Located deep in the mountains of northern Kyoto (Keihoku area). The extremely soft water creates gentle and delicate sake. A true hidden gem of Kyoto brewing.

Small brewery in Uji, famous for tea but also home to sake brewing. Produces sake complementary to the refined tastes of Uji’s culinary traditions.

Small Tango region brewery in northern Kyoto producing sake tailored to the seafood-rich cuisine of the Sea of Japan coast.

Located in the historic Higashiyama district of Kyoto. Small-batch sake made near some of Kyoto’s most famous temples. The Boku Ro Mei brand has a literary heritage.

One of the few remaining breweries in central Kyoto, near the Kamo River and Shimogamo Shrine. Founded in 1726. Uses four-season brewing (shiki-jozo) for year-round production in a temperature-controlled environment.

Known for the Eikun brand. Originally a school before converting to sake brewing. Multiple IWC and Kura Master award winner. Popular among younger sake enthusiasts for approachable style.

A heritage Fushimi brewery maintaining small-batch production. Supplies much of its sake locally within Kyoto.

Oldest brewery in Fushimi (1675). Pioneered sparkling nigori sake in 1964, decades before the modern trend. Known for reviving Kyoto’s heritage Iwai rice variety.

Operates a popular izakaya-style restaurant directly attached to the brewery where customers can enjoy freshly brewed sake. Named after a bird (tori) theme.

A smaller Fushimi brewery focused on traditional Kyoto-style sake. Produces soft-flavored sake suited to Kyoto cuisine (Kyo-ryori).