NANBU BIJIN'S SELECTED BRANDS

NANBU BIJIN Tokubetsu Junmaishu

The elegant fragrance and pure taste of this sake makes it the ideal accompaniment to any cusine. Local Iwate Gin Otome rice is carefully selected by the brewery's veteran toji Hajime Yamaguchi, who works closely with Kosuke Kuji, the fifth generation brewer who specialised in brewing techniques during his time at Tokyo University of Agriculture. They pay the utmost attention to every detail while brewing this premium quality sake at low temperatures. National New Sake Tasting Competition gold medal winner.

NANBU BIJIN Gin Ginga

From the water to the rice, from the yeast to the brewers, this is a 100% original Iwate jizake. The strain of rice used, Gin Ginga, was developed in 1998, after eight years of joint research by the Iwate Agricultural Research Centre and the Iwate Sake Brewers Union. It is the first rice grown in Iwate to be designated as sake rice of the highest quality. The resulting sake is entirely unique, with a subtle and elegant taste. Tohoku Sake Tasting Competition highly commended prize winner.

NANBU BIJIN All Koji

Normally around 20% of the rice used to make sake is Koji-mai, rice specially cultivated with koji-kin, a mould used to break down rice starch into fermentable sugar. This sake however is quite unique in that it has been produced using 100% koji-mai. Koji-kin has long been prized for its healthy properties, and this sake is not just delicious but is rich in vitamins and nutrients. This sake combines an elegant sour edge with the original sweetness of the koji-mai. Each year's vintage features a different label colour, with 2005 being blue and 2006 red. European Monde Selection gold medal winner.