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Juyondai is considered the world's most mysterious, sought-after and expensive sake. Juyondai sake is made by the Takagi Shuzo brewery in Yamagata prefecture, Japan. Founded in 1615, the brewery is an old store that has seen 400 years of ups and downs.

As the most sought-after sake on the market, Juyondai is expensive. But the brewery also offers an entry-level sake that remains premium, equivalent to or better than the best wine produced by other brewers. Juyondai's success is largely due to its unique fragrant fruity aroma and fresh taste, which make it even more special in the traditional Japanese sake market.

The Juyondai “Kakushin” series offers unique, limited-edition sakes released each year between December and February only.

Honmaru means “the original” and is probably the Juyondai Signature Sake. This honjozo tokubetsu is 55% polished, and the jozo alcohol added to it is made in-house using shochu to make this sake even more unique. As it has not undergone pasteurization, it is able to retain its original aromas, giving it a fresh, sweet taste, a full, round mouthfeel and a very balanced overall feel. It has a semi-dry finish.

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Tokishirazu (時不知鮭 ）The Japanese “Tokishirazu” refers to Chum salmon. Tokishirazu is salmon caught from spring to the beginning of summer. They are the same chum salmon found in the fall, but since they aren’t caught during the spawning season, the fish don’t have eggs or milt, and instead have a high-fat content. The name “Tokishirazu” stems from the fact that these fish are caught out of season, in summer and the name means ”ignorant of time”.  What it is called differs depending on the region. In Hokkaido, it is called Tokishirazu or Tokizake. In the Sanriku region, it is called Oome or Oomemasu.
It has a higher fat content than Ginke and Mejika and the premium fat from the Tokishirazu envelopes the sushi rice without a hint of the odor salmon is known for. 🍣🍣🐟😋

Kokuryu Sake Brewery is one of Fukui Prefecture’s traditional sake breweries, established in 1804 between Fukui’s snowy mountain peaks and the Sea of Japan. Close to the ancient Soto Zen temple Eihei-ji, the rich natural environment sustains the brewery with pure snowmelt water from the highest reaches of the Haku-san mountains. Only the highest quality sake rice manufactured by select contract farmers is used to create Kokuryu's distinctive sake, which is hand-crafted in small batches by master brewers.

Sake made from soft water tends to pick up subtle flavor nuances that are not detectable in the crisp, dry sakes made from mineral-rich hard water. At the ginjo level, they are multi-layered and complex, and It is not always easy to describe their qualities in words.

Among the soft-water breweries of Japan, Kokuryu is perhaps the most famous. Its water is drawn from the subterranean flow of Kuzuryugawa (Nine-Headed Dragon River), famed since ancient times for its delicious taste. Kokuryu’s founder, Nizaemon Ishidaya, built the original brewery in 1804 in the vicinity of Eihei-ji, the main temple of the Soto Zen sect. Nizaemon’s descendants have been making sake there ever since.

Kokuryu labels resound with deep flavor, but what makes them unique is their overall finesse. Often, sakes with a big taste profile become muddied by amino acids and other fermentation byproducts and lack clarity. Somehow, Kokuryu manages to avoid this, bringing rich flavor and delicate balance together in a unique expression of the sake-maker’s art.

“Aramasa Sake Brewery" was born in the 5th year of Kaei (1852). It was founded by the first person named Uhei Sato.
Since that time, it has been a hot topic for producing sake of excellent quality, and it is known as a brewery that is very much loved by the locals.

The origin of the name of Aramasa is the “Aramasa Aramasa" that was advocated by the Meiji government at that time. As the name “Make a new festival with thick virtue", “Aramasa" has become a popular sake brewery with many fans all over the country.

The secret is the existence of yeast called “Kyokai Yeast". This is a “nationally certified yeast" that has been collected and certified by the “National Brewing Experiment Station" and is approved and marketed by the Brewing Society of Japan.

The aim is to stably produce excellent sake by collecting excellent yeast from various studies, breweries and culturing it. There are already quite a few yeasts themselves, but this yeast “No. 6" is the yeast produced by Aramasa.

This yeast, which was discovered in the mash of raw mash, was discovered during the 5th generation: Ubei Sato, who was studying brewing science.

Even though he is a young Mori, it is said that it is revolutionary that he is still brewing sake with a focus on quality, not on the principle of efficiency first!

*time

"Jikon" is truly a superstar of Japan’s sake renaissance and an exemplar of small-batch artisanal brewing. Only 30 sake stores around Japan carry the brand, and diehard fans line up to buy it. Top sake bars and izakaya attract discerning customers with prominently displayed signs announcing, “We have Jikon!” It is, without question, one of the most celebrated and popular sakes of our time.  

And yet, when sixth-generation owner Ōnishi Tadayoshi took over the Kiyashō Brewery 15 years ago, at the age of 27, the family business was heading toward oblivion. Its Takasago brand was unknown outside the immediate area, and local sales were dwindling year by year. Ōnishi tried all kinds of clever promotions and marketing techniques to boost sales among locals and tourists, but nothing seemed to help.

Then one day, Ōnishi had a revelation. Tasting the acclaimed Yamagata sake Jūyondai, he was thunderstruck by its clean, fresh, sweet flavor. “All that time I was wracking my brains trying to figure out how to sell sake I was asking the wrong question," says Ōnishi. "I finally realized that the job of a brewery is making sake, and if we want people to buy our product, we just have to make it better.”

Like most breweries, Kiyashō had for many years left the actual production of its sake in the hands of an independent professional brewmaster, or tōji, and his crew. But after his revelation, Ōnishi decided to take charge of the process as a hands-on owner-brewer—even though he had no prior experience brewing sake commercially. He had taken a course in sake-brewing theory and technique designed to prepare people like himself to take over the family business (offered by the National Research Institute of Brewing, a quasi-governmental agency), and he had trained some with his own also brewery’s tōji. Most importantly, however, he was an indefatigable perfectionist with an appetite for hard work and the mentality of an engineer.

One of our favorite selections from Jikon handpicked by our Sake Sommelier! Come enjoy before it's too late!

This holiday season, give the gift of endless possibilities with Sushi Jin gift cards!

kue 九絵(longtooth grouper) it is a giant fish that is more than one meter in length and weighs more than 100 kilograms in the largest instance. Kue often inhabit rocky areas of the coasts from southern Japan to the South China Sea. It is also called “ara” in the Kyushu region, where the kue is also prized as a high-class fish. The reason is its delicate taste, which cannot be imagined from its rustic appearance. Its light flavor is never lost in kue sushi, sashimi or pot dishes, which always please people. The fatty part of the white meat with sweetness like a fatty cut of high-quality tuna belly meat deeply impresses gourmets. The gelatin between the body and skin has plentiful natural collagen.😋🍣

Azukihata(Red spotted grouper ) 小豆羽太. Azuki grouper is distributed in southern Japan such as southern coast of Kyushu.
Azukihata is one of the fish that is called by various names depending on the place of production. In the vicinity of Osaka Bay and the coast of the Sea of ​​Japan from Hyogo Prefecture to Fukui Prefecture, it is often called "Akou", and in Shimane Prefecture it is called "Akamizu" (red water). In addition, depending on the region, it is also called 'Azuki Grouper' or 'Azuki Kou' due to the color and pattern of its body surface.
According to the research ,they used to catch about 2 tons a year in Osaka Bay, but by the end of year 2000 they were almost no longer seen due to the overfishing. Therefore Azukihata is very rare neta for the sushi-ya . 🐟🍣😋

Azukihata(Red spotted grouper ) 小豆羽太. Azuki grouper is distributed in southern Japan such as southern coast of Kyushu.
Azukihata is one of the fish that is called by various names depending on the place of production. In the vicinity of Osaka Bay and the coast of the Sea of ​​Japan from Hyogo Prefecture to Fukui Prefecture, it is often called "Akou", and in Shimane Prefecture it is called "Akamizu" (red water). In addition, depending on the region, it is also called 'Azuki Grouper' or 'Azuki Kou' due to the color and pattern of its body surface.
According to the research ,they used to catch about 2 tons a year in Osaka Bay, but by the end of year 2000 they were almost no longer seen due to the overfishing. Therefore Azukihata is very rare neta for the sushi—ya.🐟🐟🍣😋

Azukihata(Red spotted grouper ) 小豆羽太. Azuki grouper is distributed in southern Japan such as southern coast of Kyushu.
Azukihata is one of the fish that is called by various names depending on the place of production. In the vicinity of Osaka Bay and the coast of the Sea of ​​Japan from Hyogo Prefecture to Fukui Prefecture, it is often called "Akou", and in Shimane Prefecture it is called "Akamizu" (red water). In addition, depending on the region, it is also called 'Azuki Grouper' or 'Azuki Kou' due to the color and pattern of its body surface.
According to the research ,they used to catch about 2 tons a year in Osaka Bay, but by the end of year 2000 they were almost no longer seen due to the overfishing. Therefore Azukihata is very rare neta for the sushi—ya .

Aori ika(障泥烏賊), commonly known as the bigfin reef squid. It is characterised by a large oval fin that extends throughout the margins of its mantle ,giving them a superficial similarity to cuttlefish .
Aori ika might just be one of the tastiest ika found in Japan's water. It is usually pricey due to the small quantities found at market. It has the highest glycine amino acid content out of any other squid, which gives it a sweet taste .Its rich, sweet flavor pairs especially well with vinegared shari.🦑🦑🍣🍣🍣

Hamo(鱧), or pike conger, is a popular food eaten in Kyoto during the summer. Hamo are similar in appearance to eel, but have sharp teeth and inhabit ocean beds and mudflats. hamo meat is white but contains considerable fat, which lends it a rich flavor.
People of landlocked Kyoto have eaten hamo for over 1,000 years. Peddlers known as katsugi transported fresh fish to the city from places such as neighboring Osaka in boxes or buckets filled with seawater. In the hot summers, delivering fresh fish was difficult, but hamo are particularly robust and were able to survive the transport to Kyoto—a quality that gives this fish its reputation as a stamina food.
hamo have a great many small bones that are difficult to remove, making the fish unfit for eating as-is; thus it was often ground up for consumption. Eventually, Kyoto cooks developed a special method called honekiri to cut up these bones using a special knife. fine cuts are made every 2 centimeters without cutting into the skin. with this method, hamo is soft when eaten, with no hint of any bone in the mouth.🐍🐍🍣🍣🍣🍣

Samekawa Karei (鮫鰈), also known as Hokkaido shark skin flounder, have rough skin like sharks, hence the name “Samekawa”. The flesh is white and almost transparent yet very fatty. The flavor is sweet, delicate, and well balanced. In Japan, it is mainly caught in deep sea of Hokkaido and the Iwate region. Samekawa Karei have a long lifespan, and according to research, males have a lifespan of 15 years and females have a lifespan of 22 years. In the 1970s, the Tohoku and Hokkaido region had a catch of over 6,000 tons, but in recent years the numbers have plummeted to around 200 tons, about 3% of its peak. Therefore, it is now a very rare Neta (ネタ) for a sushi restaurant.🍣🍣🍣🐟🐟

in 2017 the highest rate of rice polishing in sake is 7% but tatenokawa was has push the limit of rice polishing even further . In 2016 , Tatenokawa set themselves a momentous challenge to produce a sake polished to just 1%. In the history of sake , no brewery had ever achieved a sake polishing of 1 % before, and 光明 KOMYO released in 2017, was a world fist.

Classification: junmai Daiginjo
Rice : Dewasansan
Yeast: yamagata NF-KA
Polish ratio: 1%
🍾️🍾️🍾️🍾️🍾️🍾️

Gyoku tamago (玉): There are mainly two types of tamagoyaki egg in Japanese cuisine. Atsu-yaki-tamago is thick fried egg and Dashi-maki-tamago is rolled egg with dashi. Both Atsuyaki and Dashimaki tamago can be sweet or savoury. Tamagoyaki is served around the world in the form of nigiri, and also appears in many types of sushi rolls. In the days when most sushi establishments made their own tamagoyaki, known as gyoku in sushi parlance, connoisseurs would order the tamago sushi in their meal to assess the sushi chef's skills.🥚🥚🥚🥚🍣🍣

Tenjo Buri (天上ぶり )are wild caught during the winter season. Meaning cold in Japanese, Buri is the name for the mature adult Japanese Yellowtail, as the name changes as they grow. It is called Mojako (when juvenile), Wakashi when less than 14 inches (35cm), Inada when ranging from 14-24 inches (35-60cm), Hamachi between 24-31 inches (60-80cm), and finally Buri when the total length is greater than 31 inches (80cm). Buri are migratory fish. They travel up north to Hokkaido, and start coming down south in Autumn for spawning in the Kyushu area. During winter, they are in the middle of the trip. At that time, they have plenty of nutrition for spawning, where the cold and rough Sea of Japan makes the Buri firm and extremely fatty.

Matsutake (松茸 ) are wild mushrooms that grow in Japan, China, and Korea. They are known for their thick, fibrous white flesh, and their earthy, spicy flavor and aroma. The name “matsutake” means “pine mushroom” in Japanese after the pine forests where these fungi grow. However, these mushrooms are threatened in Japan and Okinawa due to habitat loss from development. Because they are so rare and can not be cultivated like other mushrooms, matsutakes can cost anywhere from $40 ~$90 per pound in the U.S.🍄🍄🍄🍄🍄

Umazurahagi (馬面剥 ) or filefish, are closely related to pufferfish but are not poisonous.  Like pufferfish, they have extremely rough and thick skin which can be quite difficult to cut.  Therefore, the skin of the filefish is usually pulled off.  The flesh of the umazura is nice and firm, making it perfect for sashimi and sushi. 

Incidentally, the rich and fatty liver of the fish is considered by many to be its best part, which is usually ground and served as a nigiri topping, and can even be mixed with soy sauce for dipping. In comparison, the liver of the umazura is about 15-20% of the total body weight, whereas the liver of the red snapper (madai) is about 1~5%

Umazurahagi, or filefish, are closely related to pufferfish but are not poisonous.  Like pufferfish, they have extremely rough and thick skin which can be quite difficult to cut.  Therefore, the skin of the filefish is usually pulled off.  The flesh of the umazura is nice and firm, making it perfect for sashimi and sushi. 

Incidentally, the rich and fatty liver of the fish is considered by many to be its best part, which is usually ground and served as a nigiri topping, and can even be mixed with soy sauce for dipping. In comparison, the liver of the umazura is about 15-20% of the total body weight, whereas the liver of the red snapper (madai) is about 1~5%

Umazurahagi, or filefish, are closely related to pufferfish but are not poisonous.  Like pufferfish, they have extremely rough and thick skin which can be quite difficult to cut.  Therefore, the skin of the filefish is usually pulled off.  The flesh of the umazura is nice and firm, making it perfect for sashimi and sushi. 

Incidentally, the rich and fatty liver of the fish is considered by many to be its best part, which is usually ground and served as a nigiri topping, and can even be mixed with soy sauce for dipping. In comparison, the liver of the umazura is about 15-20% of the total body weight, whereas the liver of the red snapper (madai) is about 1~4%

Ankimo (あん肝) is a Japanese dish prepared from the liver (kimo, 肝) of a monkfish or anglerfish (ankou, 鮟鱇). It is also known as the foie gras of the sea, umi no foagura (海のフォアグラ) and is a delicacy that is sought-after in Japan. Although monkfish themselves are large unappealing, their liver is extremely delicious. Ankimo has a rich and creamy flavor, which melts in your mouth, leaving a soft, velvety feeling on the tongue due to the high fat content.

Aka Yagara (赤矢柄) also known as the red cornetfish, is a cornetfish of the family Fistulariidae, which grows up to 2 meters or 6.6 feet in length. They are found in depths from 10m (33 ft) and 200m (660 ft), and are usually line caught in the Miyazaki or Kagoshima regions of Japan. Yagara has a firmer texture than most white-fleshed fish. Therefore, its mild flavor is perfect for making sushi or sashimi, and is also appreciated grilled, steamed, or as an addition to clear soups. 🍣🍣

The blackthroat seaperch, also known as Nodoguro, or Akamutsu in Japan. It is native to the western Pacific Ocean from Japan . it offers a very high fat content, especially for a white fish. When at their peak, akamutsu are usually about two pounds in weight, and measure around 14 inches. The fish is fattier and more oily compare to kinmeidai and also with a lovely, sweet flavor and aroma.🐟🐟🍣🍣

Hanaho (shiso flower) are the aromatic petit flowering shiso buds that have been popularized in Japan, which are used to garnish raw fish, as well as salad and meat. Every individual flower encapsulates the sweetness of the shiso plant. The blooms release a distinct, sweet, and herbal aroma, often likened to mint, transcending the palate with a fresh, sweet, vegetal, and peppery flavor. 🌸🌸🌸🍣🍣