春夏的微氣泡生酒們玲瑯滿目，到底該怎麼挑選？
七賢粉紅春榨；微氣泡薄濁，最適飲用溫度為低於10度的冰涼，帶著微草莓氣息果香，清爽甜美，舌面觸感柔滑容易讓人聯想到冰淇淋汽水，推薦輕鬆單飲，或搭配水果系甜點，Brie 起司等輕食。
七賢無濾過生原藏出；內斂而略為剛性的的青草香氣，樸素的花果香與乳酸氣息，初始舌面觸感厚度較高，單飲口感或許稍強，卻是非常好的搭餐酒，比如鹽烤雞串或是もつ鍋，在這天氣裡熱騰騰吃到揮汗如雨，再讓冰涼的七賢藏出颯爽登場，剛好帶出白肉類型的旨味並掃除油膩。
接著，由手取川少主吉田泰之主導的 Yoshidagura （吉田蔵）這兩支山廢生酒；分為U 2018 與U 2019 兩個版本。
U 2019 版本；氣泡明確，開瓶時便能從冒出液面的小珠細串泡泡中看見，冰涼中透出仍然奔放的青蘋果與白葡萄香氣，可謂是開瓶就討喜界中的翹楚，這樣的類型推薦單飲，或是搭甜度適中的新鮮水果，生火腿、白黴起司類型的輕點。
U 2018 版本；氣泡感稍弱，基礎調性與19版相去不遠，青蘋果、白葡萄，然甜潤感略強，尾韻有著微些熟成漬物的香氣，多了分穩重感，如果說2019是剛畢業的活潑新鮮人，那麼2018 就是位雖然資歷不深，卻願意親切教導的小前輩吧（笑）
若手藏元間流行的新派生原酒各有風情魅力，你喜歡哪一種類型呢？
There are various types of sizzling Nama (non-LTLT pasteurized) fresh sake coming out to marketplace at this time of the year. How can we choose from these dazzling items?
Shichiken (七賢）Pink Spring Shiboridate (搾りだて）; With micro-bubbles and thin turbidity. It is recommended to taste in low temperature, best below 10 degrees.
It has slight strawberry flavor and fruity aroma, refreshing and sweet. The texture at tongue is smooth and soft,reminiscent of ice cream soda. I personally prefer to drink solely or pair with light dessert. Brie cheese can also be a match.
Shichiken Kuradashi （七賢藏出）; Slightly rigid and grassy aroma, relatively plain style of floral and fruity fragrance as well as the taste of strong lactic acid. The initial expression at tongue is thicker. It may bring stronger texture if drink solely. However, it can pair well with different cuisines such as salt-grilled chicken (Yakidori) or Motsu(もつ) hotpot. Eating Motsu hotpot always make us sweaty. So now we may take a sip of ice cold Kuradashi. Let the umami crispy bring out the richness of meat and remove unwanted oily feeling.
Next, the Yoshidagura（吉田藏）U series, Yamahai non-charcoal filtered（無濾過）non-pasteurized and no extra water added（生原酒）Jumai sake. This Yamahai（山廢）series is led by the next generation of Tedorigawa（手取川）, Yasuyuki Yoshidagura（吉田泰之）
U 2019 version; the sizzling is real clear when opened. When the cork is pulled, we can see a small string of bubbles that come out of the liquid. The aroma of fresh green apples and white grapes comes out immediately. Very joyful at the opening moment. I would recommend to taste U2019 solely, or paring with seasonal fruits with moderate sweetness, Prosciutto di Parma or Jamón.
U 2018 version; the bubble is slightly weaker than the latest version. The basic tone is not far from the 2019 version, green apples and white grapes aroma, but the sweetness is slightly stronger with compote like taste in tail. More sense of stability. If U 2019 is a talented rookie just graduated from college, the U 2018 is a senior staff who is willing to coach kindly (laughs)
A wide variety of new-school Nama sake is quite popular in recent years. Which one is your favorite type?
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