Junmai Daiginjo Ryofu
Perfect balance!! This sake is chosen as a Champion Sake for IWC2017 (Internatinal Wine Challenge at London) among 1245 labels from 390 sake breweries!
This is one of Nanbu Bijin’s regular and signature sake, made with local Iwate Ginotome sake rice. This sake serves 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.
The fresh aroma and gentle taste will mellow any dish.
Suezukehana was born from the idea of Japanese culture that "the starting point of Japanese women's culture is a feeling of affection expressed by motherhood, such as adoration, and wishes and thoughts that accompany us in our daily lives.
Suezukehana" is the elegant name for the Japanese red color "beni", which also appears in the Manyoshu.Suezukehana was born from the idea of Japanese culture that "the starting point of Japanese women's culture is a feeling of affection expressed by motherhood, such as adoration, and wishes and thoughts that accompany us in our daily lives.
The fresh aroma and gentle taste will mellow any dish.
Suezukehana was born from the idea of Japanese culture that "the starting point of Japanese women's culture is a feeling of affection expressed by motherhood, such as adoration, and wishes and thoughts that accompany us in our daily lives.Suezukehana" is the elegant name for the Japanese red color "beni", which also appears in the Manyoshu.Suezukehana was born from the idea of Japanese culture that "the starting point of Japanese women's culture is a feeling of affection expressed by motherhood, such as adoration, and wishe red color "beni", which also appears in the Manyoshu.
Interview of Fujii
Detail
- Alchol contents
- 15%
- Rice polishing ratio
- 55% (remaining)
- Rice
- Gin-Otome
- Yeast
- No.1801
- Retail price
- around $25-30/720ml
- Available
- 300ml/720ml/1800ml
- Temperature
- 0C - 100C
- Taste
-
DrySweet
- Body
-
LightFull
- Aroma
-
LightHigh
MAKER
Fjii
In the third year of Bunkyu (1863) at the end of the Edo period, our ancestor, Zenshichi, was the first.
We identified Takehara, which was blessed with high-quality water, as a land suitable for sake brewing, and started the brewing industry.
Takehara faces the calm Seto Inland Sea and is a scenic town that once flourished in the salt industry.
Also known as "Little Kyoto of Aki", the beautiful streets of old wooden Japanese architecture are lined up.
The historic shrines and temples remain as they were.
Takehara is a land blessed with clean water that still uses groundwater as tap water.
At the same time, a rich food culture has been built with abundant seafood.
It has been more than 150 years since we have been brewing sake that makes the best use of the blessings of nature.
Our brewery is not a brewery that produces a lot,
That is why we want to continue brewing sake that only we can do.
Even on a small scale, we want to support the trunk of a large tree called sake.
| Address | Hiroshima ken, Takehara-shi |
|---|---|
| Website |
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