Juyondai Bankoh Daiginjo

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Tasting Notes

Juyondai Bankoh Daiginjo presents a refined ginjo fragrance and a deeply integrated flavor shaped by approximately two years of ultra-low-temperature aging. The palate is polished and rounded, with a generous yet refined sweetness that settles into the mature, seamless harmony described by the producer. Serve snow-chilled at around 5°C. Pair with kaiseki, kappo cuisine, shojin ryori, or other delicately seasoned Japanese dishes.

Specifications

Region: Yamagata Prefecture, Japan
Class: Daiginjo Namazume
Rice: Yamada Nishiki (Yoshikawa, Miki City, Hyogo Prefecture, Special A District)
Rice-Polishing Ratio: 35%
Yeast: Yamagata Yeast
Brewing Water: Sakura Shimizu (subsoil water from Mt. Hayama)
ABV: 15%
Special Process: Shichitare Nijukkan; tobin-gakoi; approximately two years of ultra-low-temperature aging at -6°C
Size: 720ml
Serving Temperature: Chilled (around 5°C)
Storage: Keep refrigerated between -5°C and 5°C; enjoy promptly

Overview

Juyondai Bankoh is a top-tier Daiginjo crafted with Yamada Nishiki grown in Yoshikawa, Miki City, within Hyogo Prefecture's Special A district, and polished to 35%. Produced through the Shichitare Nijukkan method, the sake is held in tobin and matured for approximately two years at -6°C, developing a deeply integrated, rounded character while retaining Daiginjo clarity. The name Bankoh draws on the image of layered and double rainbows, long regarded as radiant signs of good fortune, and expresses a wish for joy and lasting happiness. For the 2026 shipment, Bankoh is presented in a new 720ml format.

About the Brewery

Takagi Shuzo Co., Ltd.

高木酒造株式会社

Founded in 1615 in Murayama, Yamagata, Takagi Shuzo is the home of Juyondai and Asahitaka. Juyondai's modern chapter began in 1994 under fifteenth-generation brewer Akitsuna Takagi. Its richly expressive style helped shape a new era of aromatic, umami-rich sake and made it one of Japan's most sought-after labels.

Founded

1615

Location

Murayama, Yamagata, Japan

Brewing philosophy

Using Sakurashimizu water from Mount Hayama, Takagi Shuzo brings the precision of daiginjo brewing and rigorous quality control to its sake. Careful observation of fermentation and hands-on koji-making support its pursuit of rice flavor, depth and balance. The brewery has also developed distinctive sake rice varieties, including Sakemirai, Ryu no Otoshigo and Ushuhomare.

SAKEZEN

Brewery Signature

• Aromatic richness
• Silky texture
• Layered rice umami

A crown jewel of Japanese sake. To SAKEZEN, Juyondai represents the regal side of sake: expressive fruit, graceful sweetness, and layered rice umami carried by a remarkably silky texture. Its signature is generosity with precision, making it a compelling benchmark for the modern aromatic style.

SAKEZEN Team View is an editorial interpretation of official producer information, informed by our tasting perspective. Axis positions are qualitative, not laboratory measurements. Individual releases and personal impressions may vary.