Tsumugibijin

Nomura Jozo, established in 1897 in Joso City, Ibaraki Prefecture, takes its Tsumugibijin label from the refined textile art of Yuki Tsumugi silk weaving, evoking the silk-smooth mouthfeel the brewery pursues in every batch. Brewed with contract-grown Yamada Nishiki rice and soft spring water from the Tsukuba mountain range, the sake is fermented at carefully controlled temperatures below 15 degrees Celsius to preserve a clean, delicate palate. Tsumugibijin Pure Rice took the Platinum Prize in the pure rice category at the 2017 KURA MASTER competition held in France.