大門酒造隆重推出：杜氏系列 二號！「杜氏系列」酒如其名，由大門杜氏（首席釀酒大師）研發並親手釀造，是對大門二百多年悠久釀酒歷史的一次致敬。
杜氏憑藉多年專業經驗以及與生俱來的清酒觸覺，設計出最能突顯風味的混釀秘方。今次配方在「杜氏系列」原有獨特風味之上，加入了令人意想不到的混釀配搭，為酒迷們帶來更加難以想像的絕頂滋味。
有別於絕大部分新鮮飲用的清酒，「杜氏系列 二號」是極其罕有、專門為熟成而設的另類清酒。這支不可多得的佳釀，採用了大門獨有秘製古酒進行混釀。即使購買後立即享用，亦能嚐到獨特的熟成風味。
而更令人雀躍的是，您只需要將「杜氏系列 二號」妥善存放於家中葡萄酒櫃或酒窖，即可繼續進一步的熟成。我們誠邀您親自參與這個熟成過程，創造出專屬於您的陳年酒香！
「杜氏系列 二號」全球限量發售 1000 支，每支印有獨一無二的編號，極具收藏價值。清雅純白的swing-top酒樽有利於繼續熟成，配上雪松木盒獨立包裝，用於送禮亦相當體面！
品酒小貼士：
此酒帶有美麗的淺琥珀色。輕輕一聞，您會感受到淡淡的松茸香氣和一絲熟成肉類的味道。微微一啖，些微柑橘皮香從舌上蔓延，逐漸演變成米香與淡淡旨味。餘韻適中悠長，帶有微妙黑巧克力香。作為優秀的清酒，它在舌上停留的時間越長，複雜性就越高。無論是單獨品嚐，或搭配精緻菜餚，您也能享受到令人意猶未盡的餘韻！
這款清酒適合匹配：
| 米品種 |
n/a |
| 精米歩合 | Under 50% |
| 酒精濃度 |
18% |
| 甘辛度 | 略帶辛口 |
| 清酒四類分類法 |
爽酒 |
| 日本酒度 |
n/a |
| 產地 | Osaka (大阪府) |
| 飲用溫度 |
13°C, 25°C |
More often than not, you will come across certain "specialist" terms used on sake labels.
Here is a short list for your ease of reference. If you come across to any terms which you don't understand on any sake purchased from us, please feel free to contact us, we are more than happy to assist.
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古酒 Ko Shu: |
This is aged sake. Not all sake can be aged and the result depends largely on the aging conditions. Although most aged sake becomes "sherry" like, there are some which are aged in ice cold conditions becomes dryer and richer in flavour. Because of the wide variety of results, it is best to consult with our sake specialist before buying a bottle of Ko Shu.
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濁り Nigori |
Also know as "cloudy sake". In nigori sake, the sake is passed through a coarser mesh allowing some of the lees (rice remnants) to pass through. The taste of nigori sake is less refined and more textured and rich. It goes very well with spicy food (such as Korean kimchi dishes).
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原酒 Genshu |
Usually water is added to the pressed sake, thereby the alcohol level is diluted to 16 to 18%. For Genshu, water has not been added and the alcohol level will be around 20%, the natural rate for sake.
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貴醸酒 Kijoushu: |
Normally water is added to sake after fermentation. For kijoushu, some sake is used in place of some of the water added. The result is a rich, dessert like sake that is often aged/. Many compares this with sherry and port.
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生酒 Nama Shu: |
Sake is usually pasteurized twice, once before storing in a tank and one before bottling. Nama shu is unpasteurised sake and must be stored in refrigerator.
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生貯蔵 Nama Chozo |
Nama Chozo means that the sake is not pasteurized before storage in a tank, but is pasteurized before bottling.
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生卸 /生詰 Nama Oroshi/ Nama Zume : |
Nama Zume is pasteurized before storage in a tank but not pasteurized again before bottling.
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ふなしぼり Funashibori : |
After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Funashibori is sake pressed in a traditional wooden box and not with a pressing machine.
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雫 Shizuku: |
Shizuku is sake "pressed" by allowing it to drip from cotton bags, with no pressure applied. It is more time consuming and costly than other pressing methods
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あらばしり Arabashiri : |
After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Arabashiri is the first one third of the sake yield, which run off under the pull of gravity alone when pressing with a fune or wooden box.
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中取り Nakadori: |
Nakadori is the "middle" yield of the sake. It is the next third of the sake yield after arabashiri. This is often considered the best.
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責め Seme: |
Seme is the "final" yield of the sake. It is the last third of the sake after nakadori. It often considered the least desirable due to it's deep bitter taste.
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斗ビン(斗瓶)囲い Toubin-gakoi: |
Sake is put in 18 litre bottles (called "toubin") when pressed. This term implies that the sake is pressed with a wooden box ("fune") or drip pressed ("shizuku")
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We will add to this list as it goes.