味道與品牌定位 / Flavor and brand vision
長門峽的酒款有萩市清酒的基本風格，再加上多一點乾澀。萩市清酒的基本風格是帶有甜味，但岡崎酒造場並不跟從這大趨勢，刻意加入了乾澀的滋味。
Chomonkyo sake is built around offering a drier style of Hagi flavor. Traditionally, Hagi sake tended toward the sweet, but Okazaki bucks that trend to offer rich, dry flavor across their lineup.
釀製技術與風格 / Techniques and style
岡崎酒造的建築物的結構十分奇妙，除了裝瓶及製麴工序以外，其他工序均在同一個大型空間進行。這結構令生產工序進行得相當順利，並且構成了一個有趣的景象。
Chomonkyo’s brewery is a fascinating structure, with all of their facilities apart from bottling and koji in one large room. This allows for a very smooth production process, and a very interesting sight!
材料 / Ingredients
岡崎酒造場除了雄町米以外全部都是本地購入，所購入的米大部份來自萩市，並且得到GI萩認證。
All of Okazaki’s rice except for Omachi is sources locally, mostly within the Hagi area and conforms to the Hagi GI.
推薦飲用溫度及食物配對提示 / Recommended temperatures and pairing
長門峽的乾澀感覺令人覺得它暖飲較好，但實際上冷飲才是最合適的。大吟釀可配搭壽司及輕輕調味的魚類料理，一般酒款則適合肉類或辛辣的料理。
Chomonkyo’s drier expression makes it much more amenable to warmer drinking, although the daiginjo is best chilled. Pair the daiginjo with sushi or light fish dishes, but the lower classes are great with meatier, spicier food.
