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