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- Nanbubijin Tokubetsu-junmai (720ml)
Nanbubijin Tokubetsu-junmai (720ml)
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¥1,600 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
International Wine Challenge (IWC)2019 Junmai Division Bronze
International Wine Challenge (IWC)2017 Champion sake
"Nanbubijin Tokubetsu-junmai " is a classic sake from the brand "Nanbubijin" which has been brewed with 55% of milled "Ginotome," a specially cultivated rice grown in Ninohe City of Iwate prefecture. "Ginotome" is an original Iwate sake-brewing rice cultivar grown through the collaboration between breweries and local rice farmers. The Tokubetsu Junmai is produced in a superior terroir in the brewery of Nanbu Toji of Ninohe, using local rice from Ninohe as well as pure underground water sourced from Ninohe's Oritsume Basenkyo Prefectural Natural Park. Created with the aim of being an outstanding sake that complements a wide variety of dishes, this sake exudes a delicate fruity aroma and the luxurious goodness of rice, while leaving a refreshing aftertaste. At the world's most prestigious wine-tasting competition, "International Wine Challenge 2017 ", this sake was the only one awarded the title of "Champion Sake" from 1245 brands of liquor across 9 different categories, a remarkable feat that attests to its place as the best Japanese sake in the world.
Pairing food proposed from Vendor
Meat dishes, sashimi with high fat content
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
Apple、Pear
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 | 15%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.
|
+1 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.4 |
|
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.
|
55% |
