Chiba sake Festival 2018 in Tokyo

Over 150 kinds of Chiba sake come together at once. Annual huge tasting event.

Shizuoka local sake fair is held at the same time same floor.

If you are interested in both Chiba and Shizuoka sake, you should buy a combo ticket. ¥4,500

Combo ticket Chiba and Shizuoka Sake festival 2018 in Tokyo

Lineup Brand

Name of Brand Brewery
甲子 Kinoene Iinumahonke
長命泉 Choumeisen Takizawa Honten
峯の精 Minenosei Miyazaki Shuzoten
福祝 Fukuiwai Touhei Shuzo
飛鶴 Tobitsuru Mori Shuzoten
東魁盛 Toukaizakari Koizumi-shuzo Co.
聖泉 Seisen Wagurashuzo Takeokagura
寿萬亀 Jumangame KamedaShuzo Co.,Ltd.
稲花正宗 Inahanamasamune Inahana Shuzo
腰古井 Koshigoi Yoshiko Shuzo
鳴海 Naruka Azumanada Shuzo
木戸泉 Kidoizumi Kidoizumi Shuzo
岩の井 Iwanoi Iwase Shuzo
舞桜 Maizakura Moriya Shuzo
総乃寒菊 Fusanokankiku KANKIKU MEIJYO
東薫 Toukun Toukun Shuzo
不動・仁勇 Jinyu•Fudo NABEDANA INC
勝鹿 Katsushika Kubota Shuzo

Jinyu Junmai
鍋店 仁勇 純米酒 瓶 Nabedana Jinyu Jyunmai 720ml [千葉県]

Awarded a Platinum medal in the Junmai category at the Kura Master 2018.

Kinoene Junmai ginjo-Sake
甲子 純米吟醸酒 Kinoene Junmai Ginjyo sake 1800ml

Awarded a Gold medal in the Junmai Daiginjo & Junmai Ginjo category at the Kura Master 2018.



2018/9/9 (Sun)
16:30 – 18:30 (Doors open at 16:15)

-You cannot go? Check out ichibansake Event Calendar


Tokyo Kotsu Kaikan 12F

2 Chome-10-1 Yurakucho, Chiyoda, Tokyo 100-0006

Google map


1 min. walk from JR “Yurakucho” Station Kyobashiguchi Exit・Chuoguchi Exit (Ginza side)
1 min. walk from Tokyo Metro Yurakucho Line “Yurakucho” Station Exit D8・”Ginza 1 Chome” Station Exit No.2
3 min. walk from Tokyo Metro Marunouchi Line・Ginza Line・Hibiya Line “Ginza” Station Exit C9



Advance ticket Link


Day ticket ¥3,500 (If tickets are left)


500 ppl

Web site

For more information visit, 千葉の酒フェスタ2018

Chiba local Sake fair, Chiba’s summer Sake

Taste and find your favorite Chiba local Sake!


2018/6/23 (Sat) – 24(Sun)

-You cannot go? Check out ichibansake Event Calendar


Matsudo Information Centre

Japan, 〒271-0091 Chiba-ken, Matsudo-shi, Honchō, 7−3

Google map


Matsudo Station JR Joban line, Shinkeisei line

3min walk from West exit

Web site

For more information visit, 第三回千葉県産酒フェア~千葉の夏酒・第二章~

“Iwanoi” & “Echigo Tsurukame” In-store tasting event @ Ikebukuro

You can taste Iwanoi, Iwase shuzo from Chiba prefecture, and Echigo Tsurukame,  Echigo Tsurukame from Niigata prefecture.

Iwanoi (Iwase shuzo)

The brewery is believed to have been founded in 1723 and was operated as a sideline over the generations. Iwanoi gets its name from the Japanese phrase for the “Iwase well”. 80% or more of sake is water. For that reason, water is very important in sake brewing.

Water for sake brewing should be good for drinking, with proper amount of minerals such as calcium and magnesium. Iwase shuzo is located near coast, so the groundwater passes through the shell layer and the sake brewing water is relatively harder and suitable for brewing.

High content of calcium and potassium help drive yeast propagation. To use the hard water and Yamahai Jikomi which is a traditional slow fermentation technique process at low temperatures with extra time and care. It gives this sake width & depth in a flavor and semi dry taste with a good amount of acid. Iwai shuzo is committed to Yamahai Jikomi, now more than 2 third of all sake brewing is Yamahai Jikomi style.

Iwase shuzo Home page

Echigo Tsurukame (Echigo Tsurukame)

Echigo Tsurukame was established in 1890. It is located in foot of mountain “Kakudayama”, takes about 1 hour by car from city center of Niigata prefecture.

Tsurukame means crane and tortoise (symbol of longevity, artistic motif). The brewery named that to make people easy-to understand and a congratulatory trademark. They are aiming for a delicious sake that is pleasing to people.

To keep the highest sake quality that would be satisfied, Tsurukame dare to stick to small production. From the selection of sake rice to setting appropriate rice washing condition and best water absorption condition, they try variety of condition and draw out the characteristics of raw material of sake rice by proficient skills of technique.

Also, it is said that sake brewing begins with koji and ends with koji. The koji performs 3 main roles; the biggest of which is to produce enzymes.

Provide enzymes that dissolve the steamed rice and facilitate saccharification.
Provide nutrients for the yeast starter: vitamins and amino acids.
Provide the ingredients for flavour and aroma.

Koji making of Echigo Tsurukame sticks to the characteristics of rice and uses “Kojiri Box”. It makes Toji (head sake brewer) can utilize their technique and sense from highly skilled experience to make rich and strong koji. Please enjoy tasteful and natural rich flavor of Echigo Turukame.

Echigo Tsurukame Home page


2018/5/17 (Thu) – 23 (Wed) 10:00~20:00

You cannot go? Check out ichibansake Event Calendar


Ikebukuro Tobu Department Store B1F

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

Google map


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