Address :1-5-1 Sarugakucho, Chiyoda-ku, Tokyo Phone :03 3293 9111
Toshimaya was established in 1596 along the Kanda/Kamakura riverbanks(the present-day Kandabashi region) just northeast of the Imperial Palace.
At that time, Edo Castle was undergoing extensive reconstruction, and materials and supplies shipped by waterway were unloaded there.
Amidst the crowd of workers and laborers that had gathered in the area, our founder, Toshimaya Juemon opened a sake shop and bar.
He is also said to be the first to have produced shirozake (white sake), a sweet fermented rice wine that soon became a hit throughout Edo (present-day Tokyo), and was featured in Kabuki plays and many novels. To this day, we continue to make white sake by the same method used back in the Edo Period. White sake is available to our customers only in the spring, and people enjoy it as a seasonal tradition.
Today our brewery is located in Higashi-murayama, a western suburb of Tokyo, where we produce regular refined sake, white sake and sweet cooking sake (mirin). Our refined sake, “Kinkon Masamune” (golden wedding anniversary in English), has won numerous gold medals at the National New Sake Tasting Competitions, and is used in sacred rituals at Meiji Shrine and Kanda Myojin Shrine in Tokyo. It is a top-quality, Tokyo-produced sake with rich flavor and aroma, a favorite with those who know sake well.
Sake 1,000 yen and up
White sake (180 ml) 500 yen (Available only in February)
Mirin 800 yen and up
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