

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
- 熟と燗オリジナル
- Brewer:Nanbu Bijin
- Alcohol:private
- Volume:720ml
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[ 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.
- about
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Type 全麹 Rice polishing ratio 65% Yeast type private Ingredients/raw materials rice, rice malt Rice type Toyonishiki, etc. Origin of rice private Toji(Brew Master) Makoto Tamura Assemblage 無
- Recommended occasions/temperature
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- Delivery dates and charges
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Tasting comments
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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
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