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Food & Beverages Alcohol Sake
Ninohe, Iwate, Japan

Tokubetsu Junmai 720ml



This is one of Nanbu Bijin’s regular sake, made with local Iwate Ginotome sake rice. This sake can be served a refreshing aftertaste with the soft/light flavor and fine umami flavor. We wish to make this sake as the best of best sake, which goes with any meal.








We already have distributors for the following countries:

[ US ] New York,  LA, San Francisco, Sacramento, Honolulu

Mexico, Germany, Singapore, Korea, Thailand, China, Taiwan, Netherlands, Italy, Canada, UAE, Spain, Cambodia, Australia, Switzerland, UK, Hong Kong

We are happy to get inquiries from liquor stores, restaurants or other businesses in these countries. Will introduce you to the distributor.

This is one of Nanbu Bijin’s regular sake, made with local Iwate Ginotome sake rice.

This sake can be served a refreshing aftertaste with the soft/light flavor and fine umami flavor.

We wish to make this sake as the best of best sake, which goes with any meal.


Tokubetsu Junmai 720ml

This is one of Nanbu Bijin’s regular sake, made with local Iwate Ginotome sake rice.

This sake can be served a refreshing aftertaste with the soft/light flavor and fine umami flavor.

We wish to make this sake as the best of best sake, which goes with any meal.



Ingredients
Rice; Ginotome sake rice
Rice-polishing ratio
55%
Mother water
Subsoil water from Orizumebasenkyo in Iwate Prefectural Natural Park (water of low to medium calcium content)
Yeast
M310, No.9, Brewing Society of Japan yeast
Nihonshudo, SMV
+4
Alc
15〜16%
Acidity
1.5
Food pairing
Sashimi, Teriyaki, Cheese  



Kosher Certification



Nanbu Bijin’s Jyunmai Ginjo has a Kosher Certification, which regard as one of the highest authority of food safety guarantee and also as be in accordance with Jewish religious law.

A religious leaders, called rabbi, check and see ingredients and product processes, and make final decision for this certification.

In U.S.A, Most of all consumers buy with kosher certified foods because they knew it means healthy and safety.

We want to keep delivering our Japanese Sake globally with traditional culture pride, as one of the company with Kosher Certification for Japanese sake and sugar free Plum sake.


Nanbu Bijin



Japanese Sake is an alcoholic drink made of fermented rice, koji and water.



Nanbu Bijin uses the original sake rice, “Gin Ginga” and “Gin Otome”, which was co-developed with Iwate municipal government and Iwate Sake Makers Association and Iwate industrial research institute, Japan.



We grow the original sake rice, “Gin Ginga”, only cultivated in northern part of Iwate, Japan.

Using special techniques, 100% of “Gin Otome” cultivated in Ninohe city is used for Nanbu Bijin. For making local sake, local made rice should be used. We are happy to hear that this concept is widely accepted and commit to accelerate.



Once cultivated, the rice is polished to remove the bran, which includes several harmful ingredients for sake brewing, such as fats, proteins, ash-content and vitamins.

Rice-polishing ratio for normal is about 90%, it means to get rid of only remain 10% in total.



However, the ratio for Nanbu Bijin is 70% and even 35% for DaiGinjo, our top level quality.

We wash rice 2 ways: by hands using basket, it is for high level top quality, “DaiGinjo”, Rice-polishing ratio 35 to 40 %, or by bubbled water jetting device.

After soaks into fresh water and cuts of water, water absorption rate could be calculated by comparing with the weights b/w before and after soaks.



These methods are called “limited absorption”, it is not until when rice soaks its core, but till when rice soaks to some extents to pull up.

Bubbled water washing device: It is new way of washing rice, starts to deploy from 2011.



We have deployed this method for all sake but top level quality, “DaiGinjo”.

This method is widely deployed by famous Sake breweries in Japan, mainly in Tohoku region, it is one of the best way to wash rice.

Sake rice needs to be steamed. Normally we wash rice. Then, we pure water and switch on the rice cooker.



However, in case of sake rice, we wash sake rice. Then, we steamed it by using something like bamboo steamers.

One hour later, we use dedicated scope to dig up the rice.

The steamed rice has nearly 100 degrees close temperature. The way of viewing the condition of steamed rice is called “Hineri Mochi”.


by Nanbu Bijin
Masaaki Hirano
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