The Juyondai Shichitare Nijjukkan Junmain Daiginjo sake is a premium sake that is considered as one of the rarer series of rice wine in Japan. It is highly sought after as the production for this sake is considerably less than those of other kinds of sake.

Utilising the special technique created by Takagi Shuzo, 75kg of rice water is used, extracting sake after pressing the bag 7 times and allowing it to drip from the bag. This time consuming method and small amount of sake collected each time make this sake very are and limited.

Polished to 35%, the sake excuses a velvety texture amidst its richness. With a ginjyo aroma of ripe melon and white peaches, the sake is beautifully layered with delicate fragrance.

經過繁複程序反複將20貫(75公斤)酒米
以袋吊方式來收集少量的酒液
酒造引以為傲的「七垂二十貫」方法
酒技藝命名，可見其重視程度

適飲溫度 : 冷飲 ～ (微甘口)
香氣味道 : 開瓶即飄散哈密瓜及白桃類熟果香氣 酸香飽滿柔和變化度極高
食物配搭 : 生蠔，海鮮，白身魚，刺身