Nanbubijin Awa-sake Sparkling (720ml)

  • Nanbubijin Awa-sake Sparkling (720ml)
  • Nanbubijin Awa-sake Sparkling (720ml)
  • Nanbubijin Awa-sake Sparkling (720ml)
  • Nanbubijin Awa-sake Sparkling (720ml)
  • Nanbubijin Awa-sake Sparkling (720ml)
  • Nanbubijin Awa-sake Sparkling (720ml)

¥5,846 w/o tax

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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.

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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.


Awards
Sake Competition2018 No.1 in Sparkling section
Sake Competition2017 No.1 in Sparkling section

"Nanbubijin Awa-sake Sparkling" is the first Sparkling sake (secondary fermentation) of the "Nanbubijin" brand. While Japanese sparkling wines typically fall into either the categories of carbonated transparent sparkling wine or cloudy sparkling wine that has undergone secondary fermentation, we have employed the latest modern technology and theory to successfully develop a sparkling wine that remains transparent as it undergoes secondary fermentation in the bottle without clouding, and which has a strong champagne-like gas pressure that allows for streams of bubbles to surface like champagne when it is poured into a glass. This well-balanced sake has a pleasant "ginjo" aroma, a delicate taste, a crisp freshness, and brings forth a pronounced rice flavor through its aftertaste. This sake can be enjoyed prior to meals, but it is also a perfect choice during meals as it complements dishes extremely well. This creative sparkling Japanese sake has won the top prize for two years successively in 2017 and 2018 in the sparkling wine category of the "Sake Competition", a contest where the best commercial wines in the world are crowned.

Pairing food proposed from Vendor
Seasonal vegetable tempura (deep-fried dishes), boiled seasonal vegetables

About "Nanbubijin"
The name "Naububijin" 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

Detailed information

Volume 720ml
Size (L W H) 9.0 x 9.0 x 29.0 cm
Weight 1.8kg
Ingredients Rice, Rice koji, Water
Region Iwate
Alcohol content 14%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. -20.0
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. 1.6
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. -
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