Junmai (1.8 L)

When master brewer Ohara Akira applied Hiroshima's ginjo soft-water techniques to Kochi's even more extreme nansui, he solved a problem the industry had long considered intractable: producing structured, dry sake from water so mineral-depleted it starves yeast of the nutrients that drive vigorous fermentation. The result is Bijofu's defining paradox — a Junmai that drinks lean and dry in the Kochi tradition yet carries an unusual softness no harder-water brewery can replicate.

Brewing water is drawn from the subterranean Nahari River, fed by the Yanase cedar forest — one of Japan's three great forests — descending to a narrow coastal strip between the Pacific and the Shikoku mountains in Tano-cho, Aki District. That ultra-soft water suppresses harsh lactic sharpness and amplifies aromatic delicacy.

Kochi Prefecture's proprietary AA-41 yeast drives the fermentation through a sandan jikomi three-stage mash build at extended low temperatures, generating pronounced isoamyl acetate — melon, banana, and citrus — where most Junmai styles yield earthier, grain-forward profiles. No brewer's alcohol is added; the Junmai classification is uncompromised. Rice is milled to ≤70% seimaibuai, retaining enough grain character to anchor the aromatic lift.

The 1.8 L magnum format slows oxidative development post-opening, preserving the brewery's signature clean finish across multiple pours — an unusual practical advantage for a Junmai at this tier.

Drink now through two years from bottling; serve at 10–12°C to keep the isoamyl aromatics forward without flattening the dry finish.