I buy it at a local sake shop in Akita and drink it at home.
I am very satisfied with it because of the technical guidance I received from Takagi Sake Brewery.
This is a low-temperature, three-year-aged version of Sanghong. It is said that this is the only sake that was made this season and will never be produced again.
They say that this sake comes in only once every five years.
In Yamagata, the final destination of my round-town Tohoku trip, I found a phenomenal store with more than 20 varieties of Jyushidai. This sake is the most expensive sake in the Jyushidai line. I will now pitch it in a series.