【大七 生酛 梅酒】

  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

生酛梅酒是大七酒造推出的首款利口酒，釀造理念是要超越以往所有的梅酒，成為梅酒巔峰之作。這款梅酒選用的梅子主要是和歌山縣生產的大粒“南高梅”，釀造原酒並非常見的普通白酒，而是利用生酛釀造法釀造的清酒。經過對各種清酒原酒的品鑒比較，大七最後選擇了純米生酛作為梅酒原酒。純米生酛口感醇厚，與梅子的酸味完美契合，無需添加過多糖分，調配出的梅酒香淳順滑。生酛梅酒一推出市場立即就在利口酒有關評選中奪得第一，並被多國的米其林星級餐廳選用

飲用溫度
建議冷藏至約 8–12℃，既能保留南高梅的清新果香與爽快酸度，又不會掩蓋純米生酛原酒的厚度與旨味。夏天亦可加冰塊或加少許梳打水作 highball 式飲用，口感更輕盈易入口

配餐建議
適合作為開胃或餐後酒，搭配涼拌沙律、生火腿、水牛芝士、煙燻三文魚、串燒或日式炸物等小食都十分合拍。配上雪葩、芝士蛋糕或水果塔等甜品，梅子的酸甜感亦能帶出清爽收結⠀

【製造者】大七酒造株式会社
【內容量】720ml
【使用米】紀州產南高梅（3L尺寸）、清酒（純米生酛原酒）、砂糖
【酒精度】12度

【Daishichi Kimoto Umeshu】

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 chooses a base of sake brewed by the traditional kimoto method, and macerates mainly large, premium Nanko ume from Wakayama Prefecture. After tasting and comparing different base sakes, the team selected junmai kimoto as the foundation: its rich, full-bodied character matches the natural acidity of the ume so well that less sugar is needed, resulting in a plum liqueur that is fragrant, smooth and beautifully composed. Since its release, this kimoto umeshu has taken top honours in liqueur competitions and has been chosen by multiple Michelin‑starred restaurants around the world.

Serving temperature
Best served chilled at around 8–12°C

Food pairing suggestions
Ideal as an aperitif or dessert drink, it pairs very well with salads, prosciutto, buffalo mozzarella, smoked salmon, yakitori or assorted Japanese fried snacks. It also complements desserts such as sorbet, cheesecake or fruit tarts, where the gentle sweet‑sour profile of the ume provides a clean, refreshing finish