Daishichi Kimoto Junmai Sake 大七生酛純米 720ml

Our Junmai Kimoto was first released more than 35 years ago, in 1983, at the time that thanks to the jizake boom finally sakes like ginjo and junmai were acknowledged by the market. However, our activities leading to Junmai Kimoto started already more than two decades before that, from about 1955. That was when the 8th Shichiuemon Ohta, who was then president, finally succeeded in restoring the kimoto method, which had sustained severe damage from the controlled economy during the war as well as the devastation after the war. From the mid-1950s, he took on the at that time unprecedented challenge to produce a junmai sake. But as there were limits to rice polishing and cooling equipment was not yet available, he found difficulties on his path that are today unimaginable. These were later solved by polishing the rice to a further degree and enabling low temperature fermentation by the use of cooling equipment. Our Junmai Kimoto came into existence thanks to many years of efforts by our ancestor.

大七酒造於昭和58年（1983年）推出了這款清酒，當時全國興起了地方清酒熱，吟釀酒和純米酒開始受到市場的關注。其實，大七在20多年前的昭和30年代就開始著手研發純米生酛酒。當時的社長，第八代太田七右衛門致力於重振受到戰時物資管制和戰後物資匱乏的影響而飽受打擊的生酛釀造，並開始收到成效。於是，他幾乎早於其他所有清酒酒莊開始研發純米酒。由於受到精米步合這一標準的限制，同時也因缺乏良好的冷藏設備，純米酒的研發舉步維艱。直到米的精白技術和冷藏設備性能獲得提高，這一研發才取得突破性的進展。可以說，純米生酛是前輩釀酒人辛勤汗水和經驗積累的成果。

Rice Polishing Ratio: 69%
ABV: 15%