Juyondai SouKou 十四代 双红 大吟釀 Daiginjo 35% Seimai Buai

Rice - Hyogo Special District A Yamadanishiki 山田錦 🌾
Prefecture - Yamagata 山形県
Brewery - Takagi Shuzo 高木酒造
Alcohol - 16%
Color - Light Yellow
Aroma -🍈, 🍑, 🍏, Lychee
Taste - Light
Umami - Light
First impression - Fresh
Body - Light
Sweetness - Medium Sweet
Tail/length - Short
IG: @mitsui.sakenoob
7️⃣2️⃣0️⃣
Notes - This is the top of the range from Juyondai and is 1 of the 6 that uses the 七垂二十貫 brewing method. In this method, 二十貫 (75kg) of kakemai 🌾 is used to brew the 🍶 and pressing is done using the shizuku method (drip) where the moromi is being filled into cloth bags and 🍶 is collected by allowing the power of gravity to do its work. As this method is time consuming and produces very limited amount of 🍶, the end product is often very scarce and expensive. Therefore, this is considered as the top of the line from the brewery.

Light and delicate in the mouth with lots of fruity fragrance of white 🍑 and 🍈. Elegantly balanced and delicate on the tongue. Super refine and smooth as it slides down the throat and ending with a semi sweet nectarine aftertaste.

This 🍶 was enjoyed over a traditional teochew dinner at 潮山林 which serves very authentic teochew food at a very friendly price. The 🍶 pairs really well with the steam 🦐 and steam pomfret 🐟 as it helps to add another level of sweetness to the seafood which are already very good due to its natural sweetness.

Although I’m not a huge fan of Juyondai (simply because of the pricing), I have to admit that their 🍶 are really exceptional and caters to the modern palates and hence the reason why their 🍶 are so well sort after.