KAGURA Junmai Sake

Brewed with “Kyo no Koi,” a newly developed Kyoto sake yeast, this Junmai sake is crafted entirely from Kyoto ingredients. The brewing rice used is Iwai, a premium sake rice variety grown in Kyoto, making this an authentic all-Kyoto sake. Free from conventional constraints, the brewing process was designed to bring out the full potential of this unique yeast. The traditional yondan-jikomi (four-stage fermentation) method and bottling as genshu (undiluted sake) create a rich body with pronounced rice umami and gentle sweetness. Extended ultra-low-temperature fermentation produces a refined aroma and refreshing character, resulting in a well-balanced and elegant sake. This sake is left completely unfiltered, so natural rice particles may remain in the bottle depending on the bottling timing. In the unpasteurized version (namazake), the lively character of the active yeast can be experienced directly on the palate. Developed in collaboration with the Kyoto Municipal Institute of Industrial Technology and Culture, this sake represents a new approach to Kyoto Junmai sake brewing.