味道與品牌定位 / Flavor and brand vision
山猿於山口縣產的酒款當中是味道特別濃郁的。對一般日本飲家來說，山猿能帶來成熟的味道及迎合不同季節的風味。
Yamazaru is a particularly richly-flavored Yamaguchi sake that seeks to bring both matured sake flavor to regular drinkers, and evoke the flavor of the seasons.
釀製技術與風格 / Techniques and style
山猿的釀酒負責人是山口縣內最年輕的永山源太郎。他對自己想釀製酒的風格十分清晰，一定要是味道濃郁，經過合適的貯藏時期，並且能充份反映季節的轉變才可。要達到這要求，製酒時必定要進行完整的發酵，並且於不同等級的酒款中明顯表現彼此的分別。營造分別的方法包括使用不同的米種，酵母及釀造風格。
Yamazaru has Yamaguchi’s youngest head brewer, Gentaro Nagayama, and he has a very strong vision of the sake he wants to brew: it must be full flavored, it must age well, and it should reflect the changing of the seasons. He focuses on complete fermentation to do this, while still creating clear differences between the different grades of sake, using different rice varieties, yeasts, and styles.
材料 / Ingredients
永山酒造選用山口縣本土出產的米，包括罕有品種穀良都，用以表達山口縣米的天然風味。水源則採用山口縣內硬度最高的水，令它作為生酛系清酒的辛辣口感更突出。硬水能促進更完整的發酵，令麴菌能把醣份全部吃清而保留其他養份，製成具刺激性，口感剛烈而味道濃郁的酒。
Nagayama Shuzo uses locally grown rice, including the rare variety Kokuryo Miyako, to focus on the natural flavors of Yamaguchi’s rice. Their brewing water is the hardest in Yamaguchi, which helps drive the particularly dry style of kimoto that Nagayama makes. Hard water encourages full fermentation, helping the microorganisms consume all the sugars and nutrients of the rice to make dry, rich, hefty sake.
推薦飲用溫度及食物配對提示 / Recommended temperatures and pairing
山猿酒款的味道濃郁，因此適合配搭濃味的肉類及經長時間烹調的料理。這酒款適合不同溫度飲用。
Yamazaru sake tends toward rich flavors so it pairs well with heavier meat dishes and robust stewed cuisine. Enjoy it at a wide range of temperatures.