Joyo "60" Tokubetsu Junmai Iwai, 2019

Joyo "60" Tokubetsu Junmai Iwai, 2019

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As we often see with cold-aged sake, the palate of Joyo 60 2019 is spiced, with notes of allspice, cinnamon, dried cascabel chiles and fresh ginger informing a sort of spicy heat. Fresh, zesty, tart-sweet winesap apples form the core of this unique brew, while earthy sweet grain notes-- brown rice syrup, sobacha-- define the umami-rich finish.

Brewed in small batches, this sake is bottled undiluted and unfiltered, and skips the first pasteurization typical to sake. The second typical pasteurization is carried out carefully by hand, bottle-by-bottle, and then the sake is aged at freezing temperatures to balance flavors and maintain quality.
  • Location: Southern Kyoto (Yamashiro)
  • RiceKyoto Iwai
  • Polishing: 60%
  • Grade: Tokubetsu Junmai Muroka Genshu
  • Pasteurization: bin hi-ire
  • Water: soft local groundwater
  • Alcohol: 15% ABV, 
  • Yeast: 1001
  • Aging: 3 years at freezing temperatures


Established in 1895, Joyo Shuzo is the only brewery located in the Yamashiro region (Southern Kyoto). They are surrounded by an abundance of nature's blessings - since ancient times their homelands were covered in ume trees (Japanese plum) and the region was famous for such, as well as for their exceptionally soft subterranean brewing water. The brewery works closely with contracted local ume farmers, and they source both local rice like Kyoto Iwai, and specialty rice varietals from their respective prefectures (like Yamada Nishiki from Hyogo), in order to guarantee the best ingredients possible. The Toji (brew master) leads his kurabito (brewery workers) between the coldest months of the year every day without resting to produce small batch, raw-bottled, unfiltered, bottle aged sake with a fresh umami and crisp acidity that they brew to bring out the flavors of food.