http://www.31dover.com/nanbu-bijin-gin-ginga.html?___store=default1379Nanbu Bijin Gin Gingahttp://www.31dover.com/media/catalog/product/s/a/sake2-main-img_2.jpg29.95GBPInStock/Spirits/Spirits/Sake<p style="text-align: justify;">This popular Junmai ginjo sake is brewed by the Nanbu Bijin Brewery in Iwate. Junmai ginjo is regarded as premium style sake as the rice used must be milled down to at least 60% of the kernel.
This Nanbu Bijin sake uses the special Gin Ginja rice grown in the northern region of Japan where the brewery is located. The Gin Ginja rice has a deep ginjo bouquet with notes of apple and pear… quite fragrant but still oozing with rich rice flavour. This rice also creates a hint of flickering shine to the sake liquid.</p>
<p style="text-align: justify;">This sake can be served chilled or at room temperature. Pairs well with traditional Sushi and Sashimi. It’s also recognised as one of the better sake for Western cuisine meat and fish dishes.</p>
<p style="text-align: justify;">Sake Meter Value (SMV), or in Japanese the Nihonshudo, is used for measuring the density of sake compared to water. The higher the positive number, the drier the sake becomes, and the lower the negative number, the sweeter the sake gets.
Together with the SMV, acidity level is used to determine the characteristics of each sake. The higher the number the richer the sake becomes, and the lower the number the lighter.</p>
<p style="text-align: justify;">For the newbies, the lower the % of polish on the rice the better the sake, so this one means that only 50% of the rice grain remains after milling to brew the sake – the smaller the rice means the finer sake. It takes longer to get the rice down to 50% of the original rice kernel so that’s where the premium bit comes in; we’re talking up to 50 days of milling and polishing rice kernels to get them to this pure and premium state.</p>
<p style="text-align: justify;">SMV +3<br>