Products of NANBUBIJIN |
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NANBUBIJIN 純米大吟醸 | Type of Sake | JummaiDaiginjo |
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Rice for Sake Making | Yamadanishiki |
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Rice-Polishing Rate | 35% |
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Sake Yeast | ジョバンニ、他 |
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Sake Meter Value | +1 |
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Titratable Acidity | 1.4 |
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Alcohol Content | 16~17% |
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NANBUBIJIN 大吟醸 斗瓶囲い | Type of Sake | Daiginjo 斗瓶囲い |
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Rice for Sake Making | Yamadanishiki |
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Rice-Polishing Rate | 35% |
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Sake Yeast | M310、1801、他 |
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Sake Meter Value | +5 |
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Titratable Acidity | 1.4 |
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Alcohol Content | 17~18% |
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NANBUBIJIN 大吟醸 初ばしり | Type of Sake | Daiginjo 初ばしり |
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Rice for Sake Making | Yamadanishiki |
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Rice-Polishing Rate | 35% |
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Sake Yeast | ジョバンニ、他 |
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Sake Meter Value | +4 |
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Titratable Acidity | 1.4 |
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Alcohol Content | 17~18% |
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NANBUBIJIN 結の香 | Type of Sake | JummaiDaiginjo |
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Rice for Sake Making | 結の香 |
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Rice-Polishing Rate | 40% |
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Sake Yeast | ジョバンニ、他 |
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Sake Meter Value | +5 |
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Titratable Acidity | 1.3 |
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Alcohol Content | 15~16% |
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NANBUBIJIN 大吟純米 なんぶびじん | Type of Sake | JummaiDaiginjo |
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Rice for Sake Making | Yamadanishiki , 他 |
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Rice-Polishing Rate | 40% |
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Sake Yeast | M310 |
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Sake Meter Value | +3 |
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Titratable Acidity | 1.5 |
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Alcohol Content | 16~17% |
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NANBUBIJIN 大吟醸 | Type of Sake | Daiginjo |
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Rice for Sake Making | Ginotome , Yamadanishiki , 他 |
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Rice-Polishing Rate | 40% |
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Sake Yeast | ジョバンニ、他 |
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Sake Meter Value | +5 |
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Titratable Acidity | 1.3 |
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Alcohol Content | 16~17% |
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NANBUBIJIN 限定大吟醸 生 | Type of Sake | Daiginjo |
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Rice for Sake Making | Yamadanishiki |
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Rice-Polishing Rate | 35% |
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Sake Yeast | 岩手2号 |
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Sake Meter Value | +4 |
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Titratable Acidity | 1.4 |
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Alcohol Content | 17.8% |
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Chief Sake Maker | 山口 一(南部杜氏) |
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NANBUBIJIN 純米吟醸 愛山 | Type of Sake | JummaiGinjo |
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Rice for Sake Making | Aiyama |
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Rice-Polishing Rate | 50% |
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Sake Yeast | M310 |
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Sake Meter Value | +4 |
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Titratable Acidity | 1.7 |
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Alcohol Content | 16~17% |
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NANBUBIJIN 純米吟醸 ひやおろし | Type of Sake | JummaiGinjo ひやおろし Namazume Genshu(undliuted sake) |
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Rice for Sake Making | Ginotome , Miyamanishiki |
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Rice-Polishing Rate | 麹米:50%、掛米:55% |
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Sake Yeast | M310、他 |
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Sake Meter Value | +5 |
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Titratable Acidity | 1.5 |
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Alcohol Content | 17~18% |
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NANBUBIJIN 純米吟醸 雄町 | Type of Sake | JummaiGinjo |
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Rice for Sake Making | Omachi |
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Rice-Polishing Rate | 50% |
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Sake Yeast | M310 |
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Sake Meter Value | +6 |
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Titratable Acidity | 1.6 |
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Alcohol Content | 16% |
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NANBUBIJIN 純米吟醸 心白 山田錦 | Type of Sake | JummaiGinjo |
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Rice for Sake Making | Yamadanishiki |
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Rice-Polishing Rate | 50% |
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Sake Meter Value | +4 |
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Titratable Acidity | 1.6 |
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Alcohol Content | 16~17% |
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NANBUBIJIN 純米吟醸 | Type of Sake | JummaiGinjo |
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Rice for Sake Making | Ginotome・他 , Miyamanishiki・他 |
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Rice-Polishing Rate | 麹米:50%、掛米:55% |
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Sake Yeast | M310、他 |
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Sake Meter Value | +5 |
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Titratable Acidity | 1.5 |
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Alcohol Content | 15~16% |
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NANBUBIJIN 特別純米酒 | Type of Sake | extra standard Jummai |
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Rice for Sake Making | Ginotome , 他 |
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Rice-Polishing Rate | 55% |
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Sake Yeast | M310、9号系酵母 |
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Sake Meter Value | +4 |
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Titratable Acidity | 1.5 |
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Alcohol Content | 15~16% |
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NANBUBIJIN 純米吟醸 無濾過 生原酒 | Type of Sake | JummaiGinjo Muroka(unfiltered) Nama-Genshu(unpasteurized and undliuted sake) |
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Rice for Sake Making | Ginotome , Miyamanishiki |
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Rice-Polishing Rate | 麹米:50%、掛米:55% |
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Sake Yeast | M310、他 |
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Sake Meter Value | +5 |
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Titratable Acidity | 1.5 |
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Alcohol Content | 17~18% |
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NANBUBIJIN 純米吟醸 吟ぎんが | Type of Sake | JummaiGinjo |
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Rice for Sake Making | Ginginga |
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Rice-Polishing Rate | 50% |
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Sake Yeast | ジョバンニ |
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Sake Meter Value | +3 |
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Titratable Acidity | 1.5 |
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Alcohol Content | 15~16% |
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NANBUBIJIN 純米酒 美山錦 | Type of Sake | Jummai |
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Rice for Sake Making | Miyamanishiki |
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Rice-Polishing Rate | 60% |
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Sake Yeast | 7号酵母 |
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Sake Meter Value | +12 |
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Titratable Acidity | 1.8 |
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Alcohol Content | 15~16% |
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NANBUBIJIN 純米酒 雄町 | Type of Sake | Jummai |
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Rice for Sake Making | Omachi |
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Rice-Polishing Rate | 60% |
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Sake Yeast | 7号酵母 |
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Sake Meter Value | +12 |
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Titratable Acidity | 1.8 |
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Alcohol Content | 15~16% |
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NANBUBIJIN 本醸造 | Type of Sake | Honjozo |
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Rice for Sake Making | ひとめぼれ , 他 |
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Rice-Polishing Rate | 60% |
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Sake Yeast | M310、他 |
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Sake Meter Value | +5 |
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Titratable Acidity | 1.3 |
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Alcohol Content | 15~16% |
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NANBUBIJIN 本醸造 生貯蔵酒 | Type of Sake | Honjozo Nama-Zake(unpasteurized sake)貯蔵 |
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Rice for Sake Making | ひとめぼれ , 他 |
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Rice-Polishing Rate | 60% |
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Sake Yeast | M310、他 |
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Sake Meter Value | +5 |
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Titratable Acidity | 1.3 |
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Alcohol Content | 14.9% |
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NANBUBIJIN しぼりたて 生 | Type of Sake | Nama-Genshu(unpasteurized and undliuted sake) |
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Rice for Sake Making | Toyonishiki |
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Rice-Polishing Rate | 55% |
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Sake Yeast | 岩手2号 |
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Sake Meter Value | +5 |
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Titratable Acidity | 1.6 |
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Alcohol Content | 18.8% |
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Chief Sake Maker | 山口 一(南部杜氏) |
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NANBUBIJIN 上撰 | Type of Sake | Ordinary Sake |
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Rice for Sake Making | Toyonishiki , 他 |
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Rice-Polishing Rate | 70% |
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Sake Yeast | 美人酵母、他 |
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Sake Meter Value | ±0 |
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Titratable Acidity | 1.2 |
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Alcohol Content | 15~16% |
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NANBUBIJIN All Koji | Type of Sake | 全麹Jummai |
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Rice for Sake Making | Toyonishiki , 他 |
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Rice-Polishing Rate | 65% |
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Sake Yeast | 岩手2号、協会NO77 |
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Sake Meter Value | -20 |
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Titratable Acidity | 3.5 |
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Alcohol Content | 15~16% |
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Remarks | 全麹純米仕込み |
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NANBUBIJIN 純米古酒 | Type of Sake | extra standard Jummai 常温Aging Kosyu(aged sake) |
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Rice for Sake Making | Ginotome |
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Rice-Polishing Rate | 65% |
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Sake Yeast | M310、9号系酵母 |
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Sake Meter Value | +1 |
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Titratable Acidity | 1.8 |
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Alcohol Content | 15~16% |
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