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.

Koshitsukano News

Kinshimasamune Sake

Named after the founder of Kinshimasamune – Matsuya Kyube – the first ‘brewer’

  • Matsuya Kyube is Junmai Daiginjo made from 35% polished Yamadanishiki rice
  • Carefully brewed to bring out its fresh, clear taste and fruit elegant flavour of Ginjo
  • Goes well with various dishes:
  • Rice Polished Rate:35%
  • Alcohol: 16%-17%
  • Sake Meter Value: +2.0
  • Acidity: 1.1
  • Amino Acid Degree: 1.1
  • Ingredients: Water, Rice(100% Yamadanishiki), Malted Rice
  • Grade: Junmai Daiginjo-Shu
  • Bottle Sizes: 1 x 1800ml/ 3 x720ml/ 12 x 180ml

  • 100% Kyoto sake rice “Iwai” is used
  • Carefully brewed to bring out its fruity flavour and creamy taste
  • Goes well with various dishes:
  • Rice Polished Rate:50%
  • Alcohol: 16%-17%
  • Sake Meter Value: +1.0
  • Acidity: 1.2
  • Amino Acid Degree: 1.1
  • Ingredients: Water, Rice(100% Iwai from Kyoto), Malted Rice
  • Grade: Junmai Daiginjo
  • Bottle Sizes: 3 x 1800ml/ 6 x 720ml/ 12 x 300ml

  • Carefully brewed Junmai Ginjo-shu using 100% Kyoto sake rice “Iwai”at low temperature.
  • Has brilliant fruit like flavour and elegant and fresh taste.
  • US National Sake Appraisal 2015 – Awarded Gold
  • Goes well with various dishes:
  • Rice Polished Rate:55%
  • Alcohol: 15%-16%
  • Sake Meter Value: +1.5
  • Acidity: 1.2
  • Amino Acid Degree: 1.2
  • Ingredients: Water, Rice(100% Iwai from Kyoto), Malted Rice
  • Grade: Junmai Ginjo
  • Bottle Sizes: 6 x 1800ml/ 6 x 720ml/ 12 x 300ml

  • Carefully prepared by hand using 60% polished Kyoto sake rice “Gohyakumangoku”
  • It has a crisp finish with elegant flavour and gentle taste of rice
  • Goes well with various dishes:
  • Rice Polished Rate:60%
  • Alcohol: 15%-16%
  • Sake Meter Value: +1.5
  • Acidity: 1.4
  • Amino Acid Degree: 1.3
  • Ingredients: Water, Rice(100% Gohyakumangoku from Kyoto), Malted Rice
  • Grade: Tokubetsu Junmai Shu
  • Bottle Sizes: 6 x 1800ml/ 6 x 720ml/ 12 x 300ml

Gold leaf is added to this elegant flavour Honjozoshu, which inherited traditional sake brewing of Kyoto

  • Goes well with various dishes:
  • Rice Polished Rate:65%
  • Alcohol: 16%-17%
  • Sake Meter Value: +1.0
  • Acidity: 1.5
  • Amino Acid Degree: 1.2
  • Ingredients: Water, Rice, Malted Rice, Brewed alcohol
  • Grade: Honjozo-Shu
  • Bottle Sizes: 6 x 1800ml/ 6 x 720ml/ 12 x 300ml
  • Perfect for a gift.

Popular dry sake of Kinshimasamune put in a Mamedaru (small cask)

  • It is savoury, fresh and has a crisp finish.
  • Popular for souvenir/gift
  • Goes well with various dishes:
  • Rice Polished Rate:70%
  • Alcohol: 15%-16%
  • Sake Meter Value: +8.0
  • Acidity: 1.5
  • Amino Acid Degree: 1.2
  • Ingredients: Water, Rice(100% Gohyakumangoku), Malted Rice, Brewed alcohol
  • Grade: Ordinary Sake
  • Bottle Sizes: 6 x 300ml