Joyo “Tokubetsu Junmai 60”
Kyoto prefecture
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.
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 | 15.0% |
| RPR | 60% |
| SMV | +5.0 |
| Acidity | 1.2 |
Serving Temperature
-
Recommended
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Not Recommended
Region
Joyo is made in Kyoto prefecture in the Kinki region.
Taste Metrics
Tasting Notes
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Apricot
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Chestnuts
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Cream
Recommended Pairing
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Seafood
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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.
Learn more
Customer reviews
Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
