New products

12:00 Main gate of Tsukiji Hongwanji temple Walk around outer market  13:30 back to Tsukiji sake salon Tasting ends 1...

April 1st special price

2 hours 6500 yen 1.5 hours 6000 yen

Payment for Sake Event

Using the freshly squeezed mountain Yuzu, Tsukasabotan sake brewery made it with only pure rice sake and sugar, creat...

Alcohol is 14% ABV, relatively low alcohol so easy to drink. You won't get tired of drinking with food, it is crisp a...

The low alcohol nigori made with Koshihikari produced in Tsukuba city. The new type of Nigori sake It can be...

Low acohol nigori made with Koshihikari produced in Tsukuba city. The new type of Nigori sake It can be enjo...

Low alcohol Junmai Ginjo Genshu. Mild fragrance which reminds you of the fruits. The rich umami derived from t...

Elegant aroma and delicate umami balances well and brings out the taste of the food This sake has the range of...

The umami of rice and the refeshing acidity is well balanced and brings rich taste.   Rice Fusanomai:55% Toji Kaz...

"Ayu"(sweetfish) is known as the local taste of Gifu, the prefecture of the beautiful river. To pair with this sweet...

"Ayu"(sweetfish) is known as the local taste of Gifu, the prefecture of the beautiful river. To pair with this sweet...

Polished down Yamadanishiki sake rice made in Nagasaki prefecture to 50% and it took over 1 month to make this sake....

This Junmai Daiginjo took over 1 months to make, using 50% polishined Yamadanishiki made in Nagasaki prefecture. Ele...

Polished Yamadanishiki rice made in Nagasaki prefecture down to 40%, it took more than 1 months to make this sake. T...

Junmai made with Yamahai method which brings deep taste and with rich aroma of rice. It is full bodied and creamy bu...

This is a fresh taste sake which was blended with Yamadanishiki and Omachi sake rice. The nice level of acidity pair...

Bold and juicy taste Junmai. It has clear finish in the end that brings your appetite. The food pairing recommendati...

Aged undiluted honjozo sake made in 2010 for over 10 years Rice Hidahomare (made in Gifu Pref.) Toji Kazuaki Ok...

Aged undiluted polishing ration 60%, hidahomare sake rice since 2003. It taste dry and suitable for sake to drink to...

Daiginjo aged sake which started since 1970. It has the clean and mild taste with gentle honey and nuts notes - it's...

Daiginjo aged sake which started since 1970. It has the clean and mild taste with gentle vanilla and pear notes - it...

Sparkling sake that decorates a gorgeous place with the image of an elegant butterfly. The soft foam and faint sweetn...

Special pure rice sake using Miyama Nishiki from Miyagi prefecture. It uses yeast for ginjo and is characterized by a...

A sake with a rich aroma and richness that you won't get tired of drinking. Room temperature to 50℃ is recommended. I...

Using the sake rice 100% made in Gifu prefecture. Using the clean spring underground water in the water capital Ogak...

Using Gohyakumangoku, smooth and rich umami, good to drink with food. The matured aroma has the mild taste and it co...

Using Gohyakumangoku, smooth and rich umami, good to drink with food. The matured aroma has the mild taste and it co...

Juicy and smooth umami, it is matured in the cave, best to drink with meal. The matured aroma will gently cover the ...

It has a clean sweetness and acidity, light taste. Delicious to drink chilled and even with 50 Celcius warm sake, it...

It is casual Junmai made by Kimoto method which goes well with dinner. It's not too bold, it can be enjoyed from roo...

Yamahai Junmai sake which matured for a few years. The acidity and aminoacidity's characteristics make it easy to pa...

Using sake rice sake musashi with ambient lactic acid kimoto, 4 years matured in bottle, it took double amount of ti...

Using Kimoto method (using ambient yeast) with Yamadanishiki rice made in Awa Toshima prefecture. 4 years aged, took...

Using the best grade Yamadanishiki sake rice with rice polishing ratio 40%. It's a great Daiginjo with pride. ...