| Brand | NanbuBijin |
| Region | Iwate, Tohoku, Japan |
| Spirits Type | Sake |
| Spirits Style | Tokubetsu Junmai |
| ABV | 15-16% |
Product details
Nanbu Bijin Tokubetsu Junmai is an extraordinary sake that captured the prestigious “Champion Sake of 2017” title at the IWC International Wine Challenge, triumphing over 1,245 entries from 390 breweries worldwide. This accolade considered the highest honor in the sake world, is a testament to the exceptional craftsmanship and dedication of Nanbu Bijin Brewery. Brewed with “Gin-otome,” a local sake rice from Ninohe City in Iwate Prefecture, and pure local water, this sake embodies its origin. Each bottle tells the inspiring story of a small town’s big dream, where a community of farmers and brewers united to achieve global recognition.
The Tokubetsu Junmai features a well-balanced profile, characterized by its elegant aroma and smooth, rich taste that reflects the terroir of Ninohe. While the 2017 IWC win marked a moment of pride, Nanbu Bijin continues to strive for excellence, driven by its motto, "Dedicate Sake Quality." This sake is not just a drink but a celebration of tradition, teamwork, and the passion to bring the magic of sake to the world—inviting you to join in a toast that transcends borders.
Rice: Ginotome (Ninohe Local Sake Rice) | Polishing Ratio: 55%
Nanbu Bijin Tokubetsu Junmai Sake offers a delightful balance of richness and refreshment. Its medium-intensity aromas of quality rice, delicate floral notes, and a hint of marshmallow, along with its velvety texture, glide effortlessly on the palate, revealing subtle savory umami at its core. Dry and medium-plus in weight, this sake lingers beautifully, leaving a lasting impression of refined elegance.
Nanbu Bijin Tokubetsu Junmai Sake, crafted with local Iwate Ginotome sake rice, is an incredibly versatile pairing companion for a wide range of dishes. Its light, soft flavors and fine umami balance create a refreshing aftertaste that complements delicate seafood like sashimi and grilled white fish, while also enhancing the flavors of light pasta, vegetable dishes, or even creamy cheeses. Whether enjoyed with a casual meal or a refined feast, this sake elevates any dining experience.
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.
