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The brainchild of the current brewery head. Generally sake is brewed with 20% Komekoji (Koji-inoculated rice) and 80% regular steamed rice. Komekoji is extremely volatile and requires a skillful hand to produce even a small amount. Hours of effort go into each batch. However, one day it occurred to the brew master - would it be possible to brew good Sake using 100% Komekoji? As this unique, special sake is thick, sweet, and overladen with acidity and umami, Nanbu Bijin All Koji can be enjoyed on the rocks, diluted with water, and mixed with fruits sangria style. It boasts a deep amber color and the various vintages can be aged at home to enjoy the different stages of development.
Food Pairings: Chicken Liver, Foie Gras, Citrus.
Class: Junmai
Rice: Miyama Nishiki, Toyo Nishiki
Rice-Polishing Ratio: 65%
ABV: 15-16%
Size: 500ml
The brainchild of the current brewery head. Generally sake is brewed with 20% Komekoji (Koji-inoculated rice) and 80% regular steamed rice. Komekoji is extremely volatile and requires a skillful hand to produce even a small amount. Hours of effort go into each batch. However, one day it occurred to the brew master - would it be possible to brew good Sake using 100% Komekoji? As this unique, special sake is thick, sweet, and overladen with acidity and umami, Nanbu Bijin All Koji can be enjoyed on the rocks, diluted with water, and mixed with fruits sangria style. It boasts a deep amber color and the various vintages can be aged at home to enjoy the different stages of development.
Food Pairings: Chicken Liver, Foie Gras, Citrus.
Class: Junmai
Rice: Miyama Nishiki, Toyo Nishiki
Rice-Polishing Ratio: 65%
ABV: 15-16%
Size: 500ml