Kinshi Masamune

In 1781, Kyubey Matsuya, the first-generation founder, was deeply involved in the history of classical Kyoto cuisine in the area south of the Imperial Palace. The sake is refined and bright, made using water from Kyoto, a place of scenic beauty. This sake is perfect for pairing with Kyoto cuisine, the treasure of Japan’s old imperial capital. The brew is prepared in Fushimi, Kyoto, using the signature Tokiwai-no-Mizu water and traditional brewing methods.

Note: Invoice and payment will be charged in Japanese yen. Prices vary depending on the exchange rate. JPY 100 = EUR 0.8

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8 Items

per page
Set Descending Direction