Juyondai 十四代, Banshu Yamadanishiki Nakadori Daiginjo 播州山田錦 中取り 大吟醸 (720mL)
Origin: Yamagata Prefecture
Brewery: Takagi Shuzo
Rice Variety: 100% Yamada Nishiki from the Special A District of Hyogo Prefecture
Rice Polishing Ratio: 35%
Alcohol Content: 15%Serving Temperature: Best served chilled
Aroma & Flavor: Rich floral aroma, mildly sweet, refreshing and pleasant
Food Pairing: Tofu, oysters, seafood, white fish, sashimi
Description
"Yamada Nishiki", known as the "King of Sake Rice", possesses all the essential qualities required for premium sake brewing—large grains and a rich, well-defined shinpaku (starchy core). These attributes have earned it the prestigious title of "King of Sake Rice."
It is predominantly used for crafting ginjo-style sake, known for its elegant and aromatic profile, making it a favorite among sake brewers. Sake made with Yamada Nishiki has a high success rate in competitions, and at one point, it was even said that winning a gold medal at Japan’s National New Sake Appraisal was nearly impossible without using Yamada Nishiki.
However, the quality and aroma of Yamada Nishiki vary depending on the production region. Banshu, which corresponds to the present-day southern Hyogo Prefecture (including the western districts of Kobe: Nishi, Tarumi, and Suma), was historically part of Harima Province. The soil in this region is rich in minerals, making it ideal for cultivating high-quality sake rice, with Yamada Nishiki from Banshu being particularly renowned.
"Nakadori" refers to the most refined portion of the sake collected during the final pressing stage of brewing. Only the middle fraction of the sake flow is selected, as it contains the purest and most balanced expression of the sake’s flavors. The production volume of Nakadori varies yearly, as it depends on maturation conditions and the toji's (master brewer’s) judgment. Sake is only released when it has reached optimal maturity, making Nakadori extremely rare and highly sought after.