MASUDA TOKUBEE SHOTEN TSUKINO KATSURA Heiankyo Junmai daiginjo Alc.16.0%
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Taste
Elegant and slightly spicy taste with soft flavor
The soft fruit scent, the cool scent reminiscent of blue, and the slightly creamy and plump scent pleasantly spread. It has a gorgeous fragrance like loquat, pear, prince melon and green banana, a refreshing fragrance like lemon balm, mint and green tea, and a creamy fragrance like soft ice cream and fresh cream. Mild taste with gentle sourness and sweetness spreads faintly in the mouth. Afterwards, you can feel a light bitterness and the aftertaste lingers.
Concept
Kyoto’s special sake produced in the 1200th anniversary year of the transfer of the capital to Heiankyo (now Kyoto).
Under the banner of “Kyoto Sake with Kyoto Rice” in 1990, the legendary shuzo kotekimai “Iwai” rice, which had been produced in Kyoto, was specially cultivated by a farmer in Fushimi and has since been revived. In the 1200th anniversary year of the transfer of the capital to Heiankyo (now Kyoto), this rice was used to brew junmai daiginjoshu nigorizake and clear junmai daiginjoshu named “Heiankyo.” In tribute to the 1200th anniversary, the Chinese character of “kyo” in “Heiankyo” is the one used in China back then. Experience the water and rice of Kyoto as well as the history and traditional culture of Kyoto, allowing you to enjoy it more deeply.
Brewery's commitments
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Brewed from the original shuzo-kotekimai-type sake rice specially cultivated in Kyoto
Sake rice “Iwai,” which originated in Kyoto, was highly evaluated as good-quality sake rice. But its cultivation decreased due to the food shortage caused by the war and its characteristic of growing tall and easily falling was not suitable for mechanization, and the cultivation stopped after 1965. However, after 1985, as people became more and more interested in high-quality sake, the local sake breweries’ association revived the cultivation under the slogan of “Kyoto Sake with Kyoto Rice.” Currently, only breweries in Kyoto Prefecture are working on making sake using “Iwai” rice.
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Gentle and mellow taste
Shuzo kotekimai “Iwai” rice is suitable for sake brewing such as Ginjoshu, which is brewed from highly polished sake rice, and when brewed with water from Kyoto, it gives a fine, soft and mellow taste. The Kyoto brewery’s outstanding skills in sake brewing and untiring efforts have deepened the gentle and mellow taste of sake every day, and it matches wonderfully with Kyoto cuisine. Kyoto’s specialty sake rice “Iwai” is grown only in Kyoto Prefecture to be suitable for sake brewing in Kyoto.
Brewer's recommendations
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Chill it at around 10℃ and enjoy it with elegant Kyoto cuisine!
The soft and mild taste of this sake matches dishes with an elegant taste that is not too strong, such as unohana, minced and steamed prawns, tsumire jiru, sesame tofu, steamed tilefish with turnip, yuba dishes, sea urchin mousse and vegetable terrine.
Basic product information
| Product name | TSUKINO KATSURA Heiankyo Junmai daiginjo |
|---|---|
| Sake rice | Iwai |
| Polish rate | 50% |
Alc.16%
Achievements
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Served in a four-star restaurant in New York, the United States
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