For Super Special Edition, “Special” and Limited” Edition are a classification in system of sake, of which special edition is the highest level. The Juyondai uses this as inspiration to name many of its sakes. In addition to this super special edition, there are other options as well.
Super Special was originally brewed from Aiyama Rice, but after 2009 it was changed to Yamada Nishiki. The rice is polished at 50%. This sake is also a raw sake, high acidity is its most distinctive feature, it is light and soft, very suitable as a pre-dinner sake.
Banshu is the old name of Harima Region in Hyogo, which is known for making the best Yamadanishiki. It was recently awarded GI Status. Fruity and gorgeous aroma of melon, Juicy & Fruity without being cloying.
Cho Tokusen is a special selection chosen from fermenting tanks that are particularly vigorous, and go through a unique pasturisation techique, which after that goes into storage for maturation.
This sake is delicate and fruity, complex and yet easy to drink. Let the sake breathe for a short time (10-15mins), and it will further show off its fruity aroma and character.
Grade: Junmai Daiginjo
Polishing Ratio: 35%
Rice Type: Yamadanishiki
Brewery: Takagi Shuzo