About this product
Masuda Tokubee's supreme expression using Iwai — Kyoto's own sake rice variety, revived from near-extinction by the brewery in collaboration with Kyoto Prefecture. Iwai (meaning 'Celebration') produces a distinctly rounder, more delicate character than Yamada Nishiki, with the Fushimi soft water amplifying its natural sweetness and floral depth. This is a sake that could only be made in Fushimi, by this brewery, with this rice: complete terroir identity.
Tasting profile
Distinctly different from Yamada Nishiki-based daiginjo: more floral (gardenia, white rose), rounder, with a honeyed melon note. The Iwai rice's character is apparent compared to any Niigata or Nada expression
Pairing intelligence
complement
seafood
Tsuki no Katsura Iwai's Fushimi daiginjo bridges the delicate clam soup; both represent Kyoto's refined minimalism
classic
starter
complement
seafood
Fushimi water's softness produces sake with the exact balance to complement the gentle oiliness of torched sawara
classic
fish_course
complement
seafood
The Iwai rice daiginjo's rarity and elegance pairs with a curated seasonal sashimi display; Kyoto kaiseki tradition
classic
starter
complement
food
Tsuki no Katsura Iwai's Kyoto origin matches the refined simplicity of takiawase; both express Kyoto's restraint
classic
starter
complement
pastry
Premium Kyoto-adjacent sake and traditional wagashi — a seasonal cultural pairing of quiet elegance
classic
dessert
elevate
seafood
Tsuki no Katsura Iwai Daiginjo elevates tai sashimi through aromatic yuzu bridge; both share elegant floral lift
classic
fish_course
complement
vegetables
Sweet kabocha and Fushimi's fruit-forward daiginjo share a natural sweetness that harmonises without redundancy
established
main
bridge
fish
Soft water sake mirrors the delicate sweetness of fish cake; ginger's warmth bridges to the sake's gentle spice
established
starter