Nanbu Bijin Nanbu Bijin Special Junmai Sake 1.8L Special Junmai [J113]

Most of Nanbu Bijin's raw rice is produced in Iwate Prefecture, including Miyama Nishiki, a rice suitable for sake brewing, ``Ginga'', Iwate Prefecture's first rice suitable for sake brewing, its younger sister, ``Ginotome'', a rice suitable for sake brewing, and Sake Brewery. Focusing on the Toyonishiki rice variety, we have raised the average rice polishing rate to 54%, including the Iwate Prefecture original variety Kakehashi, which received cooperation from Ishigaki Island in Okinawa Prefecture to propagate seed rice during the bad harvest year of 1993. The sake is polished and brewed using medium-hard subterranean water from Orizume-Masenkyo Gorge, using Nanbu-style hand-brewing techniques, and is extremely gentle, yet features an exquisite balance of quality and sharpness. .

As for the storage method, all raw sake is stored at ice temperature (-4℃ to -10℃ refrigerator and thermal tank), and over 80% of special name sake such as Daiginjo, Junmai Ginjo, and Honjozo are all stored at below 5℃. It is stored in the refrigerator. Other regular sake is also stored in a warehouse below 10 degrees Celsius, and all sake is kept refrigerated to ensure proper aging.

In addition, we do not use any carbon filtration for all of our sake, preferring to preserve the natural flavor of the rice and sake, as well as the seasonal aging process.

Today, Matsumori Brewery, winner of Iwate Prefecture's Youth Outstanding Skills Award, Kosuke Kuji, the fifth-generation brewer who studied at the Department of Brewing at Tokyo University of Agriculture, who also received the same award, and young brewers with an average age of 32, are ``traditional techniques and youthful passion.'' We are currently taking on the challenge of producing the ultimate sake, aiming for the fusion of power and power. Nanbu Bijin will continue to pass down the handmade techniques to the next generation.

In July 2001, we developed ALL KOJI Junmaishu, a special sake made only from koji, which was certified as a small and medium-sized business creative technology research and development project subsidy, which is also a national subsidy, and the local Ninohe City. We also have a project called Kokusai Kingdom Millet Fair ``Owner-based Sake'' held in collaboration with a private organization in the Ninohe region, where you can become the owner of a barrel and experience everything from rice cultivation to sake brewing while experiencing sake. I am.

In addition, our Daiginjo sake won the first place trophy at the 1st International Sake Challenge in 2007, and we have achieved outstanding results in other competitions as well.

Since 2007, Junmai Daiginjo has been offered as an in-flight sake in first class on Japan Airlines (JAL), and has become Japan's representative local sake in the skies around the world.

Currently, it is exported to 21 countries around the world, including the United States, England, Hong Kong, Brazil, Dubai, Singapore, and Malaysia, and is enjoyed by southern beauties around the world.

As a new type of sake brewery for a new era, Nanbu Bijin will continue to work hard with the goal of producing ``sake that makes you smile like the sun when you drink it.''