The legendary Nanbu Bijin was founded in 1902 in Ninohe City, Iwate as Kuji Shuzo. The family-run business was in soy sauce brewing, and they initially used the same techniques to brew sake. Post WW2, the founder’s son Kuji-san made some savvy changes that propelled Nanbu Bijin to fame. Working with legendary Tojis from Nanbu Toji brewing guild, they started making premium ginjo-shu sakes. This revolutionary new style proved a hit with sake drinkers and since then, they’ve won countless industry awards and are the flag bearer of the famous Nanbu brewing style both domestically and internationally.
They use mostly local and organically-grown rice strings, and mill much of their own rice, which is not common practice. They also use well water that no iron or manganese, and plenty of other elements that yeast and Koji love. Nanbu Bijin sake is typically light, fruity and smooth.