日本酒的領路人—吉力酒藏 The Guide to Japanese Sake — Kichiriki

TEXT｜Amy Liu , TRANSLATION ｜Elaina Kung

吉力酒藏創立於2013年，當時在台灣品飲清酒的文化尚未風行，尚無專門引進清酒的公司，而蒞臨吉兆割烹壽司的客人們又提出關於日本酒的需求，於是一間由專業唎酒師坐鎮，引進數百種日本地酒的日本酒專門店—吉力酒藏，便因而誕生。

Founded in 2013, Kichiriki emerged when the culture of enjoying Sake in Taiwan had not yet become widespread, and there were no specialized companies dedicated to importing Sake. The demand for Japanese Sake increased among customers visiting Kitcho, leading to the establishment of Kichiriki. This Sake specialty store, with a professional Sake sommelier, introduced hundreds of varieties of Japanese Sake, contributing to the growing interest towards this traditional beverage.

職人匠心

吉力酒藏比照正統日式料理板前規格的吧檯空間，以木色格柵區隔出舒適愜意的試飲區，大片玻璃牆面後透出精挑細選的日本地酒，讓人躍躍欲試。現任執行董事Irina（郭曉怡）起初接觸日本酒領域，就發覺日本地酒的酒精濃度不高，且以米為原材料，不但是百搭餐酒更是作為品酒新手入門的首選，曾經滴酒不沾的她漸漸了解到日本地酒的講究，從原材料使用在地酒米及水源、古法釀製的堅持，甚至到運送時的堅實包材，都能窺見當中的職人匠心。身為推廣日本地酒的領路人，吉力酒藏從「地酒、古法、獨特性」三方入手，將百裡挑一的匠心之作帶回台灣與酒客們分享！

Artisan’s Heart and Soul

Kichiriki’s bar area is designed to mirror the traditional Japanese culinary standards with a comfortable and cozy tasting space separated by wooden lattice panels. Carefully selected Japanese local Sake are displayed behind large glass walls, inviting visitors to try them. Irina Kuo, the current Managing Director, noticed that Japanese local Sake has a lower alcohol percentage, and since it is made from rice, it pairs well with various dishes, making it an excellent choice for beginners. As someone who initially didn’t consume alcohol, Irina gradually learned about the intricacies of Japanese local Sake, including the emphasis on using local Sake rice and water sources, the commitment to traditional brewing methods, and the detailed packaging designs, demonstrating the dedication and craftsmanship of the artisans. As a pioneer in promoting Japanese local Sake, Kichiriki focuses on three aspects: local Sake, traditional methods, and uniqueness; they bring back selected works to share with Sake enthusiasts in Taiwan.

錦上添花 

「一支好的清酒，就像一條好的領帶，它是一個優質的加分項，而且清酒不一定要貴，只要是最適合的酒就能把料理帶到另一個層次。」吉兆割烹的主廚許文杰身為吉力酒藏的重要推手，對於清酒的選擇頗有要求，除了金字招牌的壽司之外，主廚也會推薦當天料理最適合的佐餐酒，讓食客們在味覺上有更多變化及可能。他拿出兩支清酒，其中一支由帶有蘋果酸的酵母所釀造，調性偏酸，適合搭配法餐料理，有等同葡萄酒作用的可塑性；另一支則是穀物味道較重的清酒，使壽司醋飯的米香更加突出，放大食客們對於食材的享受。
The Cherry on Top

“A good bottle of Sake is like a good tie, it adds sophistication. Sake doesn’t have to be expensive because as long as it’s a good match, it can elevate the dish to another level.” Chef Hsu Wen-Chieh of Kitcho, a key promoter of Kichiriki, has high standards when it comes to Japanese Sake. In order to provide diners with a more diverse and dynamic taste experience, Chef Hsu Wen-Chieh usually recommends the most suitable Sake to pair with the selected cuisine. He presented two types of Sake: one crafted with yeast and containing apple acidity, a suitable pair with French cuisine as it is similar to wine, and another with a heavier grain flavor which enhances the fragrance in sushi rice, and amplifies diners’ enjoyment of the ingredients.

以酒會友

吉力酒藏堅持在台北市精華地段設立一間店面可以與顧客們交流，這個地方不僅僅是銷售門市，更是一個可以靜下心來放鬆小酌的品飲空間，「群眾眼裡的吉力酒藏是帶領顧客們進入清酒世界的引領者，也是我們對自己的期許。」Irina認為來到吉力酒藏，彼此之間的關係不再只是顧客與商家，可以是在這個靜謐的空間裡分享一支清酒的朋友；可以是帶領訪客們認識日本地酒的老師；也可以是從一次又一次的品味當中成長的夥伴，這份緊密的連結從吉力酒藏出發，延伸到旅遊業、NFT等不同產業，未來更計畫開設結合清酒、茶道、香道……等日本文化的藝文空間。日本人常說，清酒是神的恩賜，它是栽種心得與釀酒藝術的結合，將一粒米的神韻化作甘露，所以喝清酒本身就是一種非常文藝的生活方式，吉力酒藏期待讓更多台灣民眾認識這種生活方式，將「品酒」作為認識日本文化的一部份。

Making Friends through Sake

With the store located in the prime location of Taipei City, Kichiriki is more than just a sales outlet; it is also a space for customers to sit back, take a sip, and relax. “In the eyes of the public, Kichiriki serves as a guide, introducing customers into the realm of Sake. This is also the expectation we hold for ourselves,” says Irina. She believes that at Kichiriki, interpersonal relationships transcends above the traditional customer-business dynamic, and is a place where friends can share a glass, learn about Japanese Sake from a professional, and grow through the experiences of tasting. This close connection extends beyond Kichiriki into various industries such as travel and NFT, and they hope to open a cultural space that integrates Sake, tea ceremony, incense appreciation and other aspects of Japanese culture in the future. In Japan, Sake is often believed to be a gift from the gods. It is a combination of the essence of cultivation and the art of brewing, and transforms the spirit of a single grain of rice into nectar. Sake appreciation is considered as a type of art, and Kichiriki hopes to introduce more of this culture to the people of Taiwan.