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Nanbu Bijin Southern Beauty (720ML)

Nanbu Bijin Southern Beauty (720ML)

Junmai-Ginjo from Iwate, Japan

Price: $41.99 $32.99
Save $9.00 (21%)
Item No. 92032
  • ST89

Winemaker's Notes

Truly a locally-produced sake. It is made with the local Ginginga rice which took over eight years to develop and perfect. The water, yeast, and brewing team are also all from Iwate prefecture.

The explosive nose of this medium-bodied sake exhibits a slight wood spice and floral aromas that quickly move towards apple compote and lively citrus notes akin to lime rind. From green fruit flavors upfront to a creamy mid-palate with some super ripe cantaloupe and honeydew, the mild acidity allows the minerality to exert itself on the finish.

Critical Acclaim

"Very pale yellow. High-pitched, rather Chablis-like aromas of lime, pear, fennel and minerals. Suave and understated, in a lighter style and very easy to drink. A rather sexy commercial-style sake with a touch of sweetness and a smooth texture and finish. I found myself wishing for a bit more flavor. On the other hand, if I could find a sake like this at my local Japanese restaurants, I'd be very happy. Made from water purified naturally as it runs through mountain rock."
89 Points

Learn About Nanbu Bijin

Nanbu Bijin Brewery is located in northern Japan's Ninohe City, an area long referred to as Nanbu no Kuni. It is an area blessed with lush and beautiful natural reserves, fine water, two national parks, and a lake. We were established in 1902, but at first were only a sake retailer. In 1915 we acquired the necessary licenses and began to brew sake. Our facilities lie on what was...

Read More About Nanbu Bijin

Learn About Junmai-Ginjo

Junmai-Ginjo

Junmai-Ginjo is one step higher than the Junmai classification. The rice must have a suimai-buai of at least 60%, meaning at least 40% of the original rice has been milled off, leaving more pure starch for the saké. Ginjo also includes more attention to the brewing process, with lower temperatures used for fermentation and the use of hand pressing. The resultant saké is in turn more light and delicate than Junmai, but also more complex, layered and fragrant.

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