One of the most important things our brew master has realized in his 30 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.