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- Nanbubijin Junmai-daiginjo (720ml)
Nanbubijin Junmai-daiginjo (720ml)
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¥5,770 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.
Awards
Sake Competition2018 Junmai Daijinjo Division First Prize
"Nanbubijin Junmai-daiginjo (720ml)" is the supreme Sake of the "Nanbubijin" brand, and is distilled to 50% using the king of sake, "Yamadanishiki". The chief toji and brewers who have succeeded the refined techniques and traditions of the "Nanbutoji", one of the foremost of Japan's three greatest toji groups, use pure subterranean water from the Oritsume Basenkyo Prefectural Park in Ninohe City, Iwate, to infuse the spirit of the harsh winters into the ultimate junmai daiginjo. It's balanced with a perfect fragrance and rich flavor. It taste like a mouthful of the freshest, juiciest fruit, with the sweet fragrance of an apple or pear. The sweet umami flavor will leave you wanting more. It won first prize in the junmai daijinjo division of the world's largest sake competition, "Sake Competition2018", and is served in first class on JAL flights; it is held in high esteem by those familiar with high end Junmai Daiginjo.
Pairing food proposed from Vendor
In-season Vegetable Tempura
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.
|
-2 |
|
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.
|
35% |
