味道與品牌定位 / Flavor and brand vision
中島屋是一間傳統酒造，採用舊派釀酒技術來釀製高品質的山口縣酒。中島屋特別重視熟成酒，尤其生酛系陳年酒款曾多次獲獎。
Nakashimaya is a traditional sake brewery that maintains old-fashioned techniques in high-quality Yamaguchi sake. They particularly value matured sake, and regularly win awards for their aged kimoto sake.
釀製技術與風格 / Techniques and style
中島屋採用傳統人手作業的生酛製法釀酒，並適用於Kanenaka生產線。其他酒款包括 :壽、Kanenaka及中島屋。均以人手釀製及小批量生產，從而帶出傳統風味。
Nakashimaya uses the traditional, labor intensive Kimoto brewing method for its entire Kanenaka line, and all of its sublabels—Kotobuki, Kanenaka, and Nakashimaya—use small-batch, hand-made techniques for traditional flavor.
材料 / Ingredients
中島屋所用的酒米均原自山口縣的農家。
All of Nakashimaya’s rice is locally sourced from Yamaguchi farmers.
推薦飲用溫度及食物配對提示 / Recommended temperatures and pairing
壽純米大吟釀是中島屋酒造的頂級酒款，適宜輕微冷飲。這溫度最能享受優雅的香氣、柔和的口感及吟釀的果香。配以輕輕調味的魚類。
Kotobuki Junmai Daiginjo is the brewery’s pinnacle brew, and best served mildly chilled to enjoy the elegant aromas and smooth, fruity ginjo flavors. Try with delicately flavored dishes of fish.
