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杉錦 生酛純米 八十八（やそはち）2022BY 2026

杉錦 生酛純米 八十八（やそはち）2022BY 2026

静岡県／杉井酒造

明治初期に主流であった多酸、超辛口の酒を再現。麹米70%、掛米90%で精米し生酛仕込みで醸した純米酒（火入れ）です。当時は酒税と運送費の抑制を図るため、高アルコールの原酒を作り消費地で加水していたことから、それにならい、アルコール20%の原酒を作り13%へ加水し仕上げています。

低精白なので穀物を思わせるフレーバーを感じます。常温で夏を越し熟成され、糖分は少なく酸味と渋味が強めに感じますが、その中から甘味が浮かんできます。現在の主流の飲みやすいタイプの純米酒とはかなり異なるタイプの味わいです。特に室温～60℃ぐらいのぬるめのお燗がおすすめで、味が濃いめで油系の食事に特に合います。

Specific name, etc.: 生酛純米 / ALC (%): 13.0 / Main ingredient: / Rice polishing ratio (%): 90 / Yeast: 協会701号 / Sake meter value: 15.0 / Acidity: 1.6 / Amino acid content: / Brewing year: 2025

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

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Producer/Brewery ( Shizuoka Prefecture / Sugii Sake Brewery (Suginishiki) )

This brewery is located in Fujieda City, Shizuoka Prefecture, and was founded in 1838. Until recently, they invited sake brewers from various regions of Japan, such as Noto Toji, Hida Toji, and Nanbu Toji, to help them make sake. However, since 2000, the company's representative, Sugii, has served as Toji, and the brewery has switched to making sake mainly with year-round employees.

With the desire to create sake that realizes the deep flavor that can be brewed from rice through the natural processes, we are particularly committed to traditional brewing methods that utilize the action of natural microorganisms, such as "junmai sake" and "kimoto/yamahai," as well as "aging."

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