大七 The Gate Edition One 禮盒裝【聯手企劃作品】

【大七 The Gate Edition One】

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

大七酒造特別打造了「THE GATE」!!
這款清酒不僅是「美食體驗的入口」，更希望讓每位飲者都能輕鬆享受日本酒與各國料理的絕妙搭配，無需專業知識也能盡興，同時讓行家也為之驚艷，品質與頂級葡萄酒並駕齊驅。

「THE GATE」徹底跳脫傳統釀造者的視角，從「美食家餐桌上最理想的酒款究竟是什麼模樣」出發，以飲者的需求為核心，創造出前所未有的全新日本酒，這款酒由「2022年法國最佳侍酒師」暨「法國國家最佳工匠勳章」得主 Xavier Thuizat（與大七酒造第十代當主太田英晴聯手企劃。以傳統「生酛造り」技法釀造的各式原酒，針對各國料理的搭配需求精心調和

調和原酒選用來自兵庫縣、富山縣等名產地精心栽培的最高品質酒米（山田錦、五百万石），以及安達太良山優質地下水，全手工釀造。從生酛純米酒到純米大吟釀雫酒，多種原酒巧妙融合，展現出大七「生酛造り」獨有的優雅旨味與深邃口感

「THE GATE」香氣層次豐富，新酒的清新果香與熟成酒的複雜堅果、花蜜細膩交融。入口平衡立體，上品旨味緩緩展開，中段湧現生酛特有的深度與微乳酸韻，尾韻以礦物感的乾爽優雅收束。不僅適合和食，更完美搭配法式、義式、泰式、中式乃至秘魯料理，堪稱萬能型食中酒

飲用溫度
建議 8–12℃ 略為冰鎮後享用，可帶出較清爽的果香與俐落酸度
隨杯中溫度稍微回升，生酛帶來的旨味與層次會更立體，適合細緻配餐

配餐建議
適合搭配以海鮮與白肉為主的料理，如刺身、壽司、清蒸或煎烤白身魚、奶油煎魚、海鮮意粉等
亦很適合作為多國料理的食中酒，無論日式、法式、義式或清爽風味中菜，都能自然銜接

【製造者】大七酒造
【清酒等級】非公開
【內容量】720ml
【使用米】山田錦 & 五百萬石
【精米歩合】最大65%(超扁平精米)
【酒精度】15%

【Daishichi The Gate Edition One】

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 created “THE GATE” as a very special project.
This sake is conceived not only as “an entry point to a great food experience”, but as a bottle that allows every drinker to enjoy the pairing of Japanese sake with cuisines from around the world without needing specialist knowledge, while still offering a level of quality that can impress serious connoisseurs and stand shoulder to shoulder with top wines.

For the blend, only top‑quality sake rice such as Yamada Nishiki and Gohyakumangoku, carefully cultivated in renowned regions including Hyogo and Toyama, is used, together with pure underground water from Mount Adatara. Everything is brewed by hand. From kimoto junmai to junmai daiginjo shizuku, multiple base sakes are artfully combined to showcase the elegant umami and deep, layered palate that are unique to Daishichi’s kimoto brewing.

“The Gate” offers complex aromatics, where the fresh fruitiness of young sake intertwines with the nutty, honeyed and floral nuances of matured sake. On the palate, the balance is three‑dimensional and precise: refined umami unfolds gradually, the mid‑palate reveals the depth and slight lactic character typical of kimoto, and the finish tapers off in a dry, mineral, and elegant way. It is not only an excellent match for Japanese cuisine, but also pairs beautifully with French, Italian, Thai, Chinese and even Peruvian dishes, making it a truly versatile food sake.

Serving temperature
Recommended at 8–12°C, lightly chilled, to highlight its fresh fruit notes and crisp acidity.

Food pairing suggestions

Pairs well with dishes based on seafood and white meat, such as sashimi, sushi, steamed or pan‑fried white fish, fish in butter sauce, and seafood pasta

Works extremely well as an all‑round food sake for multi‑national cuisines 
from Japanese and French to Italian and lighter‑style Chinese dishes, it connects naturally across the table