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- Nanbubijin Aaiyama Junmai-daiginjo (720ml)
Nanbubijin Aaiyama Junmai-daiginjo (720ml)
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¥2,788 w/o tax
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
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- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
"Made with 100% "Aiyama", the legendary rice in sake making, "Nanbubijin Daiyama Junmai-daiginjo (720ml)" is a Junmai Daiginjo distilled to a strength of 50%. Aiyama, a strain related to the Sake called Omachi, which is said to be on par with Yamada Nishiki, the king of Sake, is so incredibly difficult to produce that cultivation was put to an end for a time. It is an expensive Sake, notable for the rich sweetness of the rice, which creates delicious sake. This product was made with Aiyama, for a vivid and elegant aroma that lasts until the end, and a strong sweet, sour umami flavor. The chief toji and brewers who have succeeded the refined techniques and traditions of the Nanbu Toji, one of the foremost of Japan's three greatest toji groups, used pure subterranean water from the Oritsume Basenkyo Prefectural Park in Ninohe City, together with high quality rice to create this special Junmai Daiginjo.
Pairing food proposed from Vendor
White Fish Sashimi
About "Nanbubijin"
The name "Nanbubijin" derives from the brewery's passion for "producing beautiful sake" as well as the attributes of Ninohe City of Iwate prefecture, known as the "Southern Country" blessed by magnificent natural landscapes. This beautiful sake is painstakingly brewed using carefully selected ingredients and production techniques and inherits the skills and soul of a world-class brewery.
Recommended temperature
- Atsukan (50 - 55℃)
- Jokan (45 - 50℃)
- Nurukan (30 - 40℃)
- Room temperature (15 - 20℃)
- Hanabie (10℃)
- Yukibie (5℃)
Type
Tag
Appearance
-
Clarity
Transparency
Hazy
-
Colour
Colorless
Dark brown
-
Intensity
Water
Deep
Nose characteristics
-
Intensity
Low
Strong
Taste characteristics
-
Light / Body
Light
Body
-
Sweet / Dry
Sweet
Dry
-
Simple / Complexity
Simple
Complexity
-
Acidity
Low
High
-
Umami
Low
High
-
Finish
Low finish
Long finish
Aroma and flavor
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.0 x 8.0 x 28.0 cm |
| Weight | 1.3kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Iwate |
| Alcohol content | 17%vol. |
Sake Meter Value
An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer.
|
-3 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.3 |
|
Polishing ratio
Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake.
|
50% |
