自家釀梅酒~

 

【新年輕鬆配酒 3 大簡易配酒法】

紅肉一定要配紅酒？海鮮一定要配白酒？呢種千篇一律嘅配酒原則只會限制你對 food pairing 嘅想象，令飲酒變得毫無樂趣！配酒絕對唔係 fine dining 嘅專利，只要掌握幾個基本配酒法則，就可以將配酒融入日常便飯當中。適逢新年，就等合興隆教大家 3 招簡易配酒法，增加食賀年菜嘅滋味啦！

 

甜配甜 酸配酸

 

最簡單嘅配酒方法係以味道為主，配以相同味道嘅酒可以帶來味覺平衡，食物同酒嘅味道唔會被對方掩蓋或發生衝突，甚至做到相輔提昇嘅效果。例如甜度高嘅甜品配搭乾澀嘅紅酒，紅酒苦味會更加突出，甜點嘅香甜亦無法被帶出。

🍷建議配酒：年糕 X 甜白酒

甜中帶酸嘅白酒配年糕最適合！酒嘅香甜與年糕嘅甜味最夾，微酸亦可中和年糕嘅黏膩感，帶出庶糖的香味。

 

Cugnexio Moscato D’Asti DOCG 2019 750ml
Cugnexio Moscato D’Asti DOCG 2019 750ml
Bellenda Vino Spumante Brut Gold Metal Coated 750ml
Bellenda Vino Spumante Brut Gold Metal Coated 720ml
Bellenda Rose Vino Spumante Brut Pink Metal Coated 750ml
Bellenda Rose Vino Spumante Brut Pink Metal Coated 720ml
Terra Palatina Riesling Troken Qba 2018 Pfalz 720ml
Terra Palatina Riesling Troken Qba 2018 Pfalz 720ml
McGuigan Black Label Riesling 2020 750ml
McGuigan Black Label Riesling 2020 750ml

 

重對重 輕對輕

 

另一個竅門係「重油重味」食物配酒體「厚實」嘅酒；「輕油輕味」則配酒體「輕盈」嘅酒。簡單而言，油膩嘅肉類、濃味醬汁適宜配濃郁嘅酒，亦即係單寧高嘅紅酒。相反，海鮮、甜酸菜式適宜配輕身嘅酒，亦即係清新嘅甜白酒。

🍷建議配酒：臘味蘿蔔糕 X 紅酒

 焦香嘅臘味同紅酒係最佳拍檔！紅酒中嘅單寧可以中和臘味嘅油膩。如果你怕紅酒澀味，可以揀黑皮諾 (Pinot Noir)，單寧適中，帶有果香，大部分人都唔會抗拒。

Vina Pomal Reserva 2015 Rioja 750ml
Vina Pomal Reserva 2015 Rioja 750ml
Vina Pomal Gran Reserva 2012 Rioja Wooden Box 750ml
Vina Pomal Gran Reserva 2012 Rioja Wooden Box 750ml
Giuseppe Campagnola Amarone della Valpolicella Classico DOCG 2016 750ml
Giuseppe Campagnola Amarone della Valpolicella Classico DOCG 2016 750ml
Artesa Pinot Noir 2016 Los Carneros 750ml
Artesa Pinot Noir 2016 Los Carneros 750ml

 

汽泡酒配香口小食

 

汽泡酒甜甜哋又清新，基本上係百搭酒款，喺派對或聚會飲用，氣氛十足，與香脆小食口感十分匹配，汽泡亦可以為食物增添唔同口感。

🍷建議配酒：汽泡酒 X 賀年小食

賀年小食如油角、煎堆、瓜子等食得多會覺得油膩甚至熱氣，配搭汽泡酒唔單止能中和油膩感，仲會令你飲到停唔到口！汽泡酒口味大眾化，最啱過年開返支與親朋戚友一邊傾偈一邊品嘗。

Anna Cava Brut Reserva Catalonia 750ml  
Anna Cava Blanc de Blancs Brut Reserva Catalonia 750ml
Anna Cava Brut Rose Catalonia 750ml
Anna Cava Brut Rose Catalonia 750ml
Vina Pomal Blanc de Noirs Reserva Cava 2014 Rioja 750ml
Vina Pomal Blanc de Noirs Reserva Cava 2014 Rioja 750ml
Prima Cuvee Prosecco DOC Extra Dry 750ml
Prima Cuvee Prosecco DOC Extra Dry 750ml

只要掌握幾個基本配酒法則，就可以將配酒融入日常便飯當中😉
適逢新年，就等合興隆教大家 3 招簡易配酒法，增加食賀年菜嘅滋味啦!! 


推廣優惠：

Hakushika History

Hakushika History (白鹿)

“Hakushika,” which literally means “white deer,” is the subject of an old Chinese legend. According to this legend, the Tang Emperor Hsuan-Tsung who ruled from 712-756 and is known as the longest reigning emperor during the culture rich Tang Dynasty, found a white deer one day wandering in his palace gardens. Seeing that this rare and beautiful animal was adorned with a bronze medal indicating that the animal was 1000 years old, the Emperor recognized this as an auspicious sign symbolizing a long and prosperous life.

The Japanese, who have traditionally adopted the Chinese images and legends of the deer also regard the white deer as a sign of longevity. As such, we chose Hakushika as our brand to represent both our long history as well as the future ahead of us.

Kuromatsu Brand (黑松)

Kuromatsu, which literally means “black pine,” is a symbol the Japanese have adopted to represent longevity. In Japanese art, the black pine and deer image are popular to strongly represent the image of long life and prosperity.

In traditional Japanese sake branding, it was common to adopt two brand names: a main brand name and a second brand name. Hakushika is our main brand name and Kuromatsu is our second brand name. Today, we use the Kuromatsu name on some premium class products.

 

Hakushika Concept

The Hakushika brand represents good taste, quality and a sense of tradition. As the leading sake brewer in Nishinomiya, famed throughout Japan for its “miyamizu”, water reputed to be the best for making sake, we are dedicated to producing the finest.

 

We believe that a little luxury, such as a nice sake with a delicious meal, can enrich the life. As in traditional Japanese aesthetics, we believe that the beauty of an excellent sake is in both its subtleties and its appearance of clean simplicity which conceal the tedious care and attention we put into each bottle.

 

Nishinomiya (西宮市)

Nishinomiya, which is located in the “Nada area” between Osaka and Kobe, was long famed for its quality water, access to choice rice and location near the ocean. By the 1600s, it also became famous for its innovative sake brewers. One of these brewers was Kichizaemon Tatsuuma who founded his sake brewery in Nishinomiya in 1662.
And now, Hakushika is known as one of Japan’s leading sake brews and enjoys increasing popularity as the sake best suited to match the nearly limitless range of Japanese cuisine. Abroad, more discerning sake fans appreciate Hakushika sake not only as a pleasant accompaniment to sushi but also for its own merits.

 

Good Rice, Good Water, Good Price

Sake X Seafood

Sake And Sashimi

Sake•Umami

Why Sake?

Surrounded by seas blessed with a rich diversity of marine life, seafood has always been at the heart of Japan’s food culture and like the culinary techniques used to prepare it, the flavors of sake have evolved to match.

It may be common practice to pair seafood with white wine and or light red wines, but in fact, it is sake that provides the best match.

Recent studies have revealed that the iron and sulphuric acid (an antioxidant) present in many wines can cause and even amplify fishy aromas. Sake contains no such antioxidants, and iron levels are close to zero, but sake’s real trump card is that it is high in amino acids, which can enhance the umami in seafood. 

Fermentation is the Secret.

Umami is the most important element of Sake flavour. Amino acids are the basis of this umami, and Sake contains many times more amino acids than beer or wine. The sake rice does not originally contain these acids, but rather produces them in great quantities in the complex and unique fermentation process used to brew Sake. The volume of amino acids influences the strength of the Sake’s flavour. This in turn enhances the flavours of food with which it is shared, helping to make meals even more delicious.

Yamagata Prefecture

Chiyokotobuki Toraya located in Yamagata prefecture, a remote, snowy province on the Japan Sea coast, has emerged as one of Japan’s premier sake-producing regions, its sake beloved for its aromtic, clean, smooth profile. All sakes are recognized as geographic indication which they produce sake with local rice, Dewa Sansan, Miyama Nishiki, Dewa no Sato, etc. With the best climate (cold and snowy) and environment, they continue to produce high quality sake and now recognized overseas.
Its entrepreneurship can be traced back to 1696, and its history is quite long. The riverside of the brewery is surrounded by mountains on the four sides, the west side is a mountain with a height of 1980 meters, and the north side is the area of Saga with the melting of the mountains. Such a rich source of water creates rice, water and climate suitable for winemaking. Thanks to the unique environment in the local area, Chiyokotobuki Toraya has been rooted in the local community since its establishment, and adheres to the principle of quality first, and continues to work hard to promote Japanese wine culture.

Enjoy the pairing

Yellowtail(Hamachi)

Yellowtail is quite oily and have some texture, it is great to match with sake with a bit fruity taste to create that palate balance. Chiyokotobuki Toraya no Toranoko Junmai Daiginjo is a masterpiece from Chiyokotobuki, using “Henpei polishing”(Flat polishing) to bring out much more rice flavor. This junmai daiginjo brings fruity flavors of honeydew melon, green apple. The mild sweetness and acidity is pair well with yellowtail.

Salmon

Salmon is slightly oily with a clean finish. Salmon sashimi is best with a sake that clean, slightly fruity, medium-bodied ginjo. Chiyokotobuki Tokubetsu Junmai Dewanosato has fruity aroma and smooth finishing. When paired with the Salmon—the sake’s mild sweetness matches that of the oil taste of the Salmon and provide counterpoint.

Fluke (Hirame)

Fluke has a firm texture and less oily. It’s a deep-sea fish and have a refreshing and elastic texture. It is good to pair with light, fragrant, elegant sake. Chiyokotobuki Kosui Junmai Daiginjo was brewed with 48% polishing rate Miyamanishiki rice made in Yamagata. Fruity aroma and clean taste with great rice flavor. Good match with Hirami such bit fruity and less oily sashimi.

Toro (Tuna)

Toro have unique taste and delicious oily lines. An exceptional part of toro is going to be soft pink together with vibrant white colored lines.
For this oily tuna part, match with a full bodied sake that accentuates the oils in the fish. Chiyokotobuki Toraya Junmai Ginjo Genshu is undiluted sake (genshu), it have rich and powerful of flavor and aroma, with a slightly spicy and finishes dry. A touch of dry and spicy can really support toro’s fat.

More Sake

Nama．Gen．Muroka

Sake is usually categorized into four general sections based on aroma and texture – Aromatic, Refreshing, Rich, Aged. This is a simple yet useful guide to find a sake to pair with your meal.

Continue reading

Junmai-Daiginjo

Junmai-Daiginjo is brewed with sake rice polished to 50%, along with rice-koji and water. Fermented in low temperature as low as 10°C for a long period, with no additional alcohol added, the rich rice flavour and fruity aroma came out straight from the ingredients, producing a unique “Ginjo” aroma.

Continue reading