More than 200 years of determination and skill, combined with the natural spring “water of life” that flows from Kinshi Masamune’s wells in Kyoto, is what produces the superlative sake that has been loved for generations.
Natural Spring Water in Kyoto – A heritage for generations to come
The many natural springs attest to Japan’s rich natural water resources. Kyoto, in particular, is known for the role that natural spring water has played in the development of Japanese food culture, and many famous wells are still in use today.
Kinshi Masamune has carefully preserved the “Peach Tree Well” at the Horino Memorial Museum and the “Tokiwa Well” at our New Tokiwa Brewery, and is devoted to preserving and promoting the continued use of wells in the local community. We consider it a privilege and a duty to ensure that quality natural spring water resources are maintained for future generations.
Building upon Our Cultural Inheritance
At Kinshi Masamune, we want to foster an appreciation for the healthful properties and fine taste of Japanese sake. To do so, we strive to play a role in bringing people together and creating opportunities for sake to be enjoyed with food from around the world. Providing delicious sake using time-tested methods is our way of approaching our mission to communicate the varied and limitless appeal of Japanese culture.
Kinshi Masamune’s “Tokiwa Well,” in the Fushimi district of Kyoto, produces more than 70 tons of natural spring water per hour. We completed our New Tokiwa Brewery here in 1995 with a new production system that is perfectly suited for brewing sake in the 21st century to produce the delicate aromatic flavor that is associated with Kyoto sake and which has long been celebrated by local chefs.
Using “Iwai” rice, a brand of sake-brewing rice unique to Kyoto, brewers apply themselves to the processes of rice washing and malting. This is all painstakingly done by hand in order to preserve the authenticity of Kyoto sake. Machines have been introduced into the fermentation process to ensure a uniformly high quality product throughout the year.
Kyoto Cuisine – An enduring legacy of imperial elegance
Natural beauty epitomizes the Kyoto landscape. Beginning more than one thousand years ago, Kyoto was the seat of the imperial government. And it was here, too, that the sake-brewing industry came into full form. The food culture that developed in this imperial capital is now known as Kyoto cuisine, or, Kyo-ryori.
The visual presentation of Kyo-ryori suggests gaiety in spring, coolness in summer, abundance in autumn, and warmth in winter. In addition to this, specific ingredients were used in accordance with verbal and written tradition passed down in the imperial court, eventually developing into the variety of culinary styles found in Kyo-ryori today. Long appreciated by master chefs, the Kyoto sake brewed by Kinshi Masamune has been enhancing the taste and beauty of Kyo-ryori for centuries.
Kinshi Masamune Product List
This first-class quality junmai-daiginjo was named after the founder of Kinshi Masamune. Using only “Yamada-Nishiki” rice polished down to 35%, our brewmasters place no limits on producing this handmade sake that is loved for its delicate aromatic body and clear taste.
Contents: Rice (100% domestic), koji-rice (100% domestic), alcohol 16% - 17%
Rice brand: Yamada-Nishiki; Polishing ratio: 35%; Sake meter value: +1.0; Acidity: 1.2; Amino acid value: 1.1
This excellent handmade sake is carefully brewed using only “Iwai” rice polished down to 50%. It has a characteristic floral aroma and fruity crisp taste.
100% “Iwai” rice, a famous Kyoto brand of sake-brewing rice, polished down to 55% is used in brewing this fine handmade sake. The light creamy fragrance and delicate sweetness are particular characteristics of sake made from “Iwai” rice.
Gohyakumangoku-mai rice polished down to 60% is used to produce this carefully brewed handmade Tokubetsu-junmai sake with a relaxing aroma yet pleasantly robust flavor.
Kyoto chefs have long-cherished this superb Kinshi Masamune sake. It is popular for the gentle, well-rounded and smooth taste that makes it the perfect complement to fine cuisine.