Over Three Decades at the Pinnacle: The Present Vision of Tatsugoro Takagi

Editor’s note: This page is retained as an archive record of a Dancyu feature on Tatsugoro Takagi and Takagi Shuzo.

Juyondai was introduced in 1994, when light, dry sake was dominant in Japan. The feature traces how Takagi developed a richer style and continued to revise production over more than three decades.

The article discusses Takagi’s technical approach to koji, yeast, rice polishing, brewing water from Mount Hayama, and winter brewing. It also records his role in CRAFT SAKE WEEK and his influence on younger brewer-owners.

Takagi describes his current goal as an elegant, structured sake that retains rice-derived sweetness and umami. The original feature also contained purchasing references, reseller-price discussion, and strong comparative quality claims; those elements have been omitted from this archive version.