Nanbubijin Aaiyama Junmai-daiginjo (720ml)

  • Nanbubijin Aaiyama Junmai-daiginjo (720ml)
  • Nanbubijin Aaiyama Junmai-daiginjo (720ml)
  • Nanbubijin Aaiyama Junmai-daiginjo (720ml)
  • Nanbubijin Aaiyama Junmai-daiginjo (720ml)
  • Nanbubijin Aaiyama Junmai-daiginjo (720ml)
  • Nanbubijin Aaiyama Junmai-daiginjo (720ml)

¥3,067

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  • *All prices shown are the product prices from the Japanpage:.
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  • *Payment should be made in Japanese yen.
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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.

"Made with 100% "Aiyama", the legendary rice in sake making, "Nanbubijin Daiyama Junmai-daiginjo (720ml)" is a Junmai Daiginjo distilled to a strength of 50%. Aiyama, a strain related to the Sake called Omachi, which is said to be on par with Yamada Nishiki, the king of Sake, is so incredibly difficult to produce that cultivation was put to an end for a time. It is an expensive Sake, notable for the rich sweetness of the rice, which creates delicious sake. This product was made with Aiyama, for a vivid and elegant aroma that lasts until the end, and a strong sweet, sour umami flavor. 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, together with high quality rice to create this special Junmai Daiginjo.

Pairing food proposed from Vendor
White Fish Sashimi   

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

Detailed information

Volume 720ml
Size (L W H) 8.0 x 8.0 x 28.0 cm
Weight 1.3 kg
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. ±-3
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. 50%
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※We do not sell alcoholic beverages to underage.

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