桝悟

Masugo began in 1930. Its suguki uses turnips grown in Kamigamo, pressed under a balance beam and left to ferment — the official site presents this winter process as the shop's signature. Melon narazuke is pickled five times in the lees of noted sake, a recipe sold since the founding. The shop's senmaizuke, suguki and shibazuke are certified Kyoto Brand foods by the Kyoto food industry association. Hanazakura costs ¥324, senmaizuke ¥864, and melon narazuke ¥1,296. The shop's website is in Japanese only.

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