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- Nanbubijin Yamadanishiki Junmai-daiginjo (720ml)
Nanbubijin Yamadanishiki Junmai-daiginjo (720ml)
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¥2,148 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
Kura Master2019 Junmai Daiginjo Division Platinum
"Nanbubijin Yamadanishiki Junmai-daiginjo (720ml)" is a Junmai Daiginjo distilled to 50% using king of sake rice"Yamadanishiki ". 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 to create this sake. The vivid fragrance and soft umami of Yamada Nishiki creates a highly balanced sake. The design of the label is based on the clear center of a grain of rice. This Junmai Daiginjo has been met with international acclaim, and won the platinum (the highest) award at the most well respected sake concours in France, the "Kura Master2019 Junmai Daiginjo Division."
Pairing food proposed from Vendor
A soup with a strong stock
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.
|
1.4 |
|
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.
|
50% |
