味道與品牌定位 / Flavor and brand vision
五橋是山口縣內其中一款重點清酒， 70%以上的產量均出售於山口縣內。基本上所有縣內的餐廳、雜貨店，甚至是便利店都會有售。五橋的酒款橫跨不同清酒級別，味道均傾向濃郁。
Gokyo is the essential Yamaguchi sake. It sells over 70% of its production within Yamaguchi prefecture, and is available at every restaurant, grocery store, and even convenience store around. It offers a huge variety of full flavored sake across all class levels.
釀製技術與風格 / Techniques and style
五橋首席釀酒師“仲間史彥”帶領他的員工仔細進行多種類的釀造方法，生酛(一種乳酸菌育成法)、山廢酛(一種乳酸菌育成法)、菩提酛(乳酸菌育成法的初型)、速釀酛(乳酸菌添加法) 。其實仲間本人最鐘情於木桶內釀製的傳統生酛系。「木桶釀造純米酒」就是其代表酒款。
Gokyo head brewer Fumihiko Nakama guides his staff through essentially every variety of brewing method. Kimoto, yamahai, bodaimoto, sokujō, everything. However, the brewer’s personal favorite is brewing traditional kimoto sake in wooden tanks. The standard kiokezukuri junmai is the perfect example of this.
材料 / Ingredients
五橋所選用的米均來自山口縣。酒造雖然有自己的農地，但產量並不能滿足製酒所需。水是來自山口縣最大的清流“錦川”的地下軟水(水的硬度為 1.5, 是從廠內 10m、30m 和 40m 深度的三個井中抽)。
All of Gokyo’s rice is grown in Yamaguchi prefecture. The brewery has its own agricultural arm, as well, but cannot yet supply all of its own rice. The water for brewing is some of the softest in Yamaguchi prefecture, and comes from wells drawing the underground flow of the Nishiki river.
推薦飲用溫度及食物配對提示 / Recommended temperatures and pairing
五橋有很多不同的酒款，大部份都適用於不同溫度飲用 (可以是冷飲、室溫或暖飲)。最基本的純米酒於40度飲用最理想，能配以鹽燒魚或辛子蓮藕。
Gokyo sake has a huge variety, and most of its sake is versatile—it can be drunk chilled, room temperature, or warm. Its basic Junmaishu is great around 40 degrees C, and pairs well with salt-grilled fish or hot mustard lotus root.
