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.

History

In 1781 Matsuya Kyubee began brewing sake in Nakagyo-Sakaimachi, Kyoto, taking advantage of the outstanding spring water.

The secrets behind the full-flavoured and smoothly mellow tastes of Kinshi Masamune are reflected in the abundant high quality water from the “Tokiwa Well”

In 1880 the company was relocated to Fushimi due to the outstanding spring water. In 1995 Kinshi Masamune introduced a revolutionary brewing system housed in their new brewery called Shintokiwa-gura “New Tokiwa Brewery”

The company is active in maintaining traditions as well as developing new techniques and harnessing new technologies.

In 2013 the company began pushing the concept of Kyo-jikomi (prepared in Kyoto) as the brand slogan of its Kinshi Masamune series, a higher-quality sake from Kyoto.

Located amidst profound scenic beauty, Kyoto is a millennium city, central to highly refined Japanese styles.

Kyoto’s spirit is instilled in its traditional imperial-style cuisine, Buddhist shojin ryori, and tea ceremony dinner.

To enhance its culinary culture, the city has also nurtured a sophisticated sake brewing industry.

Thanks to more than two centuries of devotion, Kinshi Masamune remains the first choice of many chefs, as “the sake of Kyoto” or a great culinary companion.

Kinshimasamune Sake

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