真澄酒窖亞洲 20 周年清酒盛典【Meet the Breweries】: 超過80款清酒燒酌無限品飲、與酒藏代表零距離交流

真澄酒窖亞洲20周年盛典—【Meet the Breweries】清酒與燒酎的極致品飲體驗！

為慶祝真澄酒窖亞洲成立20周年，我們首次重磅推出超大型清酒及燒酎品飲活動！

一場專屬於日本酒愛好者的深刻體驗，亦是一次與傳統日本清酒藏人零距離接觸的難得機會！

活動亮點：

【暢飲盛宴】現場提供代理的15個酒藏的清酒及燒酎品牌，總計超過80款精選清酒

任君品嚐，當中更包括各酒藏的極致尊貴商品，帶你遨遊清酒的世界。

【酒藏交流】15 個代理酒藏的其中9 位酒藏代表將親臨現場，與來賓面對面交流，分享品牌故事與品飲秘訣。包括：

宮坂釀造(真澄、MIYASAKA)、旭酒造(獺祭) 、出羽櫻酒造(出羽櫻) 、賀茂泉酒造(賀茂泉) 、株式會社南部美人(南部美人) 、惣譽酒造(惣譽) 、油長酒造(風之森) 、吉田酒造店(手取川) 、豐國酒造(一步己、東豐國、超) 、常山酒造(常山) 、浦里酒造店(浦里) 、山忠本家酒造(義俠) 、山口酒造場(庭之鶯) 、李白酒造(李白) 、株式會社天盃(天盃)。

【餐廳聯乘優惠】憑票專享餐廳聯乘優惠，享用美食與佳釀碰撞出更完美的火花。

（詳情請關注Cella Masumi Asia 的Facebook 及Instagram@cellamasumiasia）

【紀念品贈送】每位賓客均可獲贈限量版清酒品飲杯乙隻，為你的品酒之旅留下珍貴回憶！

立即購票，名額有限，先到先得。

條款及細則：

• 根據香港法律，不得在業務過程中，向18 歲以下未成年人士售賣或供應令人醺醉的酒類。

• 門票只售予18 歲或以上成人使用。

• 請放鬆並理性地飲酒。

• 門票不設退換或換購任何產品之用。

• 圖片只供參考，產品以最終實物為準。

• 如有任何爭議，真澄酒窖亞洲有限公司保留最終決定權。

【關於真澄酒窖亞洲】

創業於 1662 年，擁有350年歷史的宮坂釀造株式會社，秉持「讓日本酒走向世界」的夢想，於 2005 年 在香港設立日本酒經銷公司，並以旗下廣受歡迎的銘柄「真澄」命名為 「真澄酒窖亞洲有限公司」（Cella MASUMI Asia Ltd.）。

真澄酒窖亞洲的所有商品均由代理酒藏正式授權進口，並存放於香港的自家冷藏倉庫中，運輸期間亦全程保持低溫管理，確保每瓶酒的酒質完美地呈現出酒藏所期望帶給飲家的品質。

此外，真澄酒窖亞洲積極與餐廳及各類型機構合作，舉辦多元化的推廣活動，致力於向消費者傳遞日本酒的知識與獨特魅力。

【代理酒藏簡介】

1. 關於宮坂釀造株式會社 – 清酒品牌:真澄、MIYASAKA

宮坂釀造創立於1662年，位於長野縣信州諏訪地區，以發現「協會七號」酵母及生產優質清酒而聞名。除銘柄真澄外，酒藏近年致力革新，推出了副線「MIYASAKA」。利用當地優良自然環境和氣候，以「自社七號酵母」為基礎，釀造適合與不同食材搭配的酒品。重視日本酒的推廣，2005年於香港創立分公司「真澄酒窖亞洲有限公司」，目標令更多海外飲者認識及愛上日本酒。

2. 關於李白酒造有限會社–清酒品牌:李白

李白酒造位於日本島根縣松江市，成立於1882年，「李白」一名由日本前首相若槻礼次郎親自命名。被碧水與翠綠包圍的水鄉松江市中，將出雲神話中提及的優秀釀酒技術由出雲杜氏繼承至今並廣為人知。酒品多以李白的詩句命名，呈現出芬芳醇和的風格，讓人感受到自然與文化的完美結合。李白的清酒不僅是一款飲品，更是日本酒文化的重要代表。

3. 關於旭酒造株式會社–清酒品牌:獺祭

旭酒造位於日本山口縣，成立於1948年，其銘柄獺祭可謂無人所不知。旭酒造開啟了高級酒平民化的先驅，只選用酒米之王「山田錦」，並釀造精米步合45%或以下的純米大吟釀。此外，在2023年於美國更開設釀造所，推出於美國釀製的「獺祭 BLUE」系列。

4. 關於出羽櫻酒造株式會社–清酒品牌:出羽櫻

出羽櫻酒造創於1892年，在日本最具權威的「全國新酒鑑評會」中連續12年獲得金賞，自1997年以來，已在35個國家出口。其獨特香氣吸引了護膚品業界關注，成為高端品牌「SK-II」產品的靈感來源。位於山形縣天童市的出羽櫻，致力於釀造大眾化的清酒，省略豪華包裝，將成本投入酒質提升，讓飲家能夠輕鬆享受高品質清酒。

5. 關於株式會社吉田酒造店–清酒品牌:手取川

吉田酒造店位於石川縣，成立已有150年，坐落於靈峰白山山麓，被譽為酒造之村。酒廠秉持「與自然共存」的理念，強調可持續發展。手取川系列是其主打品牌，專注於使用當地優質稻米和水源，結合傳統釀造技術，創造出清新口感和豐滿香氣的清酒，適合搭配各種美食。

6. 關於惣譽酒造株式會社–清酒品牌:惣譽(惣讀音:總)

惣譽酒造位於栃木縣芳賀郡，創建於明治時代。酒廠以其獨特的生酛酒聞名，將不同年份和口感的酒混合，創造出優雅的風味。2011年，酒廠在東日本大地震中受到重創，經過四年重建，重新開放並增設了試飲設施。惣譽的清酒以鬼怒川的地下軟水釀製，達到「干辛而不辛辣」的理想口感，無論是吟釀酒還是普通酒，均選用特A級的吉川山田錦。

7. 關於賀茂泉酒造株式會社–清酒品牌:賀茂泉

賀茂泉酒造創於1912年，位於廣島縣東廣島市。酒名源於京都的「賀茂」和用於釀酒的名水「茗荷清水」。第2代前垣壽三於1965年開始專注於純米釀造，並於1972年推出「本仕入賀茂泉」，成為純米釀造的先驅。酒藏秉持著不變的信念，選用優質原材料，守護西條的風土人情。傳承廣島杜氏的「三段仕入」技法，賀茂泉酒不經活性炭過濾，呈現山吹色，芳香醇厚，深受酒友喜愛。近年來，賀茂泉的產品更推廣至全球，廣為人知。

8. 關於油長酒造株式會社–清酒品牌:風之森、風之森 ALPHA、鷹長、水端

油長酒造的「風之森」系列顛覆了近百年的清酒釀造傳統，提供無濾過生原酒的全新體驗。自1719年起專注於清酒釀造，使用的米中75%來自奈良縣當地，其中契約栽培的「秋津穗」是品牌的核心酒米。位於奈良縣御所市，風之森致力於展現當地風貌，並持續技術革新。酒藏希望飲家能體驗新鮮的清酒，釀造的酒品幾乎不進行濾過和加水，保留了發酵過程中的二氧化碳，形成細密氣泡，增強酒的層次感與細膩質感。

9. 關於株式會社山口酒造場–清酒品牌:庭之鶯

山口酒造場成立於1823年，第5代藏主山口利七發現庭院中的小黃鶯，因而將酒品命名為「庭之鶯」，象徵著神明的恩賜與創業精神。第11代藏主山口哲生致力於將日本酒推向全球，讓其成為生活的一部分，並為後世創造豐裕的飲食文化。山口酒造場以現代釀造技術，主要使用協會9號酵母及自社酵母，展現出花果香與口味的平衡。

10. 關於山忠本家酒造株式會社–清酒品牌:義俠

山忠本家酒造創於1789年至1801年間，擁有超過200年的歷史。位於愛知縣愛西市，酒藏以「義俠」為名，象徵著正義與扶助弱小的精神。明治時期，儘管清酒價格上漲，山忠本家依然維持價格，因而獲得此名。酒藏致力於提升日本酒在全球市場的價值，選用的酒米80%來自兵庫縣的「東條山田錦」及20%「五百萬石」，並以手工釀製和長期熟成的方式，展現出獨特的米香與旨味。其目標是將酒米的美味最大限度地呈現，創造出獨一無二的美酒。

11. 關於株式會社南部美人–清酒品牌:南部美人

南部美人創立於1902年，1951年由前會長久慈秀雄命名，位於岩手縣二戶市。酒藏承襲南部杜氏的精煉技術，秉持「長年釀酒仍不忘初心」的理念，專注於日本酒的製造。自1997年進入國際市場以來，品牌逐漸廣為人知，並於2013年獲得猶太潔食(Kosher)認證，確保其產品在海外的安全性。南部美人不斷挑戰傳統與創新，致力於釀造獨特的清酒和無添加糖梅酒，展現出對品質的堅持。

12. 關於豐國酒造合資會社–清酒品牌:一步己、超、東豐國

豐國酒造創於江戶時代天保年間，至今已有200年以上歷史，位於福島縣古殿町，周圍環繞著阿武隈山的豐富天然資源。酒藏堅持全手工釀造，追求每一步都能釀製出更美味的清酒。2011年，第九代藏元矢內賢征推出新銘牌「一步己（IBUKI）」，象徵著傳承與現代口味的結合。其標籤設計以綠色為主，展現古殿町四季的自然風光，香氣則以青蘋果和蜜瓜為主，讓人聯想到清風吹過樹林的感覺，體現生命與自然的和諧。

13. 關於常山酒造合資會社–清酒品牌:常山

常山酒造以「和釀良酒」為座右銘，傳承超過400年的釀酒文化，並以創新方式展現日本酒的魅力。自江戶後期起，酒藏在福井縣釀造日本酒，至今已有200多年歷史，為該地最悠久的酒藏。福井縣得天獨厚，擁有青蔥的群山與清澈的水源孕育出的豐富天然資源。常山酒造以「越山若水」形容這片土地的美，並強調與自然、地區、合作夥伴及顧客之間的和諧關係。主要使用來自美山的酒米，並採用豐富的白山水系地下水，釀造出「淡麗旨口」的獨特風味，讓人品味到越前的辛口風格。

14. 關於株式會社天盃–燒酎品牌:天盃

天盃創立於1898年，位於福岡縣朝倉郡筑前町，專注於釀造高品質的麥燒酎。酒造以其獨創的常壓二次蒸餾技術聞名，是全日本唯一進行此工藝的酒造，並自行研發了天盃式蒸餾器。該酒造堅持使用100%大麥（大麥與麥麴），不添加任何人工成分，確保每一瓶酒都能保留原材料的純粹風味。憑藉對釀製麥燒酎的熱情和專業，天盃致力於創造獨一無二的蒸餾酒，並宣揚以燒酎進行配餐。

15. 關於浦里酒造店–清酒品牌:浦里

浦里酒造店位於茨城縣，專注於釀造高品質的日本酒。自創立以來，酒藏秉持著傳承與創新的理念，利用當地優質的水源和酒米，致力於釀製出風味獨特的酒品。其「浦里」系列特別展現了茨城的自然風土，強調釀造過程中的每一個細節，從原料的選擇到發酵管理，皆力求完美。浦里酒造希望透過精緻的酒品，讓品飲者感受到茨城的文化與歷史，並帶來難忘的飲酒體驗。

Cella Masumi Asia 20th Anniversary Celebration – 【Meet the Breweries】 An Unforgettable Journey to the World of Japanese Sake and Shochu!

To celebrate the 20th anniversary of Cella Masumi Asia, we are thrilled to host our special sake and shochu tasting event, an one-of-a-kind experience for all japanese alcohol enthusiasts, and a rare opportunity to connect with various Japanese breweries!

Event Highlights:

【Unlimited Tasting】Join us to explore over 80 types of sake and shochu from 15 breweries, including limited and premium products.

【Meet the Breweries】: 9 representatives of 15 breweries will be present and share their stories and insights about Japanese sake:

Miyasaka Brewing Company (MASUMI, MIYASAKA)

Asahi Shuzo (DASSAI)

Dewazakura Sake Brewery (DEWAZAKURA)

Kamoizumi Shuzo (KAMOIZUMI)

Nanbu Bijin (NANBU BIJIN)

Sohomare Sake Brewery (SOHOMARE)

Yucho Shuzo (KAZE NO MORI)

Yoshida Shuzoten (TEDORIGAWA)

Toyokuni Brewery (IBUKI, TOYOKUNI, CHOU)

Tokoyama Sake Brewery (JOZAN)

Urazato Sake Brewery (URAZATO)

Yamachu Honke Shuzo (GIKYO)

Yamaguchi Brewing Company (NIWA NO UGUISU)

Rihaku Sake Brewing Company (RIHAKU)

Tenpai Distillery (TENPAI)

【Exclusive Dining Offer】Enjoy special discounts at partnered restaurant to indulge in good food and good sake!

(For more details, please follow Cella Masumi Asia on Facebook and Instagram@cellamasumiasia)

【Exclusive Souvenir】Each guest will receive a limited-edition tasting glass for participation of this wonderful journey of Japanese sake and shochu.

Limited tickets will be available for purchase.

Terms and Conditons:

• Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor under the age of 18 in the course of business.

• Tickets are only available to adults aged 18 or above.

• Please drink responsibly in any circumstances.

• Tickets are non-refundable and cannot be exchanged for other products.

• Images are for reference only

• In case of any disputes, Cellar Masumi Asia Limited reserves the right of final decision.

【About Cella MASUMI Asia】

Founded in 1662, the renowned Miyasaka Brewing Company, with over 350 years of history, established a sake distribution company in Hong Kong in 2005 with the aspiration of "Bringing Japanese Sake to the World." Named after its iconic sake brand "MASUMI", the company was officially titled Cella MASUMI Asia Ltd.

All products distributed by Cella MASUMI Asia are officially imported with authorization from the breweries. They are stored in the company’s dedicated refrigerated warehouse in Hong Kong, with strict temperature control maintained during transportation to ensure the sake quality aligns perfectly with the breweries' expectations for their customers.

Moreover, Cella MASUMI Asia actively collaborates with restaurants and various organizations to host diverse promotional events, sharing the knowledge and unique allure of Japanese sake with consumers.

【Introduction of the Sake Breweries】

1. About Miyasaka Brewing – Sake Brand(s): MASUMI, MIYASAKA

Founded in 1662, Miyasaka Brewing Company Ltd. is located in the region of Suwa, Nagano and renowned as the first brewery to discover "Association Yeast No.7". In addition to their leading brand "Masumi", sake brewers also focus on innovative ideas under the subsidiary line "Miyasaka". The brewery benefits from Nagano's natural environment and climate and brews sake with self-cultivated "Masumi No. 7 Yeast" that caters various cuisines from our modern days. Holding a strong committment in Japanese sake, they established a new branch in Hong Kong named "Cellar Masumi Asia Limited" in 2005, with a mission of sharing knowledge of such amazing alcoholic beverage with overseas customers.

2. About Rihaku Sake Brewing – Sake Brand(s): RIHAKU

Rihaku Sake Brewing Company was founded in 1882 in Matsue, Shimane, a water town surrounded by pristine nature and famous for tales from Izumo Myths about brilliant brewing techniques inherited by the Izumo toji (master brewers). The brand name "Rihaku" is Japanese pronounciation of the prestigious Chinese poet Li Bai, which was personally bestowed by former Japanese Prime Minister Reijiro Wakatsuki. Various products are named after verses from Li Bai's poems, and the fragrance and pureness of sake artfully present the harmony between nature and culture. Rihaku is not just an alcoholic beverage, but it is an important representation among the culture of Japanese sake.

3. About Asahi Shuzo – Sake Brand(s): DASSAI

Established in 1948 in Yamaguchi Prefecture, Asahi Shuzo and its brand name, "Dassai", are undoubtedly known by most people who have approached Japanese sake before. The brewery strives for premium sake that can be enjoyed by everyone, using only the king of sake rice "Yamada Nishiki" to craft Junmai Daiginjo under polishing ratio of 45% or below.

In 2023, a new brewing facility in the United States is opened, introducing a new, "100% made in USA" series, the "Dassai BLUE".

4. About Dewazakura Sake Brewing – Sake Brand(s): DEWAZAKURA

Dewazakura Sake Brewery was founded in 1892, and its reputation spreads across the sake industry. For examples, they had won gold medals at the prestigious "Annual Japan Sake Awards" for 12 consecutive years, and have been exporting their sake to over 30 countries since 1997. The distinctive aroma of their sake even attracted attention from cosmetic company like SK-II in product development. The brewery is situated in Tendo, Yamagata and dedicated to brew Japanese sake with affordable price. Luxurious packaging is skipped to ensure more costs in enhancing brewing production and offering customers the best quality and enjoyment from Dewazakura.

5. About Yoshida Sake Brewery – Sake Brand(s): TEDORIGAWA

Yoshida Shuzoten, a prominent sake brewery in Ishikawa Prefecture with a history of 150 years, is located in a sake brewing village, closed to the Mount Hakusan. The brewery believes in the philoosphy of "coexistence with nature" and encourages sustainable development. Their flagship brand, "Tedorigawa", focuses on high-quality local rice and water, combining with traditional brewing techniques to create sake with vibrant aroma and refreshing taste that matches well with various cuisines.

6. About Sohomare Sake Brewery – Sake Brand(s): SOHOMARE

Sohomare Sake Brewery was established during the Meiji era and is currently located in Hoga, Tochigi Prefecture. Famed for its unique "Kimoto style sake", the brewers would blend multiple vintages into a single batch to create the ideal elegant flavours. In 2011, the brewery suffered significant damage during the Great East Japan Earthquake. It underwent 4 years of reconstruction with additional facilities in the premise, including a tasting room. Sohomare's sake is described as "dry and not overtly strong" due to the soft water from Kinugawa. Whether it is premium Junmai Daiginjo or standard sake like Futsushu, they would use "Special Class A" Yamada Nishiki from Yokawa, Hyogo in their creation.

7. About Kamoizumi Shuzo – Sake Brand(s): KAMOIZUMI

Founded in 1912 in Hiroshima Prefecture, the name of "Kamoizumi" originates from the location of "Kamo" and the water source (or Izumi in Japanese) of their sake, "Water of Myoga." Kamoizumi Shuzo is renowned as the pioneer of Junmai sake production. In 1965, Kazuso Maegaki, 2nd generation brewery owner, embarked on a journey of restoring the traditional way of brewing sake, and by 1972, "Honjikomi Kamoizumi" was born. The brewery devotes in selecting premium ingredients and preserving its local culture. Following the "three stage mashing" technique from Hiroshima master brewers, Kamoizumi sake is brewed without carbon filtration, resulting with golden hue and rich characters that are adored by many sake enthusiasts. Kamoizumi Shuzo would gradually gain more recognition and popularity among the global market.

8. About Yucho Brewing – Sake Brand(s): KAZA NO MORI

"Kaze no Mori" follows the unconventional brewing techniques, offering a new tasting experience with its Muroka Nama Genshu, or non carbon-filtered, unpasteurized and undiluted sake. Founded in 1719 in Gose, Nara Prefecture, Yucho Shuzo dedicates its entire journey in Japanese sake craftsmanship through innovation and endeavour to locality. Currently, 75% of the rice used in the production is sourced locally from Nara, with "Akitsuho" (cultivated by contract farmers) being the core ingredient of the brand. The sake is processed without carbon filtration, pasteurization and dilution, and residual carbon dioxide is captured to create small bubbles; they are the keys to form more complexity and vibrance in aroma and flavours.

9. About Yamaguchi Brewery – Sake Brand(s): NIWA NO UGUISU

Founded in 1823, "Niwa no Uguisu", or Garden's Nightingale, was named by Chirishichi Yamaguchi, 5th generation owner, when he discovered a nightingale in the brewery's courtyard. It is said the small bird symbolizes blessing from the gods and entrepreneurial spirit. Tetsuo Yamaguchi, 11th generation and current brewery master, puts utmost dedication in promoting Japanese sake to overseas and wishes to create a more flourishing food culture for future generation. The brewery utilizes modern brewing techniques with primary usage of Association Yeast No. 9 and house-cultivated yeast, crafting the Niwa no Uguisu with well-balanced tone in aroma and flavour.

10. About Yamachu Honke Shuzou – Sake Brand(s): GIKYO

Yamachu Honke Shuzo was established between 1789 and 1801, located in Aisai, Aichi Prefecture. During the Meiji era, an increased value of Japanese sake occurred in the market, but Yamachu Honke maintained the original value in contrast to the situation. It earned repsect from the public and was nicknamed "Gikyo", the brewery's current brand and symbolizing justice and act of aiding the weak. The brewery is dedicated in elevating the status of Japanese sake in the spotlight of global market. With 80% Yamada Nishiki from Tojo, Hyogo and 20% Gohyakumangoku in the production, the brewers handle each brewing process with great care, and long period maturation is used to offer more characters in aroma and umami flavour. Each bottle of Gikyo expresses the potential of its original ingredients and various personalities.

11. About Nanbu Bijin – Sake Brand(s): NANBU BIJIN

Founded in 1902, "Nanbu Bijin" was named by former brewery president Hideo Kuji in 1951. As a brewery in Ninohe, Iwate Prefecture, it inherits the sophisticated techniques from Nanbu master brewers, but one sentence would always be kept within every brewer's heart: "We are just a freshmen in brewing sake every year, even we had lots of experience." After Nanbu Bijin entered into the international market in 1997, the brewery gradually gained more recognition. In 2013, they acquired qualification of Kosher for their products to ensure more guarantee in terms of quality for overseas customers, even in kosher food culture. They continuously challenge with traditional and innovative ideas, brewing unique Japanese sake and even sugar-free liqueur to show their commitment in their crafts.

12. About Toyokuni Sake Brewery – Sake Brand(s): IBUKI, CHOU, AZUMA TOYOKUNI

Toyokuni Brewery was founded during the Tenpo era of Edo period, a small brewery with above 200 years of history. Its location, Furudono, is an astonishing natural habitat in Fukushima Prefecture, with closed proximity to Mount Abukuma. The brewers of Toyokuni rely on their senses during the entire brewing process, and each step brings them to craft better and more delicious sake. In 2011, Kensei Yanai, 9th generation brewery owner, introduced a new leading brand "Ibuki", a new concept that breaks the barrier between traditional and modern culture. Label design from each type of product features different shades of green, reflecting the natural scenery of Furudono in different seasons. The aroma of Ibuki sake is often described as green apple and melon, radiating with the breeze of nature and harmony.

13. About Tokoyama Sake Brewery – Sake Brand(s): TOKOYAMA

Tokoyama Sake Brewery is one of the oldest breweries in Fukui Prefecture, which its establishment can be dated back to the late Edo Period. It is blessed by the prefecture's lush green mountains and pristine water that flourish with diverse natural resources. Their motto, "brewing with harmony", highlights the importance of the harmonious relationship with nature, community, business partners, and customers. The brewery primarily uses sake rice from Miyama and rich groundwater of Hakusan, creating a unique flavour profile of "crisp clean umami", a style which is known as "Eichizen Karakuchi".

14. About Tenpai – Sake Brand(s): TENPAI

Tenpai Distillery was founded in 1898, located in Chikuzen of Asakura District, Fukuoka Prefecture. Although they are well-known for making high quality barley shochu, their techniques and technology are also etched in their brilliant craftsmanship, such as being the only distillery utilizing a unique double atmospheric distillation and invention of the Tenpai-style still. Tenpai adheres to using 100% barley (barley and barley koji) without any artificial materials to ensure each bottle preserve the flavours of original ingredient. With strong passion and expertise in barley shochu, the distillery is dedicated to bring forth their crafts to different kinds of dining experience.

15. About Urazato Syuzo – Sake Brand(s): URAZATO

Located in Ibaraki Prefecture, Urazato Sake Brewery applies both traditional and innovative philosophy in sake brewing and uses local high-quality ingredients to offer customers uniqueness in each bottle of sake. Its "Urazato" series specifically showcases the embodiment of Ibaraki's terrior; every detail of brewing process is to strive for perfection, from ingredient selection to fermentation. The brewery aims to let customers experience the beautiful culture and history of the prefecture through its exquisite sake, providing a memorable drinking experience.