Last year, the Kyoto Sake Train was held in earnest for the first time in a long while since the COVID-2025 pandemic. It was well attended by many participants who had been waiting for its return, and it has been decided that it will operate again in 16. After turning around at Kuzuha Station on the Keihan Line from Sanjo Station, participants enjoyed a 1 hour and 40 minute train ride to Nakashojima Station, where Fushimi's sake breweries are lined up, tasting and comparing XNUMX brands of Kyoto sake.

Keihan "Sanjo Station" is crowded with many passengers from the morning

Sanjo Ohashi Bridge is the final destination of the Tokaido Fifty-Three Stations Road, which stretches a total distance of approximately 500 km. Participants gathered at Keihan Sanjo Station, located right next to the bridge, and waited for the event train to arrive. 16 participants gathered for the morning train on the 106th.

This event required prior reservations, so participation on the day was not possible, but seeing the excitement inside the station, some people were seen asking staff for tickets for the day. Even though it was a weekend, the atmosphere of the station bustling with people from early in the morning was unique to this event.

While there were many young participants, the oldest attendee on the previous day, the 15th, was a 91-year-old. This shows how Kyoto sake is loved by people of all generations.

Ride the specially designed Keihan train!

The specially-fitted "Kyoto Sake Train" train pulled into the station in time for its departure at 10:45 a.m. It was greeted by cheers and the sound of camera shutters from passengers.

Once you board and sit in your assigned seat, sake is handed out one after another. You can't have more, but it's just like eating wankosoba noodles.

We departed right on schedule at 10:45! Kitagawa Yukihiro, CEO of Kitagawa Honke and a director of the Fushimi Sake Brewing Association, made a toast via an in-car announcement.

Kitagawa-san: "I've been riding the Keihan Railway for many years, but this is the first time I've made an in-car announcement. In recent years, the Keihan Railway has been increasing the number of automated voice announcements, so announcements through a microphone are rare. Now, let's have a toast to the safe journey of everyone who has joined us today!"

The toast was Junmai Ginjo Yamada Nishiki sake from Kinshi Masamune, a sake brewery in Fushimi that was founded over 200 years ago. With the familiar sight of a train in the background, everyone enjoyed the sake and enjoyed chatting in a lively atmosphere.

Enjoy Kyoto's finest sake while riding the train

On the morning flight on the 16th, 16 brands of Kyoto sake were offered.

• [Kinshi Masamune] Kinshi Masamune Junmai Ginjo Yamada Nishiki
• [Shotoku Sake Brewery] Junmai Ginjo Hana-Raku Mochi 4th Stage
• [Tamanohikaru Sake Brewery] Organic Junmai Ginjo GREEN Omachi
• [Takara Shuzo] Special Sho Chiku Bai Junmai Daiginjo
• [Toyozawa Sake Brewery] Toyoiwai Junmai Daiginjo
• [Gekkeikan] Daiginjo Namazume
• [Higashiyama Sake Brewery] Special Junmai Sake Kunteki
• [Sasaki Sake Brewery] Koto Special Junmai Fukumitori
• [Matsui Sake Brewery] Junmai Kamizura KAGURA Unfiltered unadded water raw sake Ruri
• [Kitagawa Honke] Tomio Junmai Ginjo Yamada Nishiki 58
• [Masuda Tokubei Shoten] Heian-kyo
• [Kizakura] Special Selection Hana Kizakura Junmai Ginjo
• [Saito Sake Brewery] Eikun Koto Sennen Junmai Ginjo
• [Matsuyama Sake Brewery] Tokoku Shuku Junmai Ginjo
• [Joyo Sake Brewery] Joyo Special Pure Rice Sake 60
• [Yamamoto Honke] Sacred super dry special pure rice unprocessed sake

Each type is about 1ml, but if you drink them all, it will be about three cups. Considering the time of about 30 hour and 3 minutes, it can be said that it is quite a satisfying amount.

The morning tour I took part in was a casual "easy and simple" plan that included snacks to go with alcohol, while the afternoon tour offered a premium option that included a snack bento box designed by the Fushimi restaurant Uo Sanro, as well as original goods.

All of the dishes are perfectly paired with sake, so you'll find yourself drinking more and more before you know it.

The sake brewer who is accompanying you will pour you some sake!

From each brand, the sake brewers on board will pour you a glass of sake directly. On the morning flight on the 16th, the brewers from the following breweries explained each brand and served sake to each passenger.

• [Masuda Tokubei Shoten]
• [Matsuyama Sake Brewery]
• [Kizakura]
• [Saito Sake Brewery]
• [Joyo Sake Brewery]

▲Kitagawa Yukihiro of Kitagawa Honke gave a toast during the in-car announcement.

▲Misato Sakai of Matsuyama Sake Brewery

▲Saito Sake Brewery President and CEO Ko Saito

It's rare to have the opportunity to enjoy a conversation with a sake brewer and taste sake directly. The familiar scenery inside the train changes into something extraordinary.

Interact with the brewers and take commemorative photos in the front car!

The train stopped at Yodo Station, the closest station to Kyoto Racecourse, at 11:14. We took a break before the 11:38 departure and enjoyed taking photos with the brewers who were riding with us in the front car.

Last year, there was no photo opportunity for the brewers to gather together, but this became a popular event that attracted many passengers. When the logos on the backs of the happi coats were lined up, cheers of "Oh!" erupted.

The train departs from Yodo Station right on schedule, and once again I enjoy the view from the window with a glass of sake in hand.

Get off at "Nakashojima Station" where Kyoto's sake and history come together

At 11:47, the train arrived at the turnaround point, Kuzuha Station. The train stopped for about 10 minutes on a siding that is not usually used to change the leading car, and then continued on to its final destination, Chushojima Station.

Even while the train was stopped at the siding, the conversation between the participants and the brewers was lively. The train became lively with various topics, such as impressions of the sake they usually drink and questions about it.

The train returns to Yodo Station at 12:7, and there is another break before departure at 12:21.

And at 12:26, ​​right on schedule, we arrived at Nakashojima Station. The Kyoto Sake Train returned to Keihan Sanjo Station with the brewers aboard to prepare for the afternoon departure.

The area around Nakashojima Station is home to many sake breweries in Fushimi, as well as various other famous places such as Teradaya, where the late Edo patriot Ryoma Sakamoto used to stay when he was in Kyoto. From the moment you step out of the ticket gate, you can feel the sake and history of Kyoto at once.

Participants in this event were given a 17 yen discount coupon for "Fushimi Yume Hyakushu," which offers around 80 brands from 100 sake breweries in Fushimi. The journey of tasting Kyoto sake continues.

A luxurious "experience consumption" experience

Last year, the train only stopped at Yodo Station once, but this year it stopped twice on the round trip. This was in response to feedback from last year's participants, such as more restroom breaks. In addition, a new photo opportunity was added, and the photo taken wearing a Keihan Railway hat became a memorable moment for many participants.

The opportunity to enjoy so many different brands on the train, and then heading to the Fushimi sake breweries at the end of the line, is a luxury experience that can only be had in Kyoto, one of Japan's leading sake producing regions.

During the Meiji era, Fushimi sake spread throughout the country with the development of railways. Now in the Reiwa era, sake has evolved into an experience enjoyed on the train. It was a wonderful event where you could experience the depth of sake, which has been loved throughout the ages, while feeling the atmosphere of Kyoto as you look out the train window.

Writer: Yuki Arai
Born in Shiga Prefecture, living in Kyoto City / Sake Master, SAKE DIPLOMA, SAKE certification instructor, Wine expert
Due to his love of alcohol, after graduating from university he got a job at a liquor store in Kyoto. After that he worked in sales for a food manufacturer before becoming a freelance writer. His specialties are traditional cuisine and alcohol. He will continue to work hard to spread the appeal of Japanese sake through his articles.