Takagi Shuzo | 高木酒造 (十四代)

Juyondai Sakemirai Nakadori Jōmorohaku Junmai Daiginjo

$780.00 USD

Only 2 left in stock!

Shipping calculated at checkout.

Quantity

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.

Explore the Same Brand:

Juyondai

Tasting Notes

Juyondai Sakemirai Nakadori Jōmorohaku Junmai Daiginjo offers a graceful, aromatic expression with a soft, polished entry and generous, rounded flavor. The palate is silky and gently sweet, with fine acidity providing definition before a clean, composed finish. The selected middle portion of the pressing supports its smooth texture and balance. Serve well chilled. Pair with scallop sashimi, white fish, steamed crab, lightly salted tempura, or elegant kaiseki dishes.

Specifications

Region: Yamagata Prefecture, Japan
Class: Junmai Daiginjo Namazume
Special Process: Nakadori
Rice: Yamagata-grown Sakemirai (80% of rice used)
Rice Lineage: Yamasake No. 4 x Miyama Nishiki
Rice-Polishing Ratio: 45%
ABV: 15%
Size: 1.8L
Serving Temperature: Chilled
Storage: Keep refrigerated between -5 C and 5 C

Overview

Brewed by Takagi Shuzo in Murayama, Yamagata Prefecture, this release is made with Sakemirai, the brewery-developed cross of Yamasake No. 4 and Miyama Nishiki. The bottle label states that Yamagata-grown Sakemirai accounts for 80% of the rice used and is polished to 45%. Produced with rice and rice koji only, this Junmai Daiginjo is bottled at 15% ABV. As a Namazume release, it must remain refrigerated between -5 C and 5 C. The brewery describes it as a soft, elegant, richly aromatic umakuchi sake.

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.