High Life

88 品 正如葡萄酒的味道取决于其出产地之风土环境及葡萄品种，清酒的风格主要 受水质特性及酒米品种影响。日本大约有一百个酒米品种，酒香特色各有千秋。 清酒在酿制期间需要大量清水，故水质特性尤为重要。简而言之，以矿物质含量 较低的「软水」酿制清酒，味道会较为清甜芬芳；反之，以矿物质含量较高的「硬 水」，味道则较为刚强紧致。 “我特别喜欢家庭式小型酒藏，以及选用当地特产酒米品种精制的特色清 酒。”李天彦 While the style and taste ofwine are largely determined by terroirs and grape varieties, those of sake are by water source and rice varieties, of which there are about 100. Since sake brewing requires a huge amount of water, water properties do influence the taste of sake. As a rule of thumb, softwater leads to a fragrant and sweet style, whilst hard water results in a potent and structured style. “I am particularly interested in sakes made by boutique family-owned breweries, which often use lesser-known varieties that are locally grown.” Tony Lee