{"product_id":"sake-4-tomio-all-kyoto","title":"酒 #4 | Tomio All Kyoto","description":"\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eTomio \"All Kyoto\" — Junmai Ginjo\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eKitagawahonke Brewery, Fushimi, Kyoto\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTomio \"All Kyoto\" is a seasonal, limited-edition Junmai Ginjo built around a single concept: every element used to produce it — rice, yeast, water — originates within Kyoto Prefecture. It is made by Kitagawahonke, one of Fushimi's oldest operating breweries, in a district whose soft underground spring water has defined a regional style for centuries. The result is less a marketing exercise than a genuine expression of terroir — rare in sake, and meaningful when executed with this level of care.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Brewery\u003c\/strong\u003e Kitagawahonke was established in 1657, making it one of the oldest continuously operating sake breweries in Japan. Located in Fushimi — Kyoto's historic sake district and home to the famous Fushimizu underground spring — the brewery has built its reputation on restraint, softness, and precision. The Tomio label is its flagship expression.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTechnical Specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eClassification: Junmai Ginjo\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eBrewing Method: Single pasteurization (ichinōka)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRice Variety: Gohyakumangoku (koji rice) and Kyo no Kagayaki (kakemai \/ main mash rice) — both 100% Kyoto-grown\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePolishing Ratio (Seimaibuai): 58%\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSake Meter Value (SMV): +1.0 (lightly dry)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eABV: 14–16%\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eYeast: Kyo no Koto — a proprietary sake yeast developed in Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAroma: Soft and floral — white blossom, light melon, and a delicate grain sweetness. Restrained and refined.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePalate: Medium-bodied with balanced acidity and a rich, expressive texture from the Kyoto-grown rice. Fresh, clean, and approachable without being simple. The local yeast contributes a gentle aromatic lift.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFinish: Smooth and lingering, with a warmth that reflects the single-pasteurization process. Neither sharp nor flat — precisely calibrated.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBrewing Method — Why It Matters\u003c\/strong\u003e Most sake undergoes two rounds of pasteurization (hi-ire) to ensure stability. Tomio All Kyoto is pasteurized only once, preserving a fresher, more expressive character while still allowing the sake to develop subtle complexity in bottle. Combined with the use of Fushimizu spring water — historically prized for producing soft, food-friendly sake — the brewing process is designed to let the Kyoto ingredients speak clearly rather than applying technique as a mask.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to Serve\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTemperature: Serve chilled (45–50°F) to highlight the floral aromatics and clean texture. Room temperature works well with food, particularly Japanese cuisine.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eVessel: A white wine glass or a classic sake tokkuri with small ochoko cups. The sake's elegance is well-served by either.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e The soft water, local yeast, and restrained fruit profile make this an ideal companion for refined, delicate food:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eTraditional Japanese cuisine (washoku)\u003c\/strong\u003e — nimono (simmered dishes), chawanmushi (steamed egg custard), or tofu preparations; the sake mirrors the subtlety of the food\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWhite fish and mild shellfish\u003c\/strong\u003e — sea bream, flounder, or clam; the softness of the water comes through in how gently it sits alongside delicate protein\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eLightly dressed salads and vegetable dishes\u003c\/strong\u003e — the sake's clean profile won't compete\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMild soft cheeses\u003c\/strong\u003e — fresh ricotta, mild brie; the floral note bridges interestingly\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSushi\u003c\/strong\u003e — particularly rice-forward preparations; the sake's own rice character resonates\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBottle \u0026amp; Availability\u003c\/strong\u003e Available in 300ml and 720ml formats. Seasonal release — availability depends on annual harvest and brewery allocation. Limited stock at select retailers.\u003c\/p\u003e","brand":"Wine Stop Wine Shops \u0026 Tasting Bars","offers":[{"title":"Default Title","offer_id":44799691751559,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/0336\/4743\/files\/TomioAllKyoto.jpg?v=1780722074","url":"https:\/\/mywinestop.com\/products\/sake-4-tomio-all-kyoto","provider":"Wine Stop Wine Shops \u0026 Tasting Bars","version":"1.0","type":"link"}