Brands

Tokyo Mead is a honey wine (mead) produced by Tokyo Port Brewery alongside its sake. Marketed as 'Tokyo Mead -Gold-', it is a traditional fermented beverage made from honey, reimagined with a modern Tokyo-style approach. By applying the advanced fermentation techniques developed through sake brewing, the brewery has succeeded in drawing out the mellow sweetness and complex aromas of high-quality honey. As an urban microbrewery, this brand symbolizes the innovative spirit of Tokyo Port Brewery, which embraces the challenge of creating diverse fermented drinks beyond traditional sake, offering a new perspective on Japan's brewing culture.

Named to commemorate the 150th anniversary of the Surrender of Edo Castle, 'Edo Kaijo' (Edokaijo) is a brand that symbolizes the resurrection of Tokyo Port Brewery. The name carries significant historical weight; the brewery's predecessor, Wakamatsuya, was located near the Satsuma Clan residence, the very site where historical giants Saigo Takamori and Katsu Kaishu reportedly held their diplomatic talks. This sake is characterized by an elegant and sharp 'Rei-Umakuchi' (crisp yet flavorful) profile, meticulously brewed as 100% Junmai and 100% Genshu. Each tank is intentionally designed to offer a unique flavor profile, reflecting the diverse nature of modern Tokyo while maintaining a consistent core of refined elegance. It is a brand that seamlessly fuses Edo's tradition with Tokyo's future.

Hanagumori is the flagship doburoku (unfiltered sake) brand of Konohanano Brewery. Meticulously crafted using traditional methods with only rice and rice malt (koji), it is celebrated for its fresh and vibrant flavor profile. The name 'Hanagumori' (literally 'flower cloudiness') refers to the hazy spring skies during cherry blossom season, beautifully blending the 'flower' element from the brewery's namesake goddess with the natural cloudiness of doburoku. Brewed in the heart of historic Asakusa, this sake embodies a harmony of tradition and innovation. Its exquisite balance features the natural sweetness and umami of the rice, a smooth and creamy mouthfeel, and a refreshing acidity that makes it approachable and contemporary.

Kokufuzuru (or Kozuru) is the signature brand of Noguchi Shuzoten, brewed since its founding in 1860. The name reflects Fuchu's historical significance as the ancient capital (Kokufu) of Musashi Province, embodying the aspiration to 'create a sake as graceful as a crane in the provincial capital.' In Japanese culture, the crane symbolizes longevity and good fortune, representing a wish for the continued prosperity of Fuchu. After nearly 40 years as a contract-brewed brand with the suspension of on-site production in 1985, Kokufuzuru has successfully returned as an in-house brewed sake. The revived Kokufuzuru is built on the concept of 'Musashi-no-Kuni Terroir,' using the brewery's own well water and locally sourced ingredients. This includes the use of 'Sakura Fukuhime,' a specialty rice developed in collaboration with the Tokyo University of Agriculture and Technology. Characterized by an elegant 'Rei-Umakuchi' profile, the sake features a tightly structured umami and a clean, sharp finish, earning it a reputation as a distinguished, orthodox sake. It is a brand that honors the deep history and culture of Fuchu while evolving to meet the tastes of a new generation.

Higashimurayama is a brand named after the city where Toshimaya Shuzo is located. As a representative local sake, it embodies the brewery's commitment to brewing that is deeply rooted in its community. Brewed using Mt. Fuji's subterranean water and premium sake-making rice in careful, small batches, it aims for a flavor profile that harmonizes with local food culture. It is a genuine expression of the Tama region's terroir.

Kinkon is a brand synonymous with celebration in Japan, named to honor the Silver Wedding Anniversary of Emperor Meiji. Today, it holds a unique and sacred status as the sole 'Omiki' (sacred sake) offered to Tokyo's three major shrines: Meiji Jingu, Kanda Myojin, and Hie Shrine. Toshimaya is also credited with popularizing the 'Kagami-biraki' ceremony—the ritual of breaking open a sake barrel with a wooden mallet. Kinkon has thus been at the heart of countless weddings and festivities for generations. It balances the dignity of a sacred offering with an approachable taste, symbolizing the vibrant sake culture of Edo and Tokyo.

Rita is a brand inspired by the Buddhist philosophy of 'Rita-no-kokoro' (Altruism). Its core mission is to brew sake that generates joy and brings happiness to those who drink it—a reflection of the brewer’s selfless dedication to the art. Exclusively made from Hattan-nishiki rice, this brand is available only at the Toshimaya head store in Kanda, giving it a rare and special presence. With its characteristically gentle and aromatic profile, Rita embodies Toshimaya's brewing philosophy: returning to the source of why we make sake—to wish for the well-being of others.

Nijubashi is an exceptionally rare and prestigious brand sold exclusively within the Imperial Palace grounds. It is available only at gift shops inside the palace, at stalls during general public greetings, or through the distributor's official mail order, making it one of the most elusive sake brands in Japan. Named after the iconic Nijubashi Bridge—a symbol of the Imperial Palace—it carries an air of supreme dignity. This special commission was granted to Toshimaya Shuzo in recognition of their long-standing trust and track record as the producer of sacred sake for Tokyo's three major shrines.

Okunokami is a brand born from two distinct wishes: 'to protect the brewery (Oku) while delivering the spirit and flavor of our craft' and 'to protect the business names (Yago) and prosperity of our partners.' The name itself serves as a prayer for protection and success. Its defining characteristic is a gentle, aromatic profile achieved by bottling the sake immediately after pressing without any filtration or dilution (Muroka Nama Genshu). Representing the pinnacle of Toshimaya Shuzo's technical expertise, it is produced in extremely small, labor-intensive batches. The sake offers a delightful blend of fresh vibrancy and deep umami, featuring a floral ginjo aroma, rice-derived sweetness, and a sharp acidity that finishes clean and dry.

Haneda is a region-specific brand created by Toshimaya Shuzo, named after the Haneda district—home to Tokyo's primary gateway, Haneda Airport. It is developed as a brand beloved by both local residents and visitors to Tokyo, expressing Toshimaya's commitment to community-based brewing and regional hospitality.

Juemon is a special brand named after the brewery's founder, Juemon Toshimaya. It represents over 400 years of history and tradition dating back to 1596. Featuring a luxurious production process, it uses only the 'Nakadori' (the choicest middle cut of the press) and a 60% polishing ratio. As a non-filtered, non-pasteurized, and undiluted sake (Muroka Nama Genshu), it maximizes the inherent power and freshness of the brew, pursuing a level of quality worthy of the founder's name. It is the culmination of Toshimaya's craft, perfect for special occasions.

Kisho is the representative brand of Nozaki Shuzo, named by combining the founder's initial 'Ki' (Joie) with 'Sho' (Correct), signifying an 'honest alcohol suitable for any occasion.' It is distinguished by its meticulous, handcrafted quality and the use of Mt. Shiroyama's pure spring water. In an era of mass production, Kisho stands out for its reliance on the traditional 'Koshiki' steam vat and manual labor. As a rare local brew seldom seen outside the Akigawa River area, it is deeply cherished by the local community as a pinnacle of authentic craftsmanship.

Shiroyama-Zakura is named after the magnificent cherry blossom tree atop Mt. Tokura Shiroyama, where the brewery's water source originates. This brand celebrates the bond between natural beauty and the art of brewing, characterized by its soft and gentle palate. Handcrafted with Mt. Shiroyama's pure water, it leaves a pleasant, lingering aftertaste reminiscent of spring. As a beautiful and approachable label featuring regional nature, it is cherished alongside 'Kisho' as a local favorite.

Hachioji-jo is a junmai sake inspired by the historical fortress of the same name, a symbol of the city's heritage. Brewed with a 60% polishing ratio, it luxuriously brings out the deep, rich umami of the rice. This sake offers a substantial, traditional mouthfeel with a pleasant, sharp finish that cuts through a gentle bitterness. It pairs exceptionally well with light Japanese dishes like grilled fish. Serving as a tribute to Hachioji's history, it embodies the sturdy and reliable character of a classic Japanese sake.

Kuwanomiyako (The Mulberry Capital) is the signature brand of Ozawa Shuzojo, named after Hachioji's ancient honorary title. It pays homage to the era when Hojo Ujiteru, the builder of Hachioji Castle, referred to the area as a 'Mulberry Capital,' celebrating the city's growth through its silk and textile industries. The brand is known for its fragrant and full-bodied profile, maintaining a commitment to meticulous quality across its entire range from Daiginjo to Junmai. By preserving Hachioji's historical identity, Kuwanomiyako remains a beloved local icon that bridges the city's past and present.

Jinba-san was a signature brand of the now-closed Nakajima Shuzojo. Named after Mt. Jinba, a prominent mountain on the border of Tokyo and Kanagawa, it was a local favorite that celebrated the regional landscape. Production ceased following the brewery's closure.

Hinodeyama was a brand formerly produced by Nakajima Shuzojo. Named after Mt. Hinode near Hachioji, it symbolized the brewery's connection to the local mountains and nature. Production has ended following the closure of the brewery.

Tama-no-Yaezakura is a historic brand that embodies the legacy of Ishikawa Shuzo. Before the current flagship 'Tama-jiman' was named in the early Showa period, the brewery's sake was cherished for many years under the name 'Yaezakura.' Today, visitors to the brewery can enjoy a glass while gazing at the beautiful Yaezakura (double-flowered cherry) trees and Meiji-era brewing equipment from the terrace. This brand serves as a bridge to the past, offering a deep, flavorful experience crafted with Tama's natural water and time-honored techniques.

Ringosan-no-Sawayaka Fumi (Refreshing Malic Acid Flavor) is an innovative sake from Ishikawa Shuzo that maximizes the 'malic acid' naturally produced during fermentation. Breaking the traditional mold of sake, it offers a fresh, fruity sweetness and tartness reminiscent of a fine white wine. This sake features a crisp acidity derived from malic acid balanced with an elegant sweetness. With its lower alcohol content, it is remarkably easy to drink and pairs beautifully with not only Japanese cuisine but also Western dishes and desserts. It is a refreshing, modern choice for those new to sake or seeking a lighter, contemporary flavor.

Tama-jiman is the flagship brand of Ishikawa Shuzo, embodying the brewery's spirit and commitment to its region. Named in 1933, it stands for 'A sake that sings the heart of Tama, becomes the pride of Tama, and fills the hearts of the people of Tama.' The sake is crafted using the traditional 'Kan-zukuri' method (brewing only during the coldest winter months) with high-quality natural water drawn from 150m underground. It is widely praised for its exceptionally smooth texture and a clean, sharp finish that lets the umami of the rice shine without being heavy. Brewed in buildings designated as National Tangible Cultural Properties, Tama-jiman is a proud representation of Tokyo's rich nature and history.