JOYO is produced by Joyo Shuzo, founded in 1895 in Joyo City, the southernmost sake brewery in Kyoto and the only one in the Kyoto Tea Country area, where the subsoil waters of the Kizugawa River provide naturally soft brewing water. All sake is pressed by hand, bottled unfiltered, and pasteurized just once rather than the standard two, preserving the fresh acidity and rice umami that the brewery describes as its ideal shoku chu shu style, designed to accompany a meal from start to finish. The brewery also produces long-aged umeshu using the premium Joshuhaku plum, a local specialty of Joyo City.
