| Brand | Nanbu Bijin |
| Region | Tohoku, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 16.5% |
Product details
Shinpaku Junmai Daiginjo Sake is a refined expression of craftsmanship, its label inspired by the pure white hue of sake rice. The name "Shinpaku" refers to the starchy core of the rice grain, which becomes a focal point during the meticulous polishing process essential for crafting daiginjo sake. This delicate process involves removing at least 50% of the outer layer of each grain, revealing the shinpaku, and setting the stage for an elevated brewing experience.
The result is a sake with enhanced aromatic and fruity characteristics, offering a harmonious balance of elegance and flavor. With every sip, Shinpaku Junmai Daiginjo delivers a smooth, refined palate that highlights the artistry behind its creation, making it a perfect choice for those who appreciate the pinnacle of sake brewing.
Rice: Yamada Nishiki | Polishing Ratio: 50%
This sake offers an elegant ginjo aroma, highlighted by delicate floral and fruity notes. Made from 100% Yamada Nishiki rice, it showcases a soft, pillowy mouthfeel that pairs beautifully with its pure and refined character. The balance between the sake's gentle rice flavors and its vibrant ginjo fragrance is impeccable, creating a harmonious and satisfying tasting experience.
This sake pairs beautifully with delicate dishes like white fish sashimi and grilled fish, enhancing their natural flavors. It also complements the savory depth of dashi-based soups and the comforting warmth of nabe hotpot, making it a versatile choice for refined Japanese cuisine.
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.
