Juyondai Gokujo Morohaku Junmai Daiginjo

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Tasting Notes

As the brewery describes, this ultimate expression offers a gorgeous ginjo aroma seamlessly fused with fresh, juicy fruit flavors. Unlike some of the brewery's sweeter offerings, the Gokujo Morohaku is masterfully balanced, wrapping the palate with rich umami before culminating in a remarkably crisp, slightly dry, and refined finish (kire). It is strictly recommended to be served chilled to experience its full aromatic potential and structural elegance.

Specifications

Region: Yamagata Prefecture, Japan
Class: Junmai Daiginjo
Special Process: Namazume (Single Pasteurized), Morohaku
Rice: 100% Hyogo Prefecture Special A District Yamada Nishiki
Rice-Polishing Ratio: 40%
ABV: 15%
Serving Temperature: Chilled (Strictly refrigerated between -5°C to 5°C)
Size: 1800ml

Overview

Brewed by the legendary Takagi Shuzo in Yamagata Prefecture, Juyondai is arguably the most sought-after sake brand in the world. The term "Gokujo Morohaku" translates to "Ultimate Morohaku," paying homage to an ancient, prestigious brewing method where highly polished white rice is used for both the koji and the main mash.

Crafted exclusively with the highest-grade Special A District Yamada Nishiki rice from Hyogo Prefecture, milled down to 40%, this Junmai Daiginjo represents the pinnacle of modern, fruit-forward sake-making. As a namazume (single-pasteurized) sake, it retains a remarkable freshness and vibrant juiciness that have defined the Juyondai legacy. Due to its delicate nature, it requires strict temperature-controlled storage to maintain its flawless profile.

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.