【酔鯨 純米吟醸 なつくじら 原酒】

新橋の「あぶり清水 総本店」さん(@smzsouhonten)さんで頂いたお酒。

原料米に北海道内のみで栽培される酒造適合米「吟風」を使った、キラキラな酔い心地の酔鯨の夏酒。

酵母は酔鯨の標準であるKA-1ではなく、「吟風」の個性を最大限引き出し、夏酒として楽しめるように、KA-4が使われドライな味わいに。

また、絞った後すぐに瓶詰めし、蔵元から低温配送することで、フレッシュな香りが保たれています。

原料米の「吟風」は最近、作付量、評価ともに高まってきているお米で、親品種の「八反錦」の特徴であるシンプルでスッキリした味わいを引き継いでいるお米ですが、酔鯨ではこのお酒で初めて使用したそうです。

いつもと違うお米、いつもと違う酵母、いつもと違う夏の酔鯨が楽しめます。

原材料名:米(国産)、米麹(国産米)
アルコール分:17.0度
精米歩合:50%
製造者:酔鯨酒造株式会社

【酔鯨 純米吟醸 なつくじら 原酒】
https://a.r10.to/h6n2Zj


[Suigei Junmai Ginjo Natsukujira Genshu]

I had this sake at “Aburi Shimizu Sohonten” (@ smzsouhonten) in Shimbashi.

This is a sparkling summer liquor made from “Gin-fu” rice that is suitable for sake brewing and grown only in Hokkaido.

The yeast is not KA -1 which is the standard of Suigei, but KA -4 is used to bring out the individuality of “Gin-fu” to the fullest and make it a dry taste so that it can be enjoyed as summer sake.

In addition, it is bottled immediately after squeezing and delivered from the brewery at a low temperature to keep the fresh scent.

“Ginpu”, the raw material rice, has recently been increasing both in the amount of rice planted and in the evaluation. It is the rice that has inherited the simple and clean taste that is characteristic of the parent variety “Hattan nishiki”. It is said that this is the first time that Suikei has used it.

You can enjoy rice that is different from usual, yeast that is different from usual, and drunk whale in summer that is different from usual.

Ingredient: Rice (domestic), Koji (domestic rice)
Alcohol percentage: 17.0%
Polishing rate: 50%
Manufacturer: Suigei Shuzo Co., Ltd.

[Suigei Junmai Ginjo Natsukujira Original Sake]
https://a.r10.to/h6n2Zj