| Brand | Nanbu Bijin |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Daiginjo |
| ABV | 16% |
Product details
Nanbu Bijin Daiginjo Sake is a masterpiece crafted with meticulous care, using premium Japanese sake rice. The brewery selects renowned Yamada Nishiki rice or locally sourced Ginotome rice from Ninohe City in Iwate, ensuring the highest quality ingredients.
To achieve its refined flavor, the rice is polished to nearly half its original size, removing impurities and highlighting the pure essence of the grain. The result is a sake that embodies elegance and precision, offering a smooth and luxurious drinking experience with a delicate balance of aromas and flavors.
Rice: Ginotome, Yamada Nishiki | Polishing Ratio: 40%
This sake offers a delicate floral aroma, accompanied by a clean, beautifully balanced profile. The palate combines a touch of sweetness with savory umami, creating a dry yet juicy flavor experience that is both refined and satisfying.
This sake pairs exquisitely with white fish, enhancing its delicate flavors and highlighting the freshness of the dish. Perfect for sashimi, grilled, or lightly seasoned preparations.
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.
