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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

Joyo “Tokubetsu Junmai 60”

Kyoto prefecture

$31.35 member price
- +

A bright take on a vintage

This unique, bright sake with a vintage pops in 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 sake rice Iwai and their signature soft water. Restrained notes of stone fruit with chestnut and cream spreading on your palate is sure to match any wild food pairing.


Brand Joyo
Brewery Joyo Brewing Company
Category Junmai
Subcategory GenshuNamazumeMuroka
Taste Profile Light & Dry
Rice variety Iwai
Yeast variety Association No. 1001
Alcohol 15.0%
RPR ? 60%
SMV ? +5.0
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


Joyo “Tokubetsu Junmai 60” - Kyoto prefecture

Joyo is made in Kyoto prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Apricot

  • Chestnuts

  • Cream


Recommended Pairing

  • Seafood

  • Meat


Joyo Brewing Company

Established in 1895 in Joyo city known for their local plum forest, they are the single remaining sake brewery in the Yamashiro area of Kyoto Prefecture. They make small batches of sake by hand using soft water from their well 330 feet deep, 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-and strives 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 foods.

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