Juyondai 十四代, Ryusen Hakuun Kyorai Junmai Daiginjo 龙泉 白云去来 純米大吟釀 (720mL)
Origin: Yamagata Prefecture
Brewery: Takagi Shuzo
Rice Variety: 75% Aiyama rice from the Special A grade region of Hyogo Prefecture, 25% Yamada Nishiki rice from the Special A grade region of Hyogo Prefecture.
Rice Polishing Ratio: 35%
Alcohol Content: 15%Serving Temperature: Best served chilled
Aroma & Flavor: Rich fruity aroma, mildly sweet, balanced with layers of complexity.
Food Pairing: Shellfish, oysters, shrimp, crab, white fish, and sashimi.
Description
Previously known as "Juyondai Hakuun Kyorai", this sake was renamed to "Juyondai Ryusen Hakuun Kyorai Junmai Daiginjo" in celebration of the brewery’s 400th anniversary. The name is derived from a Zen saying: "The blue mountain is always still, the white clouds come and go."
Crafted using advanced techniques such as "Shichiteru Nijukon" (a special rice milling method), "Tobikaneguri" (a traditional fermentation technique), and "Ice-aging", this sake is produced with a level of sophistication that rivals the "Ryusen" series, regarded as the pinnacle of the brewery's offerings. After a few years, in 2020, it was launched with a new packaging—luxurious black lacquered box with a silk-lined interior, and the name was updated to "Juyondai Ryusen Hakuun Kyorai". The rice polishing ratio was brought down to an astonishing 35%, which instantly sparked conversation and excitement in the sake world.
The label also indicates "Daikyokujo Morohaku", where "Morohaku" refers to a high-end sake made from rice that is polished to the highest degree, with both the koji rice and main rice being seimai (polished rice). "Morohaku" is a term historically used in Japan to denote premium sake, representing the pinnacle of refinement and purity in sake brewing.