narai β no.6 【荔枝果香 × 草本 × 山椒】

【narai β no.6】
全球約750 瓶

narai β no.6 是一款以試驗釀造名義推出的超限定作品，以奈良井山脈的天然超軟水為基底，選用長野縣產酒米「金紋錦」搭配協會 9 號酵母，自酒質設計到配方完全重寫，釀出一個有別既有 narai 系列的新面貌

以 荔枝 為主的華麗果香，帶一點白花、熱帶果實。清新、略帶緊緻的口感，但很快轉為濃醇、juicy 的米旨味。果甜與米甜一同展開，配合輕快酸度與淡淡草本氣息，讓酒體有立體感，而不只是甜厚。16％ 酒精度帶來紮實存在感，收尾乾淨，尾段殘留一絲 山椒般的微刺激，成為很有辨識度的餘韻。

飲用溫度
建議冰鎮至約 6–10℃ 飲用

配餐建議
適合搭配清爽但有少許油脂的料理 : 鹽燒雞、白身魚、香草烤野菜，或帶有山椒、胡椒、香料點綴的菜式

【製造者】杉之森酒造
【清酒等級】非公開
【容量】720ml
【使用米】長野縣產金紋錦
【精米步合】非公開
【酒精度】~16度

【narai β no.6】

narai “β no.6” is an ultra‑limited experimental release with only about 750 bottles produced from a single tank. Built on Narai’s super‑soft mountain water, it uses Nagano‑grown Kinmon Nishiki rice and Kyokai No.9 yeast, with the recipe and flavour design re‑imagined from scratch to showcase a new facet of narai that differs from the regular line‑up.

The nose features a prominent lychee‑like aromatic profile, with supporting notes of white flowers and tropical fruit, all drawn in clean, focused lines. On the palate, it starts fresh, then quickly shifts into a rich, juicy spread of rice‑driven umami. Fruity sweetness is balanced by lively acidity and a subtle herbal character, giving depth and structure without heaviness. The finish is sharp and clean, with a faint sansho‑like tingling on the tongue that creates a highly distinctive aftertaste, making this fire‑treated limited bottling both technically intriguing and genuinely satisfying to drink.

Serving temperature
Best enjoyed chilled around 6–10°C

Food pairing
Pairs well with lightly seasoned dishes that still have a bit of fat, such as salt‑grilled chicken, white fish, herb‑roasted vegetables, or plates accented with sansho, pepper or green spices

【Producer】Suginomori Brewery
【Category】Undisclosed
【Volume】720ml
【Rice】Kinmon Nishiki from Nagano Prefecture
【Rice polishing ratio】Undisclosed
【Alcohol】~16%