TMG Blog

講起日本清酒嘅時候，我諗好多人第一時間都係會諗起大吟釀，特別係純米大吟釀嘅價錢通常都會比純米吟釀同純米酒高，令到好多人誤以為米粒的精米步合越低（即磨得越精），清酒就一定越好喝、越高級。 但其實呢個係一個美麗嘅誤會！ 事實上，清酒嘅風味唔完全由精米步合決定。好多中階或入門級別嘅清酒，例如純米酒或特別純米酒，卻能提供令人驚艷嘅複雜度和餐飲搭配嘅彈性，有時甚至比頂級嘅大吟釀更讓人回味無窮。 首先大家要清楚一個重點概念，咩叫精米步合? 簡單來講精米步合指嘅係打磨後剩低嘅米粒佔原始米粒嘅百分比。例如，精米步合 50%，代表米粒已被磨去一半，只剩低50% 嘅米心用於釀酒。 言歸正傳，咁點解純米大吟釀唔一定比純米酒好飲？關鍵就在於釀酒師的哲學和風味的取捨 1.清酒搭配食物的限制 純米大吟釀嘅細膩、清淡同高雅花果香，係搭配味道濃郁或溫度較高嘅菜餚時，好容易被蓋過，失去存在感。純米大吟釀最適合搭配精緻嘅刺身、或清淡嘅法式料理。而純米酒由於其飽滿嘅旨味，它們是搭配日式燒肉、照燒、壽司、甚至中式菜餚嘅黃金選擇。佢嘅酒體更能同複雜嘅料理風味抗衡，達到完美嘅平衡。 2.風味的取捨：米心 vs. 外層 極致精米(低精米步合)： 當米粒磨得越精，只留下中心純淨嘅澱粉（心白），釀出嘅清酒雜味會減少，帶來華麗、奔放、乾淨嘅果香，例如蘋果、梨、哈密瓜等。就係大吟釀嘅典型風格。適度精米...

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