此酒口感獨特，先嚐到米甜，接著發放出濃郁旨味，帶辛口的餘韻，氣味微妙，實踐了越後地區聞名的優雅。
越後地區(新潟縣)出產帶豐富旨味的酒米「高嶺錦」，位於西部山脈深處，曾經最受人歡迎，現在只有非常具經驗的酒莊才懂得欣賞高嶺錦，酒莊憑著世代累積的經驗，結合四周潔淨的山水及傳統越後杜氏的釀造技術，充分利用「高嶺錦」，發揮清酒的韻味。
越後地區盛產一種帶有豐富旨味的酒米，名為高嶺錦，他們曾經是越後地區(新潟縣)最受歡迎的酒米。由於各種歷史原因，近代在越後地區比較罕見，只有一些非常有經驗的酒莊才懂得欣賞高嶺錦。想天坊酒莊的釀酒歷史可追溯到江戶時代，憑著世代累積的經驗，杜氏能充分利用種植在西部山脈深處的高嶺錦，結合四周潔淨的山水及傳統越後杜氏的釀造技術來發揮清酒的韻味。
| 米品種 | 高嶺錦 |
| 精米歩合 | 40% |
| 酒精濃度 | 16% |
| 甘辛度 | 辛口 |
| 清酒四類分類法 | 薰酒帶醇酒特質 |
| 日本酒度 | +3 |
| 產地 |
新潟縣
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| 飲用溫度 | 10°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.