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Tsuki no Katsura “Yanagi” Junmai Ginjo

Tsuki no Katsura “Yanagi” Junmai Ginjo

Kyoto prefecture

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Epitome of soft and silky Kyoto sake

Try this in a wine glass and it will encase you in the aromatic elegance of white flowers, and coat your tongue with a soft, luxurious, velvety texture. Despite its expression of quintessential sake from Kyoto, it is to be enjoyed internationally with a variety of food pairings. The brand “Yanagi” revived from centuries ago is expressed with the famed Onono Tofu’s calligraphy from 800 years ago.


Category Junmai Ginjo
Subcategory N/A
Taste Profile Light & Dry
Alcohol 16.0%
RPR ? 50%
SMV ? +3.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Tsuki no Katsura “Yanagi” Junmai Ginjo is cold (40-60°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Tsuki no Katsura “Yanagi” Junmai Ginjo - Kyoto prefecture

Tsuki no Katsura is made in Kyoto prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Flower

  • Muscat Grape

    Muscat Grape
  • Orange


Recommended Pairing

  • Seafood

  • Cheese


Masuda Tokubee Shoten

Masuda Tokubee Shoten

Kyoto prefecture

Founded in 1675, Masuda Tokubee Shoten is one of the oldest breweries in the Fushimi region of Kyoto prefecture. Water from Fushimi is often found enshrined for their healing properties, and has the perfect amount of minerals to supply a healthy, balanced fermentation. Masuda Tokubee Shoten is known for creating the first nigori sake in 1964 — a version that is cloudy and sparkling, and for having one of the oldest aged sake. The current,14th generation owner is an international leader in representing what is inherently and historically Japanese while making sure it is in harmony with the rest of the world.

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