Masuda Tokubee Shoten
Brewery: Masuda Tokubee Shoten Co., Ltd.
Founded: 1675
Founded in 1675 (Enpo 3), Tsukino Katsura was originally established in a location facing the "Toba Kaido" road, which extended straight south from the Rashomon gate during the construction of Heian-kyo, and had a sake brewery and main house under two business names "Masuda Tokubee" for sake and "Komeya Yahe" for rice. In 1964 (Showa 39), the 13th generation invented Japan's first "sparkling nigori-zake" (unfiltered sparkling sake). The following year, they began storing "junmai daiginjo koshu" (matured pure rice sake) in porcelain jars for long-term aging, establishing a new genre and continuing to protect tradition as the "pioneers" of both styles. In recent years, the brewery has also embarked on initiatives such as reviving and cultivating locally grown sake rice and developing low-alcohol sake, pursuing a taste that combines traditional sake brewing with modern sensibilities.
KYOTO
Tasting Notes
"Iwai" rice from Fushimi, Kyoto, is cultivated under contract with select farmers using pesticide-free farming methods. The rice is deliberately left unpolished to preserve the powerful, full-bodied flavor and the natural sweetness inherent in the carefully grown, high-quality sake rice. The rich depth characteristic of low-polished rice is retained, while a refreshing, smooth finish is pursued. This junmai sake offers a refined, concentrated umami that brings out the unique character of Iwai rice, along with an aroma reminiscent of freshly steamed rice. It is best enjoyed in a thin glass, flat sake cup (hirahai), or traditional ochoko.
Overview
Food Pairings: Dishes that use dashi, simmered dishes, grilled fish, and meat dishes
Specifications
Class: Junmai
Rice: Iwai
Rice-Polishing Ratio: 88%
ABV: 16%
Size: 720ml
Brewery Profile
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Specification Sheets & Bottle Images
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