| Brand | Bijofu |
| Region | Kochi, Japan |
| Spirits Type | Sake |
| Spirits Style | Tokubetsu Junmai |
| ABV | 15% / Rice Polishing: 60% |
Product details
Hailing from the esteemed Hamakawa Shoten Brewery in Kochi Prefecture on Japan’s Shikoku Island, the Bijofu brand—literally “The Gentleman”—embodies elegant craftsmanship rooted in regional tradition. Brewed from locally sourced Matsuyama Mitsui rice polished down to 60% and fermented with Kochi’s signature soft subterranean water, this Tokubetsu (special) Junmai showcases quality ingredients and meticulous attention to detail. The dry finish (SMV +4) and moderate acidity (around 1.4–1.6) reflect Kochi-style sake—clean, sharp, and perfectly suited to the coastal climate and seafood-rich cuisine.
On the nose, it delights with an enticing bouquet of underripe banana, passionfruit, lime zest, and freshly cut mint, layered with sweet citrus and melon notes. The palate is smooth, juicy, and medium-light, boasting a silky texture and clean, slightly spicy finish that earns its reputation as both “drinkable” and precise. Versatile and food-friendly, this sake complements rich seafood—like sashimi, oysters, fatty tuna, and bonito—while also balancing well with grilled fish, carpaccio, or umami-forward dishes. Try it chilled at around 10 °C to enhance its refreshing fruit layers, or bring it slightly warmer (15–20 °C) to reveal a deeper aromatic complexity.
