阿武之鶴 / Abu no Tsuru

味道與品牌定位 / Flavor and brand vision

阿武之鶴的擁有者兼釀酒負責人三好隆太郎繼承了酒造,其實他繼承前酒造已沉寂了數十年。他希望能釀製出一款清酒能配合到不同國家的料理。因此,他刻意對酒款加入了令人感覺清新的酸味。此外,他對設計的修養亦充份反映到酒標上。

Abu no Tsuru owner/head brewer Ryutaro Miyoshi revived his family brewery after decades of silence. He wants to offer sake that appeals to all, regardless of national cuisine, so he brings fresh acidity and clarity to all his sake. His background in design is clear from all his striking label designs.

釀製技術與風格 / Techniques and style

釀酒負責人對大部份酒款都獨自監督釀製過程,因此他的酒款均是相當高級而產量很少。它的酒款全部採用低溫發酵,令所有酒款的吟釀香得以提升。

Miyoshi handles almost all of his brewing alone, so he focuses on small-batch production of hyper-premium sake. He brews at very low temperatures to enhance the ginjo aromas of all his sake, regardless of what the label might say.

材料 / Ingredients

所有阿武之鶴使用的米均來自山口縣本地。大部份的酒款都符合GI萩的規格。

All of Abu no Tsuru’s rice is local, and many of the brews fall under Hagi GI specifications.

推薦飲用溫度及食物配對提示 / Recommended temperatures and pairing

阿武之鶴是高級的酒款,最適宜冷飲,或稍為低於室溫飲用。

Abu no Tsuru is a premium sake best served chilled or below room temperatures.


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