Nanbu Bijin Ancient Pillars Junmai Ginjo Sake (720ML)
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Winemaker Notes
This zesty sake is bold and versatile with concentrated floral, citrus, and chocolaty notes. It is very balanced with crisp and clean acidity. Sandalwood and marshmallow flavors add to its overall finesse.
The Sake
In 1951, we decided to stop making the sweet sake so common back then, a style with plenty of off-flavors. Instead, we decided to brew "clean and beautiful" sake. Hence, we created the Nanbu Bijin brand name to personify our sake. Nanbu stands for the region, and Bijin (meaning beautiful woman) for the delicate, light, and clean nature of our sake. Our sake is brewed with medium-hard water that is purified naturally as it courses through the mountain rock on its way to the sea. We use Hito-mebore, Toyonishiki and Sasanishiki sake rice, and of course, our sake is brewed by a Nanbu-area toji.
A notch above Junmai in its milling requirement, by definition Junmai Ginjo requires milling of 40% of the rice grain so that 60% of each grain remains. The categories of saké are established not by rice variety, but by the polishing or milling percentages. Junmai Ginjo is made up solely of water, koji mold, yeast and rice and is brewed without any additon of alcohol. This style goes well with fresh, lightly seasoned dishes such as sashimi, carpaccio or seared oysters.
The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.