| Brand | Nanbu Bijin |
| Region | Iwate, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Ginjo |
| ABV | 15-16% |
Product details
Nanbu Bijin’s Junmai Ginjo and Tokubetsu Junmai (Special Junmai) are signature offerings that embody the brewery's dedication to quality and craftsmanship. These sakes deliver the refined flavors characteristic of Ginjo, blending the delicate sweetness of rice with a sharp yet smooth profile, all while presenting a beautifully clear appearance that enhances the overall experience.
What further sets Nanbu Bijin Junmai Ginjo apart is its Kosher Certification, a rare distinction in the world of sake that provides an extra layer of food safety assurance. This certification reflects Nanbu Bijin’s commitment to maintaining high standards and broadening its appeal to a global audience, making it a standout choice among sake enthusiasts worldwide.
Rice: Ginotome, Miyama Nishiki | Polishing Ratio: 55%
The aroma opens with fresh citrus, ripe fruits, herbal notes, and delicate floral hints, evoking the vibrant atmosphere of a Farmer’s Market. On the palate, the sake offers a smooth, velvety texture, balanced by the subtle sweetness and umami of rice. Layers of green, herbaceous, and peppery nuances emerge, adding complexity to its flavor profile.
Perfect with sashimi, sardines, and rich, fatty fish. It also complements pork dishes, motsuni, stewed tomatoes, and dishes with rosemary. Pairs beautifully with leafy greens, root vegetables, fruit salads, or dishes featuring fruit-based sauces.
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.
