Takagi Shuzo | 高木酒造 (十四代)

Juyondai Ryusen Junmai Daiginjo

$3,400.00 USD

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Explore the Same Brand:

Juyondai

Tasting Notes

Juyondai Ryusen is a benchmark in premium sake, blending delicate refinement with layered complexity. On the nose, it presents a gently perfumed aroma with ripe fruit character, think hints of lychee, pear, and soft floral notes, lifting with elegance rather than intensity. The palate is velvety yet precise, free of rough edges, with a full yet ethereal mouthfeel that transitions into a lingering, smooth finish. This sake’s balance of subtle sweetness, umami depth, and refined mineral poise creates a drinking experience that feels both elevated and deeply harmonious.

Specifications

Region: Yamagata Prefecture, Japan
Class: Junmai Daiginjo
Rice: Yamada Nishiki (Hyogo Prefecture, Special A)
Rice Polishing Ratio: 35%
ABV: ~16%
Size: 720ml

Overview

Regarded as one of the most coveted expressions within the Juyondai lineup, Ryusen is crafted by Takagi Shuzo in Yamagata Prefecture. It is produced using ultra-low temperature fermentation and careful aging, focusing on capturing the essence of the rice and yeast with exceptional clarity. Brewed annually in limited quantities and made from high-grade Yamada Nishiki polished to 35%, this sake is frequently described as the pinnacle of the brewery’s Junmai Daiginjo range.

Best enjoyed well-chilled to highlight its layered aromatic structure, Ryusen complements refined cuisine including sashimi, shellfish, and other delicately flavored dishes where nuance and balance enhance the overall pairing.

Best Served: Chilled
Food Pairing: Sushi, sashimi, delicate seafood, seasonal vegetables

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.