High Life

96 品 Kikuizumi Ginkan Ginjo Nishida-shuzo was established in 1878 inAomori City, Aomori Prefecture, Tohoku Region. Made with 100 percent Hanafubuki at 55 percent rice polishing ratio. Pellucid vanilla with straw reflex, the fragrant nose presents Japanese pear, glutinous rice cake, nori and lily. Medium-full bodied at 16 percent with a fresh mouthfeel, the vibrant palate furnishes ume, pickled daikon, puffed rice and honeysuckle, leading toaclearfinish. Canbe servedchilledoratroomtemperature. 喜久泉吟冠吟酿 西田酒造始建于明治十一年（1878年），位于东北地区的青森县青森市。这款 吟酿以百分百华吹雪品种酒米制作，精米步合比例为55%。酒身呈透彻的香草 色并带草黄色反光，芬芳的香味散发水晶梨、年糕、紫菜及百合。酒身属中等偏 重，酒精度为16%，口感清爽。活泼的味道绽放乌梅、腌萝卜、米花及忍冬，尾 段清澈。冷饮或常温饮用皆可。 越后樱醉乐无极大吟酿 越后樱造始建于明治二十三年（1890年），位于中部地区的新潟县阿贺野市。 这款大吟酿以百分百山田锦品种酒米制作，精米步合比例为50%。酒身呈晶莹剔 透的米白色并带银色反光，含蓄的香味散发莲雾、樱桃萝卜、冰糖及水仙。酒身 属中等偏重，酒精度为15.5%，口感柔滑。雅致的味道绽放枇杷、韭菜、生抽及 碎叶，尾段绕梁三日。冷饮、常温饮用或暖饮皆可。 Echigozakura Suirakumukyu Daiginjo Echigozakura-shuzo was established in 1890 in Agano City, Niigata Prefecture, Chubu Region. Made with 100 percent Yamadanishiki at 50 percent rice polishing ratio. Transparent beige with silver reflex, the discreet nose reveals wax jambu, radish, rock sugar and paperwhite. Medium-full bodied at 15.5 percent with a creamy mouthfeel, the melodious palate unveils loquat, chive, light soya sauce and crushed leaf, leading to an endless finish. Can be served chilled, at room temperature or warm.