The "Conti" of the sake world: How does Juyondai (fourth generation) firmly hold the throne of sake king? Chunxiang Wine Shop delves into the value logic of this "phantom sake."
Part One: A Groundbreaking Stylistic Innovation – The Birth of a King
1. Breaking with tradition and creating a new future.
The value of the 14th generation stems from its groundbreaking stylistic innovation. Founded in 1615, Takagi Brewery is the oldest brewery in Yamagata Prefecture. However, until the early 1990s, the "light and spicy" style was prevalent in the sake market. The 15th generation successor, Takagi Akitsuna, took over brewing in 1993 at the age of 25 and boldly overturned this tradition.
Kento Takagi focuses on brewing a new style of sake that is both "fruity" and "smooth and sweet." This style of sake, full of fruity aromas and refreshing acidity, has quickly created a new trend in the market and gained high recognition internationally, bringing Japanese sake to the international stage.
2. Mysterious Marketing and Supreme Honor
The Juyondai is internationally renowned as the "Phantom Sake," commanding a high price and extremely limited supply. Takagi Shuzo does not have an official website, selling only through trusted distributors and izakayas (Japanese pubs). This extremely restrained sales and rationing strategy results in market demand far exceeding supply, directly driving up its collectible and resale value.
In terms of honors, the fourteenth generation's status is beyond question:
- It has consistently ranked number one in Japan's popular sake review website SAKETIME .
- It won an award for 17 consecutive years at the "National New Sake Appraisal Meeting," Japan's largest sake judging event.
Part Two: Irreplaceable Technological Assets – Exclusive Processes and Raw Materials
The reason why Juyondai can maintain its top quality is mainly due to Takagi Shuzo's exclusive control over the raw materials and the "cost of time and yield".
1. The "Rice and Wine Trilogy," which took 18 years to complete.
Takagi Shuzo has extremely strict requirements for the quality of its sake rice, using only the finest rice from the Special A region. Furthermore, they have spent nearly twenty years successfully cultivating three exclusive sake rice varieties specifically for Juyondai, known as the "Sake Rice Trilogy":
- Tatsu no Otoshigo: Developed by the 14th head of the Takagi Brewery, Tatsugoro Takagi, over 18 years. It is a blend of "Miyama Nishiki" and "Yamazake No. 4". The resulting sake has a rich fruity aroma, herbal notes, and pure sweetness. This rice is currently exclusively used by Takagi Brewery.
- Sake Mirai: Also aged for 18 years, designed to adapt to the terroir of Yamagata Prefecture. Its wines typically have rich fruit aromas and a soft, slightly acidic flavor.
- Ushu Homare: Highly difficult to cultivate, resulting in limited production. The sake made from it is transparent with a refreshing fruity aroma, possessing rich and elegant layers.
2. Two secret brewing techniques: "Seven Hangings and Twenty Strings" and "Secret Jade Return".
These unique technologies are key to the "unreplicable" flavor of the fourteenth generation.
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Shichitare-Nijukkan — The ultimate extraction method with low yield and high cost:
- This is an extremely sophisticated and time-consuming extraction technique, specifically used for high-end wines, and the resulting liquid is called "Shizuku" (drizzle).
- The method involves placing the brewed mash (fermentation starter) into a cloth bag, without applying any pressure , allowing the liquid to drip slowly and naturally for collection.
- The name signifies that only seven drops of precious liquor are extracted from twenty strings (approximately 75 kilograms) of rice wine, symbolizing its time-consuming and low-yield nature. This is also one of the direct sources of the rarity and high price of the top-tier version.
- Almost all of the top-tier sakes from the fourteenth generation, such as "Ryusen", "Ryugetsu", and "Shuanghong", are made using this method.
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Hiden-Tama-Gaeshi — Elevates the quality of this brew:
- These are specifications and techniques exclusively defined by Takagi Shuzo, primarily used in honjo sake, designed to impart a ginjo-like aroma and smoothness.
- The specific method involves distilling 35% sake lees from one's own polished rice into "Kazori Shochu," which is then skillfully blended into sake.
- His signature work is the 14th generation entry-level brew, "Honmaru Secret Tamagawashi Special Honjozo".
Part Three: The Top-Tier Sake Matrix – Value Analysis from Beginner to Collector's Grade
Chunxiang Wine Shop reminds consumers that due to the extremely rich product line of the 14th generation, ranging from basic to top-tier models, their collectible value and market price vary greatly. This grading system is the core pillar ensuring its prestigious status.
| grade | Representative wines | Core characteristics and brewing techniques | Reference market price (720ml/1.8L) |
|---|---|---|---|
| Entry-level and classic models | Honmaru's Secret Jade Return Special Brew | Employing the "Secret Jade Return" technology, the rice polishing ratio is 55%. It boasts a rich fruity aroma, offers excellent value for money, and is considered an entry point to experiencing the core style of the 14th generation. | HK$2,550 (1.8L) |
| Poetry and Wine | Ginjo grade, with approximately 50% rice polishing. The sake is crisp and clear, with aromas of cantaloupe and green apple, suitable for drinking neat or with food. | HK$1,280 (720ml) | |
| Top-grade white pure rice daiginjo | It is brewed using a blend of Aiyama (75%) and Yamada Nishiki (25%) rice, with a rice polishing ratio of 45%. It is an ancient term for high-grade sake and has a rich aroma of pineapple and citrus. | HK$4,980 (1.8L) | |
| Top-tier rare edition (Shizuku sake) | Seven-foot twenty-kan Junmai Daiginjo | Made with premium Aisang rice, with a polishing ratio of 40%. Brewed using the exclusive "7-20-string" technique, resulting in a silky smooth and full-bodied taste with a luxurious fruity aroma. | HK$4,200 (720ml) / HK$8,600 (1.8L) |
| Ryugetsu Junmai Daiginjo | Its rarity is second only to "Longquan", with a rice polishing ratio of 35-40%. It also uses "seven-tassel twenty strings" and is full of a gorgeous aroma like fully ripe fruit. | HK$10,300 (1.8L) | |
| Legendary collectibles | Longquan Baiyun Qulai Junmai Daiginjo | This sake, commemorating the brewery's 400th anniversary, is as precious as "Longquan." It is made using the "Seven-Layer Twenty-String" method and aged on ice. It possesses immense commemorative and collectible value, embodying the philosophical aesthetics of stability and change. | HK$7,980 (720ml) / HK$11,388 (720ml) |
| Banko Daiginjo | This is the first 1500ml bottle of their fourteenth generation, making it extremely rare. It has been aged at ice temperature for approximately two years to achieve a perfect balance of aroma and flavor. | HK$6,800 (1.5L) / HK$19,988 (1.5L) |
Note: The prices above are reference market prices from different wine merchants in the source data, not buyback prices. The actual transaction price needs to be determined based on the exchange rate and wine condition on the day of transaction.
Part Four: Professional Tasting and Collection Advice
As a recycler, Chunxiang Wine Shop pays particular attention to the storage condition of sake, as this directly affects its recycling value.
1. Best Drinks and Food Pairings
Juyondai sake breaks away from the traditional sake style of "light and dry", focusing on brewing a "fruity" body.
- Optimal serving temperature: To fully bring out its fruity aroma, it is recommended to start drinking it at around 10 degrees Celsius. If the temperature is too low, its wonderful aroma will be weakened, and the sourness and bitterness will become more pronounced.
- Food pairing suggestions: Juyondai pairs well with Japanese cuisine, such as seafood, sashimi, and sushi. For some more flavorful sakes, it can even be enjoyed with Cantonese stir-fries, skewers, or other simmered dishes.
2. Key Elements of Collection and Preservation
Since most of the sake produced by Juyondai are "Nama-zume" or "Nama" sake that have not undergone two heating processes, their storage requirements are extremely stringent:
- Low-temperature storage: It must be stored in a low-temperature environment of 0-4 degrees Celsius to ensure the stability of the wine quality and to protect it from ultraviolet rays and high temperatures. The vegetable compartment of your home refrigerator is the best choice.
- To prevent oxidation: Once opened, sake will begin to oxidize, and its aroma will evaporate. It is strongly recommended to store it in a refrigerator at 0-4 degrees Celsius and consume it within one week.
Chunxiang Wine Shop reminds consumers that only rare 14th generation wines that have been properly stored at low temperatures can obtain the highest value and recognition in the recycling market.
【Chunxiang Wine Shop – Your Top Sake Buyback Expert】
As a reputable liquor dealer deeply rooted in the top-tier liquor buyback market, we not only understand the market price fluctuations of Juyondai sake, but also possess a profound knowledge of its unique brewing techniques and cultural value. (Converted to Hong Kong dollars at the exchange rate of the day) We ensure the entire transaction process is professional and transparent.
Chunxiang Wine Shop helps you maximize the value of rare sake.
Contact Chunxiang Wine Shop now for your personalized quote!
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