• Brewery: Kitagawahonke
• Classification: Junmai Ginjo
• Prefecture: Kyoto
• Rice Type:  Kyoto Gohyakumangoku and Kyonokagayaki
• Polishing Ratio / Seimaibuai: 58%
• Alcohol: 14-16% by volume
• SMV: +1
• Acidity: na
• Bottle Size: 300ml

Tomio All Kyoto Junmai Ginjo is produced in Fushimi, Kyoto, using ingredients selected entirely to express the character of Kyoto.

The sake combines Kyoto-grown Gohyakumangoku for the koji rice with Kyo no Kagayaki for the fermentation rice, both polished to 58%. It is brewed with Kyoto yeast and the soft natural water of Fushimi.

Pear, melon and white peach are joined by subtle floral and fresh rice notes. The palate is smooth and balanced, with gentle sweetness, mild acidity and a clean finish.

For me, the most interesting part of this sake is the idea behind it. Rather than focusing only on polishing ratio or aroma, Tomio brings together rice, yeast and water from Kyoto to create a sake with a very clear sense of place. The single pasteurization also helps preserve its freshness and liveliness.

Serve: Chilled to lightly cool, approximately 48–58°F. It can also be enjoyed closer to room temperature.

Pair with: Sushi, sashimi, tempura, grilled white fish, tofu, light chicken dishes, vegetables, or mild cheeses.