Sake Brands
in Kyoto

"Kyo no Haru" is a Junmai brand supporting Mukai Shuzo's tradition, imaged after Ine's sea scenes and gentle spring sunlight. The taste, primarily designed to stay close to the rich seafood of Ine Bay spreading right in front of the Funaya brewery, is characterized by solid rice umami and pleasant acidity that quickly washes away the saltiness and fat of the sea. Carefully brewed with traditional methods, the unadorned and honest quality has been loved by Ine's fishermen for many years. One sip makes one feel like hearing the sound of Ine's gentle waves. It is a drop that embodies "Sea Kyoto," being somewhat nostalgic and warm.

"Reiho" is the representative brand of Mineyama Shuzo, named as a tribute to the beautiful appearance of Kyotango's mountains and its clear nature. The quality of this sake, nurtured by Tango's severe winters and rich spring water, was a taste where soft rice umami harmonized within a dignified transparency, perfectly fitting the word "Seirei" (pure and beautiful). This sake was always at the center of celebratory days such as regional festivals and family gatherings. While it is not brewed now, its brilliance that once colored the town of Mineyama and moistened many people's throats continues to be passed down as a famous sake of Tango.

The "Kurabu" series is an innovative sake brand symbolizing Takeno Shuzo's challenge of "polishing rice's individuality and transforming it into sake." The name of the rice used is always added to the end of the product name, such as "Iwai Kurabu" or "Kamenoo Kurabu." To draw out the characteristics of each rice variety to the maximum, even the brewing methods are finely changed for each variety. Hand in hand with specific farmers, the taste that straightly expresses the potential of rice nurtured by the land of Kyotango is full of surprise and depth that makes one feel "vintage" or "terroir" like wine. Lightly jumping over the fixed concepts of sake, it is a cup that predicts the next generation's standard, expressing diverse beauties of the material rice as if dancing.

"Amanohashidate e Yo-ki-natta" is a warm Junmai Ginjo brand of Shiraito Shuzo, expressing a welcoming heart in Tango/Miyazu dialect meaning "Welcome to Amanohashidate." Brewed as a gift or souvenir with gratitude to people visiting Miyazu, it is characterized by an approachable sake quality that anyone can enjoy, with a harmony of gorgeous aroma and gentle rice umami. Also widely known as a collaboration product with animations, it plays a role in bringing new stories and encounters to the world of traditional sake. Miyazu's climate and the warm hospitality for visitors are tightly packed in one bottle. It is a special drop that relaxes the drinker's heart.

"Shiraito" is the flagship brand representing the brewery, named after Miyazu's scenic spots composed in poems since the Manyo era and spring water reminiscent of clear threads. Brewing rice that endured Tango's severe nature with traditional skills continued since the Edo period, it is characterized by superb freshness where the gentle sweetness inherent in rice slides through the throat as smoothly as silk thread. The refreshing finish, like the sea breeze passing through Amanohashidate's pine forest, harmonizes beautifully with Miyazu's fresh fish dishes and local home cooking. Having been loved by local people and continued coloring Miyazu's daily life over more than 280 years, it is a sincere drop that makes one feel the "Heart of Tango."

"Heiankyo Jiman" is a brand representing Hosoi Shuzo, which was once brewed in the land of Yosano. With the good old charm of Kyoto in its name, it pursued a soft taste from Tango's clear water and rice that relaxes the drinker's heart. The sake, which stayed close to life's milestones such as regional festivals and ceremonial occasions, was indeed the "Pride of Yosano." Although it is no longer made today, its elegant label and nostalgic taste continue to live in the memories of many people.

"Ginshari" is an innovative Junmai Ginjo brand of Shirasugi Shuzo using 100% "Sasanishiki," a representative of eating rice. A gentle and plump rice sweetness, just like freshly cooked Ginshari (white rice), spreads in the mouth, yet it is characterized by a clean and sharp finish unique to Sasanishiki. Its ability, which has a history of winning awards at IWC, gives the drinker a conviction that "dishes that go well with rice will definitely go well with this sake." It is a magical brand that makes the dining table smile, condensing "delicious rice," the original landscape of the Japanese heart, into a single cup of sake.