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