大七 不倒翁 純米古酒 10年熟成 禮盒裝

【大七 不倒翁 純米古酒 10年熟成】

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

大七酒造的傳奇力作不倒翁純米古酒以達摩不倒翁為靈感，將屢倒屢起的頑強生命力，打造成這款充滿魅力的絕品佳釀。數年前以「限定品」姿態驚豔登場，瞬間售罄後在清酒迷熱烈呼聲中，正式晉升為常設酒款。酒體承襲大七招牌的純米生酛古酒技法，經10年靜置熟成，凝縮出這瓶琥珀光澤中飽含旨味的不倒翁古酒

首先感受到的是濃郁的熟成米旨與圓潤酸度，伴隨乾果實、熟成香料與一絲醬油般的旨香印象，酒色近琥珀，視覺上讓人聯想到陳年雪莉桶調性。 略帶溫度後飲用，堅果、焦糖、烤麵包皮與黑糖的氣息會更為明顯，口感由原本的厚實轉為更柔滑綿長，尾段帶有輕微苦韻與木質感，讓整體層次更立體

飲用溫度
建議以 40～50℃ 燗酒享用，讓 10 年熟成帶來的堅果、焦糖與熟成米旨充分展開，同時保留良好酸度與結構感。略高至 50℃ 以上熱燗時，酒體由厚實轉為更圓潤綿長，適合慢慢啜飲

配餐建議
很適合配搭燒鳥、炭火燒肉、照燒與味噌風味燒物，以及牛筋煮、關東煮、紅酒燉牛肉等濃味料理。亦能與堅果、硬芝士、藍紋芝士、黑巧克力或焦糖系甜點完美呼應

【製造者】大七酒造
【清酒等級】純米大吟釀酒
【內容量】720ml
【使用米】五百萬石
【精米歩合】超扁平精米 69％
【酒精度】15%

【Daishichi Daruma Futo-o Junmai Koshu 10‑Year Aged】

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.

From Daishichi in Fukushima, renowned for its mastery of the kimoto method, “Daruma” is a junmai koshu that brings together traditional kimoto brewing and long‑term aging. Inspired by the image of a Daruma doll that always stands back up, the sake symbolizes perseverance and quiet strength, while the liquid itself is a kimoto‑style junmai base matured for about ten years to develop a deep amber color and layered savory complexity. Using Gohyakumangoku rice polished with Daishichi’s proprietary “super‑flat polishing” to 69%, it preserves ample rice umami while reducing unwanted elements, resulting in a clean yet weighty aged profile.

On the nose and palate, it opens with rich, mature rice character and rounded acidity, joined by notes reminiscent of dried fruits, spice and a subtle savory umami, with the colour already recalling to vintage sherry cask. When gently warmed, nutty, caramelized and toasted bread aromas become more pronounced, and the texture shifts from firm to velvety, with a bitterness and woody tone adding structure to the finish. 

Serving temperature
Best enjoyed gently warmed to around 40–50°C, which opens up the nutty, caramel and mature rice umami developed over 10 years while keeping a firm, balanced acidity. If warmed a bit higher above 50°C, the texture turns even more rounded and lingering, making it ideal for slow, contemplative sipping.

Food pairing
Pairs wonderfully with richly flavoured dishes such as yakitori, charcoal-grilled meats, teriyaki, miso-glazed items, simmered beef tendon, oden, or red-wine braised beef. It also shines as an after-dinner sake alongside nuts, hard or blue cheeses, dark chocolate or caramel-based desserts.

【Producer】Daishichi Sake Brewery (Fukushima
【Classification】Junmai koshu 
【Volume】720ml
【Rice used】Gohyakumangoku
【Rice polishing ratio】69% (super‑flat polishing)
【Alcohol level】15%