Japanese Sake Products
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Joyo Tokubetsu Junmai 60
Joyo Tokubetsu Junmai 60
Class: Tokubetsu Junmai
Rice: Kyoto Iwai
Rice-Polishing Ratio: 60%
Brewery Location: Kyoto
Food Pairings: All Japanese Cuisine, Appetizers, Meat or Fish Entrees.
Tasting Notes: Characteristic of sake made with 100% Kyoto Iwai rice such as this special bottle, this sake is sharp and elegant with rich umami and a fresh, vibrant flavor. Brewed in small batches, the sake is bottled undiluted and unfiltered, and skips the first pasteurization typical to sake. The second typical pasteurization is carried out carefully by hand, bottle-by-bottle, and then the sake is aged at freezing temperatures to balance flavors and maintain quality.
Size: 720ml
Location: NY NJ Distribution
Brewery: Joyo Shuzo
Founded: 1895
Profile: Established in 1895, Joyo Shuzo is the only brewery located in the Yamashiro region (Southern Kyoto). They are surrounded by an abundance of nature's blessings - since ancient times their homelands were covered in ume trees (Japanese plum) and the region was famous for such, as well as for their exceptionally soft subterranean brewing water. The brewery works closely with contracted local ume farmers, and they source both local rice like Kyoto Iwai, and specialty rice varietals from their respective prefectures (like Yamada Nishiki from Hyogo), in order to guarantee the best ingredients possible. The Toji (brew master) leads his kurabito (brewery workers) between the coldest months of the year every day without resting to produce small batch, raw-bottled, unfiltered, bottle aged sake with a fresh umami and crisp acidity that they brew to bring out the flavors of food.
