Nanbu Bijin Akira Back Junmai Ginjo (南部美人 アキラバック 純米吟醸)

Nanbu Bijin, located in Ninohe, Iwate Prefecture, crafts elegant and graceful sake using pristine subsoil water flowing from the mountains. This Akira Back Junmai Ginjo is a special private label bottled by Nanbu Bijin exclusively for the global restaurants of Michelin-starred chef Akira Back. Based on the profile of Nanbu Bijin's signature Junmai Ginjo, it is brewed by blending Ginotome milled to 50% for the koji rice and Miyamanishiki milled to 55% for the kakemai. ​According to global enthusiasts and sommeliers, the charm of this sake begins with the gentle aromas of green apple, subtle melon, and the comforting scent of freshly steamed rice that bloom when poured. Upon a smooth sip, the clean outline provided by the +5.0 SMV allows the clear and elegant sweetness typical of Miyamanishiki to softly unfold without feeling heavy. The 1.5 acidity gently embraces the umami of the rice, showing a wonderful balance that respects the individuality of both the sake and the exquisite dishes of a Michelin-starred restaurant. Thanks to the refreshing finish that pleasantly cleanses the palate, it is a lovely sake to enjoy beautifully chilled alongside sashimi or fusion sushi.

Nanbu Bijin Akira Back Junmai Ginjo is a Junmai Ginjo with a harmonious blend of delicate fruit aroma, smooth sweetness, and refreshing acidity. To enhance the characteristics of this sake, I recommend the following pairings: 1. Terroir Pairing: Try it with 'Hitsumabushi', a local dish from Iwate Prefecture, Japan. The rich flavor of eel pairs well with the subtle sweetness from Nanbu Bijin's Miyamanishiki rice, and the fresh green apple aroma cleanses the palate from the fattiness of the eel. 2. Creative Pairing: Enjoy it with 'White Fish Carpaccio'. Nanbu Bijin's smooth texture and clear umami enhance the delicate flavor of white fish. Additionally, the refreshing acidity further emphasizes the freshness of the carpaccio, and the subtle melon aroma elevates the overall flavor profile of the dish.