BIJOFU, Daiginjo 'KAORU' / 美丈夫 薫 大吟醸
Updated: May 1, 2024
There are some things we can become aware of without recourse to force or words. Those things are unseen, but always pleasing to our mind. The same is true of aroma of sake, and we, the maker, hope such aroma will reach everyone that enjoys this daiginjo-shu, Kaoru ("fragrant"). This sake literally has refreshing fragrance and also gives you pleasant cooling sensation.
DATA
Rice：Yamadanishiki producded in Hyogo prefecture
Rice milling : milled to 40%
ABV : 16%
TYPE
Aroma : Fragrant
Taste：Medium bodied
Serving temperature：Chilled
Hamakawa Shoten
The brewery Hamakawa Shoten is located in the town of Tano, on a strip of land just about a half mile wide between the Pacific Ocean and the soaring mountains of southern Kochi. Despite being based in one of the most remote areas of the country in recent years Hamakawa’s brand Bijofu has become well known throughout Japan and internationally on the basis of clear, clean and well defined sake.
Mode from the best of the best
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.
Wishing to make best sake possible, the 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.
Super soft water makes Bijofu special
One of the most important things the brew master has realized in his 43 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 "mother water" used by each brewer.
The 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.