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- Nanbubijin All Koji (500ml)
Nanbubijin All Koji (500ml)
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¥2,053 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.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
- *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.
"Nanbubijin All Koji (500ml)" is an innovative, special Junmai that, rather than Sake, is brewed entirely from rice koji. It uses 100% rice koji (the white rice used to produce koji malt), which makes up only about 20% of the rice used in typical sake brewing. As such, it is characterized by a rich sweetness, savory flavor and elegant acidity derived from the koji. You can enjoy it in a variety of ways, including on the rocks, mixed with soda, or with fruit. In addition, because it is a sake suitable for long-term aging, you can enjoy the sight of it turning a deep amber color as you let it mature. The toji (“chief brewer”) and brewery workers here have inherited the refined technology and traditions of the "Nanbutoji", the foremost of Japan’s three great toji groups. They have produced this convention-defying Junmai using rice koji and pure subsoil water from Orizume Basenkyo, a prefectural natural park in Ninohe City, Iwate Prefecture.
Pairing food proposed from Vendor
Chicken liver, blue cheese
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 | 500ml |
|---|---|
| Size (L W H) | 6.0 x 6.0 x 21.0 cm |
| Weight | 0.8kg |
| 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.
|
-20 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
2.5 |
|
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.
|
65% |
