Joyo Sake Brewery Guide: History and the Craft of Sake and Plum Wine

This time, we’re reporting on our visit to Joyo Shuzo. We’d like to share our valuable experience of exploring this brewery where tradition and dedication come alive, and where we could witness the craftsmen’s skill and passion for sake.

Visiting Joyo Sake Brewery – A Plum-Scented Brewery in Yamashiro

Nestled in the lush Yamashiro region of southern Kyoto Prefecture, Joyo Shuzo is just about a 30-minute drive from our office, making it a convenient and easy place to visit.As soon as we parked, the first thing that caught our eyes was a vast expanse of plum trees. These trees bear a variety called Jōshū-haku, known for its large, thick, high-quality plum. Joyo Shuzo not only produces sake but also puts great effort into crafting umeshu (plum wine) using this premium plum variety.

Next to the office is a shop where visitors can purchase the brewery’s products, offering a direct experience of Joyo Shuzo’s craftsmanship.

Upon entering the office, we were warmly greeted by Mr. Ono, the sales manager. After taking our seats around the table, we were served a drink. At first glance, it seemed like tea—but when we took a sip, the refreshing aroma of plum filled our mouths. This “plum soda” is handmade at the brewery, with a subtle sweetness and refined acidity that make it truly delightful. It was a heartfelt, stylish welcome drink that immediately set a warm and inviting tone for the visit.

The History of Joyo Sake Brewery

Joyo Shuzo traces its roots back to the Edo period, when it began as a branch of the Shimamoto family, originally engaged in finance. Gradually, they started brewing sake, honing their skills over four generations. After overcoming the challenges of the postwar period, the company officially established Joyo Shuzo in 1973.

At its peak, the brewery’s production reached about 4,000 koku (1 koku equals 180 liters)—a tenfold increase compared to today—and sold much of its sake to major breweries. About thirty years ago, however, the company shifted its focus toward creating its own brand. While production volume was significantly reduced, they began crafting only their own premium, carefully made sake, emphasizing quality over quantity.

Today, the fourth-generation president leads the brewery as CEO, pursuing the creation of “Kyoto-style sake that complements meals and never tires the palate.” Under his guidance, tradition and innovation coexist harmoniously in every bottle.

Touring the Brewery – A Glimpse into the Craft

After a detailed introduction, we were guided into the brewery. The space was expansive and carried a strong sense of history. One striking feature is that they don’t use any tap water at all; all the water comes from underground, drawn from 100 meters below the surface.This ultra-soft water contributes to the creation of clear, easy-drinking sake that pairs beautifully with food.

We also saw the large koshiki (steaming vat), a rare model that releases steam from the top and exhausts it from the bottom, ensuring the rice is steamed evenly.

Next, we were shown the fermentation tanks. During the brewing process, they pay extremely close attention, carefully adjusting the “oi-mizu” (additional water added during fermentation to fine-tune the process) down to milliliters.

Another point of pride is the bottling process: sake is bottled immediately after pressing, preserving the fresh flavors of the newly pressed sake. As Mr. Ono explained with a smile, “Freshly pressed sake is truly delicious.” Normally, water is added after pressing, but here all sake is bottled immediately after pressing, completely unfiltered and pasteurized in a warm-water bath. It’s then stored in a refrigerated room maintained between 5°C and –5°C. When we stepped inside, the intense cold immediately hit us, showing just how carefully they maintain the quality.

Tasting – Savoring the Joyo Series

After the brewery tour, we were led into a spacious tasting room. On the table, nine bottles from the Joyo series were neatly arranged alongside elegant wine glasses. Just seeing them all laid out like that was enough to get us excited.

All the sake we tasted were fresh, fruity, and remarkably easy to drink. But it’s not just an easy-drinking sake that goes well with meals—it also offers a refined flavor that takes it a step further, reflecting the time and care that went into making it.

In fact, we also use the “Joyo Junmai Ginjo 55 (Yamada Nishiki)” in our Kyoto Insider Sake Experience sake tasting session, and it’s always very well received—our guests consistently enjoy it.

Another charming detail is the color-coded labels, which match the rice variety. This thoughtful design means that even just looking at the bottles is a delight, adding a visual layer to the tasting experience.

Reflections on the Visit

Visiting Joyo Shuzo gave us a firsthand look at the brewery’s deep dedication to sake, as well as the care and passion that go into every bottle. Experiencing the craftsmanship up close was truly invaluable and left a lasting impression.

Brewery and Tour Information 

Name of Brewery	Joyo Shuzo
Address & Map	Kubono-34-1 Nashima, Joyo, Kyoto 610-0116  Map
Region / District	Southern Kyoto
Opening Hours	9:00am – 5:00pm Mon – Sat
Website	https://joyo-shuzo.co.jp/
Shop / Purchases	Sake, umeshu, fermented foods, and various local souvenirs are available for purchase.
Tasting	Not available
Guided Tours	Not available
English Support	Not available
Reservation	–
Notes	Brewery tours are not offered. Visitors can enjoy the exterior of the historic building, and the shop is the main point of interest.