[SMV +4] Bijofu Junrei Junmai Ginjo 美丈夫 純麗 純米吟醸

An official collaboration with the Kochi government.

Bijofu Junrei Junmai Ginjo

One of the Best-Selling Kochi's Sake in Singapore

"Slight orange-like fragrance, which has a tart and refreshing fruit taste."

Fermented at low temperatures with soft water through a long-time process has given birth to this sake, which has a delicate, gentle flavor.

As the result of its careful, gradual brewing process, you can enjoy its slight orange-like fragrance. This sake is one of the junmai ginjo which has a tart and refreshing taste like that of fruit.

You will feel the sweet softness of swelled rice at first, and then a dry and sharp finishing taste.

No alcoholic beverage is more influenced
by water than Japanese sake

In fact, high quality water is necessary for the microorganisms used to brew sake to maximize their life force and for the rice to develop its individual characteristics.

The source of the “mother water” used to brew Bijofu is the subterranean flow of the Nahari River, which originates in the forest of Mt. Jinkichigamori in Yanase, the homeland of Yanase cedar, the prefectural tree of Kochi Prefecture.

After flowing all the way through the rich nature of green forests, beautiful trees and cool valleys of splashing clear streams, the water finally arrives at their brewery.

The importance of "Mother Water"

One of the most important things their brew master has realized in his 33 year career making sake is the importance of "mother water".

Around 70% of the raw materials used for brewing sake is water, which means that 70% of the finished product depends on the "other water" used by each brewer.

Their brewery's "mother water" is one of the best super soft waters in all of Japan, the most important factor in Bijofu's character. It is said that sake made from super soft water is easy to drink but difficult to make.

No matter how painstakingly this type of water must be treated, without doubt its contribution is extremely important to the clear taste of Bijofu.

It is thus his policy in making sake to make a persistent effort to get the most out of the "mother water" by overcoming its weaknesses and maximizing its benefits.

Master Brewer Akira Ohara

Among the awards their brew master has received are a prize for Skilled Technicians of Brewing by the Brewing Society of Japan in 2016; a gold medal ten times including for the eighth consecutive year by the National Research Institute of Brewing; an honorary prize for the twelfth consecutive year at the Shikoku Sake Awards; a gold prize six times at the SAKE COMPETITION. (as of 2021).

Meaning of "Bijofu"

Very clean water that has flowed through valleys in mountains and forests.
Rice from golden ripened crop in fields. Such products of natural grace as these are brought in abundance to the brewers who make sake.

Though it is the brewers that toil with a lot of manual labor to make sake from rice and water, all the same, they cannot work to make sake without the natural grace of the earth and sky.

They want to change these various products of natural grace brought only from this land into sake of good taste, and to bring them back to local people, such as farmers and so on.

This hope made them give birth to the brand named "Bijofu". "Bijofu" means "beautiful and strong and kind".

They, as the brewer of Bijofu, simply and exclusively see to it that they must "make good sake".

In doing so, there are an infinite number of things for them to do—we always think so.

Kochi Prefecture Collaboration

It is blessed with great natural beauty, including the Shimanto River, said to be the last clear stream in Japan, the magnificent Pacific Ocean with the Kuroshio Current flowing through it, and the Shikoku Karst, one of the 3 major karsts in Japan.
The area is also home to some of the best surfing, paragliding, rafting, fishing, and other activities in Japan.

Kochi is also famous for its local foods such as bonito, which is the prefectural fish of Kochi and a representative food material of the region, gamecock, which was loved by Ryoma Sakamoto, and Tosa red cow, which is called "fantastic wagyu beef," as well as local cuisine such as saabachi dishes and country sushi with yuzu vinegar.
In the past 14 years, it has been ranked No. 1 seven times in Jaran's (one of the largest travel companies) ranking of "the most delicious foods unique to the local area.

All Products from Kochi Prefecture