喝了諸多年大七酒造的酒，仔細想想，倒是很少像今年做一個系列式的一次性品飲。
每次喝完之後雖有預估幾年後的狀況可能會進入適飲，但要一篇篇地翻閱紀錄倒也是個功夫，索性，今年做一個圖表，將各款高階酒的狀況做一個評估，若干年後再回來檢視，方能知曉這酒喝的，卻也算認真了。
簡單解釋第一版設計的概念。
以全長20年為Ｘ軸的熟成單位；Ｙ軸即是個人主觀認為這支酒的完成性可以到何種程度。
以黑色虛線的ＧＣ2019年版為例，今年為2020年，即對應Ｘ軸熟成年份的第一年，我認為最高峰的狀況大約會在85分。大抵會從第三年，也就是2022年開始會步入高峰的95分，同時維持釀造年度加十年，也就是到2029年，之後會開始有些衰老感，因而略顯遲暮，因而分數落回90分。大概是以這樣的方式來閱讀這份圖表。
圖表裡的預估，皆是以酒體完全醒開的狀況來說，畢竟每支酒喝了數十支，大概在開栓的當下，就能抓個八、九成，這支酒是不是能夠醒開。而這份圖表，可以簡單解釋為熟成潛力與年份的對照圖。
以目前的狀況來說，除了ＯＭＥＧＡ因為是第一版，喝的不算多，所以可能比較不準，但我對這支酒的期望值是最高的。至於其它的酒款，應該都有相當的準確性。
下列為英文與日文的對照：
ＫＩＫＹＯ：亀鏡
ＧＣ：妙花闌曲 Ｇｒａｎｄ Ｃｕｖｅｅ
ＭＲ：妙花闌曲
Ｈｏｒｅｋｉ：宝曆大七
ＯＭＥＧＡ：妙花闌曲 ＯＭＥＧＡ
As a Daishichi sake lover for many years, I also drank a lot of premium sake in counts of several tens of bottle of each type. The Vintage is one of the most important factors for its completeness. Therefore, I am trying to conduct a guide of it, and help myself clearly to understand the expectation in the year, instead of scrolling the articles one by one.
X axle is the vintage years which ranges from 0 which is brew year, to 20.
Y axle is the degree of expected completion of this sake.
For black dot curve, Myouka Rangyoku Grand Cuvee BY 2019, as example, 2020 is scored as 85 after one year of brewed. After three years of brewed, 2022, will obtain the highest peak of its conditions both in fragrance and taste, scored as 95. Ten years after brewed, twilight is going to gradually star which a little bit affect the whole structure, and scored back to 90 as a result.
Hopefully the chart is helpful to lover of Daishichi sake!
