Takagi Shuzo | 高木酒造 (十四代)

Juyondai Tatsunootoshigo Nakadori Kamimorohaku Junmai Daiginjo

$780.00 USD

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Juyondai

Tasting Notes

A breathtaking masterpiece that showcases the absolute pinnacle of sake brewing. Pouring with crystal clarity, this highly sought-after release offers a magnificent, expressive bouquet of fresh muscat grape, white peach, and honeydew melon. Because it is a "Nakadori" (the premium middle cut of the pressing), the texture is impossibly silky, delivering a pure and flawless mouthfeel. The proprietary Tatsunootoshigo rice lends a refined, elegant sweetness that is perfectly balanced by a delicate acidity, culminating in a transcendent, lingering finish. Best enjoyed slightly chilled, it pairs exquisitely with the finest omakase, premium sashimi, and delicate kaiseki dishes.

Specifications

Region: Yamagata
Class: Junmai Daiginjo
Rice: Tatsunootoshigo (80%), Yamada Nishiki (20%)
Polishing Ratio: 45%
ABV: 15%
Size: 1800ML

Overview

Crafted by the legendary Takagi Shuzo in Yamagata Prefecture, Juyondai is globally revered as the undisputed "King of Sake." This exceptionally rare release features Tatsunootoshigo (Dragon's Child), a proprietary sake rice painstakingly developed over 18 years by the brewery's 14th-generation head. To achieve ultimate perfection, it is produced using the traditional Kamimorohaku method, which highly polishes both the koji and the mash rice. By capturing only the Nakadori (the purest, most balanced middle fraction of the pressing), this Junmai Daiginjo achieves an unparalleled level of transparency and elegance. It remains one of the most coveted and highly prized bottles in the world of sake.

(Note: To preserve its immaculate quality, this sake must be kept strictly refrigerated between -5°C and 5°C. upon arrival)

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.