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商品紹介
Daiginjo yotsuboshi
＋Product Introduction
Daiginjo with a fruity and gorgeous lingering ginjo aroma. This is the third signature Daiginjo following Funasaka Brewery’s signature brands “Miyamagiku” and “Jingoro”. The rice is made from Hyogo Prefecture’s Yamadanishiki and polished to only 40%, allowing the sake to have a light, fruity aftertaste with the full “umami” flavor of the rice. It is also the daiginjo that Mr. Hiraoka, who has more than 30 years of experience as a Toji, has dreamed of for a long time. “I dreamed of this sake, and now my dream has blossomed,” said Toshiji Hiraoka. This sake is brewed based on the techniques and experience Mr. Hiraoka has acquired in his life as a Toji. You will surely enjoy a wonderful time! Please drink it in a wine glass. The fruity and gorgeous aroma and the slight aroma of koji that arrives will gently envelop your mouth. It is ready to drink when droplets of water start to appear on the bottle due to the temperature difference between the room temperature and the bottle after taking it out of the refrigerator. Also, it was awarded the Gifu Governor’s Prize, the highest prize in the Ginjo category, at the 29th Gifu Prefecture New Sake Competition.
＋產品介紹
這是繼船坂酒造的代表品牌“深山菊”和“甚五郎”之後的第三個代表大吟釀。大米由兵庫縣的山田錦製成，僅碾磨至 40%，使清酒具有淡淡的果味餘味，並充分體現大米的“鮮味”。 這也是擁有30多年藤子經驗的平岡先生長久以來夢想的大吟釀。平岡敏治先生說：“我一直夢想著這款清酒，現在我的夢想已經開花了。”這款清酒是根據平岡敏治先生作為東治先生一生所掌握的技術和經驗釀造的。您一定會享受到一段美好的時光！ 請用酒杯飲用。濃郁的果香和淡淡的酒麯香氣輕輕地包裹著您的口腔。從冰箱中取出後，由於室溫與瓶子之間的溫差，瓶子上開始出現水滴，就可以飲用了。 在第29屆岐阜縣新酒大賽中榮獲吟釀類最高獎——岐阜縣知事獎。
In the 31st Gifu Prefecture New Sake Evaluation in 2024, we were awarded the ‘Gifu Prefectural Assembly Speaker’s Award’ in the Ginjo category.
2024年舉行的第31屆岐阜縣新酒品評會上，我們在吟釀酒類別中榮獲了「岐阜縣議會議長獎」。
Here are the delicious points of ‘Daiginjo Yotsuboshi
以下是「大吟釀四星」的美味要點。
1.Made with 100% Hyogo Prefecture Yamada Nishiki.
1. 使用100%兵庫縣山田錦釀造。
＋Here’s what makes Yotsuboshi so delicious!
1. 100% Yamadanishiki from Hyogo Prefecture With the recent Daiginjo boom, the ratio of polished rice in Daiginjos on the market has been increasing to 39% and 23%. However, this Daiginjo is brewed with 40% polished rice. It is often said that the closer the rice is to the “heart white,” the better the sake will be in terms of mouthfeel and aftertaste. The concept of this sake is to be enjoyed as an aperitif or an in-between-dinner drink. Therefore, sake should not just be “good to drink. We brew sake that will make you want to drink it again, while at the same time allowing you to feel the goodness of sake by utilizing all five senses.
＋這就是四星如此美味的原因！
1. 100%兵庫縣山田錦 隨著最近大吟釀的熱潮，市場上大吟釀中精米的比例不斷增加至39%和23%。然而，這款大吟釀是用40%的精米釀造的。 人們常說，米越接近“心白”，清酒的口感和余味就越好。這款清酒的理念是作為開胃酒或餐間飲料享用。 因此，清酒不應該只是“好喝”。我們釀造的清酒會讓您想再喝一次，同時讓您利用所有五種感官來感受清酒的美味。
2.Brewed with increased manual processes.
2. 釀造過程中增加了手工程序。
＋Here’s what makes Yotsuboshi so delicious!
2. Brewing with more manual labor In recent years, there have been calls for rationalization in sake brewing. Brewing in an air-conditioned room, in an environm ent that is not affected by the changes of the four seasons, can be said to simulate the cold brewing of sake. However, Yotsuboshi dares to go against the flow of the times by increasing the amount of “manual work” in some parts of the brewery. In January, when it is extremely cold in Hida, Yotsusei closes its restaurant “Aji no Yohei” for two days to spread a sheet over the whole area and open all the “windows” to perform the cooling process by hand. This manual work transforms the rice into steamed rice that can be used for long-term fermentation of the sake.
＋這就是四星如此美味的原因！
2. 釀造採用更多的體力勞動 近年來，清酒釀造合理化的呼聲不斷高漲。在空調房裡，在不受四個季節變化影響的環境下釀造，可以說是模擬了清酒的冷釀。 然而，四星敢於逆時代潮流，在啤酒廠的某些地方增加“手工作業”量。 1月份，飛騨天氣極其寒冷，四星將其餐廳“Aji no Yohei”關閉兩天，在整個區域鋪上床單，並打開所有“窗戶”，用手進行冷卻過程。 這項手工工作將大米轉化為可用於清酒長期發酵的蒸米。
3.Daiginjo filled with the toji’s dreams.
3. 充滿杜氏夢想的大吟釀。
＋Here’s what makes Yotsuboshi so delicious!
3. Daiginjo filled with the Toji’s dream Gold medal winning Yotsuboshi This sake is filled with the dreams of Mr. Hiraoka, a Toji with over 30 years of experience. Although he is now one of Hida’s leading Toji, he is not a Toji who knows everything from the beginning. He has experienced failure and success through repeated brewing, and has gained experience under the guidance of his predecessors. In 2017, our Daiginjo Yotsuboshi was awarded the gold medal at the National New brew of sake competition, which had been a long-cherished wish of Funasaka Shuzoten. Without resting on our laurels, we will continue to strive forward based on our daily efforts and the teachings of our predecessors. “I dreamed of this sake, and now my dream has blossomed.”
＋這就是四星如此美味的原因！
3. 充滿東寺夢想的大吟釀 四星獲得金牌 這款清酒充滿了擁有 30 多年經驗的平岡先生的夢想。雖然現在他是飛騨的領軍藤寺之一，但他並不是一個從一開始就什麼都知道的藤寺。 他在反复醞釀中經歷過失敗和成功，在前輩的指導下積累了經驗。 2017年，我們的大吟釀四星在全國清酒新釀大賽中榮獲金獎，這也是船坂酒造店的夙願。我們不會固步自封，將在每天的努力和前人的教誨的基礎上繼續努力前進。 “我夢想著這款清酒，現在我的夢想已經開花了。”
＋Product Description
Taste：Mellow & Fruity
Aroma：Elegant & Gorgeous
Character：Semi-Dry
How to drink：Cold
Preservation method：Sealed bottle can be kept in room temperature, unsealed bottle has to be in fridge.
There is no expiry date for Japanese sake, but it can be kept in unsealed condition for 180 days after the date of manufacture for the best quality of the sake. Once it is sealed, please finish the bottle as soon as possible. (within roughly 2 weeks is highly recommended)
Raw materials：Rice(Domestic),Malted rice(Domestic rice),Brewing alcohol
Rice-polishing rate：40%
Alcohol%：16%
Serving：720ml / 1800ml
Price：720ml 5,680JPY / 1800ml 12,000JPY
＋產品描述
味道：醇厚和果香
香氣：優雅華麗
特性：微辛口
飲用方式：冰飲
保存方法：密封瓶可以常溫保存，開封瓶需放入冰箱。
日本清酒沒有保質期，但在開封後最好在製造日期180天內飲用，以保持最佳品質。一旦開封，請盡快喝完（建議在約2週內）。
原材料：米（國產）、米麴（國產米）、釀造酒精
精米步合：40%
酒精度：16%
容量：720毫升 / 1800毫升
價格：720毫升 5,680日元 / 1800毫升 12,000日元
