Product DNA
In Nanbu Bijin product range, we can find some products like Nanbu Bijin’s Jyunmai Ginjo that have a Kosher Certification, which regard as one of the highest authority of food safety guarantee and also as be in accordance with Jewish religious law. Religious leaders, called rabbi, check and see ingredients and product processes, and make final decision for this certification.
In the U.S.A, most of all consumers buy with kosher certified foods because they knew it means healthy and safety. Nanbu Bijin wants to keep delivering our Japanese Sake globally with traditional culture pride, as one of the company with Kosher Certification for Japanese sake and sugar free Plum sake.
About Nanbu Bijin
The head Kuji family lived at Ichinohe, in Ninohe city, Iwate, Japan and engaged in a soy sauce brewery business. Mr. Sueta Kuji, the first brewery was established in Ninohe city and he made Japanese Sake, based on technologies of soy sauce brewery.
The first production volume of sake was estimated about 7.5kg. Sake named after “friend of moat”, hiring local craftsmen in Ninohe, and the water for preparation is used from a well at our own and also at Takeuchi Shrine.
Nanbu Bijin uses the original sake rice, “Gin Ginga” and “Gin Otome”, which was co-developed with Iwate municipal government and Iwate Sake Makers Association and Iwate industrial research institute, Japan. They grow the original sake rice, “Gin Ginga”, only cultivated in northern part of Iwate, Japan.
Using special techniques, 100% of “Gin Otome” cultivated in Ninohe city is used for Nanbu Bijin. For making local sake, local made rice should be used. This concept is widely accepted and commit to accelerate.
Nanbu Bijin acquired the necessary licenses and began to make liqueurs from our sake brew, according to the modification on Japanese liquor tax law. They also began to make “Sugar additive-free” plum wine, based on our malt charged technology. The material of plum is used form Kuroishi Umenosato at Esashi , Oshu city in Iwate, Japan. They carefully take off each calyx of plum and make “Sugar additive-free” plum wine with refreshing sweetness of the malt-specific flavor.
In 2009, they got a patent for the production method of plum wine, and have also supported from Iwate Industrial Research Institute, Kuroishi Umenosato and Agricultural cooperative association of Sin-Iwate and Agriculture. Nanbu Bijin is certified as a commerce-agriculture cooperation activity by Japanese government.
Visit: Nanbu Bijin Official Website
