| Brand | Nanbu Bijin |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Daiginjo |
| ABV | 17% |
Product details
Nanbu Bijin is known for its dedication to quality and tradition. The 10-Year Koshu Daiginjo is a testament to their skill and commitment to producing some of the finest sakes in Japan. Aged for ten years is relatively rare, but it develops rich, complex flavors for sake.
This sake represents a harmonious blend of traditional sake brewing techniques and the unique characteristics imparted by extended aging. It is a luxurious and complex sake that offers a unique tasting experience, perfect for special occasions or as a sophisticated gift for sake connoisseurs.
Rice: Yamadanishiki | Polishing Ratio: 35%
This sake delivers a rich and complex aroma with notes of dried fruits, nuts, caramel, and spices. The aging process adds depth to the fragrance, creating a more intense and layered bouquet. The flavor profile has a harmonious blend of sweetness, umami, and mild acidity. The aging process imparts a smooth, mellow character with a long, satisfying finish. The sake has a rich, velvety texture that coats the palate.
This sake can be enjoyed at various temperatures, but it is often best served slightly chilled or at room temperature to appreciate its complex flavors and aromas. Some may also enjoy it slightly warmed to enhance its umami characteristics.
This 10-year Koshu Daiginjo pairs well with rich and flavorful foods. Consider serving it with aged cheeses, roasted meats, foie gras, or dishes with robust sauces. It also complements traditional Japanese cuisine, such as grilled eel (unagi), miso-marinated dishes, and savory stews.
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.
