Joyo “Junmai 65”
Kyoto Prefecture
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.
Characteristics
| Category | Junmai |
| Subcategory | Genshu, Namazume, Muroka |
| Taste Profile | Rich & Dry |
| Alcohol | 15.0% |
| RPR | 65% |
| SMV | +5.0 |
| Acidity | 1.8 |
Serving Temperature
Recommended
Not Recommended
Region
Joyo is brewed in Kyoto Prefecture in the Kinki region.
Taste Metrics
Tasting Notes
- Nutmeg |
- Walnuts |
- Cedar
Recommended Pairing
- Meat |
- Cheese |
- Seafood
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 330ft 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.