Nambu Bijin Junmai Ginjo

The brewery describes the Nanbu Bijin Junmai Ginjō (南部美人純米吟醸), along with its Tokubetsu Junmai, as its mainstay. It has a pleasant ginjō aroma, with a hint of sweetness and goodness from the rice. It is also sharp, gentle, clean and elegant. It is a perfect match for refined Japanese cuisine.

The kōji is made of Ginotome sake rice (milled down to 50%), and the kakemai is made of Miyamanishiki sake rice (50% polished) and made with subsoil water from Orizumebasenkyo in Iwate Prefectural Natural Park (water of low to medium calcium content) and M310 yeast.

Nanbu Bijin Brewery is located in Ninohe City, Iwate Prefecture and was founded in 1902. At that time, the head of the local Kuji family operated a soy sauce brewery business. Kuji Sueta established the first sake brewery in Ninohe based on the same technologies as the soy sauce brewery. The first production volume of sake was estimated at 7.5 kg and was produced with water pulled from Takeuchi Shrine. In 2001, the company was renamed from Kuji Brewery to its current name, Nanbu Bijin (南部美人). "Nanbu Bijin" means "southern beauty" and refers to the beauty of the Ninohe region. The brewery's motto is to "brew sake that makes people smile like bright sunshine".

On 25 January 2019, the brewery acquired a vegan certification after acquiring a kosher certification in 2013. All of the brewery's overseas exports now carry a vegan certification, the world's first vegan-certified Japanese sake worldwide.