{"product_id":"大七-西谷棚田-生酛-特別純米酒","title":"大七 西谷棚田 生酛 特別純米酒","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003e【大七 西谷棚田 生酛 特別純米酒】\u003cbr\u003eAug \/ Sept 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e大七酒造位於福島縣二本松市，至今已有超過 270 年歷史。酒藏全線堅持傳統生酛造，並自主研發「超扁平精米」技術，比一般精米更有效去除雜味，令酒質細膩洗鍊。2008 年，大七純米大吟釀獲選為 G8 洞爺湖峰會正式晚宴的乾杯酒，可說是日本生酛造的代表酒藏\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e西谷棚田位於二本松霞ヶ城山腳，獲日本農林水產省認定為「つなぐ棚田遺產」。這片梯田因耕作困難而長年荒廢，大七在 2023 年與當地農家合作，重整田埂和水路，種出山田錦。這枝酒正是用二本松西谷棚田產山田錦，以扁平精米磨至 65%，再用大七家傳生酛造釀成。定位是帶風土故事的食中特別純米，風格清新而不失生酛厚度，冷飲、溫飲皆宜\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e香氣純粹自然，以\u003cstrong\u003e蒸米和穀物香\u003c\/strong\u003e為主，帶淡淡\u003cstrong\u003e乳酸感和清爽氣息\u003c\/strong\u003e，不做作也不浮誇。前段酒體清新，入口乾淨柔和；中段米\u003cstrong\u003e旨味與生酛的酸度逐步展開\u003c\/strong\u003e，質地帶生酛特有的柔和厚度，風味\u003cstrong\u003e愈飲愈豐富\u003c\/strong\u003e；後段\u003cstrong\u003e乾淨俐落\u003c\/strong\u003e，餘韻適中，清新與醇厚兼備\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003e飲用溫度\u003c\/strong\u003e\u003cbr\u003e先於約10–15°C微冷享用\u003cbr\u003e再溫至約40–45°C，米旨味與生酛酸度更見圓潤\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003e飲用場合\u003c\/strong\u003e\u003cbr\u003e秋冬家庭晚餐 · 熱燗小酌 · 居酒屋聚會 · 生酛風格品飲 · 喜歡有故事、有風土感的飲家\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003e配餐建議\u003c\/strong\u003e\u003cbr\u003e鹽燒秋刀魚 · 雞肉串燒（醬汁） · 關東煮 · 豚角煮 · 鰻魚飯 · 熟成芝士\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: left;\"\u003e\u003cbr\u003e【製造者】大七酒造\u003cbr\u003e【清酒等級】特別純米酒\u003cbr\u003e【內容量】720ml\u003cbr\u003e【使用米】福島縣二本松市西谷棚田產山田錦\u003cbr\u003e【精米歩合】65%\u003cbr\u003e【酒精度】~15度\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cbr\u003e\u003cstrong\u003e【Daishichi Nishitani Tanada Kimoto Tokubetsu Junmai】\u003cbr\u003eAug \/ Sept 2026\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003eFounded in 1752 in Nihonmatsu, Fukushima Prefecture, Daishichi Shuzo has more than 270 years of history. Every sake it makes uses the traditional kimoto method. The brewery also developed its own \"ultra-flat rice polishing\" technique, which strips away unwanted components more effectively than conventional polishing and gives a finer, more refined sake. In 2008, Daishichi's Junmai Daiginjo was chosen as the toast sake at the official dinner of the G8 Hokkaido Toyako Summit. It is widely seen as the benchmark brewery for kimoto sake\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003eNishitani Tanada lies at the foot of Nihonmatsu Castle, looking out towards Mount Adatara, and is recognised by Japan's Ministry of Agriculture as a \"Tsunagu Tanada Heritage\" site. The terraces had been abandoned for years because they were so hard to farm. In 2023, Daishichi began working with local farmers to restore the field paths and irrigation channels, and they went on to harvest Yamada Nishiki there.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003eMade with \u003cstrong\u003eYamada Nishiki from the Nishitani terraces in Nihonmatsu\u003c\/strong\u003e, \u003cstrong\u003eflat-polished to 65%\u003c\/strong\u003e and brewed with Daishichi's family kimoto method. It is a food-friendly tokubetsu junmai with a real sense of place: fresh, yet with the depth kimoto brings, and good both chilled and warm.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003eThe aroma is pure and natural, led by \u003cstrong\u003esteamed rice and grain with a soft lactic note and a fresh lift\u003c\/strong\u003e. Nothing about it feels forced or showy. On the attack it is clean and gentle with a fresh body. Mid-palate, rice umami and kimoto acidity gradually open up, with the soft depth typical of kimoto, and the flavour builds with every sip. The finish is clean and crisp with a moderate length, balancing freshness and richness. This is a kimoto sake that shows more the more you pair it with food.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e\u003cbr\u003eStart lightly chilled at around 10–15°C\u003cbr\u003eThen warm to around 40–45°C to round out the umami and kimoto acidity\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003eOccasions\u003c\/strong\u003e\u003cbr\u003eAutumn and winter family dinners · Relaxed evenings with warm sake · Izakaya gatherings · Kimoto-style tastings · Drinkers who enjoy sake with a story and a sense of place\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003cbr\u003eSalt-grilled sanma · Yakitori with tare · Oden · Buta kakuni · Unagi rice bowl · Aged cheese\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: left;\"\u003e\u003cbr\u003e【Producer】Daishichi Shuzo\u003cbr\u003e【Sake Grade】Tokubetsu Junmai\u003cbr\u003e【Volume】720ml\u003cbr\u003e【Rice】Yamada Nishiki from Nishitani Tanada, Nihonmatsu, Fukushima\u003cbr\u003e【Rice Polishing Ratio】65%\u003cbr\u003e【Alcohol】~15%\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"大七","offers":[{"title":"720ml","offer_id":51693070712999,"sku":"Daishichi_Nishitani_Tanada_Kimoto_Tokubetsu_Junmai_720ml","price":316.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0509\/1757\/2775\/files\/product-8446974.jpg?v=1793940967","url":"https:\/\/sippinhk.com\/products\/%e5%a4%a7%e4%b8%83-%e8%a5%bf%e8%b0%b7%e6%a3%9a%e7%94%b0-%e7%94%9f%e9%85%9b-%e7%89%b9%e5%88%a5%e7%b4%94%e7%b1%b3%e9%85%92","provider":"呷．Sippin 日本清酒專門店","version":"1.0","type":"link"}