Miyako Tsuru Brewery, a historic brewery in Fushimi, has its roots in sake brewing dating back to before 1840. The brewery owner also serves as the master brewer, and especially for ginjo sake and above, they brew by hand in small tanks under strict temperature control. They also adhere to bottle storage, which minimizes exposure to air, and encourages gentle maturation during the brewing process. Using Yamada Nishiki rice from Hyogo Prefecture and Iwai rice from Kyoto Prefecture, and brewed with Miyamizu water from Fushimi, Miyako Tsuru sake has a soft flavor characteristic of Kyoto's local sake and has been enjoyed by long-time enthusiasts.