Juyondai: A Consistent Aim, Evolving Methods

A dancyu visit to Takagi Shuzo in March 2026 documented changes to rice steaming and cooling. Its interview with the brewer describes an approach that preserves the aim of expressing rice-derived umami while revisiting processes and equipment.

Age 25: A Return to the Brewery

In 1993, Takagi Shuzo faced a critical juncture. The unexpected retirement of their toji (master brewer) placed the future of this historic brewery, founded in 1615, in uncertainty. The person called upon to return was the son of the 14th-generation head, Tatsugoro Takagi. He was merely 25 years old at the time. The following year, he crafted his first sake. While light, dry profiles dominated the market, he introduced a distinctively different approach — a rich, fragrant, fruit-forward sake with profound umami. It gently challenged industry conventions and soon garnered acclaim nationwide. In a 2026 interview with dancyu, the 15th-generation head described repeated experimentation while retaining the basic aim of expressing rice-derived umami.

Cultivating the Foundation: Creating Original Sake Rice

A defining aspect of Juyondai’s excellence lies in its dedication to ingredients. While many breweries select from existing sake rice varieties, Takagi Shuzo embarked on a different path, choosing to cultivate rice tailored specifically to Yamagata’s climate. Rice specialist ASK records in its company history that it began breeding work with Sake Mirai, Ryū no Otoshigo, and Ushu Homare in 1997. Cultivated by local farmers, these grains capture the precise terroir of the Yamagata Basin. Pristine groundwater is drawn from the brewery’s private well. During winter, snowfall can exceed two meters, creating an environment ideal for slow, low-temperature fermentation. The harmony of rice, water, and climate culminates in a sake that is intrinsically tied to its origin.

A Philosophy Extending to the Journey

Storage and transport conditions need to be assessed by product and logistics stage. A single temperature does not describe every part of the journey from Japan to Thailand. Conditions for a particular shipment should be established from product-specific handling instructions and the relevant transport and warehouse records. Temperature information alone does not establish that product quality is unchanged.

Keeping the Aim, Revisiting the Process

In that interview, Takagi describes maintaining the aim of expressing rice-derived umami and making adjustments after unsuccessful attempts. Rather than rankings or a motto, these concrete changes offer a way to understand continuity in Juyondai’s brewing. (Mr. Bacchus)

This article is intended solely to explore the brewing philosophy and cultural heritage of Takagi Sake Brewery and the Juyondai brand, and does not aim to promote or encourage the consumption of alcohol. / บทความนี้จัดทำขึ้นเพื่อนำเสนอข้อมูลเกี่ยวกับปรัชญาการผลิตและมรดกทางวัฒนธรรมของ Takagi Sake Brewery และแบรนด์ Juyondai เท่านั้น มิได้มีเจตนาเพื่อส่งเสริมหรือโฆษณาเครื่องดื่มแอลกอฮอล์ สำหรับผู้มีอายุ 20 ปีขึ้นไป โปรดดื่มอย่างรับผิดชอบ

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