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 our brewery.
Crystal clear water is absolutely necessary for brewing our fragrant sake. But we also need high quality rice.
Wishing to make best sake possible, our brewery carefully selects premium Yamada-Nishiki rice from Hyogo Prefecture which is considered to be the best rice for sake brewing. We especially like the rice harvested from fields in Tojo, an area that is registered as a special A grade rice producing district. Furthermore, in view of terroir for Japanese sake, we also put a lot of effort into making the best use of various other kinds of rice, including Gin-No-Yume rice from Kochi Prefecture and Matsuyama-Mii rice from Ehime Prefecture. We are sure that everyone will enjoy our products made from the best of the best.