日本酒ほど水の影響を受ける酒はありません。
酒を醸す微生物たちが存分にその生命力を発揮するのも、米がその個性を花開かせるのも銘水あってこそのこと。美丈夫のベースとなる仕込み水は、高知県の県木・魚梁瀬杉のふるさと魚梁瀬地区甚吉森を源とする奈半利川の伏流水。樹木の緑が美しい森の中、清流がしぶきを上げる涼やかな渓谷など、豊かな自然の風景の中を巡り巡って、蔵へと辿り着きます。

この清冽な水をベースに馥郁たる酒を醸す。そのために必要なのは、良質の原料米です。
「最高の米で最高の日本酒を造りたい」という思いから美丈夫が厳選したのは、酒米の最高峰である兵庫県産山田錦。中でも東条の特Ａ地区指定の田んぼで収穫された酒米から生み出される日本酒のすばらしさを多くの人に伝えたいと願っています。
同時に日本酒のテロワール、といった視点からは、地元高知県で契約栽培される吟の夢、愛媛県の松山三井など、それぞれの米の特性を生かした醸造にも力を注いでいます。

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.

酒造りに携わって34年。これまでにひしひしと感じるのは、仕込み水の重要性です。日本酒の原材料はおよそ7割が水。つまり、その酒の7割はその蔵の仕込み水なのです。
そして、美丈夫の酒造りの一番の特徴は、この仕込み水が国内屈指の超軟水であることです。超軟水から生まれる酒は言うなれば、飲むが易し造るは難し。扱いが難しくも、美丈夫の清らかな個性を形づくります。この地が育む仕込み水の短所を補い、長所を伸ばして行くことが、これからの美丈夫の酒造りだと考えています。

One of the most important things our brew master has realized in his 33 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 "other water" used by each brewer.
Our 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.

山と森と渓谷を通ってきた清冽な水。
田んぼで黄金色に実る稲穂からの米。
酒を醸すための蔵へは、自然からの恵みが豊かに運ばれてきます。米を酒へと変える手仕事を重ねるのは、蔵の人間たちですが、天地の恵みがなければ酒造りの仕事は始められません。この土地だからこその恵みの数々を、旨い酒に変えて地元の人たちに戻したい。それが美丈夫という銘柄を誕生させた時の願いでした。

美しく、強く、そして優しく。美丈夫を醸す蔵として目指すのは「旨い酒を造る」という唯ひとつのことです。そのために、することは限りなくある。そんなふうに考え続けています。

Very clean water that has flowed through valleys in mountains and forests. Rice from golden ripened crop in fields. Such products of natural grace as these are brought in abundance to the brewers who make sake.
Though it is the brewers that toil with a lot of manual labor to make sake from rice and water, all the same, they cannot work to make sake without the natural grace of the earth and sky. We want to change these various products of natural grace brought only from this land into sake of good taste, and to bring them back to local people, such as farmers and so on. This hope made us give birth to the brand named "Bijofu".
"Bijofu" means "beautiful and strong and kind". We, as the brewer of Bijofu, simply and exclusively see to it that we must "make good sake". In doing so, there are an infinite number of things for us to do—we always think so.