The 3rd Tokyo Local Sake Fair

You can enjoy sake in all nine breweries across Tokyo, – Ryogoku – Edo NOREN 1F “Tokyo Shouten”. It will be held for 6 days from 26th June to 1st July 2018.
In the last time held in March, 776 people attended for 5 days.

Event overview

The background of “Tokyo Local Sake Fair”
Tokyo as a metropolitan city, symbolized by skyscrapers and advanced technology and culture. In here, there are firmly breathing “the skill of the crafts handed down from generation to generation”, “powerful and beautiful rich nature” and “the culture of the Edo passed down quietly”. The fair will be held with the hope that the customer enjoys and compares the taste sake of traditional Tokyo sake brewery casually and gets to know about Tokyo local sake.

“Tokyo Local Sake Fair” highlights

Taste freely representative brands of 9 breweries sake in Tokyo from the automatic tasting machine which is Kanto area only one.
All you can drink 20 kinds of Junmai / Junmai Gijo!
You can drink 10 kinds of Daiginjo and draft beer 100 yen per one cup.
The bites of Tokyo special products from 200 yen. E.g. Okutama pickled wasabi and Kokugikan Yakitori (Grilled Chicken Skewers).
You can also buy items which your favourite sake and bites.
It is available to bring your own bites.
Special present: Tokyo Shouten original Ochoko (equivalent to 400 yen).

DATE AND TIME

2018/6/26(Tue) – 7/1 (Sun) 11:00-22:00 (Last order 21:00)

-You cannot go? Check out ichibansake Event Calendar

LOCATION

Tokyo Shouten 1F in Edo NOREN

1-3-20 Yokoami Sumida-ku Tokyo

Google map

Access

JR “Ryogoku” station, the location is directly connected to the station

Admission fee

¥1,500 per hour (excluding tax). Extension 30 minutes ¥500 (excluding tax).

Pay at the store counter on the day

Capacity

Especially None (Please wait when it is full)

For more information visit, 東京商店 Instagram

“Kinpou” & “Hijiri” In-store tasting event @ Ikebukuro

You can taste Kinpou, Niida honke, from Fukushima prefecture and Hijiri, Hijiri Sake Co., Ltd. from Gunma prefecture.

Kinpou (Niida honke)

Niida-Honke Brewery is over 300 years old, and has seen its share of change. Originally founded in 1711, it has seen eighteen generations of dedicated head brewers work to create their ideal sake, one that is healthy, sustainable and organic. Located only twenty minutes by car from Koriyama Station in Fukushima Prefecture the brewery is renowned for its delicious sake, having won several awards. But what makes Niida-Honke Brewery truly unique is their mission to create sustainable organic sake, “Shizenshu,” using only natural ingredients and a traditional brewing process.

In 2011 the brewery decided to take a step in a more sustainable direction by using only organically grown rice in the sake making process. In 2013 they decided to take their ideals a step further and stopped adding lactic acid during the brewing process, at the same time they began to use an entirely natural yeast starter. In 2014 they made another big leap and stopped using sediment removers, making them the first brewery to create a brand of sake from entirely organic ingredients.

These days the brewery grows and harvests its own rice, completely pesticide and chemical fertilizer free, using methods such as hand weeding and tadpole shrimp to maintain the rice paddies. All of the water used in their sake is natural spring or well water, which is collected from land owned by the brewery. This water is used in every step of the sake making process, from washing the rice to cleaning the tanks. The company also strives to reduce its environmental impact by cutting down on packaging, and reusing returnable bottles.

Niida honke Home page

Hijiri (Hijiri Sake Co., Ltd.)

Located in the middle of Gunma, Hijiri is the sake brewery with a long history, which goes back to Edo era. Since 1841, we started to brew sake within the rich naturally blessed green environment. We use the underflow water runs through Josh Mount Akagi in southwest for brewing sake. For 7 generations, we have succeeded to pass our special skill and tradition contentiously for 170 years. 7th wearhouse man and a chief brewer, kensuke imai, had rewarded with 1st prize in national sake competition in 2014, 4 years after he promoted to a new chief brewer.

Hijiri Yamadanishiki Junmai ginjo is easy to drink with elegant aroma and sweetness. You can drink before or after meal, because of high aroma and sweetness. It’s also recommended to drink with food with strong taste such as cheese or lever pate.

Hijiri Sake Co., Ltd. Home page

DATE AND TIME

2018/6/27 (Wed) – 7/3(Tue)

-You cannot go? Check out ichibansake Event Calendar

LOCATION

Seibu Ikebukuro B1F

〒171-0022 Tokyo, Toshima, Minamiikebukuro, 1 Chome−28−1

Google map

Access

Directly connect
Ikebukuro Station South Exit, Exit 38, Exit 36

Web site

For more information visit, 今週の酒と肴

“Daishichi” & “Kariho” In-store tasting event @ Ikebukuro

You can taste Daishichi, DAISHICHI SAKE BREWERY CO., LTD. from Fukushima prefecture, and Kariho, AKITA SEISHU CO.,LTD. from Akita prefecture.

Daishichi (DAISHICHI SAKE BREWERY CO., LTD.)

Established in 1752, Daishichi is based in Tohoku, northeast Japan. Daishichi makes rich, mellow sakes whose outstanding reputation comes from an insistence on a strictly orthodox brewing tradition: the kimoto method. All Daishichi products are superb examples of kimoto sake.

Above all else, they seek depth of flavour: sake that grows and matures over time, flowering into exceptional quality. They continue to cherish hand-crafted brewing techniques that combine the best of nature’s bounty with their own expertise and experience.

DAISHICHI SAKE BREWERY CO., LTD. Home page

Kariho (AKITA SEISHU CO.,LTD.)

Akita Seishu Co. Ltd. makes and bottles nihonshu using Akita rice under the Dewatsuru, Kariho and Yamato Shizuku brands. The Akita Seishu Kariho brewery was founded in 1913 in Akita Prefecture. This area is located at the extreme northwest of Honshu island, a mountainous area with very cold winters, and heavy snowfall. Many beautiful rices exist here, and very pure water; making it the ideal environment for quality sake production.

The Kariho brand has a more mineral-heavy water source, creating a drink characterized by a drier, sharper taste, while elsewhere in the region water is rather soft. The top seller, the Kariho Daiginjo, has a lighter, clearer taste that’s reminiscent of the cold snap of Akita’s winter air.

AKITA SEISHU CO.,LTD. Home page

DATE AND TIME

2018/6/28 (Thu) – 7/4(Wed) 10:00~20:00

You cannot go? Check out ichibansake Event Calendar

LOCATION

Ikebukuro Tobu Department Store B1F

1 Chome-1-25 Nishiikebukuro, Toshima, Tokyo 171-0021

Google map

Access

Directly connected to “Ikebukuro station”

Web site

For more information visit, 東武百貨店 池袋店 日本酒催事スケジュール

“Mansaku no Hana” & “Tama no Hikari” In-store tasting event @ Ikebukuro

You can taste Mansaku no Hana, Hinomaru Jozo Co., Ltd. from Akita prefecture, and Tama no Hikari, TAMANOHIKARI Sake Brewing Co., Ltd. from Kyoto prefecture.

Mansaku no Hana (Hinomaru Jozo Co., Ltd. )

Hinomaru Jozo is located in Masudamachi, in Yokote city in the picturesque snow country of Akita, Japan. Akita has long, harsh, snowy winters. In the height of the winter season, Hinomaru Jozo’s touji (sake master) Ryoji Takahashi can be found with his hands buried deep in cold, mashed rice, preparing it for fermentation.

Like many older breweries and distilleries, Hinomaru Jozo follows traditions that date back to when it was first founded almost 330 years ago, in 1689. Something the Hinomaru Brewery is proud of is the usage of the “rising sun” imagery, 200 years prior to its official association with the Japanese flag and government. The logo and name were created by the feudal leader of the region at the time: Lord Satake.

But there is more to a distillery than a name and a logo. Their motto, coupling “quality first” with “challenging spirit,” reflects the rigorous process involved in concocting the perfect sake mix. Still to this day, everything is done by hand: the rice growing, harvesting, mashing, steaming, transferring, and bottling. One of the key elements that helps Hinomaru’s sake stand out is the usage of small, 1.8-liter bottles to store and age the sake, as opposed to more common practice of storing and aging sake in massive, 500 to 1000–liter barrels at other breweries. There is no better example of Hinomaru’s quality nihonshu than the Mansakuno Hana brand: named for the mansakuno flower and created to commemorate a popular NHK TV drama that was set in Akita, it can be found at restaurants around the world. An even more refined variety of this sake is the Mansakuno Hana Daiginjo, whose beautiful pale gold color matches its fruity aroma—like that of apples or pears.

The Akita snow is a crucial indirect ingredient: keeping the building cold and frosty creates a specific flavor and texture known only to Hinomaru’s brand-name sake. A crisp, sweet, fruity winter taste dominates their flavor profiles, and complements the famous sour pickled vegetables of the north. Winter in Akita is suddenly much less cold when it’s paired with a bottle of sake from Hinomaru Jozo.

Hinomaru Jozo Co., Ltd. Home page

Tama no Hikari (TAMANOHIKARI Sake Brewing Co., Ltd.)

Established 1673. Tamanohikari was one of the first breweries in Japan to popularize junmai sake in the 1960s. This was cutting edge and risky at the time—junmai sake consumes 1.8 times the amount of rice compared to non-junmai varieties and this was being introduced to a customer base not familiar with the benefits. Furthermore, Tamanohikari primarily use bizen-omachi, yamadanishiki, and iwai rice for their sake. These are all more expensive, rarer breeds of rice strains.

Because Tamanohikari is made only with rice, water, and koji, our commitment to rice is extraordinary. Each spring we visit the locations where our rice is produced. Our employees put on long boots and stand next to the rice planting farmers. We only use rice that meets our one-of-a-kind strict standards. Nothing else that.

Half a century has passed since Tamanohikari revived the tradition of junmai pure rice sake. Today more and more people appreciate the quality of junmai and ginjo pure sake. But still, you could look all over Japan and you will find only a handful of breweries dedicated to the making of junmai ginjyo and junmai dai-ginjo. As one of Japan’s only junmai ginjo breweries, we will continue to uphold the traditions of years past here in Fushimi, Kyoto, and simply make the best possible sake.

TAMANOHIKARI Sake Brewing Co., Ltd. Home page

DATE AND TIME

2018/6/21 (Thu) – 6/27 (Wed) 10:00~20:00

You cannot go? Check out ichibansake Event Calendar

LOCATION

Ikebukuro Tobu Department Store B1F

1 Chome-1-25 Nishiikebukuro, Toshima, Tokyo 171-0021

Google map

Access

Directly connected to “Ikebukuro station”

Web site

For more information visit, 東武百貨店 池袋店 日本酒催事スケジュール

“Yukitsuru” & “Fukuju” In-store tasting event @ Ikebukuro

You can taste Yukitsuru, Tahara Sake Brewery, from Niigata prefecture and Fukuju, Kobe Shushinkan Breweries from Hyogo prefecture.

Yukitsuru (Tahara Sake Brewery)

Established 1897. Tahara shuzo is located in the southwest of Niigata Prefecture.

Generally, the characteristics of Niigata sake known as “Tanrei Karakuchi” or very refined, light and dry. However, “Yukitsuru” is rich Umami taste local sake.

That portion of the brewing water which is used in mashing (“mashing water”, shikomi-sui) has a significant influence on moromi fermentation and sake quality.

For “Yukitsuru”, they use natural springs in the foot of Kubikikomagatake.

There is a well in the brewer premises, once they have used the water, which is medium hard water. Although it is suitable for dry taste sake, it is unsuitable for making soft and gentle texture “Yukitsuru”.

They cannot access to the spring water area because road closures during winter, from mid December to early March. Therefore they storage the spring water in a 10,000L tank to keep “Yukitsuru” sake quality.

Tahara Sake Brewery Home page

Fukuju (Kobe Shushinkan Breweries)

Founded 1751. The best sake rice and source water are brewed carefully. The brewery is located in the famous sake village Nada in Kobe in Hyogo prefecture. Because of the high quality sake from Nada was already famous during the shogun period. The water is rich in minerals and generates a clear and powerful sake profile. Therefore sake from Nada is called “Otoko-sake (men’s sake)”.

FUKUJU Chotokusen Daigin is awarded SAKE COMPETITION 2018 Ginjo GOLD. Fukuju Junmai Ginjo was served at the dinner and reception for the Japanese scientist who won the Nobel Prize in 2012. Since then it has become ultra popular in Japan and you cannot find it on the shelves anywhere.

Kobe Shushinkan Breweries Home page

DATE AND TIME

2018/6/20 (Wed) – 6/26(Tue)

-You cannot go? Check out ichibansake Event Calendar

LOCATION

Seibu Ikebukuro B1F

〒171-0022 Tokyo, Toshima, Minamiikebukuro, 1 Chome−28−1

Google map

Access

Directly connect
Ikebukuro Station South Exit, Exit 38, Exit 36

Web site

For more information visit, 今週の酒と肴

“Hakukou” & “Hiraizumi” In-store tasting event @ Ikebukuro

You can taste Hakukou, Morikawa shuzo, from Hiroshima prefecture and Hiraizumi, Hiraizumi honpo from Akita prefecture.

Hakukou (Morikawa shuzo)

The brewery is located in western Japan at the southern portion of the Hiroshima prefecture, in a small town surrounded in nature; being a part of the Seto inner sea national park. Their brewery is located at the eastern side of the Noro Mountain [839m]. The Norogawa River flows nearby, and its clean waters and the clear air are representative of the beautiful surrounding environment.
Along with Nada and Fushimi, Hiroshima is known as one of the 3 greatest producers of sake, and has been known from long ago as a land suited for making sake. The traditional method of making sake in Hiroshima is the “Soft water brewing method”, a brewing method that fully utilizes the characteristics of the water quality in Hiroshima (generally soft water), and the quality of the sake is recognized throughout Japan.

The foundation of their brewery is in the quality water. The quality of water used is one of the most important factors in making sake. Their water has been commented on by professor Sasaki of the Hiroshima Kokusai Gakuin University, also known as the “Professor of water”: “This is a vary rare soft water which matches the definition of “Good water” given by the Ministry of Health, Labour and Welfare. The water quality is good for making not only tea, coffee, and cooking, but is also optimal for making soft water brewed sake.”.
The figures learned from analysis show that because of the very low mineral content, the yeast is easily starved of nutrients, and it is difficult to ferment into alcohol. It is said that the mineral content is the very minimum it can be to make alcohol with. Because of this, our brewery puts in a significant amount of effort in making a good koji (malted rice) to introduce the alcohol fermentation, and as a result, a flavorful sake is born.

To sum up the “Hakuko” in one phrase, it is “a sake that tastes soft and pleasant but is full of flavor”. It is a sake perfect for the dinner table.

Morikawa shuzo Home page

Hiraizumi (Hiraizumi honpo)

Brewery History and Background:
They are Akita’s oldest and even in Japan 3rd oldest brewery, having been founded in 1487 in the middle of the Muromachi era. Originally, the company was a wholesaler of goods sent by ship, with sake brewing just a side business. But in the early Meiji period, sake brewing became the main business. We have since then been staunchly brewing sake in the old yamahai-shikomi method. Our current brewery dates from 1883.

Origins of the name:
The name is a combination of the name of the business when we were a wholesaler, Izumiya, and the name of the immediate region, Hirasawa, and was shortened from “Hirasawa Izumi no Sake.” Also, there is the theory that a local painter sent our sake to Monk Ryokan of the Echigo region, calling it “jumping, good, white water,” and the name and characters are a play on that expression.

Hiraizumi is Gold Prize winning sake in the Annual Japan Sake Awards 2015.

Hiraizumi honpo Home page

DATE AND TIME

2018/6/13 (Wed) – 6/19(Tue)

-You cannot go? Check out ichibansake Event Calendar

LOCATION

Seibu Ikebukuro B1F

〒171-0022 Tokyo, Toshima, Minamiikebukuro, 1 Chome−28−1

Google map

Access

Directly connect
Ikebukuro Station South Exit, Exit 38, Exit 36

Web site

For more information visit, 今週の酒と肴

Hidden breweries In-store tasting event @ Ikebukuro

Small hidden local breweries festival

Line up Breweries

香坂: Kosaka shuzo from Yamagata prefecture

http://www.ko-bai.sakura.ne.jp

瑞鷹: Zuiyou from Kumamoto prefecture

http://www.zuiyo.co.jp

大和川: Yamatogawa shuzoten from Fukushima prefecture

http://www.yauemon.co.jp

高木: Takagi shuzo from Kochi prefecture

http://www.toyonoume.com

よしのや: Nishinomon-Yoshinoya Sake Brewery from Nagano prefecture

Yoshinoya brewery makes Miso as well, and very close to Zenkoji Temple (善光寺, Zenkōji) which is one of the most important and popular temples in Japan. If you go to Nagano, don’t miss tasting sake, viewing the brewery and Zenkoji temple.

http://www.nishinomon-yoshinoya.com

DATE AND TIME

2018/6/14 (Thu) – 6/20(Wed) 10:00~20:00

You cannot go? Check out ichibansake Event Calendar

LOCATION

Ikebukuro Tobu Department Store B1F

1 Chome-1-25 Nishiikebukuro, Toshima, Tokyo 171-0021

Google map

Access

Directly connected to “Ikebukuro station”

Web site

For more information visit, 東武百貨店 池袋店 日本酒催事スケジュール

Hidden breweries In-store tasting event @ Ikebukuro

Small hidden local breweries festival

Line up Breweries

香坂: Kosaka shuzo from Yamagata prefecture

http://www.ko-bai.sakura.ne.jp

瑞鷹: Zuiyou from Kumamoto prefecture

http://www.zuiyo.co.jp

大和川: Yamatogawa shuzoten from Fukushima prefecture

http://www.yauemon.co.jp

晴雲: Seiun shuzo from Saitama prefecture

http://www.kumagaya.or.jp/~seiun/index.htm

加賀の井: Kaganoi shuzo from Niigata prefecture

http://www.kaganoi.co.jp

DATE AND TIME

2018/6/7 (Thu) – 6/13 (Wed) 10:00~20:00

You cannot go? Check out ichibansake Event Calendar

LOCATION

Ikebukuro Tobu Department Store B1F

1 Chome-1-25 Nishiikebukuro, Toshima, Tokyo 171-0021

Google map

Access

Directly connected to “Ikebukuro station”

Web site

For more information visit, 東武百貨店 池袋店 日本酒催事スケジュール

“Suishin” & “Tenju” In-store tasting event @ Ikebukuro

You can taste Suishin, Suishin Yamane Honten Brewery, from Hiroshima prefecture and Tenju, Tenju shuzo from Akita prefecture.

Suishin (Suishin Yamane Honten Brewery)

Suishin Yamane Honten Brewery was established in 1860. In the mid-Meiji period (1868-1912) the company unified its some 20 sake brands into one, with the aim of making them more widely known. Although the newly unified brand was initially called “Yoigokoro,” it started to be called “Suishin” as the years passed (the same kanji, but pronounced differently).

Discovering the “Kyokai yeast No. 3” in 1913, the company had already been recognized as a sake manufacturer in prewar days. The Suishin brand has also been highly valued since early times, winning first place three times at the National Alcohol Beverages Competition, held in 1919, 1921 and 1924. It also received the honorary award at a competition.

Speaking of Suishin sake, the great Japanese artist Taikan Yokoyama must be mentioned.

In a famous episode early in the Showa period (1926-1989), Taikan Yokoyama, who loved Suishin sake, found a kindred spirit in the then president of the company, Kaoru Yamane and promised to relish Suishin sake to his dying day.

In the brewing process called shikomi, the Suishin brewery has emphasized the use of ultra-soft water drawn from beneath the foot of Mt. Takanosu, which lies in Fukutomi-cho (the central area of Hiroshima Prefecture). In an effort to ensure constantly high quality Suishin sake, the brewery spent as long as two years to find this water. Because the ultra-soft water has almost no mineral content, the Suishin sake brewed with the water gives not only a delicate, refreshing taste, but also a full, elegant sweetness and richness. A light flavor and well-rounded aroma are also attractive features. As the main ingredients of the Suishin sake, top-quality “Yamada Nishiki” rice grown in Hyogo Prefecture and rigorously selected Hiroshima-grown sake rice are used.

Always keeping in mind the brewing of sake that one never tires of drinking which the artist Taikan Yokoyama loved to drink throughout his life, the brewer has grown, and is determined to continue expanding into both domestic and overseas markets.

Suishin Yamane Honten Brewery Home page

Tenju (Tenju shuzo)

Founded in 1830, by Eikichi Ohi, Tenju SHUZO is a tightly knit, family-owned brewery enjoying its sixth generation ofsake production. TENJU brewery is located in Yashima village near the beautiful Mount Chokai, in Akita Prefecture, in northwestern Japan. The village has a population of only 5,000, but it is number one in sake production in Akita.

Severe winters bring heavy snowfalls, and prolonged low temperatures. These severe conditions are ideal for sake brewing. Tenju brewery avails itself of the nature that abounds in the nearby terrain. They use Mt. Chokai’s naturally-filtered, soft water. The resulting sake is distinguishably clean on the palate. The brewery’s philosophy is that sake making is rice making. The brewery commissions farmers from 25 rice paddies to exclusively supply rice for Tenju’s sake production. All of the employees of the brewery are intimately and intuitively familiar with rice because all of the workers are rice farmers during the summer and become sake makers during the winter months.

In 1983, Tenju Research Group was founded. This group is comprised of rice farmers who consistently endeavor to improve their crop from year to year. Tenju is the first brewery to establish such a research group. In Japanese “TENJU” means to last a hundred years. The name evokes both the wish for the longevity of Tenju Sake enthusiast, and the company’s 140 years over commitment to maintaining Japan’s timehonored, traditional sake brewing methods. With abundant resources Tenju is justifiably proud of its traditional brewing techniques and the quality of their handcrafted sake. JUNMAI DAIGINJO CHOKAISAN exemplifies the clean, well-rounded flavor and elegant nose for which TENJU is renown.

Tenju shuzo Home page

DATE AND TIME

2018/6/6 (Wed) – 6/12(Tue)

-You cannot go? Check out ichibansake Event Calendar

LOCATION

Seibu Ikebukuro B1F

〒171-0022 Tokyo, Toshima, Minamiikebukuro, 1 Chome−28−1

Google map

Access

Directly connect
Ikebukuro Station South Exit, Exit 38, Exit 36

Web site

For more information visit, 今週の酒と肴

 

Sake Exchange Tokyo (SET) @ KURAND Shibuya

KURAND SET (Sake Exchange Tokyo ) is an international exchange party with sake. The events are aimed at bringing people from all over the world together through this magical artisan beverage.

This is the 30th edition of the super popular Tokyo sake exchange party. Last month, everyone brought so many amazing different home-cooked foods and we quite literally had a feast fit for a king. If you are unfamiliar with the way Potluck parties work, basically, everyone must bring at least one dish to share with the other participants. This is a condition of participation. This can be a home-cooked or bought entry, it is entirely up to you.

This month’s event will include the usual sake tasting challenge with an opportunity to bag a special free gift. The tasting is divided into 2 rounds. In the first round, you taste out of 3 unlabelled bottles marked a,b,c and write tasting notes for each sake that will help you find it in the second round. In the second round the actual sake are put out each marked with a number. You simply have to taste each sake and match it to the ones you tasted before. The first person to match all 3 sake correctly wins! Simple as that!

For SET 30, we will be making a long overdue return to KURAND Shibuya and we will have the branch to ourselves until 8pm.

All participants are sure to have a blast with a glass or two of newly brewed sake in hand while making a whole host of new Facebook contacts / friends.

DATE AND TIME

2018/6/24 (Sun)
17:00~20:00

-You cannot go? Check out ichibansake Event Calendar

LOCATION

KURAND Shibuya

2-9-10  3F Dogenzaka Shibuya-ku Tokyo

Google map

Access

6 mins walk from Keio Dentetsu Inogashira Line Station or 5-10 mins walk from Hachiko exit of Shibuya Station

Directions: Exit the station via the Hachiko exit, cross the famous ‘Shibuya Crossing’ and take the left-most street, the one with a L’occitane on the corner. At the Shibuya 109 fork, choose the left street towards Dogenzaka. Head up the street and after about 5mins you will see a Toho Cinemas on your left hand side. Walk a little further up ,we are in the building opposite Royal Host.

Food

All participants must bring at least one item of food to share with other people. This is a condition of participation.

Web site

For more information visit, Sake Exchange Tokyo (SET) 30 Potluck Party