Innovative sake from an age-old producer

19 Jul 2017 in Food Culture

Discover one of the oldest sake breweries in Japan. And enter our contest for your chance to win a bottle of light, fruity Kasegi Gashira!


The ward of Fushimi in Kyoto is famed for sake brewing – and the Masuda Tokubee Shoten Company is the area’s longest existing brewery, dating back over 300 years. But its long history has never stopped it from innovating.


Back in the 1960s, this Kyoto brewery created a new type of sake known as Nigori sake, a lightly filtered sparkling sake using a coarse-textured mesh that has become a classic with sake connoisseurs.


And in 2012, it launched Kasegi Gashira, a sake aimed at the international market with a winning combination of lightness, fruitiness and a lower alcohol content of 8%.

Kasegi Gashira is known for its drinkability and thirst-quenching acidity, with a subtle smoothness that lends it instant elegance – and makes it the perfect drink to pair with sushi, sashimi or yakitori.



At HOSHINOYA Kyoto, you can sample this succulent local sake as part of your kaiseki meal. And to offer you a foretaste, we’re giving away a bottle of Kasegi Gashira in this month’s contest.

Try to win a bottle of Kasegi Gashira!

Update: contest is now closed, results available below.

The contest is now over. Thank you to everyone who entered!

We are pleased to announce that the winners of the contest are Jake Broady (from UK) and Paula Alkter (from USA). Congratulations!

If you are not the lucky winner this time, please keep reading our webzine to discover two new articles every week about Japanese lifestyle experiences. And follow us on social media to take part in our next contest!

Facebook :

Instagram :

Twitter :

Pinterest :

Would you like to find out more? Subscribe to our mailing list!

* indicates required



Cool down with a kakigōri

16 Aug 2017 in Food Culture

Beat the summer heat by sipping on shaved ice kakigōri! Discover a new flavor as you travel Japan at each KAI resort! Read more


Japan’s unique winter fruits

16 Jan 2020 in Food Culture

From yuzu-infused hot springs to luxury strawberry breakfasts, here’s how to experience Japanese winter fruits! Read more


The secrets of kaiseki cuisine: an interview with Ichiro Kubota

03 May 2017 in Food Culture

Head chef at HOSHINOYA Kyoto, Ichiro Kubota has worked in France and London and is internationally known for his multi-course kaiseki cuisine. He opens up in our exclusive interview. Read more



Reading the meaning of chopsticks

22 Nov 2017 in Food Culture

Discover the mind-boggling shapes, sizes and varieties of Japanese chopsticks – and then try to win your own in our contest! Read more


Revitalizing the Japanese rice cracker

30 Jun 2017 in Food Culture

Discover how one small company in Tokyo is helping revolutionize Japanese senbei (rice crackers) with a sensational new concept. Read more

Japanese sake alcohol

Sake: a subtlety in production as sophisticated as its taste

25 May 2016 in Food Culture

Discover genuine sake, its subtlety, endless aromatic palette and how to consume it. Immerse yourself in its absolutely astonishing production secrets. Read more

most popular articles