Joyo Shuzo was founded in 1895 and holds the distinction of being the only brewery in the Yamashiro region south of Kyoto, an area long celebrated for the purity of its very soft underground spring water drawn from 100 meters below the brewery. The Tokujiro label is produced through small-batch brewing with strict quality management including unfiltered pressing, bottle aging, and cold storage. This approach yields sake with elegant rice umami, lively acidity, and a crisp finish.
