kyoto

Tamagawa Junmai Hiyaoroshi (玉川 純米酒 ひやおろし) is made of Kitanishiki rice from Hyogo Prefecture milled to 66%. Hiyaoroshi is made in winter, pasteurised once in the early spring and shipped without a second pasteurisation in autumn. Just like harvests of produce happen in autumn, hiyaoroshi, which...

Tamagawa Junmai Ginjō Ōmachi (玉川 純米吟醸 雄町) is made of Ōmachi rice milled to 60% and Association No. 14 yeast. Most rice strains in Japan today are modern hybrids, but Ōmachi rice was discovered in Okayama in 1866. It is the only strain to have been cultivated continuously for so long. Kinoshita...

Gekkeikan Talking Whale (おしゃべりクジラ まろやかリッチ) is a sweet and mild sake aimed at women in their 20s and 30s unfamiliar with sake. It is not pasteurised and has a youthful, fresh aroma reminiscent of Muscat, with a hint of banana. It is characterised by a light, refreshing sweetness, a fresh acidity...

Haneda Sukeroku Tanrei Muhi (羽田酒造 助六 淡麗 無比) is a futsūshu (regular sake) made of Shukumai rice (祝米), an heirloom rice variety grown in Kyōto and milled to 70%. "Tanrei" refers to smooth and refreshing sake, which is light with a clean finish. "Sukeroku" (助六) usually describes inari and maki...

Kizakura Junmai Ginjō (黄桜 純米吟醸 花きざくら) has a gorgeous aroma and is made with kizakura (cherry blossom) flower yeast. 'Kizakura' is a double-petalled cherry tree with large flowers and 10-15 petals that bloom from mid-April to early May. Hundreds of flowers were collected two to three days after...

Tamagawa Shizenjikomi Junmai Yamahai Ōmachi Muroka Namazake 2022 BY (玉川 自然仕込 純米酒 (山廃)雄町 無ろ過生原酒 2022BY) is made of Ōmachi rice milled to 66%. It is made following the Yamahai method without adding pure yeast cultures. The yeasts are exceptionally vigorous, so the average level of alcohol for...

Kitagawa Honke Harunomai Junmai Ginjō Furisode (北川本家 春の舞 純米吟醸 ふり袖) is a limited spring sake made of rice grown in Kyōto Prefecture, using traditional techniques. It is slightly dry and has a taste described as "hannari" (はんなり), the Kyōto vernacular for "bright" and "cheerful."

Tomiō Junmai Daiginjō Yamadanishiki 49 (富翁 純米大吟醸 山田錦49) is made of Yamadanishiki rice milled to 49%, Kyō no koto (京の琴) yeast and natural water from Fushimi, Kyōto. Over four weeks, the tōji selected the best time to squeeze the moromi. Tomiō Junmai Daiginjō is pasteurised only once (ひとつ火...

Kyōhime Junmai Daiginjō Murasaki (京姫 純米大吟醸 紫) has a delicate and elegant aroma and a graceful and elegant sweetness that makes it easy to drink. It is especially delicious when served cold or at room temperature. The design is based on "The Tale of Genji" and the Aoi Festival (葵祭), one of the...

Gekkeikan Hatsushibori Shinshu Iwaimai Daiginjō (初しぼり新酒 祝米 大吟醸) is made of Iwai rice milled to 50%. Hatsushibori (初しぼり) is the first sake brewed and pressed at the beginning of the brewing season. It is undiluted and comes with the gorgeous aroma of fresh sake. Recommended to drink chilled. Only...

Gekkeikan Hōrin Junmai Daiginjō (超特撰 鳳麟 純米大吟醸) is part of the brewery's long-standing flagship premium brand, Hōrin (鳳麟, "Phoenix"), crafted from two sake rice varieties, Yamadanishiki and Gohyakumangoku, both expertly blended during the brewing process to create this ultra-premium Junmai...

Shōtoku Karaku Junmai Ginjō (純米吟醸 花洛) is made of Koshihikari rice grown in Kyōto and Fushimi's famous water. It has a soft mouthfeel, moderate umami, a clean and sharp taste and a gentle aroma that goes well with simmered dishes. It is a standard sake that can be enjoyed cold, at room...

Shōtoku Hiyaoroshi Genshu (招德 秋の酒 ひやおろし原酒) is a junmai ginjō made from domestic rice milled to 60%. Hiyaoroshi denotes a seasonal sake, which was young and rough when pressed, and underwent one pasteurisation process. After maturing in the bottle over the summer, the flavour compounds in the...

Masuda Tokubee Shōten Tsukinokatsura Yanagi Junmai Ginjō (増田徳兵衛商店 16度 月の桂 純米吟醸 柳) is made of Yamadanishiki, and Yumenishiki rice milled to 50%. Despite its splendid and rich fragrance, it is refined, harmonising perfectly with Japanese and Western food. The light ginjō aroma and the fine texture...

Higashiyama's Konteki Tokubetsu Junmai (東山酒造 特別純米酒 坤滴) is made of Yamadanishiki milled to 60%. For Konteki, the brewery uses specially cultivated Yamadanishiki rice from Tanaka Masayasu (田中正保) in Tottori Prefecture, resulting in a rich and aromatic taste. Konteki (坤滴) is the flagship brand of...

Tamanohikari Junmai Daiginjō Bizen-Ōmachi (玉乃光純米大吟醸備前雄町) is made of Bizen Ōmachi from Okayama Prefecture, the birthplace of this heirloom rice variety milled to 50%, and Association No. 901 yeast. Best consumed slightly chilled, it pairs well with sushi, tempura, and fish-based French and...