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This sake is brewed entirely with Koji which gives it a rich sweetness and umami.

Nanbu Bijin All Koji 2003

Vintage 　 2003
Years aged 　 20 years
  • 10 years or more
  • 2000-2009
  • 5,000 - 9,999 yen
  • All Products
  • Golden yellow
  • With dessert and/or as an after-dinner drink
  • Brewer：southern beauty
  • Alcohol：private
  • Volume：500ml
¥5,400
¥5,400
Sale Sold out
Tax included.

[ Drinking alcohol under the age of 20 is prohibited by law. ]

This sake is made using a different manufacturing method from regular sake. In this method, the entire amount of rice used in the fermentation has been converted into koji. You can feel the rich sweetness, flavor, and elegant acidity that derive from the koji.
Great for after-dinner drinks and desserts. It also goes well with spicy dishes.

*As a by-product of maturation, lees (sediment) may be in the bottle. You can enjoy just the clear part, but as the lees are concentrated with umami, mixing the contents provides an even deeper and layered taste experience.
*As is the case with many long-matured wines, due to the long storage in bottle, mold may be present in the bottle opening, but please rest assured that the silicon on the surface of the lid prevents any of this from getting into the sake (in the same way that a cork functions in a wine bottle). Wipe the opening clean before drinking.

about
Type 全麹
Rice polishing ratio65%
Yeast typeprivate
Ingredients/raw materialsrice, rice malt
Rice typeToyonishiki, etc.
Origin of riceprivate
Toji(Brew Master)Makoto Tamura
Assemblage無
Recommended occasions/temperature

○With ice
○Chilled (around 10℃)
◎At Room temperature
○Nuru-kan (circa 40℃)
Zyou-kan (circa 45℃)
Atsu-kan(circa 50℃)

How to store

Most important thing in storing Japanese Sake, both matured and fresh, is to shield your bottles from UV ray, thus we suggest store them in places where sunshine would not reach.
Also excessive vibrations could do harm to the quality of sake and should be avoided.
In order to prevent unexpected leakage, we recommend the bottles be kept upright, or liquid surface be below bottle-cap level.

Most after-dinner matured sake, with very dark colors, could be stored at room-temperature.
For other matured sake, if you would like to keep the maturation level similar to the level upon your purchase, or you prefer very slow maturation after purchase, we suggest store the bottles at temperature level similar to wine cellar (10-15 degrees centigrade) or below.

If you would like them to mature more, you could store them at normal-to-low room temperature (15-23 degrees centigrade). Storing in you closet during not-so-hot seasons and relocate them in the vegetable sections of your refrigerator during summer would be one option.

Delivery dates and charges

For orders from within Japan, we will send out the ordered items within 3 days from receipt of your order, except for festive seasons such as year-end holidays and golden week.
For orders from outside Japan, please make inquiry by mail (info@1910kan.com)

Delivery charges to locations in Japan are as follow.

720 ml bottles (up to 10-12 bottles depending on bottle types, less for boxed items)
Normal temperature: 1,350 yen for locations other than Okinawa or remote islands.
3,400 yen for Okinawa or remote islands
Chilled (appropriate for sparkling sake and some special items): 2,000 yen other than Okinawa or remote islands. 4,000 yen for Okinawa or remote islands.

1,800 ml bottles (up to 6 bottles), no chilled service available
For prefectures, Aomori, Iwate, Akita, Shiga, Kyoto, Osaka, Hyogo, Nara, Wakayama: 2,350 yen
For prefectures, Tottori , Shimane , Okayama , Hiroshima , Yamaguchi , Tokushima , Kagawa , Ehime , Kochi : 2,450 yen
For prefectures, Hokkaido, Fukuoka , Saga , Nagasaki , Kumamoto , Oita , Miyazaki , Kagoshima : 2,750 yen
For Okinawa Prefecture:4050yen

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Tasting comments

  • Nobuhiro Ueno
    (Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)

    Nice color and sparkly.
    The entire expression is adorned with savory aromas. It also has the characteristic sweet aroma of a Zenkoji-zukuri sake (all rice used in mash is converted into koji).

    A gentle attack, before slowly spreading outwards.
    It has sweetness, astringency, and umami, and although it is not very acidic, it has a good consistency. No accompaniments needed to enjoy.

    With its pleasant aftertaste, I want to enjoy it slowly in a dessert glass after a meal.

Brewer

southern beauty

Although it was founded in 1902, the brand name ``Nanbu Bijin'' was created in 1951 by the late Tadashi Ito, who was then the head of the Ninohe tax office, and the late Kuji Kuji, the company's former chairman. Hideo expressed his desire to ``make beautiful sake,'' as sweet sake with a low rice polishing rate and a lot of off-flavors is the mainstream nationwide, and Ninohe City, Iwate Prefecture, has long been called the country of the south. The area is blessed with wonderful nature, climate, and an abundance of water, and we named it ``Nanbu Bijin'' because of the southern part of the place and the image of clean and beautiful sake quality.

Nanbu Bijin's product line is aimed at long-term aging sake, and has the potential to be used not only for hot sake, but also for rock, straight, fruit, and iced drinks.
In the future, they will continue to manufacture and develop these alcoholic beverages, as well as alcoholic beverages suitable for long-term aging, and products for warmed sake that will enhance the best drinking time.

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