A Guide to choose Juyondai bottle

Unveiling the Legacy of Takagi ShuzoJuyondai (十四代) stands as a titan in the world of premium Japanese sake, a brand celebrated for its exceptional quality and the intricate craftsmanship of Takagi Shuzo brewery. With a product lineup of nearly 40 varieties, Juyondai is known for both its diverse range and its ability to captivate even the most discerning sake connoisseurs. The brand’s complexity, with its often similar-sounding product names, adds to its mystique.Takagi Shuzo’s innovation is evident in its unique brewing methods and terminology.

“Kakushin” (角新) signifies a special, typically unpasteurized (namazake) sake released between December and February.

The “Hiden-Tama-Gaeshi” (秘伝玉返し) technique involves a proprietary blend where shochu, distilled from the brewery’s own 35% polished sake lees, is artfully mixed back into the brew. The “Juyondai Honmaru” is a perfect example of this.

“Shichitare-Nijukkan” (七垂二十貫) is a term reserved for their flagship drip-sake (shizuku-shu), where a painstaking process of allowing the moromi (unfiltered mash) to slowly drip yields a small, intensely flavorful volume of sake.

A hallmark of Takagi Shuzo’s dedication is its “Sake Rice Trilogy,” a collection of 3 unique rice varieties cultivated over 18 years:

1. “Ryu no Otoshigo” (龍の落とし子): A hybrid of Miyama Nishiki and Yamadanishiki, this rice is highly resilient to cold and produces a sake with a fruity aroma, subtle herbal notes, and a clean sweetness.

2. “Sake Mirai” (酒未来): Also derived from Miyama Nishiki and Yamadanishiki, this variety was specifically developed for the climate of Yamagata prefecture. It results in a sake with a lush, fruity bouquet and a soft, acidic profile.

3. “Ushu Homare” (羽州誉): Created from a cross of Miyama Nishiki and Tamaryu F10, this rice is challenging to grow but yields a transparent, fresh, and elegantly layered sake with delicate fruit flavors.

Juyondai’s pinnacle offerings—including “Ryusen,” “Hakun Kyōrai,” and others—are crafted from premium Yamada Nishiki and Aiyama rice, often utilizing the labor-intensive shizuku-shu method.

* Juyondai Ryusen (龍泉): Brewed using a unique ultra-low-temperature method and the highest-grade Yamada Nishiki rice. This sake presents notes of ripe fruits and floral scents like jasmine and honeysuckle. On the palate, it offers a delicate and creamy texture with flavors of umami, lychee, and pineapple.

* Juyondai Ryugetsu (龍月): This sake, second only to Ryusen in rarity, is known for its luxurious aroma. While it has a classic Juyondai fruity taste, it’s more calm than others, with notes of apple and grape instead of the typical ripe melon. It is described as smooth, well-balanced, and complex.

* Juyondai Soukou (双虹): Named after a double rainbow, this sake is a Shizuku drip sake made with Yamada Nishiki rice polished to 35%. It is juicy, fruity, and has a rich mouthfeel with excellent balance. Tasting notes include melon, green apple, and white flowers, with a super clean, pure, and melting finish.

c* Juyondai Bankoh (万虹): This Daiginjo is aged for about two years at -6°C, achieving a perfect balance of aroma and flavor with an exquisite aged character. It has a dense texture and a rich umami flavor. Tasting notes include red apple and fruit pie filling, with a long, aromatic finish. Some also mention notes of white peach, grape, and honey.

* Juyondai Shichidare Nijukkan (七垂二十貫): A Junmai Daiginjo that showcases a velvety texture and a rich mouthfeel. It is crafted with Aiyama rice, and the tasting notes are an intricate balance of ripe melon and white peach. The palate reveals a smooth, layered sweetness with refined umami and a clean, lingering finish.

* Juyondai Gokujo Morohaku (極上諸白): Often referred to as “Little Ryusen,” this sake uses Aiyama and Yamada Nishiki rice. It has a charming fresh green melon and soft mochi aroma, a thick and rich taste, and a long-lasting finish. Some also suggest citrus, freshly-cut grass, and ginger, with a slightly toasty finish.

* Juyondai Nakadori Yamadanishiki Jomorohaku Daiginjo: “Nakadori” refers to the middle, most pristine part of the pressed sake, known for its clarity and balanced flavor. This sake, made with top-tier Yamadanishiki rice, is a signature Juyondai expression. It features a juicy, fruity profile with aromas of strawberry, melon, and a creamy, milk-like note. The texture is dense yet mellow, with a vibrant sweetness on the attack that gives way to a clean, transparent finish with a subtle minerality.

* Juyondai Sakemirai Jomorohaku Daiginjo: Crafted with the brewery’s own “Sake Mirai” rice, this sake presents a delicate and fruity aroma with hints of melon, pear, and floral notes. It has a firm yet crisp taste, complemented by a harmonious acidity that creates a rich and graceful flavor. The finish is smooth, clean, and slightly sweet, with a refined sweetness and elegant rice umami.

* Juyondai Tatsuno Otoshigo Jomorohaku Daiginjo: Made with the proprietary “Tatsuno Otoshigo” rice, this is often considered one of the least sweet Juyondai sakes. It boasts powerful and rich aromas of melon and pear. The palate is big and juicy with a velvety texture and soft umami. It showcases a good structure and minerality, with a clean fruit flavor and a gentle, mineral finish.

* Juyondai Nakadori Omachi Jomorohaku Daiginjo: Using the historical Omachi sake rice, this sake is known for its distinct earthy character, which is beautifully integrated into the Juyondai style. It has a pronounced fruity and earthy aroma. The taste is full-bodied and well-structured, with a complexity that balances Omachi’s signature umami and acidity against Juyondai’s classic sweet and clean profile.

Some may ask what is the difference between Tatsuno Daigokujo Junmai Daiginjo and Tatsuno Jomorohaku? The primary difference lies in the specific brewing and rice polishing methods indicated by the labels.

* “Jomorohaku” (上諸白): This term is a general indicator of a high-end sake where both the koji rice and the kakemai (the steamed rice added during brewing) have been polished to a high degree. It emphasizes the purity and finesse of a sake where the rice itself is the star.

* “Daigokujo” (大極上): This phrase translates to “supreme high-quality.” While it doesn’t specify the rice-polishing technique in the same way as Jomorohaku, it is a name reserved for Juyondai’s most premium expressions, often utilizing the most refined brewing methods and top-grade rice.In practice, both labels denote top-tier sakes from the brewery, but “Jomorohaku” gives a direct hint about the rice preparation, while “Daigokujo” is a broader, a symbolic mark of excellence.