1. The 14th Generation Longquan Junmai Daiginjo

The 14th Generation is a winery located in Takagi Shuzo. The name of the wine comes from the 14th generation of Takagi Shuzo. People who know sake must know that the price of the 14th generation is extremely high. Even the price of the entry-level sake is the same as that of other top-quality sakes.

The reason why Judai’s sake has always ranked first in Japan’s sake is because of its unique flavor that cannot be copied.

For example, the fourteenth generation independently cultivated "Yeast No. 10", used the unique natural spring "Sakura Clear Water" when brewing, and independently developed "Sake Mirai" and "Son of Dragon Fall" Among the new rice, there is also an independent Shizuku pressing system and bottling and sterilization technology, which cannot be copied by other sake breweries and brands.

Moreover, the current fifteenth generation owner of the winery, Takagi Kenito, has inherited his father’s research spirit on rice varieties, yeast and unique brewing technology, and is actively trying to make the fourteenth generation strive for excellence.

Longquan is the top-notch liquor of the Fourteenth Generation and the Japanese sake with the highest price in the sake market. The rice polishing step is 35 and is brewed with unique natural spring water. Longquan is mainly floral and fruity, with a sweet taste and a smooth taste, without the burning sensation of alcohol.

2. Kikuhime Juliwon Ginjo

Kikuhime started a business under the name "Koyanagi House" from 1570 to 1600. In 1902, it became a joint venture, Yanagi Sake Brewery, and in 1928 it was changed to Kikuji Joint Venture. Kikuhime attaches great importance to the ingredients for brewing sake. In order to ensure the quality of the rice, Kikuhime and the farmers in Yoshikawa Town, Meinang County, Hyogo Prefecture Special A District implement the village rice system. Kikuhime supervises the quality of the rice and also ensures the income of the farmers. .

Juliyuan is a masterpiece brewed during the reign of wine master Naohiko Nongguchi. It needs to be stored in the cellar for more than 10 years before it can be released. It is called "the wine that swallows the years." The degree of rice polishing is lt; 50. The wine is thick-bodied, slightly golden, and has a very rich and concentrated taste with the smell of fungi and nuts. It has a high alcohol content and is a relatively traditional sake.

3. Dassai Mill's First Junmai Daiginjo

Asahi Shuzo, which brews Dassai, is located in Iwakuni City, Yamaguchi Prefecture, Japan. It was founded in 1770 and has been nearly 250 years ago. Current president Hiroshi Sakurai took over the brewery from the family in 1984. At that time, Japanese sake was in decline, with consumption across Japan falling by 70% and more than 1,500 sake breweries closing down.

There was no improvement for several years after Hiroshi Sakurai took over. Soon after, the chief brewer resigned because he was afraid of not receiving his salary. With no way out, Sakurai had no choice but to fight and go into battle himself. He resolutely stopped producing the decades-old "Asahi Fuji" ordinary sake, instead purchased high-grade sake rice Yamada Nishiki, brewed Junmai Daiginjo, and established a new brand "Dasai".

The reputation of Dassai spreads far abroad, and it can be seen in many high-end restaurants in Paris, London and New York. Moreover, when U.S. President Obama received Prime Minister Shinzo Abe at the White House, the drink he drank was Dassai, which shows its great reputation.

Mazushi was launched in 2012. It is the most high-end sake of Dassai, and it is also the most mysterious sake. Because Dassai refuses to reveal the rice polishing step of Mazushi, it only shows the degree of its polishing step. This is the lowest since the winery started making wine.

4. Daischi Miaohua Orchid Junmai Daiginjo

Daishi Shuzo was established in 1752 and adheres to Japan’s most orthodox and traditional brewing method, “raw brewing” , the wine produced is rich in taste and retains the flavor of the brewing period. The winery has also invested a lot of human, financial and material resources in the "ultra-flat polished rice" technology to grind ultra-flat rice that is better than traditional round polished rice, and better preserves the essence of the rice, the "heart white" part.

In 1988, after five years of repeated experiments, Daichi brewed Japan’s only uncooked Junmai Daiginjo sake at that time, which is today’s vintage Miaohua Lanqu. Miao Hua Lan Qu is usually released about 3 years after the brewing year. For example, the wine released in 2017 is from the 2014 brewing year. It can be drunk immediately or can be cellared at low temperature for several years.

In addition, Miaohua Orchid's Grand Cuvee is the most mysterious. It has only been produced four times in 2007, 2010, 2013, and 2016. The first bottling in 2007 was selected as the G8 Summit in Lake Toya, Hokkaido. dinner party with wine.

5. Tengu Dance has Huanbo Daiginjo

Tengu Dance was founded in 1823, and the seventh generation is the current head. Tengu Mai Sake Brewery is located in Hakusan City, Ishikawa Prefecture. It is surrounded by lush woods. Legend has it that Tengu are often seen drinking and dancing happily there, hence the name Tengu Mai.

Tengu Mai is a well-known Japanese sake brand that uses Yamada Nishiki from Hyogo Prefecture to brew sake. The sake brewed with the "yamawasi" technique has a light amber color, repelling the concept that "colorless sake is good".

Youhuanbo is the most famous wine in Tenguwu, which means "like the god of joy lives in it". Youhuanbo selects the best Junmai Daiginjo for cellaring every year. After it matures, only the best quality can be bottled as Youhuanbo.