大七 寶曆大七 生酛 純米大吟釀

【大七 寶曆大七 生酛 純米大吟釀】

 大七酒造位於福島縣二本松市，至今已傳承至第十代，屬日本歷史悠久的清酒酒造之一。
酒造以堅持生酛釀造聞名，，被廣泛視為此領域的代表酒藏。在守護傳統的同時，大七亦致力技術創新，最為人所熟知的是其自家開發的超扁平精米技術，把酒米研磨成接近瓜子狀，以更有效去除雜味來源，同時保留米芯的潛力

酒造屢獲日本國內外專業評鑑肯定，多次在清酒大賽中獲獎，部分酒款更被選為國際峰會及官方宴會用酒。在日本清酒界，大七以其對生酛釀造的專注、精密的精米技術，以及重視「與料理共鳴」的釀造理念，享有極高的專業評價

寶曆大七是大七Regular系列中的最高位酒款。採用傳統生酛造法，嚴選山田錦酒米，經超扁平精米至50%，釀造出純米大吟釀原酒的雫酒。這款酒以其甘酸交織、如熟透果實般精妙且豐富的香氣，融合圓潤細膩的奶油氣息，展現出極致平衡且高雅的酒體

飲用溫度
建議冷藏至約 10–13℃，同時保留立體果香與生酛特有的厚實細膩度。稍微回溫至接近室溫時，奶油般的圓潤感與層次會更突出，適合慢慢細酌

配餐建議
非常適合作為高級餐桌上的食中酒或餐後酒，推薦配上海膽、煙燻三文魚、北京烤鴨、奶油雞肉、小牛排等帶柔和油脂與鮮味的料理。亦很適合法式奶油醬汁料理、香煎白身魚或精緻中菜，讓酒體的甘酸平衡與奶油氣息細緻襯托菜餚風味

【製造者】大七酒造
【清酒等級】純米大吟釀酒
【內容量】720ml
【使用米】山田錦
【精米歩合】超扁平精米50%
【酒精度】16%

【Dashichi Horeki Kimoto Junmai Daiginjo】

Daishichi Sake Brewery is located in Nihonmatsu, Fukushima, and has now been passed down to the tenth generation, making it one of Japan’s long‑established sake breweries. The brewery is renowned for its unwavering commitment to the traditional kimoto method and is widely regarded as a benchmark in this field. At the same time, Daishichi actively pursues technical innovation, most notably its proprietary super‑flat rice polishing, which grinds rice into an elongated “seed‑like” shape to more effectively remove elements that cause off‑flavours while preserving the full potential of the starchy core.

The brewery has received extensive recognition in Japan and overseas, winning numerous awards at sake competitions, and some of its labels have been selected for major international summits and official banquets. Within the sake world, Daishichi enjoys a strong professional reputation for its focus on kimoto brewing, its precision polishing techniques, and its philosophy of creating sake that resonates harmoniously with food.

Daishichi Horeki Daishichi sits at the top of the Daishichi Regular Series. Crafted using the traditional kimoto method and carefully selected Yamada Nishiki rice, it is polished with Daishichi’s super‑flat technique down to 50%, then made into a junmai daiginjo genshu and collected as delicate shizuku (drip‑pressed) sake. The result is a sake with beautifully interwoven sweetness and acidity, offering aromas reminiscent of fully ripe fruit, wrapped in a rounded, creamy character and an exceptionally balanced, elegant structure.

Serving temperature
Chill to around 10–13°C to preserve its layered fruit character while showcasing the dense yet fine‑grained texture typical of kimoto

Food pairing suggestions
 Pairs particularly well with dishes rich in gentle umami and fat, such as sea urchin, smoked salmon, Peking duck, creamy chicken dishes and veal

match for French cuisine with butter or cream sauces, pan‑seared white fish, and carefully prepared Chinese dishes

【Producer】Daishichi Shuzo (Fukushima)
【Classification】Junmai Daiginjo
【Volume】720ml
【Rice used】Yamada Nishiki
【Rice polishing ratio】~50% (Super Flat Polishing)
【Alcohol level】~16% (depending on batch)