{"id":43821,"date":"2025-12-28T18:29:43","date_gmt":"2025-12-28T09:29:43","guid":{"rendered":"https:\/\/agatajapan.com?p=43821"},"modified":"2026-01-22T17:00:57","modified_gmt":"2026-01-22T08:00:57","slug":"amanoya-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/amanoya-en","title":{"rendered":"Amanoya"},"content":{"rendered":"\n

Founded in K\u014dka 3 (1846)<\/p>\n\t

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From the koji room in the store’s basement, the finest amazake is produced<\/h2>\n\n

Located next to the large torii gate of Kanda Myojin, this amazake shop has continued for six generations since the Edo period. They sell amazake, as well as natto and miso made from koji, the same ingredient as amazake.Their “Myojin Amazake” uses koji made in the “tsuchimuro” located six meters underground in the store.The tsuchimuro, rebuilt and reinforced in Meiji 37 (1904), is strong enough to withstand the Great Kanto Earthquake and the Tokyo air raids, maintaining the ideal koji-making temperature of 16\u201318\u00b0C throughout the year.It takes four days to make koji and an additional day to make amazake, with craftsmen relying on the day’s temperature and their senses to carefully work with the koji.The store also has a caf\u00e9, where not only amazake but also the summer-only “amazake shaved ice” with shaved ice on top is popular.<\/p>\n\n

History<\/h3>\n\n
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Founded in K\u014dka 3 (1846) by Shinsuke Amano, a samurai. It started with making doburoku (unrefined sake) and later also produced koji, amazake, natto, and miso.The unique sweetness of amazake captured people’s hearts, becoming an indispensable drink in the lives of Edo citizens.At that time, dozens of koji and miso shops lined the area from Kanda Myojin to Yushima Tenjin, and koji production was thriving.Amanoya still operates in the same location as when it was founded.<\/p>\n\n

This Notable Item<\/h3>\n\n
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Myojin Amazake<\/h4>\n<\/div>\n<\/div>\n\n

This is Amanoya’s traditional amazake, made from koji produced in the tsuchimuro and further processed and aged.The ingredients are only rice and koji, allowing you to enjoy the natural sweetness of the koji.Amazake, called “drinkable IV,” is highly valued for health and beauty benefits.Enjoy it warm in winter and cold in summer, delicious all year round.<\/p>\n\n

Spot Overview<\/h3>\n\n
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Address: <\/strong><\/th>2-18-15 Sotokanda, Chiyoda-ku, Tokyo<\/td><\/tr>
Phone: <\/strong><\/th>03-3251-7911<\/a><\/td><\/tr>
Business hours: <\/strong><\/th>10:00\u201317:00 (Caf\u00e9: 10:00\u201316:00)<\/td><\/tr>
Closed: <\/strong><\/th>Tuesdays (open if it is a public holiday), Marine Day, August 10\u201317<\/td><\/tr>
Payment method: <\/strong><\/th>Cash only<\/td><\/tr>
External Link:<\/strong><\/th>Official Website<\/a><\/td><\/tr><\/tbody><\/table>
Information is current as of publication and may change. Please check before visiting.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"Founded in K\u014dka 3 (1846) From the koji room in the store’s basement, the finest amazake is produced Located next to the large torii gate of Kanda Myojin, this amazake shop has continued for six generations since the Edo period. They sell amazake, as well as natto and miso made from koji, the same ingredient as amazake.Their “Myojin Amazake” uses koji made in the “tsuchimuro” located six meters underground in the store.The tsuchimuro, rebuilt and reinforced in Meiji 37 (1904), is strong enough to withstand the Great Kanto Earthquake and the Tokyo air raids, maintaining the ideal koji-making temperature of 16\u201318\u00b0C throughout the year.It takes four days to make koji […]","protected":false},"author":4,"featured_media":41024,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4040,4041],"tags":[5612],"area":[3991,4039],"class_list":["post-43821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shinise-en","category-signature-foods-en","tag-star-en","area-tokyo-en","area-chiyoda-ward-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=43821"}],"version-history":[{"count":2,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43821\/revisions"}],"predecessor-version":[{"id":44816,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43821\/revisions\/44816"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/41024"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=43821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=43821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=43821"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=43821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}