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White Meat Pairing
This is Kikumasamune’s first foray into the premium market in 130 years. Called “Hyaku Moku”, the sake is a junmai ginjo made with 100% Yamada Nishiki grown in Miki City, Hyogo Prefecture. Hyaku Moku has well-balanced richness, ripe fruit, medium body, soft texture and robust umami.
Hyaku Moku pairs well with Italian and French cuisine thanks to its profile resembling a barrel-aged California chardonnay wine.
Junmai Ginjo
Seimaibuai: 59%
720ml
Made in Hyogo
Azumaichi “Higashi Ichi” Junmai Daiginjo is a complex, medium-full bodied sake with fantastic aromas of ripe cantaloupe, guava and even a touch of ramune. It has balanced acidity, medium-long finish, and a taste reminiscent of ripe banana.
This is a fantastic sake to chill, relax and enjoy on the porch with. The Azumaichi can also be paired with grilled chicken dishes like chicken satay, and even richer foods like fois gras! Overall, it’s an excellent quality sake that anybody will love.
Cantaloupe
Guava
Ramune
Ripe banana
Medium-full body
Junmai Dai Ginjo
Seimaibuai: 39%
720ml
Brewery: Gochouda Brewery
Made in Saga prefecture
Tamajiman Yamahai Jumnai Genshu from Ishikawa Brewery based in Tokyo, Japan at the offset strikes a classic sake profile: it’s clean, medium-to-fuller bodied and inspires you to grab some charcoal grilled skewers like yakitori. You’ll certainly want to have some food with this sake.
Where it shines more is when you gently heat up the Tamajiman sake to jo-kan (115 degrees F/45 degrees C) or even atsu-kan (125 degrees F/50 degrees Celsius). At that point, heat draws out a surprising sweetness in the sake that keeps you refilling your sakazuki cup time after time. If there was a sake to open up with your warm meal especially on the colder days, this is it.
Junmai Ginjo
Seimaibuai: 65%
720ml
Made in Tokyo
This is a more refined version of Kikumasamune’s Hyaku Moku. Similar to their junmai ginjo, this junmai daiginjo is made with 100% Yamada Nishiki grown in Hyogo Prefecture but grounded to a 39% rich polishing ratio.
As a result, Hyaku Moku daiginjo is has a slightly richer profile with excellent balance of acidity and dryness. There are tropical fruit tones like juicy lychee and subtle hints of strawberry.
Junmai Daiginjo
Seimaibuai: 39%
720ml
Made in Hyogo
mellow foods
fish, ceviche
grilled morsels of meat and vegetables
Mediterranean foods including tabouleh
Our Take
Bring this one to your next salad or chicken dinner. On its own, the Nambu Bijin Tokubetsu Junmai is a solid sake with elements of tender stone fruit. It also has an overall clean flavor profile and low-to-medium acidity.
Where it really shines though is the food pairing potential with deep flavored sauces like an orange glaze or a mayonnaise-base slathered on white meats. When you have a sake that can pull off double duty as a taster’s sake and food pairing, it’s pretty easy to call this it a good value. Serve chilled on its own, or with salads and white meats.
More about Nambu Bijin
Details
Tokubetsu Junmai
Seimaibuai: 55%
Yeast: 9
Water: Semi-hard
720ml
Made in Iwate