Miyakozuru Sake Brewery in Fushimi is a historic brewery whose roots in sake brewing date back to before 1838. The brewer himself doubles as the toji brewer, and hand-brews the sake in small tanks under strict temperature control, especially for ginjo sake and above. He also insists on storing the sake in bottles that are less exposed to air, encouraging gentle aging. Miyakozuru, a sake brewed with Miyamizu water from Fushimi using Yamada-Nishiki rice from Hyogo Prefecture and Iwai rice from Kyoto Prefecture, has a soft taste typical of local Kyoto sake that is enjoyed by long-time enthusiasts.