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勝山的歷史悠遠，早在三百多年前德川時代的大名伊達政宗家族的「御用酒造」。
這支伝是指以傳統方式釀造的酒，用袋吊法滴取而成，看介紹都會說它平衡得宜，適合不同類型（包括肉類、濃味的）食物的酒。
聞起來是有馥郁的吟釀香，酒亦飲來清雅帶點果味，然而當我吃濃味的食物時或許味道真的太濃，這酒的味道反而感受弱了。反之我再配以壽司時，食物跟酒的感覺卻更好提升。
或許介紹並沒有錯的，因第一次是用來配大排檔食物（人家可沒說過濃味是指椒鹽重咸啊）
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