This is one of Nanbu Bijin’s regular sake, made with local Iwate Ginotome sake rice. This slightly dry sake can be served a refreshing aftertaste with the soft/light flavor and fine umami flavor. This sake was made as the best of best sake, which goes well with any meal.
Nanbu Bijin Tokubetsu Junmai 2017 won “Champion Sake of 2017” at IWC International Wine Challenge!!!
(1,245 brands from 390 breweries around the world entered the IWC sake competition).
Yuinoka is a new sake-rice which is developed by Iwate prefecture. After much trial and error, this rice became the most excellent rice in Iwate prefecture. Compared with Yamadanishiki (most expensive sake rice), Yuinoka makes more pure and clear sake. Rice:Yuinoka. Acidity: 1.4
Karakuchi is made from domestically grown rice Ginotome. With its rice milling of 55% held flavor and a little acidity generates a well balanced dry sake. Chilled or at room temperature or warm recommended. Rice:Ginotome. Acidity: 1.8
This sake is made from domestically grown rice and yeast “yuko-no-omoi” (original yeast of Iwate prefecture). It generates a gentle fragrance and middle dry taste. Chilled or at room temperature or warm recommended. Rice: rice made from the prefecture. Acidity: 1.1-1.3
This sake is made by the rice which is harvested at Iwate prefecture and original kobo “Jovanni no shirabe” which is developed by Iwate industrial technology center. It generates a rich fresh fruits flavor. This is a motif of “ginga tetsudo no yoru” which is written by Miyazawa Kenji, Japanese famous writer. This sake matches every cuisine and you can feel Iwate. Rice: Ginginga. Acidity: 1.0-1.5
This sake is made from domestically grown rice Ginginga (which is harvested at Iwate prefecture) and yeast “yuko-no-omoi” (original yeast of Iwate prefecture). It generates a gentle fragrance and rich flavor. Rice: Ginginga. Acidity: 1.0-2.0
Morioka sake sparkling entices you with its unique, sweet aroma and refreshing fruity flavor. Just pour into a glass and enjoy a sparkling new sake experience. Crafted in the traditional brewing style with rice, water and koji. Morioka sake sparkling appeals to a wide range of tastes a new sake for new age. Rice: Rice made from Iwate prefecture. Acidity: 5.0