• Brewery: Nanbu BijinCo. Ltd
• Alcohol: 17%
• Classification: Daiginjo  (Aged 10 years)
• Prefecture: Iwate
• Rice: Yamada Nishiki (山田錦)
• Polishing Ratio / Seimaibuai: 35%
• Bottle Size: 720ml

Nanbu Bijin 10 Years Aged Daiginjo is an exceptionally rare sake from Nanbu Bijin in Iwate Prefecture, created through a combination of extraordinary craftsmanship and a remarkable story.

Made from Yamada Nishiki rice polished to 35%, the sake is produced using the shizuku method, where the liquid is allowed to drip naturally from the fermentation mash by gravity rather than being conventionally pressed. It is then matured under cold conditions for ten years before release.

Despite its age, this is not a heavy or oxidized style of koshu. Fuji apple, white peach and musk melon lead the aromatic profile, followed by delicate grain, spice and subtle mature notes. The palate is remarkably silky, with concentration and depth balanced by an elegant, exceptionally clean finish.

The long cold maturation is what makes this sake so distinctive. Rather than developing the pronounced caramelized and nutty character often associated with aged sake, it preserves the refinement of Daiginjo while gaining texture, integration and complexity.

This is a sake for a special occasion and one of the more unusual expressions of long-term aging in the premium sake world.

Serving Temperature: Serve chilled around 48–52°F. Allow it several minutes in the glass to open. A fine white-wine glass is preferable to a small ochoko for appreciating its aroma and texture.

Food Pairing: Pair with toro, uni, scallops, lobster, grilled white fish, delicate wagyu preparations, foie gras, mature cheeses, or simply enjoy it on its own at the end of a meal.