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杉錦 生酛純米 試験醸造 百年前ノ問（令和7醸造年度）

杉錦 生酛純米 試験醸造 百年前ノ問（令和7醸造年度）

静岡県／杉井酒造

近年の夏の高温で米が溶けにくいことが酒造りの課題となる中で、その解決策の一助として1926年に書かれた論文「濃醇配合清酒醸造試験」に立ち戻り試験醸造した生酛純米（78%精米、火入れ）です。
テーマはまさに「溶けにくい米から、どう濃醇な酒を造るか」。この醸造方法では、通常は初添・仲添・留添の三段に分ける麹を前半に集中。初添に多く使い、仲添で使い切り、留添には入れません。早い段階で米の溶解と糖化を進め、厚みのある味わいを目指す仕込みです。
この方法で醸した結果、出来上がったのは、旨味と酸がしっかり感じられる濃醇な味わいの酒に。日本酒度は±0前後でも、数値から想像するほど甘く感じません。常温から熱燗まで、お好みの温度でお楽しみください。

Specific name, etc.: 生酛純米 / ALC (%): 13.0 / Main ingredient: / Rice polishing ratio (%): 78 / Yeast: 蔵付 / Sake meter value: 0.0 / Acidity: 1.9 / Amino acid content: 1.5 / 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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