Kyoto's Matsuyama Shuzo uses all-Kyoto ingredients: Iwai rice, Fushimi water and Kyoto yeast "Kyo no Koto." Half a year of cold aging softens the sake into a rounder, mellow, clear-finishing style.
The gentle mouthfeel delivers a light, fluffy sweetness, while the deep umami adds an elegant richne…
A pasteurized genshu that spent a summer maturing in bottle after early pressing, rounding a once-yo…
It has a citrusy aroma reminiscent of grapefruit. Upon tasting, a vibrant fruity aroma unfolds, alon…
Soft yet sharp, with a subtle banana aroma and citrus-like acidity giving a clean finish. Aged one s…
