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Nanbu Bijin Craft Gin
It is not sake, but... a gin from a sake brewery!
Anyway, the aroma is amazing!
But when you drink it, it's so refreshing
It's like a refreshing drink.
⬇Homepage excerpt⬇
Nanbu Bijin's new challenge, craft gin
The new coronavirus has reduced demand for sake,
demand for sake rice has also been greatly affected.
In order not to cause any inconvenience to the farmers who have been working with us
We have taken on the challenge of producing a new type of sake,
We have taken on the challenge of producing a new type of sake.
Nanbu Bijin's new craft gin is made with
Ninohe is famous for its botanicals,
Ninohe is the largest producer of this botanical in Japan,
UNESCO's Intangible Cultural Heritage and Japan's Heritage.
It is the first gin in Japan to use lacquer.
This is the first gin in Japan to use lacquer.
What was your creative point this time?
We did not use the lacquer tree as it is,
We roasted it once and used it.
The roasting gives it a savory aroma and a smoky flavor,
The fragrance of the lacquer wood is also smoky.
Fresh and spicy from juniper berries,
The woody and smoky aroma comes from the lacquer,
The lingering aftertaste is long and enjoyable.
It can be enjoyed chilled and straight, or watered down
You can also enjoy a different flavor by adding water.
Alcohol content: 40%.
Japanese>English
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Tengumai Yamahai Junmai Sake
My boss's favorite Tengumai 👺.
First of all, the amber color attracts my eyes.
The aroma is very good.
The taste is rich!
I'm a fan of it too 👺✨
Taste distribution" on the label
It's easy to understand 🏷.
⬇Homepage excerpt⬇
2022 Sake Competition held in France
Yamahai-brewed Junmai-shu won the Platinum Award at the "Clamaster"!
Platinum Award!
It is a unique junmai sake with a rich aroma and acidity
It is a Junmai-shu with a rich individuality and harmony of rich aroma and acidity peculiar to Yamahai brewing.
The dark, bright color is also pleasing to the eye.
Rice used: 100% Gohyakumangoku and other rice suitable for sake brewing
Polishing ratio: 60% (all rice polished in-house)
Sake meter rating: +3
Acidity: 2.0
Foods that go well with this sake: Sashimi, fish dishes, meat dishes,
Western-style dishes.
Storage: cool and dark place (in a refrigerator after opening the bottle)
Recommended temperature: 15°C to 45°C
Japanese>English
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Otters Junmai Junmai Daiginjo, Polished to 20% Sanbun
Boss stock, a special sake 🍶✨.
It's 23%!
It's like... it's sooooooo... it's soooo good!
Anyway, beautiful, sweetness
But it's strong.
It's not so easy to find, after this...
My boss is bold and likes to play big,
He always leaves you satisfied & full ✨.
No💦 that💦 that💦
You're not supposed to drink in gulps 💦.
but I'm the one who offers you a glass 🥃.
Thank you for the drink ✨✨✨✨
⬇Homepage excerpt⬇
Using Yamadanishiki polished to the limit of 23% (77%),
We challenged ourselves to make the best Junmai Daiginjo.
It has a gorgeous heady aroma and a clean honey-like sweetness on the palate.
The finish is clean and crisp, with a honey-like sweetness on the palate,
The aftertaste after swallowing is beautifully cut off.
The aftertaste is clean and clean, but with a long aftertaste.
The flagship of Otters.
Alcohol content: 15
Rice polishing ratio: 23
Japanese>English
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Okuroku "Turtle" 2024BY
I love Okuroku!
The pizzazz and sweet and sour taste is so refreshing.
I drank it cold...
I'd like to try heating it up next time I encounter it.
excerpts from various places⬇
Iwate Honor's new brand "Okuroku" brewed by Iwate Meiken Brewery
The origin of Okuroku comes from the Heian period (794-1185) when the inland area of Iwate was called the Okuroku group,
the foundation of Hiraizumi's culture, and was produced in this area.
The label was designed by a local printmaker.
The label design is by Jun Morita, a local printmaker.
The label design is based on the Kawanishi Dainenbutsu Kenbai (sword dance) by Jun Morita, a local printmaker.
100% "Kame-no-o" rice produced in Kanegasaki Town, Iwate Prefecture,
The yeast used is the new Iwate Prefecture yeast "M7",
It is brewed using the Yamahai brewing method and is full of the flavor of rice.
It can be enjoyed cold or warmed.
The gaseous and sharp taste reminds one of an adult cider,
When heated, the mild sweetness of the rice will fill your mouth.
When warmed, the mild sweetness of the rice will fill your mouth.
If you imagine the classical flavor of Yamahai brewing, you will be surprised.
It is a surprise.
Don't miss this new generation of classically modern sake!
Rice used: Kame-no-o
Rice polishing ratio: 60
Alcohol content: 15%.
Japanese>English
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Nanbu Bijin Can Cup Special Junmai
The second kind of can ✨
We got some matsutake mushrooms.
Matsutake mushroom rice! Grilled matsutake mushrooms! by my mom ✨.
and miso soup with mushrooms...
We call it "Bori" in my house
but we call them many different names.
Bori(woody bori/earthy bori)
Samodashi (🍄Samodashi)
Sawa-modashi
⬇HP excerpt⬇
A long-time favorite among sake fans.
Nanbu Bijin's confident product
As Nanbu Bijin's standard sake,
It has long been a favorite of Nanbu Bijin sake fans.
It is made from "Ginotome" sake rice grown in Ninohe City, Iwate Prefecture.
Gintome" sake rice grown in Ninohe City, Iwate Prefecture, is used,
The softly fruity aroma spreads softly and the mild and elegant rice flavor is exquisite,
The mild and elegant flavor of the rice is in perfect harmony with the gentle fruity aroma that spreads softly.
The aftertaste is clean and crisp,
The refined taste is appealing.
This sake goes well with a variety of dishes, including Western cuisine as well as Japanese cuisine.
It goes well with a wide variety of dishes, including Western cuisine as well as Japanese,
It is carefully crafted to be the "ultimate food sake" to accompany your daily meals.
It is carefully crafted to be the "ultimate dining sake" that accompanies your daily table.
It is recommended for those who enjoy sake for the first time,
It is a well-balanced sake that is easy to enjoy.
Rice：Ginotome, etc.
Rice polishing ratio: 55
Water used for brewing：Oritsume-Basenkyo subsoil water (medium-hard water)
Yeast：Giovanni's research, etc.
Sake meter: +2
Alcohol content: 15-16%.
Acidity: 1.5
Japanese>English
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Nanbu Bijin Ginjo-shu Can Cup
Nanbu Bijin Ambassador No. 4
There are three types of sake for October! Ginjo Can, Junmai Can and Gin!
From the Ginjo can~ 🍶´-
Eh! Sweet! Nope. Aromatic! Very easy to drink!
⬇HP excerpt⬇
Nanbu Bijin is proud of its Ginjo-shu!
Sake with delicacy and craftsmanship
Nanbu Bijin's Ginjo-shu is full of attention to detail,
Selected raw rice is carefully polished to 60%,
The rice is carefully polished to 60% and fermented at a low temperature over a long period of time.
The rice is carefully polished to 60% and fermented at low temperature for a long time.
The taste is created with the utmost care and attention to detail,
The skill and sincerity of the Nanbu Touji brewers are evident in the taste.
and his sincere approach to sake brewing.
The elegant ginjo aroma is pleasant,
The taste is clear and transparent, with no cloying taste in the mouth.
The taste is clear and transparent, with no cloying flavors.
The beautiful aftertaste and excellent balance make it a perfect food sake,
It is a perfect match for a wide variety of dishes, both Japanese and Western,
It is a perfect match for a wide variety of dishes, both Japanese and Western.
The delicate taste is typical of Nanbu Bijin,
This sake is a perfect match with a wide variety of dishes, both Japanese and Western,
It is a sake that will elevate your everyday meals,
It is recommended for both sake fans and those trying ginjo-shu for the first time,
It is recommended not only for sake fans, but also for those trying ginjo-shu for the first time.
Rice: Miyamanishiki, others
Rice polishing ratio: 60
Water used for brewing: Orizume-Basenkyo subsoil water (medium-hard water)
Yeast: M310, etc.
Sake meter: 0
Alcohol content: 15-16%.
Acidity: 1.3
Japanese>English
Nanbubijin夏酒 Breezy
yu yu
Delicious~(*ч`*)✨
That's all I've been saying for a while now.
"Mellow and juicy" ✨
I'm drunk~(*´ч`*)✨
Japanese>English
Shisoraチェリーラベル
yu yu
Are cherries sweet? 🍒
I thought it would be sweet, but it's a strong sake 🍶✨.
It tastes so good ✨I'm drunk!
Well, if you ask me if it's spicy or sweet, it's sweet 🍒I'm drunk!
But cherry means sweet and sour
I guess that means it's sweet and sour 🍒I'm drunk
Japanese>English
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No~(* ´ㅁ`*)💨
This one is expensive too✨
It's a special one ✨
It's so mellow!
Japanese>English
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The regular types are much easier to find, though.
You should drink these brands when you come across them!
Sparkling delicious 😋🫧.
It's hot outside too, so it's the best!
I drank a lot of it and it turned 😵💫💦.
Water 💦😵💫💦
And when I came back to check one more time, it was sold out 😭💦.
You should drink it first! You're right.
Japanese>English
Kikunotsukasainnocent 40
yu yu
I'm glad I took it ( ߹ㅁ߹)
Usually it's too expensive to buy...
But at the event, you can enjoy it from just one glass!
Sweet ~ mellow ~ amazing!
Japanese>English
IwatehomareLotus
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I'd like to try all the Okuroku, but...
There are so many varieties ( ¯Ϲπια ) humm...
The kind I never drank at the event!
I think Lotus is like "plump".
Delicious 😚.
Japanese>English
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Gekkeikan Argo Sake 5.0
I bought it at a convenience store.
I like the design of the can, fresh and beautiful 🫧.
Aroma... something fruity?
Taste ... ... light (* ᐕ)?
Oh, excuse me.
Light, easy to drink! Sweet~!
I always drink something with 15% alcohol content.
Maybe it's because I always drink alcohol with an alcohol content of 15% or so, but it's incredibly light 🫧.
But it might be dangerous if you drink it too fast because it's so light
It might be dangerous to drink it too fast.
For those who have been avoiding sake
you might want to try it from now on.
⬇Homepage excerpt⬇
One-third the alcohol content of regular sake.
Refreshing and fruity flavor.
Match it to your food or mood of the day,
Enjoy sake whenever you want, even on weekdays, without worrying about the next day.
You can enjoy this sake whenever you like.
1) Uses 1.3 times more rice than ordinary sake
(2) Original yeast to achieve a great drinking experience
(3) Fresh storage for sake-like aroma
Sake quality: Normal sake
Alcohol content: 5%.
Taste: sweet/mellow
Ingredients:Rice (domestic),Rice Koji (domestic)
Japanese>English
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Kamigame SWEET SQUASH
Foam, I love it!
The freshness and lightness of the mouthfeel is great ✨.
The excitement of opening the bottle is also good✨.
The sweetness is "moderate" as described in many places.
It's quite "acidic" and tight 𓂃🫧.
It's not too sweet.
It's not too sweet, so it's easy to match with various occasions.
excerpts from each section⬇
You can taste the original flavor and sweetness of koji straight away.
The sweetness of the koji malt's original flavor can be tasted straight away.
When poured into a glass, delicate bubbles rise to the surface.
The bubbles burst in your mouth,
just like champagne,
The bubbles are naturally carbonated by the fermentation process in the bottle.
The natural sweetness of koji and the fizzy bubbles
The natural sweetness of koji and the bubbles heal your tired summer body.
Chilled, it is perfect as an aperitif or after-dinner dessert.
How about serving it chilled with an aperitif or after-dinner dessert?
Hot - lukewarm - room temperature - chilled
Alcohol content: 13%.
Rice: Yamadanishiki
Japanese>English
Haginotsuyu肉食系純米酒「クマ」
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My tongue is tingling ('👅')✨
Japanese>English
