Kyoto isn’t just about temples and shrines; its liquid culture is equally captivating. Beyond globally recognized matcha, the city boasts unique regional beverages deeply woven into its seasons, traditions, and terroir. For foreign visitors, tasting these is like sipping on history and local essence. Here’s your guide to Kyoto’s most distinctive drinks:
1. Uji Matcha (宇治抹茶): Beyond the Ordinary Green Tea
- What it is: Vibrant, stone-ground green tea powder from Kyoto’s Uji region – Japan’s most prestigious tea-growing area. Unlike regular green tea, you consume the entire leaf.
- Taste & Experience: Intensely vegetal, creamy, and umami-rich, sometimes with a pleasant bitterness. It’s whisked into a frothy brew. Experience it authentically in a tea ceremony (chanoyu) or as a decadent matcha latte.
- Where to Find: Uji itself (Byodoin Temple area has many tea houses), traditional tea houses in Gion or Higashiyama (like Ippodo Tea Co.), and specialized matcha cafes.
- Foreigner Tip: Don’t confuse it with lower-grade “culinary matcha.” Look for ceremonial or premium grades. Try matcha warabi mochi (jelly-like confection) for a perfect pairing.
2. Fushimi Sake (伏見酒): The “Water Capital’s” Liquid Gold
- What it is: Premium Japanese rice wine brewed in Kyoto’s Fushimi district, renowned for its exceptionally soft, pure groundwater (Fushimizu). This water is the soul of Fushimi sake.
- Taste & Experience: Fushimi sake is famously smooth, clean, and subtly sweet (amakuchi), often lighter and more refined than bolder regional styles. Styles range from crisp Junmai to aromatic Ginjo.
- Where to Find: Fushimi Sake District (visit breweries like Gekkeikan Okura Sake Museum or Kizakura Kappa Country), izakayas (pubs), specialty liquor stores (liquor mountain), and high-end kaiseki restaurants.
- Foreigner Tip: Take a brewery tour! Many offer tastings. Ask for omakase (chef’s choice) sake pairings with Kyoto cuisine. Try slightly chilled (reishu) for best flavor.
3. Amazake (甘酒): The Ancient, Nourishing “Sweet Sake”
- What it is: A traditional, non-alcoholic (or very low-alcohol) fermented drink made from rice, rice koji (mold), and water. It’s naturally sweet from the fermentation process.
- Taste & Experience: Thick, creamy, and custard-like with a distinct sweet-savoury flavour profile (think rice pudding in liquid form). Served warm in winter (especially at shrines during hatsumode) or chilled in summer.
- Where to Find: Street stalls at winter festivals (e.g., Toji Temple market), traditional sweet shops (wagashi stores like Kagizen Yoshifusa in Gion), some cafes, and convenience stores (chilled versions).
- Foreigner Tip: A perfect pick-me-up! It’s packed with vitamins and probiotics. Don’t expect a sugary soda; its natural sweetness is gentle and complex. Great for breakfast or a snack.
4. Kyoto-style Sencha (煎茶) & Gyokuro (玉露): Uji’s Steeped Treasures
- What it is: While matcha is powdered, Uji is also famed for its exquisite steeped green teas. Sencha is the everyday premium tea, while Gyokuro is shade-grown luxury, producing a richer, sweeter, almost brothy flavour.
- Taste & Experience: Sencha: Refreshing, grassy, slightly astringent, golden-green liquor. Gyokuro: Deep umami, intensely sweet, rich, and less astringent with a unique marine-like aroma (noroi); brewed with cooler water.
- Where to Find: Uji tea farms and shops, dedicated tea merchants (e.g., Marukyu-Koyamaen showroom, Nakamura Tokichi Honten), ryokans (traditional inns), and tea-focused cafes.
- Foreigner Tip: Notice the difference water temperature makes! Gyokuro is a special experience – savor it slowly. Look for “Uji” origin labelling. Perfect souvenir.
5. Yuzu-yu (柚子湯) / Yuzu Tea (柚子茶): The Citrus Elixir
- What it is: While not exclusively Kyoto, Kyoto embraces seasonal yuzu (Japanese citrus) wholeheartedly. Yuzu-yu is hot yuzu peel-infused water for bathing (a winter solstice tradition), but Yuzu tea (often a thick, preserved paste mixed with hot water) is the drinkable delight.
- Taste & Experience: Vibrant, aromatic, tart, and refreshingly citrusy with floral notes and underlying sweetness. Hot yuzu tea is incredibly comforting, especially in cold weather.
- Where to Find: Traditional cafes (kissaten), ryokans (often served as welcome tea), souvenir shops (buy jars of yuzu paste), and some restaurants during autumn/winter.
- Foreigner Tip: Try it hot after a day of sightseeing. The paste makes a great gift. Some versions include honey (yuzu-hachimitsu). It’s packed with Vitamin C.
Sipping Your Way Through Kyoto:
Kyoto’s drinks are an integral part of its rhythm. Each sip connects you to centuries of craftsmanship, the purity of local water, and the changing seasons. Venture beyond the familiar green tea latte:
- Seasonality is Key: Drink hot amazake in winter, chilled matcha in summer, and celebrate yuzu in winter.
- Context Enhances: Enjoy matcha in a serene tea house, sake in a bustling Fushimi brewery, and amazake at a lively temple market.
- Ask & Explore: Don’t hesitate to ask locals or shopkeepers for recommendations. Explore the backstreets of Uji and Fushimi.
So, put down the generic soft drink and immerse your palate in Kyoto’s unique liquid heritage. From the revered froth of Uji matcha to the comforting warmth of amazake, each distinctive beverage offers a deliciously authentic taste of this ancient capital. Kanpai (Cheers) to your Kyoto sipping adventure!