May 2015

“Beau-Zone” Layer – Nanbu Bijin “Shinpaku” From Iwate Prefecture. Junmai Daiginjo. SMV: +4 Acidity: 1.6

Posted by Beau Timken in 2015, Beau-Zone, Beau-Zone Layer, May, Nanbu Bijin, Newsletter

Okay Folks! I’ll bet you didn’t know that there is an area within milled rice that is best for special brewing mold to inoculate the rice grain itself! Huh? Okay let me reword that. Mold needs to propagate throughout each grain of rice to help sacchrify the rice before it ferments. The better it sacchrifies the better it ferments. This special area that is best for this is called the shinpaku. The larger the shinpaku in the rice the better quality the rice. Big shinpaku means good fermentation, and guess what the name of this sake is? You will really enjoy this extremely flavorful brew that drinks juicy, smooth and bright. And for the price this sake that uses Yamadanishiki rice (hint hint – good shinpaku) is a real steal!


PS. Check out the sign out front of True Sake – that is an artist’s rendition of shinpaku in grains of rice and no it’s not ikura!


Choose Your Sake by Category

Fresh Off The Press

Blog Search

Fresh Off The Press

Search True Blog

SF Store Info


Phone No: (415) 355-9555

Monday - Friday: 12pm - 5pm Saturday: 11am - 5pm


Sake Delivered
to Your Door!

We cannot ship to the following states: ND, NH, UT, MS, AL, VT, KY, SD.

Have a question about shipping?
Call us at 415-355-9555 for details and alternatives.

Have a question about sake?

Contact us here to let us know how we can help!