Takatenjin Junmai Daiginjo “Soul of the Sensei”

It’s hard not to love Takatenjin Junmai Daiginjo. It’s fragrant, fruity, and dry with a luscious texture. And it’s also earned a reputation as an excellent sake to pair with sashimi.

This post will cover Soul of the Sensei’s tasting notes, pairing and service suggestions, and some info about the brewery. You’ll also find a couple of online retailers selling this classic Shizuoka sake.

Takatenjin Tasting Notes

Takatenjin “Soul of the Sensei” is a classic Shizuoka junmai daiginjo with a fragrant-floral nose, abundant fruit (green apple, melon, lemon oil), and a creamy texture.

Soul of the Sensei is an appropriate name. This sake is deep and tranquil. It’s also fairly dry despite the fruity notes. The smooth nature of Takatenjin makes it easy to enjoy.

Soul of the Sensei Food Pairings

This sake is masterful with sashimi, nigiri, and sushi rolls. And Soul of the Sensei is also a great foil for salads, seafood-based carpaccio, tempura, and hamachi shioyaki. 

Takatenjin Junmai Daiginjo Service Suggestions

Takatenjin Junmai Daiginjo is best served slightly chilled, though room temperature is ok too.

I recommend drinking this sake with a white wine glass, which will highlight the beautiful aromatics. It will also make it seem drier.

Ochoko, which are much smaller, will show off the fruit and soft texture. However, these classic cups don’t do much service to aromatic intensity.

The larger guinomi provides a solid middle ground between larger stemware and smaller cups while retaining a traditional feel.

Finally, while Soul of the Sensei can withstand some aging (in a dark, cold place), it is definitely best served fresh. It’s aromatic intensity is often the first quality that will diminish with over-aging. So it pays to be mindful of the bottle date.  

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Soul of the Sensei Sake Info

Rice: Yamada Nishiki milled to 50%    Yeast: Shizuoka

SMV: +5    Acid: 1.4   Amino Acid:   ABV: 17%

Tech Sheet

Doi Shuzo

Brewery: Doi Shuzo 土井酒造場     Location: Kakegawa, Shizuoka      EST: 1868

“Our sake is fragrant and lively, layered and complex. The melting qualities of our wonderful mysterious water and the essence of the fine rice that we use combine to create a sake that suffuses the palate and dances with complexity and flavor, with a fragrance that is prominent and alive. Also contributing to this is our own Yamada Nishiki rice, grown here in Daito. Making sake is hard work. In particular, making ginjo sake can be grueling. But that is precisely why making great ginjo can be such a source of happiness.”            

Official Website: English 

Label Translation

Doi Shuzo 土井酒造場 

Takatenjin 高天神  Kaiun 開運

Junmai Daiginjo 純米大吟 

Yamada Nishiki 山田錦

Shizuoka 静岡