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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.


Category Junmai
Subcategory Genshu,Namazume,Muroka
Taste Profile Light & Dry
Alcohol 15.0%
RPR ? 60%
SMV ? 5
Acidity ? 1.2
Values listed are at the time of production.

Serving Temperature

Joyo “Tokubetsu Junmai 60” - best serving temperature
  • Recommended
  • Not Recommended


Joyo “Tokubetsu Junmai 60” - Kyoto Prefecture

Joyo is brewed in Kyoto Prefecture in the Kinki region.

Taste Metrics

Joyo “Tokubetsu Junmai 60” - taste metrics

Tasting Notes

  • Apricot |
  • Chestnuts |
  • Cream
  • Testing Notes 1
  • Testing Notes 2
  • Testing Notes 3

Recommended Pairing

  • Recommended Pairing 1
  • Recommended Pairing 2

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