盛田庄兵衛
Morita Shoube
全國新酒鑒評會第一部金賞受賞藏
Introducing the exquisite sake crafted by Morita Shoube - a true masterpiece brewed using the time-honored Yamahai method. Embracing tradition while sprinkling in a hint of modern flair, this sake offers a delightful blend of floral notes and a crisp taste, with medium body finishing.
Morita Shoube's dedication to preserving the essence of traditional brewing techniques shines through in every sip of this exceptional sake. The fusion of old and new creates a harmonious symphony of flavors that will tantalize your taste buds and leave you craving more. Whether you're a sake connoisseur or just beginning to explore the world of Japanese rice wine, this brew is sure to captivate your senses with its unique profile.
Experience the artistry and craftsmanship of Morita Shoube as you savor each glass of this beautiful sake. Perfect for special occasions or simply unwinding after a long day, this brew is a testament to the rich heritage and innovation that define Japanese sake culture. Indulge in the floral and crisp notes that dance on your palate, leading to a satisfying medium-bodied finish that will leave you feeling refreshed and content.
Morita Shoube's exceptional sake offers a great body and umami flavor, perfect for various dishes. Its food-friendly nature enhances dining experiences, reflecting dedication to quality and tradition, appealing to connoisseurs and enthusiasts.
真心 極上純米大吟釀【金】
MAGOKORO Junmai Daiginjo
(Gold Label)
熏醇酒—在藏內釀酒槽中慢慢熟成，優雅的香味及細緻的口感值得您一再品嘗；喝下去能夠感受到酒體中純淨的甘旨味；有很長的餘韻。
“雫酒”
“雫酒”是在壓榨／上槽步驟當中，將醪用一滴一滴的方式滴出來的酒。喝“雫酒”的感覺沒有細微的雜質感，比較純淨、細膩而精緻。
青森県産華想い
青森縣的酒造好適米—由兵庫縣的山田錦和青森縣的華吹雪培植出，用這米釀酒：米香氣芳醇。
Fully body, extremely aromatic and rich, smooth textured due to the fact that it is a drip sake. Sweet at the first sip with lingering aftertaste.
Rice Polishing Ratio 精米歩合40%
Alcohol Content 酒精濃度 16%
Sake Rice 原料米 青森県産華想い
駒泉 貴釀酒
KOMAIZUMI Kijoshu
香氣華麗，香甜容易入口，口感嫩滑；適合搭配甜點
貴釀酒：
貴釀酒是一種「用酒釀酒」的特殊作法，把釀好的清酒取代原本釀造用的水來製成的產品，特點就是非常的甜。剛壓榨完的時候貴釀酒會有高昂的水果香氣和甜度。
青森県産華想い
青森縣的酒造好適米—由兵庫縣的山田錦和青森縣的華吹雪培植出，用這米釀酒：米香氣芳醇。
An elegant sweet sake, flavourful, thick but smooth.
Rice Polishing Ratio 精米歩合55%
Alcohol Content 酒精濃度 16%
Sake Ratio 日本酒度 -30
Acidity 酸度 2.0
Amino Acid 胺基酸 2.0
Yeast 使用酵母 /
Koji Type 種麹 /
Sake Rice 原料米 青森県産華想い
駒泉 純米吟釀
KOMAIZUMI Junmai Ginjo
採用了酒藏自社育成的酵母釀造清酒，加上山廢仕込的手法，酒味非常濃醇，酸度和氨基酸頗高，因此口感濃郁，充滿旨味、強勁的後勁。
山廢
山廢仕込是利用自然界存在的乳酸菌所製造出的“生酛系酒母”:利用漂浮在酒藏內空氣中的天然乳酸菌以及酵母菌，慢慢地進行發酵。生酛與山廢釀造的日本酒，用有豐富的香氣以及具層次的口感，然而山廢比生酛更加濃厚與複雜。
華吹雪
華吹雪是1974年由青森県農業試験場開始育種，由おくほまれ與ふ系103号兩種酒米培育，一直到1988年登錄品種。
由於華吹雪在高精米步合下容易破裂，多用來做為純米酒、或精米步合60的特別純米。即使華吹雪僅用於釀造純米酒，但是依然帶有飽滿的水果香氣以及清爽的口感，受到當地酒造的好評。
Yamahai is one of the traditional methods of propagating the air-borne wild lactic acid bacteria.
Thus, this sake is very complex, rich, grainy, and tastes slighly “aged”.
Rice Polishing Ratio 精米歩合 55%
Alcohol Content 酒精濃度 15%
Sake Ratio 日本酒度 +3
Acidity 酸度 1.7
Amino Acid 胺基酸 1.6
Yeast 使用酵母 蔵付酵母で育成
Koji Type 種麹 /
Sake Rice 原料米 青森県産華吹雪
