【精米步合】麴米：50%｜掛米：60%
【酒精度】14度

【UGO HESPERIA 2025–2026】

One of the UGO series releases from Aihara Sake Brewery in Kure, Hiroshima, HESPERIA means “the western edge,” marking the closing chapter of this season’s collection. It is made with Yamada Nishiki for koji rice and Hattan No. 35 for kakemai, polished to 50% and 60% respectively. Bottled at a light 14% ABV in undiluted form, it is designed for the everyday table: fluid, balanced, and naturally easy to return to for another glass.

The nose suggests pear, persimmon, orange, skin-on grape and a gentle lactic note. The palate opens with rounded sweetness and a smooth fruit texture, followed by bright acidity, fine bitterness and a subtle astringency that give the sake its shape. Light on its feet but not slight, it retains the quiet strength and structure of Hattan No. 35. The finish is long and clean, with umami and mineral notes emerging gradually before settling into a composed, lingering close.

Serving Temperature
Serve chilled at 6–10°C in a white-wine glass to bring out its ripe fruit character, bright acidity and fine bitterness.

Food Pairing
Pair with seared mackerel, salt-grilled chicken, pork skewers, pan-seared duck breast, roast chicken, grilled mushrooms, seafood with citrus-based sauces or semi-hard cheeses. Its fruit profile complements char and richness, while the acidity and subtle bitterness keep the finish clean.

【Producer】Aihara Shuzo, Hiroshima
【Classification】Undisclosed
【Volume】720ml
【Rice】Koji rice: Yamada Nishiki｜Kakemai: Hattan No. 35
【Rice Polishing Ratio】Koji rice: 50%｜Kakemai: 60%
【Alcohol】14%