This sake is made from the finest Yamadanishiki rice from Hyogo Prefecture, polished to the utmost before being brewed. It can be enjoyed as a new sake, but we also recommend letting it age. By the way, a 720ml bottle of the three-year-old sake costs 11,000 yen.
Specific name, etc.: Junmai Daiginjo / ALC (%): 16.0 / Main ingredient: Yamada Nishiki / Rice polishing ratio (%): 30 / Yeast: Kochi yeast / Sake meter value: / Acidity: / Amino acid content: / Brewing year: 2023
<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.
This brewery was founded in 1904 (Meiji 37) in Tano Town, Aki District, Kochi Prefecture. Since its founding, the sake they produced has been known for its name "Hamanotsuru." However, when the fourth-generation owner encountered ginjo sake in Tokyo in his youth and was so impressed, they were quick to begin producing small quantities of ginjo sake and junmai sake.
In 1991, they announced a new brand called "Bijofu," named after the image of Sakamoto Ryoma, a patriot from the end of the Edo period who was born in Kochi Prefecture, who represents a "beautiful, fine man." This prompted them to shift their lineup to focus on ginjo and junmai sake, and they now use underground water from the Nahari River, an extremely soft water that is said to be technically difficult to brew, to make the most of the rice's natural flavor.
