百歲 純米 旨味封存 生原酒

【百歲 純米 旨味封存 生原酒】 百歲在日本酒圈算是喜歡厚旨系、生原酒力道的人會欣賞的那種剛健派純米酒，重點是槽口直汲＋原酒濃度＋旨味重心很厚 這款生原酒是將從槽口自然流出的那部分清酒直接裝瓶，不再混合其他段次的酒。這樣的酒通常更鮮、更有個性。以玉榮釀造，將百歲一貫厚實的酒體與飽滿旨味完整呈現，風格沉穩而有份量 香氣相對安靜，入口後才慢慢展開酵母香與米香，入口前段有明顯甜味與米旨味，中後段酸度與苦味立起來，把整體收緊，雖然酒精度高，但收結利落，會有生酒的衝勁與刺激感，放一段時間後，旨味會更融合，變成厚而順的風格 這款適合喜歡米味、喜歡高酒精度原酒、喜歡感受甜、辛、苦交錯那種「衝擊感」的人 【製造者】吉久保酒造 【清酒等級】純米酒 【內容量】1.8L 【使用米】玉榮 【精米步合】60% 【酒精度】18度 【Hyakusai Namagenshu “Direct Press"】 Bold Umami, Untamed Energy Hyakusai is known among sake enthusiasts for its firmly structured, umami-forward style—particularly appreciated by those who enjoy the power and intensity of undiluted namagenshu. This expression is bottled using the direct press method, where sake flowing naturally from the press is captured immediately without blending later fractions. Brewed with Tamazakae rice, it delivers Hyakusai’s signature richness with a dense core of umami and a grounded, weighty profile. The aroma is relatively restrained at first, slowly unfolding into gentle yeast notes and steamed rice character. On the palate, it opens with a clear sweetness and full-bodied rice umami, before acidity and a subtle (bitterness) rise through the mid-to-late palate, tightening the structure. Despite its high alcohol content, the finish remains clean and decisive, carrying a lively, slightly edgy energy typical of namazake. With some resting time, the flavors integrate further, evolving into a smoother, deeper, and more rounded expression. This is a sake for those who seek impact—who enjoy the interplay of sweetness, sharpness, and bitterness, and appreciate the raw, unfiltered personality of a powerful genshu. 【Producer】Yoshikubo Shuzo 【Classification】Junmai 【Volume】1.8L 【Rice used】Tamasakae 【Rice polishing ratio】~60% 【Alcohol level】~18%