Takagi Shuzo | 高木酒造 (十四代)

Juyondai Akaiwa Omachi Nakadori Joshohaku Junmai Daiginjo

$750.00 USD

SOLD OUT

Shipping calculated at checkout.

Quantity

Same-day delivery OC & LA · Mon-Fri, 11 AM-4 PM

Shipping & Returns

Shipping
Orders are typically shipped within 2 business days after we receive your order. Orders received close to the weekend may ship the following Monday. Alcohol delivery requires an adult signature (21+) and is available only in eligible U.S. states. View shipping policy.

Returns
All sales are final once shipped. Damaged or incorrect items must be reported within 48 hours of delivery for replacement or refund assistance. View refund policy.

Explore the Same Brand:

Juyondai

Tasting Notes

Brewed by Takagi Shuzō (Juyondai) in Yamagata, this rare “Joshohaku” bottling showcases Akaiwa Omachi from Okayama, Japan’s most celebrated Omachi terroir. The selective Nakadori cut (middle-press only) captures pristine, well-balanced sake, yielding aromas of honeydew, green apple, soft white florals, and a faint creamy lift. The palate is silky and rounded with gentle sweetness, refined umami, and a long, composed finish that highlights Omachi’s trademark depth and elegance.

Specifications

Region: Yamagata Prefecture, Japan
Class: Junmai Ginjo
Rice: Omachi (Akaiwa, Okayama)
Rice-Polishing Ratio: 45%
ABV: 15%
Pressing: Nakadori (middle-press only)
Mark: Joshohaku (上諸白), denotes an especially select, ultra-clean expression
Size: 1800ML

Overview

Best enjoyed chilled (8–12 °C) in a wine glass to highlight its poised aromatics and seamless texture. A natural match for scallop or white-fish sashimi, lightly soy-glazed dishes (e.g., miso-marinated fish), salt-grilled eel, and soft-ripened cheeses, pairings that echo the sake’s depth while letting its purity shine.

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.