中島屋 / Nakashimaya

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.


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