IWATE・Ninohe city
Nanbu Bijin Tokubetsu Junmaishu
なんぶびじんとくべつじゅんまいしゅ ／ Nanbu Bijin Tokubetsu Junmaishu
Tokubetsu
Junmai
This is one of Nanbu Bijin's classics. The main sake rice used is locally produced Ginotome from Iwate prefecture. It has a gentle, fruity aroma, a refined rice umami, and a clean aftertaste.
This is the brewery's attempt to make the ultimate shokuchu-shu (sake to be had during a meal) that pairs well with a wide range of food.
- Sake brewery
-
株式会社 南部美人
- NANBU BIJIN Co. LTD. -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
Red-fleshed fish sashimi, salt-grilled Pacific saury, tempura, sake-steamed clams, happosai (combination stir fry), seafood salad, simmered dishes, and simmered fish.
Sake profile
| Prefecture | IWATE |
|---|---|
| Municipality | Ninohe city |
| Type of sake | Tokubetsu Junmai |
| Ingredients | rice , rice koji |
| Sake rice | Ginotome and others (ぎんおとめ・他) |
| Location of sake rice production | Ninohe city, Iwate prefecture |
| brewing water | Oritsume Basenkyo's underground water (medium hard water) |
| Rice polishing ratio | 55% |
| Acl / Vol. | 15-16% |
| NihonshudoSake meter value | +4 |
| Flavor | Slightly dry |
Type of sake
Rice polishing ratio
50% or lower
Rice polishing ratio
60% or lower
Rice polishing ratio
70% or lower
Rice polishing ratio
80% or lower
Junmai
Daiginjo
Junmai
Ginjo
Tokubetsu
Junmai
Junmai
Daiginjo
Ginjo
Tokubetsu
Honjozo
Honjozo
Futsu