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Joyo “Junmai Daiginjo 40”

Joyo “Junmai Daiginjo 40”

Kyoto Prefecture


Complex in the best way

A flagship product since 2014, “Junmai Daiginjo 40” is made with a blend of two different yeast strains, Association No. 1801 and 1001. It is only brewed in January and February when the weather is coldest at the brewery, and then stored at 23 °F. Freshly opened, the aroma is a vivid bouquet of flowers. The flavor starts full of sweet nectar and light pepper that mellows as it finishes.


Category Junmai Daiginjo
Subcategory Genshu,Namazume,Muroka
Taste Profile Light & Dry
Alcohol 16.0%
RPR ? 40%
SMV ? +2.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

Joyo “Junmai Daiginjo 40” - best serving temperature
  • Recommended
  • Not Recommended


Joyo “Junmai Daiginjo 40” - Kyoto Prefecture

Joyo is brewed in Kyoto Prefecture in the Kinki region.

Taste Metrics

Joyo “Junmai Daiginjo 40” - taste metrics

Tasting Notes

  • Peach |
  • Fig |
  • Cream
  • Testing Notes 1
  • Testing Notes 2
  • Testing Notes 3

Recommended Pairing

  • Recommended Pairing 1
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  • Recommended Pairing 3

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.

Custom Reviews