| Brand | Nanbu Bijin |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16～17% |
Product details
Nanbu Bijin Junmai Daiginjo Sake is a top-quality sake produced by the renowned Nanbu Bijin brewery in Iwate Prefecture, Japan. The rice used in Nanbu Bijin Junmai Daiginjo is polished to 35%, leaving only the starchy core—this high degree of polishing results in a smoother and more refined flavor.
Nanbu Bijin Junmai Daiginjo Sake represents the craftsmanship and dedication of the Nanbu Bijin brewery. Its refined and elegant taste makes it a standout choice for sake enthusiasts and those looking to experience the best of Japanese sake.
Rice: Yamadanishiki | Polishing Ratio: 35%
The aroma is typically fragrant and fruity, with hints of tropical fruits and flowers. It features delicate notes of melon, apple, and pear, along with subtle floral aromas. The taste is clean and crisp, with a slight umami undertone and a long, smooth finish.
Nanbu Bijin Junmai Daiginjo is best enjoyed slightly chilled to enhance its delicate flavors and aromas. It pairs wonderfully with various dishes, including sushi, sashimi, grilled fish, and light appetizers. It is also a great choice for special occasions and celebrations due to its premium quality.
Japanese sake, made from fermented rice, koji, and water, is a cornerstone of Japanese culture, and Nanbu Bijin exemplifies this tradition with exceptional craftsmanship. The brewery uses premium sake rice varieties such as “Gin Ginga” for high-quality Ginjo-shu, “Gin Otome” for Junmai-shu and Honjozo-shu, and the innovative “Yui No Ka,” developed to surpass the renowned “Yamada Nishiki.” Drawing on medium-hard subsoil water from Orizumebasenkyo in a Prefectural Natural Park, rich in calcium, phosphorus, and magnesium, Nanbu Bijin ensures optimal yeast and koji fermentation, contributing to the full-bodied character of their sake. Their meticulous koji-making process prioritizes precise water absorption, and they adapt koji varieties to suit the specific sake type, highlighting their commitment to precision and quality.
The brewing process at Nanbu Bijin involves a meticulous three-step fermentation lasting 30 days to develop the desired rice flavor and aroma. To preserve the integrity of the carefully fermented "moromi," the brewery employs three unique methods for different sake grades. Their original Hiire method, including the Hon-Hiire style, ensures effective pasteurization while maintaining flavor. Using advanced Plate Heater Rapid Cooling and Warming technology, they minimize heating time to protect the nuanced taste profiles of their sake. This combination of traditional techniques and modern innovation defines Nanbu Bijin’s approach, delivering the sake of unparalleled depth and refinement.
