| Brand | Nanbu Bijin |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Plum Sake |
| ABV | 9% |
Product details
Nanbu Bijin Muto Umeshu is a unique plum sake produced by Nanbu Bijin, a renowned sake brewery in the Iwate Prefecture of Japan. Unlike conventional umeshu (plum wine), which is often made by steeping ume plums in shochu or sake with added sugar, Nanbu Bijin Muto Umeshu is crafted without adding any sugar. The sweetness comes naturally from the ume plums themselves.
Nanbu Bijin Muto Umeshu offers a delightful and sophisticated alternative to traditional umeshu, making it a popular choice for those seeking high-quality, naturally sweetened plum sake. In addition, this plum sake is presented in elegant bottles, reflecting the premium quality and craftsmanship of Nanbu Bijin.
This plum sake is known for its natural, clean sweetness and tartness, which balance each other beautifully. The absence of added sugar allows the authentic flavors of the ume plums to shine through. A fragrant aroma with notes of ripe plums and a refreshing taste that combines the natural sweetness and tartness of the plums with the smoothness of sake.
Nanbu Bijin Muto Umeshu can be enjoyed chilled, on the rocks, or even mixed with soda for a refreshing cocktail. It pairs well with a variety of dishes, including appetizers, desserts, and lighter fare.
Japanese sake, made from fermented rice, koji, and water, is a cornerstone of Japanese culture, and Nanbu Bijin exemplifies this tradition with exceptional craftsmanship. The brewery uses premium sake rice varieties such as “Gin Ginga” for high-quality Ginjo-shu, “Gin Otome” for Junmai-shu and Honjozo-shu, and the innovative “Yui No Ka,” developed to surpass the renowned “Yamada Nishiki.” Drawing on medium-hard subsoil water from Orizumebasenkyo in a Prefectural Natural Park, rich in calcium, phosphorus, and magnesium, Nanbu Bijin ensures optimal yeast and koji fermentation, contributing to the full-bodied character of their sake. Their meticulous koji-making process prioritizes precise water absorption, and they adapt koji varieties to suit the specific sake type, highlighting their commitment to precision and quality.
The brewing process at Nanbu Bijin involves a meticulous three-step fermentation lasting 30 days to develop the desired rice flavor and aroma. To preserve the integrity of the carefully fermented "moromi," the brewery employs three unique methods for different sake grades. Their original Hiire method, including the Hon-Hiire style, ensures effective pasteurization while maintaining flavor. Using advanced Plate Heater Rapid Cooling and Warming technology, they minimize heating time to protect the nuanced taste profiles of their sake. This combination of traditional techniques and modern innovation defines Nanbu Bijin’s approach, delivering the sake of unparalleled depth and refinement.
