Kinshi Masamune, one of Kyoto's leading sake breweries, was founded in 1781 during the Edo period. The founder, Kyubei Matsuya, started brewing sake in Sakaimachi Nijo, Kyoto, making use of the rich underground water of the Kamogawa River. In 1880, they moved to Fushimi in search of even more famous water. Today, the brewery still uses water from Tokiwa Well, a well-known spring on the grounds of the brewery, as its brewing water, and continues to produce sake with a fine-grained and mellow taste. The brewing water for the beer is Momonoi, a famous water used for brewing sake.

In 1995, the Horino Memorial Museum was opened at the site of its founding as a museum that tells the history of the sake brewery and the lifestyle culture of the townhouses. In one corner is the Kyoto Machiya Beer Brewery, which was established in 1997. The brewery, a traditional building that once cultivated Kinshi Masamune's sake and was carefully preserved by its predecessors, remains unchanged, and equipment for crafting local beer has been installed and brewing continues.

While bottom fermentation is the mainstream around the world, we purposely chose top fermentation. Through repeated research using sake brewing techniques cultivated over many years and the refined tastes of our craftsmen, we have created a beer with an elegant taste that complements Kyoto's food.