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Joyo “Tokubetsu Junmai 60”
Joyo “Tokubetsu Junmai 60” front label
Joyo “Tokubetsu Junmai 60” Thumbnail
Joyo “Tokubetsu Junmai 60” front label Thumbnail
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Joyo “Tokubetsu Junmai 60”

Kyoto prefecture

$33.00
Email me when available
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$33.00
Email me when available
Sign in to save for later

A bright take on a vintage

This unique, bright sake with a vintage pops with acidity and is to be enjoyed as it matures both in your glass and in the bottle. Still deeply rooted in traditional sake making, it uses 100% of Kyoto’s historical Iwai sake rice and their signature soft water. Restrained notes of stone fruit with chestnut and cream spread on your palate, sure to match any wild food pairing.

Actual vintage year may differ from product image shown.

Characteristics

Brand Joyo
Brewery Joyo Brewing Company
Category Junmai
Subcategory Genshu,  Namazume,  Muroka
Taste Profile Light & Dry
Rice variety Iwai
Yeast variety Association No. 1001
Alcohol 15.00%
RPR ? 60%
SMV ? 5
Acidity ? 1.2
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Joyo “Tokubetsu Junmai 60” is cold (40-60°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Joyo “Tokubetsu Junmai 60” - Kyoto prefecture

Joyo is made in Kyoto prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Apricot

    Apricot

  • Chestnuts

    Chestnuts

  • Cream

    Cream

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

Joyo Brewing Company

Established in 1895 in Joyo, Kyoto prefecture, and known for their local plum forest, Joyo Brewing Company is the single remaining sake brewery in the Yamashiro area. They make small batches of sake by hand using soft water from their 330-foot deep well, and only use Iwai, Gohyakumangoku and Yamadanishiki sake rice grown locally, after careful consideration. Their motto is “bikan yuso,” which translates to a sense of beauty and playful imagination; they strive to provide beautiful sake to elevate people’s senses. Their sake is to be enjoyed not only with Japanese food but also with French, Italian and a wide range of cuisines.

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