The Sake Anatomy › Sake Brand Index › Nanbu Bijin
No.22 · Brewery Profile
Nanbu Bijin南部美人 · Nanbubijin Co. 南部美人株式会社
Founded in Ninohe, northern Iwate, in 1902 (brewing from 1915), the name pairs ‘Nanbu’ — the old name of the region — with ‘bijin’, beautiful, reflecting a pursuit of clean, elegant sake. In 2017 it was named Champion Sake at the International Wine Challenge.
Who makes Nanbu Bijin?
Nanbubijin Co., founded around 1902 in Ninohe, northern Iwate, with brewing beginning in 1915. The name pairs “Nanbu,” the old name of the region, with “bijin,” meaning beautiful, reflecting a pursuit of clean, elegant sake.
What does Nanbu Bijin taste like?
Tagged Elegant & Refined, the single bottle on this page, a Tokubetsu Junmai made from Ginotome rice at 15% ABV, is clean and refined with a balanced profile — 2/5 rich, 3/5 full, 3/5 aromatic, 3/5 acidity. In 2017 it was named Champion Sake at the International Wine Challenge.
Which bottle should you try first?
With only one bottle listed, the Tokubetsu Junmai is the page’s offering — the IWC 2017 Champion Sake, made from Ginotome rice.
How does Nanbu Bijin compare to other Iwate breweries?
Nanbu Bijin shares its Elegant & Refined tag with prefecture-mates Asabiraki and Suisen (both also tagged Dry & Crisp) and AKABU (also tagged Aromatic & Fruity) — Nanbu Bijin is the only one of the four carrying Elegant & Refined as its sole tag, without an added dry or fruity edge.
Frequently asked questions
When was Nanbu Bijin founded, and when did brewing begin?
Founded in 1902, with brewing beginning in 1915.
What does the name Nanbu Bijin mean?
It pairs “Nanbu,” the old name of the region, with “bijin,” meaning beautiful.
What award did Nanbu Bijin win in 2017?
Champion Sake at the International Wine Challenge.
The bottles
Tokubetsu Junmai特別純米酒
醇酒 Junshu · Rich“Champion Sake at the IWC 2017; clean and refined.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: nanbubijin.co.jp · mtcsake.com