{"product_id":"積善-純米吟醸-コスモス-ひやおろし-720ml-箱無","title":"積善 純米吟醸 コスモス ひやおろし 720ml 箱無","description":"\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eいよいよ、日本酒ファンが待ち焦がれたこの時期となりました。\u003cbr\u003e\u003c\/span\u003eそうです！旨みが乗った【ひやおろし】が限定出荷です。\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e長野県内で唯一、「花酵母」を使用することのできる西飯田酒造店が醸す今回のひやおろしは【積善 純米吟醸 コスモス】です。\u003cbr\u003e\u003cbr\u003eこの【積善 純米吟醸 コスモス ひやおろし】は、味わいの骨格を成すといっても過言ではない積善らしい綺麗な酸を、時間という熟成を経ることで新酒には決して出せない豊かで深いうま味とコクが与えられています。\u003cbr\u003e\u003cbr\u003e口腔に含むとまろやかなうま味と共に、舌に残るうま味の残像を綺麗に喉元まで流れ落ちる、キレが良くやや辛めの日本酒だと感じました。\u003cbr\u003eそして吟醸香はくどくなく、どこか洋梨の様なニュアンスも感じられます。\u003cbr\u003e\u003cbr\u003eまた面白いのが器によって非常に個性が変わるということ。\u003cbr\u003eまず一般的な陶器の器では香りも程よく口腔に含むと辛味を十分に愉しめ、ガラス製の器だと兎に角滑らかに様変わり。トロンとした印象も感じつつも骨格の酸も愉しめる。\u003cbr\u003eそして錫の器では香りの印象は一変、さらに酒質を綺麗に磨き渋みや苦味といった非常に見つけづらい味わいまで愉しめます。\u003cbr\u003e\u003cbr\u003eタレ、塩、餡ものなどの味付けや、中華、洋食、そして和食。\u003cbr\u003eその日のお料理に合わせて器を変えていただくのもこの【積善 純米吟醸 コスモス ひやおろし】の愉しみ方かと思います。\u003c\/p\u003e\n\u003cp\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。\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）\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset='““UTF-8”\"'\u003e\u003cspan\u003e酒米：山恵錦\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e精米歩合：59%\u003cbr\u003e酵母：コスモス\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e日本酒度：\u003cbr\u003e\u003c\/span\u003e酸度：\u003cbr\u003e\u003cspan\u003eアミノ酸度：非公開\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eアルコール度：16.0％\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eおすすめの飲み方：◎冷○常温\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cstrong\u003eSekizen Junmai Ginjo Cosmos Hiyaoroshi\u003cbr\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eOne Sake. Three Vessels. Three Expressions.\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eThe season sake lovers have been waiting for has finally arrived.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eAutumn brings the limited release of \u003cstrong\u003eHiyaoroshi\u003c\/strong\u003e—sake whose youthful freshness has been transformed by months of quiet maturation into deeper, richer umami.\u003cbr\u003eThis year's seasonal release from \u003cstrong\u003eNishiida Shuzoten\u003c\/strong\u003e, the only brewery in Nagano Prefecture able to brew with its distinctive flower-derived yeasts, is \u003cstrong\u003eSekizen Junmai Ginjo Cosmos Hiyaoroshi\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eAt the heart of Sekizen lies its beautifully clean acidity—an essential part of the sake's structure and identity.\u003cbr\u003eBut here, \u003cstrong\u003etime changes everything.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eMonths of maturation soften its youthful edges and add layers of richness, depth and umami that freshly brewed sake simply cannot possess.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eOn the palate, mellow umami spreads gently across the mouth. A lingering impression of savoriness remains on the tongue, while the sake's clean acidity carries everything gracefully toward a crisp, slightly dry finish.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe ginjo bouquet is elegant rather than assertive, revealing a delicate nuance reminiscent of \u003cstrong\u003eripe pear\u003c\/strong\u003e.\u003cbr\u003eOne Sake. Three Remarkably Different Experiences.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003ePerhaps the most fascinating quality of this Hiyaoroshi is how dramatically its personality changes depending on the vessel from which it is enjoyed.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eCeramic\u003c\/strong\u003e brings a beautifully balanced aroma and allows the sake's slightly dry character to show itself clearly on the palate.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eSwitch to \u003cstrong\u003eglass\u003c\/strong\u003e, and the transformation is striking. The texture becomes exceptionally smooth—almost silky and gently viscous—while the elegant acidity that forms the backbone of the sake remains beautifully defined.\u003cbr\u003eThen comes \u003cstrong\u003etin\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eHere, the aromatic impression changes dramatically. The sake seems even more polished and precise, allowing remarkably subtle elements—including delicate astringency and bitterness that might otherwise remain hidden—to emerge.\u003cbr\u003e\u003cstrong\u003eSame sake. Different vessel. Entirely different expression.\u003cbr\u003e\u003c\/strong\u003eThat versatility extends to the dining table.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eSweet or savory sauces, simply salted dishes, thickened \u003cem\u003eankake\u003c\/em\u003e-style preparations; Chinese, Western or traditional Japanese cuisine—Sekizen Cosmos Hiyaoroshi adapts beautifully to a remarkably broad range of flavors.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eRather than choosing only the sake to match tonight's dinner, try choosing the \u003cstrong\u003evessel\u003c\/strong\u003e as well.\u003cbr\u003eIt may reveal a side of this sake you never knew was there.\u003cbr\u003eWhat Is Hiyaoroshi?\u003cbr\u003eTraditional sake brewing follows the rhythm of the Japanese seasons.\u003cbr\u003eRice harvested in autumn is brewed during the cold winter months, and by early spring the year's fresh \u003cstrong\u003eshinshu\u003c\/strong\u003e, or new sake, is born.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eHiyaoroshi gives this young sake one special ingredient it does not yet possess:\u003cbr\u003e\u003cstrong\u003eTime.\u003cbr\u003e\u003c\/strong\u003eAfter a single pasteurization in spring, the sake is allowed to rest quietly through the heat of summer and mature into autumn.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eIts youthful sharpness gradually softens.\u003cbr\u003eIts flavors become more integrated.\u003cbr\u003eAnd its umami develops a depth and richness impossible to find in freshly brewed sake.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eWhen autumn finally arrives, the matured sake is released without undergoing the customary second pasteurization before shipment.\u003cbr\u003eThis is \u003cstrong\u003eHiyaoroshi\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eBrewed in winter. Matured through summer. Perfected by autumn.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSweetness\/Dryness Indicator\u003cbr\u003eSweet １・２・３・④・５ Dry (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":54341045158256,"sku":"4992953162729","price":2200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/5380\/5424\/files\/Sekizen_jungin_cosmos_hiyaoroshi02.jpg?v=1789873630","url":"https:\/\/takiyahonten.myshopify.com\/products\/%e7%a9%8d%e5%96%84-%e7%b4%94%e7%b1%b3%e5%90%9f%e9%86%b8-%e3%82%b3%e3%82%b9%e3%83%a2%e3%82%b9-%e3%81%b2%e3%82%84%e3%81%8a%e3%82%8d%e3%81%97-720ml-%e7%ae%b1%e7%84%a1","provider":"滝屋本店オンライン","version":"1.0","type":"link"}