Takagi Shuzo | 高木酒造 (十四代)

Juyondai Banshu Aiyama Nakadori Junmai Ginjo

$750.00 USD

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Explore the Same Brand:

Juyondai

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.

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.