{"title":"奈良 美吉野釀造 花巴 Hanatomoe, Miyoshino Jozo, Nara","description":"\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0176\/7204\/4598\/files\/C166B7B9-74B1-4A49-8D26-2D1147A7E572_1024x1024.jpg?v=1682665204\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e美吉野釀造位於奈良吉野山，當地並不以坐擁良田和清酒釀造聞名，居民以林業為生，世代於山林間生活。由於山林的吉野山日溫差大而且潮濕，天然環境適合製造和種發酵食品，例如漬物、味增、醬油等，清酒只是其中一環。\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e杜氏橋本晃明對酵母培養學十分著迷，更在大學專攻此科目，畢業後於神戶劍菱酒造修習，學習了原始天然酵母釀造法。\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e2005年他回到家族的美吉野釀造，面對自小已熟悉的一片山林，吸一口濕潤的空氣，他覺得，寶藏就在眼前。要把花巴釀造成屬於這片土地的酒，何不就地取材，讓天然環境作主。於是他選用了自然淘汰法，看似艱深的概念其實非常簡單：讓大自然做決定。\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e能在吉野的山區氣候的環境下生存下來的酵母，自然擁有強大的生命力。花巴清酒依賴長年累月附著在酒造環境內的自然酵母釀造，讓共生於一片山林的「米」和「菌」相遇，自由發酵，正是美吉野釀造的招牌「自然淘汰法」。\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e2017年起，酒造採用全天然酵母釀造，至今在清酒界還是非常罕見。\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e感想：\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e前文寫道：花巴清酒「依賴」長年累月附著在酒造環境內的自然酵母釀造。\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e用「依賴」一詞，推敲良久，在不能用「選擇」的情況下，「依賴」應該是妥當的。\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e是人類「依賴」大自然，是大自然為人類作出「選擇」。我們能喝到好葡萄酒和清酒，都是大自然的賜予。\u003c\/div\u003e","products":[{"product_id":"copy-of-hanatomoe-jun-dai-dai-junmai-daiginjo-muroka-nama-genshui-yamahai","title":"四段, 純米 無濾過 生原酒 山廢四段 | YODAN, Junmai Muroka Nama Genshui Yamahai Yodan","description":"\u003cp\u003e‘\u003cmeta charset=\"utf-8\"\u003e四段‘ 是用奈良當地的吉野杉木桶進行天然發酵的版本，花巴酒款入面相對較多木香和清甜而複雜的果香。\u003c\/p\u003e\n\u003cp\u003e釀造法：\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e山廃 四段\u003c\/strong\u003e\u003cbr\u003e類型：\u003cstrong\u003e無濾過 生原酒\u003c\/strong\u003e\u003cbr\u003e原料米：\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e多款\u003c\/strong\u003e\u003cbr\u003e精米步合：\u003cstrong\u003e70%\u003c\/strong\u003e\u003cbr\u003e酵母：\u003cstrong\u003e天然酵母 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dir=\"auto\"\u003e美吉野釀造位於奈良吉野山，當地並不以坐擁良田和清酒釀造聞名，居民以林業為生，世代於山林間生活。由於山林的吉野山日溫差大而且潮濕，天然環境適合製造各種發酵食品，例如漬物、味增、醬油等，清酒只是其中一環。\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q\"\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e杜氏橋本晃明對酵母培養學十分著迷，更在大學專攻此科目，畢業後於神戶劍菱酒造修習，學習了原始天然酵母釀造法。\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q\"\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e2005年他回到家族的美吉野釀造，面對自小已熟悉的一片山林，吸一口濕潤的空氣，他覺得，寶藏就在眼前。要把花巴釀造成屬於這片土地的酒，何不就地取材，讓天然環境作主。於是他選用了自然淘汰法，看似艱深的概念其實非常簡單：讓大自然做決定。\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q\"\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e能在吉野的山區氣候的環境下生存下來的酵母，自然擁有強大的生命力。花巴清酒依賴長年累月附著在酒造環境內的自然酵母釀造，讓共生於一片山林的「米」和「菌」相遇，自由發酵，正是美吉野釀造的招牌「自然淘汰法」。\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q\"\u003e\n\u003cdiv style=\"text-align: start;\" dir=\"auto\"\u003e2017年起，酒造採用全天然酵母釀造，至今在清酒界還是非常罕見。\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miyoshino Jozo 美吉野釀造","offers":[{"title":"Default Title","offer_id":41035322392687,"sku":"SK-MJ-YAMA","price":230.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0176\/7204\/4598\/files\/IMG_20240625_153100.jpg?v=1719300742"},{"product_id":"sokujo-junmai-muroka-nama-genshui-1800ml","title":"速釀, 純米 無濾過 生原酒  | SOKUJO, Junmai Muroka Nama Genshui (1,800 ml)","description":"\u003cp\u003e‘速釀‘ 是在不銹鋼缸進行低溫發酵的版本，花巴酒款入面相對較清澈間單易明的風味。\u003c\/p\u003e\n\u003cp\u003e釀造法：\u003cstrong\u003e速釀\u003c\/strong\u003e\u003cbr\u003e類型：\u003cstrong\u003e無濾過 生原酒\u003c\/strong\u003e\u003cbr\u003e原料米：\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e吟之里 \u0026amp; 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undeclared\u003cbr\u003e\u003cstrong\u003eRice type:\u003c\/strong\u003e undeclared \u003cbr\u003e\u003cstrong\u003eRice polishing:\u003c\/strong\u003e undeclared\u003cbr\u003e\u003cstrong\u003eYeast:\u003c\/strong\u003e Natural\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q\"\u003e\n\u003cdiv dir=\"auto\" style=\"text-align: start;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miyoshino Jozo 美吉野釀造","offers":[{"title":"Default Title","offer_id":42221812121711,"sku":"SK-MJ-DNA-GABA","price":485.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0176\/7204\/4598\/files\/IMG_20240627_170142.jpg?v=1719479015"},{"product_id":"1988-honjozo-choki-jukusei-koshu-500ml","title":"1988 花巴 本釀造 長期熟成古酒 | 1988 Hanatomoe Honjozo Choki Jukusei Koshu (375ml)","description":"\u003cp aria-label=\"Translated text: This sake was brewed in 1988 and has been aged for over 35 years. \nThe color and aroma, reminiscent of Shaoxing wine and Western liquor, speak to the depth of this sake, and the fact that it has retained its fine acidity to this day makes this an ancient sake that once again demonstrates the simplicity and robustness of Hanatomoe's sake brewing methods, which have been passed down through the generations. \nThe long, dignified finish, which is hard to imagine given the concentrated aroma and flavor, is well-suited to the crisp, slightly dry aftertaste, and is worthy of praise.\" dir=\"ltr\" data-ved=\"2ahUKEwi8_dP10LeRAxUW7DQHHVmUH_kQ3ewLegQIDRAW\" role=\"text\" data-placeholder=\"Translation\" class=\"tw-data-text tw-text-large tw-ta\" tabindex=\"-1\"\u003e\u003cspan lang=\"zh-TW\" class=\"Y2IQFc\"\u003e\u003c\/span\u003e\u003cspan lang=\"zh-TW\" class=\"Y2IQFc\"\u003e1988 花\u003cmeta charset=\"utf-8\"\u003e巴 長期熟成古酒，印證了釀造奈良縣發酵工藝\u003cmeta charset=\"utf-8\"\u003e，簡潔與醇厚。\u003c\/span\u003e\u003c\/p\u003e\n\u003cpre aria-label=\"Translated text: 這款清酒釀造於1988年，至今已陳釀超過35年。\n\n其色澤和香氣令人聯想到紹興酒和西式白酒，展現了這款清酒的深邃內涵。時至今日，它依然保持著恰到好處的酸度，這使其成為一款古老的清酒，再次印證了花友酒造世代相傳的釀造工藝的簡潔與醇厚。\n\n濃鬱的香氣和風味之下，卻蘊藏著令人意想不到的悠長而沉穩的餘韻，與清爽微幹的回味相得益彰，值得稱讚。\" dir=\"ltr\" data-ved=\"2ahUKEwi8_dP10LeRAxUW7DQHHVmUH_kQ3ewLegQIDRAW\" role=\"text\" data-placeholder=\"Translation\" class=\"tw-data-text tw-text-large tw-ta\" tabindex=\"-1\"\u003e\u003cspan lang=\"zh-TW\" class=\"Y2IQFc\"\u003e時至今日，它依然保持著恰到好處的酸度，\u003c\/span\u003e\u003cspan lang=\"zh-TW\" class=\"Y2IQFc\"\u003e其色澤和香氣令人聯想到紹興酒和西式\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan class=\"Y2IQFc\" lang=\"zh-TW\"\u003e雪莉酒\u003c\/span\u003e\u003cspan lang=\"zh-TW\" class=\"Y2IQFc\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan lang=\"zh-TW\" class=\"Y2IQFc\"\u003e濃鬱的香氣和風味之下，卻蘊藏著令人意想不到的悠長而沉穩的餘韻\u003cmeta charset=\"utf-8\"\u003e。\u003c\/span\u003e\u003c\/pre\u003e\n\u003cp\u003eBrewed in 1988\u003c\/p\u003e\n\u003cp aria-label=\"Translated text: This sake was brewed in 1988 and has been aged for over 35 years. \nThe color and aroma, reminiscent of Shaoxing wine and Western liquor, speak to the depth of this sake, and the fact that it has retained its fine acidity to this day makes this an ancient sake that once again demonstrates the simplicity and robustness of Hanatomoe's sake brewing methods, which have been passed down through the generations. \nThe long, dignified finish, which is hard to imagine given the concentrated aroma and flavor, is well-suited to the crisp, slightly dry aftertaste, and is worthy of praise.\" dir=\"ltr\" data-ved=\"2ahUKEwi8_dP10LeRAxUW7DQHHVmUH_kQ3ewLegQIDRAW\" role=\"text\" data-placeholder=\"Translation\" class=\"tw-data-text tw-text-large tw-ta\" tabindex=\"-1\"\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003eThis ancient sake demonstrates the simplicity and robustness of Nara prefecture fermentation craftsmanship, which have been passed down through generations. \u003c\/span\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003e\u003c\/span\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp aria-label=\"Translated text: This sake was brewed in 1988 and has been aged for over 35 years. \nThe color and aroma, reminiscent of Shaoxing wine and Western liquor, speak to the depth of this sake, and the fact that it has retained its fine acidity to this day makes this an ancient sake that once again demonstrates the simplicity and robustness of Hanatomoe's sake brewing methods, which have been passed down through the generations. \nThe long, dignified finish, which is hard to imagine given the concentrated aroma and flavor, is well-suited to the crisp, slightly dry aftertaste, and is worthy of praise.\" dir=\"ltr\" data-ved=\"2ahUKEwi8_dP10LeRAxUW7DQHHVmUH_kQ3ewLegQIDRAW\" role=\"text\" id=\"tw-target-text\" data-placeholder=\"Translation\" class=\"tw-data-text tw-text-large tw-ta\" tabindex=\"-1\"\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003eAmeber colour and seductive aroma has reminiscent of Chinese Shaoxing (Gluten rice wine) and Western Sherry. \u003c\/span\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003eThe depth of this sake and the fact that it has retained its fine acidity to this day makes \u003c\/span\u003e\u003cspan lang=\"en\" class=\"Y2IQFc\"\u003eThe long, dignified finish concentrated aroma and flavor, follow with a crisp, slightly dry aftertaste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cpre aria-label=\"Translated text: 這款清酒釀造於1988年，至今已陳釀超過35年。\n\n其色澤和香氣令人聯想到紹興酒和西式白酒，展現了這款清酒的深邃內涵。時至今日，它依然保持著恰到好處的酸度，這使其成為一款古老的清酒，再次印證了花友酒造世代相傳的釀造工藝的簡潔與醇厚。\n\n濃鬱的香氣和風味之下，卻蘊藏著令人意想不到的悠長而沉穩的餘韻，與清爽微幹的回味相得益彰，值得稱讚。\" dir=\"ltr\" data-ved=\"2ahUKEwi8_dP10LeRAxUW7DQHHVmUH_kQ3ewLegQIDRAW\" role=\"text\" id=\"tw-target-text\" data-placeholder=\"Translation\" class=\"tw-data-text tw-text-large tw-ta\" tabindex=\"-1\"\u003e\u003c\/pre\u003e","brand":"Miyoshino Jozo 美吉野釀造","offers":[{"title":"Default Title","offer_id":42233117474927,"sku":"SK-MJ-1988-375","price":600.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0176\/7204\/4598\/files\/IMG_20240702_180323.jpg?v=1719914703"}],"url":"https:\/\/www.decowines.com\/collections\/hanatomoe-miyoshino-jozo-nara.oembed","provider":"DECO Wines","version":"1.0","type":"link"}