Tokubetsu Junmai ( 720 ml)

Nanbubijin was founded in 1902 in Ninohe, Iwate Prefecture, a mountainous region in Japan's Tohoku where winter temperatures regularly drop below −10 °C — cold that slows fermentation naturally and sharpens the sake's structure. The brewery sits in Kunohe

district, drawing on very soft subterranean water filtered through the granite-rich Kitakami highlands, a water profile that produces a clean, low-mineral fermentation environment and a notably delicate mouthfeel.

Tokubetsu Junmai classification means pure-rice brewing with a defined special distinction — here, Nanbubijin uses locally grown Ginotome rice, a Iwate-bred variety selected for its starch-dense core, milled to a seimaibuai of 55%, removing nearly half the grain to eliminate lipids and proteins that would otherwise cloud the flavor.

Fermentation follows the sokujo (fast-starter) method with temperature-controlled, extended low-temperature fermentation typical of Tohoku breweries. The sake is pasteurized once (hi-ire) before bottling, preserving freshness while adding a degree of stability.

What sets this expression apart within the Tokubetsu Junmai tier is the exclusive use of Iwate-origin Ginotome rather than the ubiquitous Yamada Nishiki, giving a distinctly regional grain character — leaner and more mineral-driven than most national-market equivalents. Best served at 10–15 °C; drink within 12–18 months of release.