The Kuji Shuzo was established in 1902. The Kuji family made Soy Sauve in Ichinohe, in Ninohe City, Iwate. The Iwate area used to be called Nanbu (South), and is a agriculturally rich and abundant water. Sueta Kuji was the first to begin brewing sake, a 7.5kg batch, using the technology developed in the soy sauce trade. In the post-war era, the local brewers focused on inexpensive sweet sake, but Hideo Kuji, the third generation brewer was determined to make a quality sake. It was actually the tax collector in Ninohe City who dubbed the sake Nanbu Bijin or Southern Beauty, as his was the best in the area. Today the Nanbu Bijin brand is renowned for created effortlessly delicious sake that's full flavored while still being elegant and approachable. Expec the Shinpaku to offer good stone fruit and ripe berry aromas and a great structure in the glass. Expect a good bit of texture though and a medium acidity.
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