Junmai

Rich & Savory

Most sake is made by adding Koji to about 20% of the rice to make the fermentation starter. Nanbu Bijin All Koji however is made by adding Koji to 100% of the rice.

The result is a richly textured sake full of umami and acidity, with lots of potential: as a pairing with hearty food, as a vintage-worthy sake showing surprising developments of flavor over time, or as a digestif, to name a few!

Assertive sweetness and prickly texture that gives way to a smooth and silky finish.
Hidden notes of spice.

Rice: Miyama Nishiki, Toyo Nishiki
Rice Milling: 65%
Acidity: 3.5
ABV: 15-16%
Prefecture: Iwate

500ml