{"product_id":"夜明け前-純米吟醸-生一本-ひやおろし720ml-箱無","title":"夜明け前 純米吟醸 生一本 ひやおろし720ml 箱無","description":"\u003cp\u003eいよいよ日本酒ファンが待ち焦がれたこの時期になりました！\u003cbr\u003eそうです、「ひやおろし」です。\u003cbr\u003eそして夜明け前の大定番といえば【生一本（きいっぽん）】ですが、その【ひやおろし】が限定出荷です。\u003cbr\u003e\u003cbr\u003e【ひやおろし】を知らない方に簡単に説明すると、古来より酒造りの時期は秋に収穫した酒米をお酒にするため冬に寒仕込みをします。\u003cbr\u003eそして春先に出来上がったのが【新酒】です。\u003cbr\u003eひやおろしはこの新酒にはまだ備わっていない特別な「時間」という魔法を与えます。\u003cbr\u003eまず新酒に火入れをして夏を超え静かに秋まで熟成。\u003cbr\u003eそうする事で鋭い若々しさが和らぎ、うま味は新酒には出せない深みとコクを増していきます。\u003cbr\u003eこの日本酒を出荷時に再度2度目の火入れをせずに、【冷や】のまま秋に出荷する（卸す）のが【ひやおろし】です。\u003cbr\u003e\u003cbr\u003e生一本らしいフルーツにも似た上品で豊かな吟醸香に、さらに秋の味覚にとてもよく合うくらいに旨みの厚みが増した「生一本・ひやおろし」は、きのこ料理や秋刀魚の塩焼き、銀杏の塩焼きなどと合わせると盃が止まらなくなります。\u003c\/p\u003e\n\u003cp\u003e〜夜明け前・誕生秘話〜\u003c\/p\u003e\n\u003cp\u003e明治維新（1864年）の前夜に初代小野庄左衛門正常によって創業した【小野酒造店】（創業時は千歳屋）。\u003cbr\u003eそして幕末の動乱期から明治維新前後の物語を自身の父親をモデルとして描いた【夜明け前】の著者でもある小説家・島崎藤村。\u003cbr\u003e小野家と島崎家は深い交流があったことから小野酒造店五代目が島崎藤村生誕100年に際し、島崎藤村の嫡子・島崎楠雄氏より特別の許可をいただき命名した【夜明け前】\u003cbr\u003eこれが小野酒造店の、いや後の長野県を代表する銘酒【夜明け前】になります。\u003cbr\u003eこの時最初にこの名を冠したのが【生一本】です。\u003c\/p\u003e\n\u003cp\u003e甘辛の目安\u003cbr\u003e甘１・２・③・４・５辛\u003cbr\u003e（○印の位置です）\u003c\/p\u003e\n\u003cp\u003e酒米：山田錦（兵庫県産特等米）\u003cbr\u003e精米歩合：55%\u003cbr\u003e酵母：\u003cbr\u003e日本酒度：\u003cbr\u003e酸度：\u003cbr\u003eアミノ酸度：非公開\u003cbr\u003eアルコール度：15.0％\u003cbr\u003eおすすめの飲み方：冷酒のみで\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYoakemae Kiippon Hiyaoroshi\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Autumn Expression of a Nagano Classic\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eAt last, the season sake lovers have been waiting for has arrived.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eIt is time for Hiyaoroshi.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eAmong the many sake crafted by Ono Shuzoten, \u003cstrong\u003eYoakemae Kiippon\u003c\/strong\u003e has long been one of its signature labels. And each autumn, this beloved sake returns in a special, limited seasonal expression: \u003cstrong\u003eKiippon Hiyaoroshi\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eBut what exactly is \u003cem\u003eHiyaoroshi\u003c\/em\u003e?\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eTraditionally, sake brewing begins during the cold winter months using rice harvested in autumn. By early spring, the freshly brewed sake—\u003cem\u003eshinshu\u003c\/em\u003e, or “new sake”—is ready.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eWhile new sake has a wonderfully youthful freshness, Hiyaoroshi is given something it does not yet possess:\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003etime.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eAfter being pasteurized once in spring, the sake is allowed to rest quietly through the heat of summer. As the months pass, its youthful edges soften, the flavors become more integrated, and its umami gradually develops greater depth and richness.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThen autumn arrives.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eRather than undergoing the customary second pasteurization before shipment, the matured sake is released as it is.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThis is \u003cstrong\u003eHiyaoroshi\u003c\/strong\u003e—a sake born in winter, matured through summer, and finally released when autumn returns.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eKiippon, with the Depth of Autumn\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eKiippon is known for its elegant, generous ginjo bouquet, with delicate aromas reminiscent of fresh fruit.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eIn its Hiyaoroshi expression, that familiar elegance remains—but months of maturation bring another dimension.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe umami becomes rounder and deeper, giving the sake enough richness to accompany the fuller flavors of autumn while preserving the refinement that defines Kiippon.\u003cbr\u003ePair it with sautéed or grilled mushrooms, salt-grilled \u003cstrong\u003esanma\u003c\/strong\u003e (Pacific saury), or roasted ginkgo nuts with a touch of salt.\u003cbr\u003eBefore long, you may find yourself reaching for the sake cup again…and again.\u003c\/p\u003e\n\u003ch4 dir=\"auto\"\u003e\u003cstrong\u003eAutumn, captured in a glass.\u003c\/strong\u003e\u003c\/h4\u003e\n\u003ch4 dir=\"auto\"\u003e\u003cstrong\u003eThe Story Behind the Name “Yoakemae”\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp dir=\"auto\"\u003eThe story of \u003cstrong\u003eYoakemae\u003c\/strong\u003e reaches back to the final years of Japan's Edo period.\u003cbr\u003eOno Shuzoten was founded in \u003cstrong\u003e1864\u003c\/strong\u003e by its first-generation proprietor, Shozaemon Ono Masanao, originally under the name \u003cstrong\u003eChitoseya\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe Ono family shared close ties with the family of renowned Japanese novelist \u003cstrong\u003eToson Shimazaki\u003c\/strong\u003e, whose celebrated novel \u003cem\u003eYoakemae\u003c\/em\u003e (\u003cem\u003eBefore the Dawn\u003c\/em\u003e) portrays the turbulent transition from the closing years of the Edo period into the Meiji era, with a character modeled on his own father.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eA century after Shimazaki's birth, the fifth-generation head of Ono Shuzoten received special permission from the novelist's son, Kusuo Shimazaki, to give the brewery's sake the name of his father's masterpiece:\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eYoakemae — “Before the Dawn.”\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThat name would eventually become synonymous with one of Nagano's celebrated sake labels.\u003cbr\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eAnd the very first sake to carry it was—\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eKiippon.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eSo when you raise a glass of \u003cstrong\u003eKiippon Hiyaoroshi\u003c\/strong\u003e, you are tasting more than a seasonal sake.\u003cbr\u003eYou are tasting the autumn expression of the sake with which the story of \u003cstrong\u003eYoakemae\u003c\/strong\u003e began.\u003c\/p\u003e\n\u003cp\u003eSweetness\/Dryness Indicator\u003cbr\u003eSweet \u003cspan\u003e１・２・③・４・５\u003c\/span\u003eDry (The circled number indicates the level of sweetness or dryness)\u003c\/p\u003e","brand":"滝屋本店オンライン","offers":[{"title":"Default Title","offer_id":54340853006704,"sku":"4940431123892","price":2310.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/5380\/5424\/files\/Yoakemae_Kiippon_Hiyaoeoshi.jpg?v=1789872693","url":"https:\/\/takiyahonten.myshopify.com\/products\/%e5%a4%9c%e6%98%8e%e3%81%91%e5%89%8d-%e7%b4%94%e7%b1%b3%e5%90%9f%e9%86%b8-%e7%94%9f%e4%b8%80%e6%9c%ac-%e3%81%b2%e3%82%84%e3%81%8a%e3%82%8d%e3%81%97720ml-%e7%ae%b1%e7%84%a1","provider":"滝屋本店オンライン","version":"1.0","type":"link"}