• Prefecture: Kochi

• Rice & polishing: Matsuyama Mii, polished to 55%

• Style: Junmai Ginjo

• Food pairings: Seared bonito (katsuo tataki), salt-grilled fish, sashimi, yuzu-dressed salads

• Taste: Umami-rich, dry, soft, balanced

• Alc.: 16%

Junrei is a Junmai Ginjo from Kochi made with Matsuyama Mii rice polished to 55%. It has a rich umami taste with an excellent balance of acidity and sweetness, a soft feel and a pleasant, clean aroma in the background. Dry, with a comforting kick in the middle of the palate, it finishes very smoothly while keeping its balance. Serve at around 15°C to bring out its soft character.

SMV: +4

About the brewery

Hamakawa Shoten brews the Bijofu label in Kochi, using subsoil water from the Nahari River, which rises in the Yanase cedar country and which the brewery describes as among the softest brewing water in Japan. It treats that water as both a gift and a technical challenge: easy to drink, hard to brew with. Rice is led by Hyogo Yamada Nishiki, supported by contract-grown local varieties such as Gin no Yume and Matsuyama Mitsui.

華やかでフルーティーな 吟醸香 があり 、 口 に 含 むとすっきりした 辛口 の 味 わいがまず 感 じられます 。 その 軽 い 口当 たりの 中 に 爽 やかな 酸味 と 米 の 旨味 があり 、 すっきり 滑 らかな 余韻 が 心地 よく 漂 います 。 程 よい 吟醸香 と 、 雑味 もなく淡麗 でありながら 奥行 きのある 上品 な 旨味 、 喉 ごし 爽 やかな 純米吟醸 に 仕上 がっています 。