SakeDecido 清酒屋

28/01/2025

祝願我們的客戶、朋友和合作夥伴在蛇年繁榮昌盛、吉祥如意！感謝大家的支持與信任，願我們攜手共創更加美好的未來！新的一年，讓我們一起迎接更多的機遇和挑戰！🐍🎉

大年初九啓市🎊

Wishing our valued clients, friends, and partners prosperity and good fortune in the Year of the Snake! Thank you for your continuous support and trust. Together, let‘s create a brighter future and embrace new opportunities and challenges in the coming year! 🐍🎉

08/12/2024

🌟 酒音 山田錦 一火原酒 純米大吟醸🍶✨

🔖 品牌：酒音
🏭 酒廠：菊池酒造
📍 產地：岡山県
🥇 級別：純米大吟醸
🌾 原料：山田錦
🔍 精米步合：50%
🍷 酒精度：17%
📈 日本酒度：+3
⚗️ 酸度：1.7

🎶 「酒音」呢個名來自釀酒時，酒廠入面播住莫札特的莊嚴旋律。佢捕捉到米、水、麹發出嘅聲音，同埋酒匠們精湛工藝嘅心跳💓。

🍚 用酒米之王「山田錦」釀製，上槽之後即刻入樽，經過一次火入嘅生貯藏酒，帶有果香，口感乾淨而豐富🍇。

🎨 酒標設計由油彩畫家古河原泉老師創作，主題係「酒精」、「清酒釀造」同「聲音」，標籤上嘅單色金箔配色表達咗純米大吟釀嘅優雅品味🌟。

📸 一齊舉杯「酒音」，享受呢份精緻嘅風味啦！🥂

🍚 Crafted from the king of sake rice, Yamada Nishiki, this sake is pressed and immediately stored. After a single pasteurization, it offers a clean and rich flavor with fruity aromas 🍇.

🎨 The label design by oil painter Izumi Furukawahara revolves around "alcohol," "sake brewing," and "sound." The monochrome gold foil on the label conveys the elegant taste of Junmai Daiginjo 🌟.

—————————————————————
📣香港首次發行🎊
只限經WhatsApp購買: 5395-4361
全單滿$400免運費

🈹 我們會不定時推出零售限時優惠，敬請留意「限時動態」 💰
—————————————————————
✨ Follow我哋，了解更多清酒故事同推介！✨

#國際唎酒師 #清酒 #香港清酒 #酒音 #菊池酒造

07/12/2024

🌟 酒音 雄町 一火原酒 山廃純米 🍶✨

🔖 銘柄：酒音
🏭 酒造：菊池酒造
📍 產地：岡山県
🥇 級別：純米
🌾 原料：雄町
🔍 精米步合：65%
🍷 酒精度：17.5%
📈 日本酒度：+2
⚗️ 酸度：2.0

🎶「酒音」這個名字源自於釀造酒時，在酒廠內奏響著莫札特的莊嚴旋律。它集結了米、水、麹發出的聲音，及酒匠們精湛工藝的心跳💓。

🍚 選用岡山県特產的酒米「雄町」釀製，搭配傳統的山廃手法，經過一次火入的生貯藏酒，讓酒體呈現多種豐富而複雜的味道🍇。

🎨 酒標設計由油彩畫家古河原泉老師創作，主題圍繞「酒精」、「清酒釀造」和「聲音」，色彩配色表達口味的複雜組合🌈。

🍚 Made with Okayama‘s renowned Omachi rice and crafted using traditional Yamahai methods, this sake undergoes a single pasteurization and is stored fresh, offering a rich and complex flavor profile 🍇.

🎨 The label design, created by oil painter Izumi Furukawahara, revolves around the themes of ”alcohol,“ ”sake brewing,“ and ”sound,“ with a colorful palette that expresses the intricate combination of flavors 🌈.

—————————————————————
🔗 購買連結：sakedecido.com
🤙 WhatsApp: 5395-4361 （任何貨品）

🈹 我們會不定時推出零售限時優惠，敬請留意「限時動態」 💰
—————————————————————
✨ Follow我哋，了解更多清酒故事同推介！✨

#國際唎酒師 #清酒 #香港清酒 #酒音 #菊池酒造

05/12/2024

23/11/2024

🍶✨ **山廃酛** 是生酛酒母釀造中最繁複的工序之一！這一過程需要將蒸米、米麹和水混合，使用『櫂』攪拌至漿狀，稱為『山卸』。而『山廃』則是『山卸廢止』的簡稱🏔️。1909年，日本釀造研究所的工作人員發現，無論酒造是否經過山卸的過程，酵母依然能正常生長，且品質相差無幾✨。兩者之間的主要區別在於，山廃需要更多的水和更高的溫度🌡️。這種釀造方法不僅保留了傳統的風味，還展現出釀酒技術的演變與創新！每一口都是歷史的精華與藝術的結晶！🥂💖 #山廃酛

🍶✨ **Yamahai Method** is one of the most complex processes in the brewing of namamoto sake! This method involves mixing steamed rice, koji, and water, then using a paddle to stir it into a slurry, known as ”yama-ore“ 🏔️. ”Yamahai“ is short for ”yama-ore haishi.“ In 1909, researchers at the Brewing Research Institute discovered that even without the yama-ore process, yeast could still grow normally, and the quality remained similar✨. The main differences lie in the need for more water and higher temperatures🌡️. This brewing technique not only preserves traditional flavors but also showcases the evolution and innovation of sake-making! Each sip is a blend of history and artistry! 🥂💖

—————————————————————
🔗 購買連結：sakedecido.com
🤙 WhatsApp: 5395-4361 （任何貨品）

🈹 我們會不定時推出零售限時優惠，敬請留意「限時動態」 💰
—————————————————————
✨ Follow我哋，了解更多清酒故事同推介！✨

#國際唎酒師 #日本酒批發

12/11/2024

ℹ️ 三光 ひのくち 搾りたて 生原酒 ℹ️
銘柄: 三光 🌟
酒造: 三光正宗 🏯
產地: 岡山県 🇯🇵
級別: 普通酒 🍶
原料: 岡山県産米 🌾
精米步合: 非公開 🤐
酒精度: 20% 🍸
日本酒度: 非公開 📏
酸度: 非公開 🍋

🌟 簡介: 三光正宗的「ひのくち」自1980年開始販賣，至今仍是當地人喜愛的日本酒之一。入罐時幾乎裝滿整個鋁罐，幾乎不與空氣接觸，保留了生原酒最新鮮的味道。辛口乾爽，酒體醇厚，冷鎮飲用絕佳。一罐200ml，非常適合旅行、度假及露營。 🍶✨

🌟 Sanko‘s ”Hinokuchi“ has been on sale since 1980 and remains a beloved sake among locals. Filled almost to the brim in the aluminum can during packaging, it has minimal contact with air, preserving the freshest taste of fresh sake. With a dry and crisp taste, a rich body, it is excellent when chilled. Packaged in 200ml cans, it is perfect for travel, holidays, and camping. 🍶✨

零售價$48/罐

—————————————————————
🔗 購買連結：sakedecido.com
🤙 WhatsApp: 5395-4361 （任何貨品）

🈹 我們會不定時推出零售限時優惠，敬請留意「限時動態」 💰
—————————————————————
✨ Follow我哋，了解更多清酒故事同推介！✨

#國際唎酒師 #日本酒批發 #香港居酒屋 #三光正宗

10/11/2024

🌊✨ **水酛/菩提酛** 是日本酒歷史中最古老且獨特的釀造方法！相比其他酛，水酛的工藝更具傳統魅力。它的過程是將水、生米和熟米混合，靜置一段時間，讓這些成分變成乳酸水，這是釀造的第一步🍚💧。接著，這些乳酸水會加入蒸米的水中，促使米麹和酵母共同發酵，產生酒母🍶。這種方法如今已經非常罕見，但它所釀造出的酒卻充滿了歷史的深度與風味✨🥂。水酛不僅是一種技藝，更是一段文化的傳承！希望更多人能體驗這份獨特的美味！💖 #水酛 #菩提酛

🌊✨ **Mizukake/Bodhi Kake** is one of the oldest and most unique brewing methods in Japanese sake history! Compared to other techniques, Mizukake has a charm rooted in tradition. The process involves mixing water, raw rice, and steamed rice, then letting it sit to transform into lactic acid water 🍚💧. This lactic water is then added to steamed rice, allowing koji and yeast to ferment together and create a yeast starter 🍶. This method is now quite rare, but the sake produced is rich in depth and flavor✨🥂. Mizukake is not just a technique; it’s a cultural legacy! I hope more people can experience this unique deliciousness! 💖

30/10/2024

🌾✨ 生酛是一種古老的釀酒方式，是目前釀造酒母的最古老技術之一。這個過程中不添加乳酸菌，而是讓天然的乳酸菌在釀製過程中自然育成，這需要將近一個月的時間來產生酒母。⏳🍶
雖然生酛是日本酒釀造的傳統方法，但由於需要大量的人力，現在只有少數酒造仍然堅持這種方式。💪🍇 在這背後，隱藏著釀酒師的心血與堅持，讓每一滴酒都充滿了歷史的厚重感。🥂❤️
支持這些傳統技藝，品味真正的手作美酒吧！🍶✨ #生酛 #日本酒 #傳統釀造 #手作美酒

🌾✨ **Kimoto** is one of the oldest sake brewing methods, relying on natural lactic acid bacteria without any added cultures. This traditional process takes nearly a month to cultivate the yeast starter. ⏳🍶
While Kimoto represents Japan‘s rich brewing heritage, it requires significant labor, leading only a few sake breweries to continue this practice today. 💪🍇 Behind every drop lies the dedication and craftsmanship of the toji (master brewer), infusing each sip with deep historical significance. 🥂❤️
Support these traditional arts and savor the true essence of handcrafted sake! 🍶✨

🍶🏔️ 北島 愛山 生酛純米 無濾過生原酒 🏔️🍶

🌾 銘柄：北島
🏰 酒造：北島酒造
📍 産地：滋賀県
🍶 級別：純米酒
🌾 原料：愛山
💯 精米歩合：70%
🍶 酒精度：16%
🌡️ 日本酒度：-3.0
🍋 酸度：2.3

—————————————————————
🔗 購買連結：sakedecido.com
🤙 WhatsApp: 5395-4361 （任何貨品）

🈹 我們會不定時推出零售限時優惠，敬請留意「限時動態」 💰
—————————————————————
✨ Follow我哋，了解更多清酒故事同推介！✨

#國際唎酒師 #日本酒批發 #香港居酒屋

23/10/2024

霜降與日本酒帶給我們的啓示是現代生活中的寶貴訊息。就如同霜降讓大地進入冬眠狀態一樣，我們也應該學會放慢腳步，靜心思考，珍惜當下。日本酒則提醒著我們要珍惜生活中的細節，品味生活中的美好。在忙碌的現代社會，讓我們學會像霜降一樣，冷靜地面對困難，像品嚐日本酒一樣，感受生活的深度。讓我們在這個霜降季節，反思自己的內心世界，珍惜眼前的一切🍁🌕。
#現代啓示 #冷靜面對 #品味生活 #感恩當下 🍂🥢

As Shūbun arrives, ushering in the richness of autumn, it’s the perfect time to enjoy Japanese sake 🍶. Just as Shūbun brings a cool breeze, sake embodies the dedication of its craft. Each sip is a tribute to time and an appreciation of life’s essence. Let’s gather with friends this season, basking in the fragrance of sake, and embracing life’s beauty 🍁🌕. These traditions offer modern wisdom—like Shūbun’s pause for reflection, let’s slow down and cherish the present. Sake teaches us to relish life’s details. In today’s rush, let’s face challenges calmly like Shūbun and savor life deeply, like a sip of sake. This Shūbun, let’s reflect inwardly and treasure every moment 🍂🥢.

🍁🌕

—————————————————————
🔗 購買連結：sakedecido.com
🤙 WhatsApp: 5395-4361 （任何貨品）

我們會不定時推出零售限時優惠，敬請留意「限時動態」

—————————————————————
✨ Follow我哋，了解更多清酒故事同推介！✨

21/10/2024

速醸酛：快速釀造的魔法 🍶✨

速醸酛是一種創新的釀造方法，只需將蒸米、米麴和預先準備的乳酸菌加入桶中，兩個星期就能產生酒母，節省了一倍的時間！⏳🌾

如今，大多數酒藏都採用速醸酛來釀造酒母，因為這個過程失敗率低且質量穩定，堪稱優秀的釀造選擇。🍚👍

這種高效技術不僅提升了生產效率，還確保了酒的風味和質感，讓每一口都充滿驚喜！🥂❤️

#速醸酛

Sokujo-moto: The Magic of Quick Brewing 🍶✨

Sokujo-moto is an innovative brewing method that combines steamed rice, koji, and pre-prepared lactic acid bacteria in a barrel, allowing for the creation of koji in just two weeks—saving time compared to traditional methods! ⏳🌾

Today, most sake breweries use sokujo-moto for its low failure rate and stable quality, making it an excellent brewing choice. 🍚👍

This efficient technique not only boosts production efficiency but also ensures the flavor and texture of the sake, delivering delightful surprises in every sip! 🥂❤️



—————————————————————
🔗 購買連結：sakedecido.com
🤙 WhatsApp: 5395-4361 （任何貨品）

我們會不定時推出零售限時優惠，敬請留意「限時動態」

—————————————————————
✨ Follow我哋，了解更多清酒故事同推介！✨

#國際唎酒師 #日本酒批發 #香港居酒屋

16/10/2024

酒母：日本酒的靈魂 🍶✨

酒母是日本酒釀造中最初也是最重要的步驟之一。它是清酒發酵前的一種濃縮『醪』，由蒸米、釀造水、麹和酵母菌混合而成，經過14至21天的熟成。🌾💧

日本酒的酒精是通過對蒸米施加酵母，進而發酵產生的。為了讓大量的米順利進行發酵，需要大量的酵母。🍚🍇

酒母的作用不僅是讓酵母增生繁殖，還含有乳酸，能夠防止其他雜菌的繁殖，確保酒的純淨與風味。🦠❌

酒母的品質直接影響清酒的口感，這就是為什麼它被稱為『日本酒之母』的原因！🥂❤️

Koji: The Soul of Sake 🍶✨

Koji is one of the first and most important steps in sake brewing. It is a concentrated mash created before fermentation, made from steamed rice, brewing water, koji mold, and yeast, and is matured for 14 to 21 days. 🌾💧

The alcohol in sake is produced by adding yeast to steamed rice, which then ferments. To ensure that a large amount of rice ferments smoothly, a substantial amount of yeast is needed. 🍚🍇

The role of koji is not only to promote yeast growth but also to contain lactic acid, which prevents the growth of unwanted bacteria, ensuring the purity and flavor of the sake. 🦠❌

The quality of koji directly affects the taste of sake, which is why it is often referred to as the ”Mother of Sake“! 🥂❤️

—————————————————————
🔗 購買連結：sakedecido.com
🤙 WhatsApp: 5395-4361 （任何貨品）

🈹 我們會不定時推出零售限時優惠，敬請留意「限時動態」 💰
—————————————————————
✨ Follow我哋，了解更多清酒故事同推介！✨

#國際唎酒師 #日本酒批發 #香港居酒屋

11/10/2024

🌼🥃 重陽節快樂！在這個充滿敬老與團圓的日子裡，我們不僅要登高望遠，還要品味美好的清酒。重陽節象徵著長壽與健康，搭配一杯細膩的清酒，讓我們共同祝福家人和朋友，願他們平安喜樂。🍂✨

在這特別的時刻，別忘了和摯愛的人一同享受美食，分享故事，感受生活的溫暖。讓清酒的香氣和重陽的祝福，為我們的生活增添一份美好的回憶。Cheers! 🍶❤️

🌼🥃 Happy Double Ninth Festival! On this day filled with respect for the elderly and family reunions, let’s not only climb high but also savor the delicate flavor of sake. The Double Ninth Festival symbolizes longevity and health, and what better way to celebrate than with a cup of fine sake, wishing our loved ones peace and joy. 🍂✨

During this special time, don’t forget to enjoy delicious food with those dear to you, share stories, and feel the warmth of life. Let the aroma of sake and the blessings of Double Ninth create beautiful memories for us all. Cheers! 🍶❤️