Fushimi Yumehyakushu: The Meiji Headquarters and One Hundred Sakes
Why is it significant?
Step through the heavy sliding timber doors of Fushimi Yumehyakushu and admire the grand interior of this preserved Meiji-period architectural landmark.
Key Facts
| Place | Fushimi Yumehyakushu: The Meiji Headquarters and One Hundred Sakes |
|---|---|
| Address | 247 Minamihamacho, Fushimi Ward, Kyoto 612-8045, Japan |
| Geo Coordinates | 34.93280, 135.76050 |
| Part of Walk | Kyoto: Fushimi Sake Cellars, Historic Port Canals and Samurai Inns |
| Generated | Generated |
Step through the heavy sliding timber doors of Fushimi Yumehyakushu and admire the grand interior of this preserved Meiji-period architectural landmark. Built in nineteen nineteen as the original corporate headquarters of the Gekkeikan company, the building blends classical Japanese woodwork with Taisho-era western architectural elegance. High vaulted ceilings supported by polished keyaki timber beams, antique glass display cases, and dark wooden floors create a warm, nostalgic salon ambiance. The air is alive with the delicate aromas of junmai, ginjo, and daiginjo sakes being poured at the tasting counter for visiting connoisseurs from near and far, creating an unforgettable sensory welcome.
The name Yumehyakushu translates poetically to Dream of One Hundred Brews. True to its name, this salon offers tasting flights of more than one hundred distinct sakes produced by seventeen different historic breweries across the Fushimi district, providing an incomparable overview of the region's diverse terroir, water profiles, and yeast strains that have developed over generations of dedicated brewing masters, from crisp dry profiles to aromatic floral notes.
In addition to premium sakes, the cafe is celebrated for its unique sake-infused culinary creations. Visitors can enjoy sake manju steamed buns made with sweet sake lees, soft-serve ice cream infused with pure ginjo sake, and baumkuchen cake baked with aromatic rice mash, demonstrating how brewing culture permeates every aspect of Kyoto gastronomy from savory dishes to delicate desserts.
Order a three-glass tasting flight served on a cedar wooden board with local spring water: taste the dry, crisp finish of a classic Fushimi Karakuchi alongside the floral, melon-scented sweetness of a modern Daiginjo. Knowledgeable sommeliers behind the polished timber bar guide guests through traditional ceramic ochoko cups, explaining the historic nuances of each regional fermentation technique.
Walk east along the bustling Otesuji shopping avenue toward the grand torii gate of Gokonomiya Shrine.