Juyondai Banshu Aiyama Nakadori Junmai Ginjo

• Shipping calculated at checkout.

---

Quantity

Quantity

Add to Cart

 

 

Same-day delivery Select SoCal Areas · 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.

Tasting Notes

Crafted by Takagi Shuzo in Yamagata Prefecture, this exceptional Junmai Ginjo showcases the rare and delicate Banshu Aiyama rice from Hyogo’s Special A district. Brewed using the selective Nakadori method, which captures only the purest and most refined portion of the press, this sake reflects Juyondai’s highest production standards.

The aroma offers layers of honeydew melon, green apple, soft floral notes, and a subtle creamy nuance. The palate is silky-smooth and rounded, with gentle umami and sweetness that seamlessly balance with a refined acidity. Its pristine structure and layered flavor profile make it a standout representation of what Aiyama rice can achieve when handled with precision and restraint.

Crafted with rare Banshu Aiyama rice and pressed using the Nakadori method, this refined Junmai Ginjo exemplifies Juyondai’s hallmark clarity, softness, and aromatic elegance, layered with luscious fruit notes, smooth umami, and balanced acidity.

Specifications

Region: Yamagata, Japan
Class: Junmai Ginjo
Rice: Banshu Aiyama (Hyogo, Special A District)
Rice-Polishing Ratio: ~45%
ABV: 15%
Pressing Method: Nakadori (middle press only)
Size: 1800ml

Overview

Best enjoyed chilled (8–12°C), this sake pairs beautifully with scallops, oysters, white fish sashimi, salt-grilled chicken skewers, seared flounder, miso-glazed fish, and creamy cheeses like Brie or Camembert. Its balance of gentle sweetness, smooth umami, and refined acidity makes it a versatile match for both traditional Japanese dishes and contemporary fare.

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.