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Joyo “Junmai 65”

Joyo “Junmai 65”

Kyoto prefecture

$30.40 member price
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Crisp with some oomf

Made from Gohyakumangoku rice which produces leaner flavor and goes great with food. Freshly opened, the aroma is fresh and vivid. On the palate there is unripe pineapple juiciness with a dash of yuzu. If you can resist and keep the bottle after opening, it will beautifully mature into a mellow, plump softness. Enjoy as it sits in your glass, and also as it matures in the bottle after opening.


Category Junmai
Subcategory GenshuNamazumeMuroka
Taste Profile Rich & Dry
Alcohol 15.0%
RPR ? 65%
SMV ? +5.0
Acidity ? 1.8
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Joyo “Junmai 65” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Joyo “Junmai 65” - Kyoto prefecture

Joyo is made in Kyoto prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Nutmeg

  • Walnuts

  • Cedar


Recommended Pairing

  • Seafood

  • Meat

  • Cheese


Joyo Brewing Company

Joyo Brewing Company

Kyoto prefecture

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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