{"id":43849,"date":"2025-12-28T18:33:21","date_gmt":"2025-12-28T09:33:21","guid":{"rendered":"https:\/\/agatajapan.com?p=43849"},"modified":"2026-01-20T16:11:32","modified_gmt":"2026-01-20T07:11:32","slug":"toshimaya-saketen-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/toshimaya-saketen-en","title":{"rendered":"Toshimaya Sake Shop"},"content":{"rendered":"\n

Founded in Keich\u014d 1 (1596)<\/p>\n\t

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The root of the izakaya, a \u201cTokyo Modern Tavern\u201d where you can enjoy Edo\u2019s drinking culture<\/h2>\n\n

Toshimaya was born amid the lively development of Edo. It became popular as a place offering sake brought from the Kansai region at affordable prices.They also sold large tofu dengaku as inexpensive snacks, and this is said to be the prototype of the modern izakaya.<\/p>\n\n

Shirazake, drunk during Hina Festival, was also a specialty of Toshimaya.Shirazake is made by fermenting steamed glutinous rice and rice malt with mirin, then grinding it with a stone mill.Unlike amazake, which is made from fermented rice and rice malt and has almost no alcohol, shirazake has about 7% alcohol.Shirazake gained popularity in Edo, where women could openly drink only during the Hina Festival, and Toshimaya still carefully makes it today.<\/p>\n\n

Sake brewing, which began in the Meiji era, expanded over time, including the pure rice sake \u201cJuemon\u201d named after the founder.Their lineup now includes many varieties such as \u201cEdo Sake Prince,\u201d a ginjo made entirely from Tokyo water, rice, yeast, and ingredients.<\/p>\n\n

In 2020 (Reiwa 2), this Toshimaya sake bar opened as a standing izakaya selling sake and snacks in a complex building near its founding site in Kanda Nishikich\u014d.It marked the reopening of their izakaya about a century after the shop collapsed in the Great Kanto Earthquake.In the modern interior, easy for both workers and residents\u2014men and women alike\u2014to enter, guests can enjoy many sake brands, as well as popular modern services like a sake subscription plan.There is also a wide variety of snacks that go well with sake, including the classic Edo specialty, tofu dengaku.Enjoying Tokyo sake with the same fragrant grilled miso aroma as in Edo is truly a delicious heritage that connects Edo and modern Tokyo.It has delighted people\u2019s palates from Edo\u2019s beginnings to today.<\/p>\n\n

History<\/h3>\n\n
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It began in 1596 at Kanda Kamakuragashi, when the first Toshimaya Juemon opened a sake shop and tavern.They sold Kansai sake at reasonable prices, and tofu dengaku snacks also became famous.Shirazake brewed by Juemon became so popular that on a special day before the Hina Festival, they sold only shirazake, protecting the storefront with barriers and placing people on watchtowers to control the crowds.The late-Edo \u201cEdo Meisho Zue\u201d (Tenp\u014d era) depicts crowds gathering before dawn to buy shirazake.From the mid-Meiji era, they also began brewing refined sake.Their signature brand \u201cKinkon,\u201d named to celebrate the 25th wedding anniversary of Emperor Meiji, is a representative Tokyo sake offered as the sole sacred sake at Meiji Jingu and Kanda Myojin.**23. The photo shows a scene of selling shirazake at Toshimaya Sake Shop in Kamakura-ch\u014d, from Edo Meisho Zue (1836). **<\/p>\n\n

We offer new value in Japanese sake here in Kanda, our founding place.<\/h3>\n\n
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Mr. Toshiyuki Yoshimura<\/h4>\n\n\n\n

16th-generation head of Toshimaya Honten<\/h6>\n\n\n\n

Our guiding principle is \u201cpreserving the unchanging while embracing the new.\u201dAs a brewery, making honest and delicious sake is natural for us, but at this tavern, we also want to offer surprising new ways to enjoy sake through original dishes.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

This Notable Item<\/h3>\n\n
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Three popular sake brands<\/h4>\n\n\n\n

1,650 yen \/ 2,530 yen \/ 1,386 yen<\/p>\n<\/div>\n<\/div>\n\n

\u201cKinkon Junmai Muroka Genshu Juemon,\u201d a dry sake with sharpness and depth.\u201cKinkon Junmai Ginjo Edo Sake Prince,\u201d which won the Platinum Award in the French-run Kura Master sake competition.\u201cKinkon Lightly Sparkling Junmai Usu-nigori Aya,\u201d a dry, naturally sparkling sake retaining filtered moromi components.<\/p>\n\n

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Dinner Drink Set<\/h4>\n\n\n\n

1,000 yen<\/p>\n<\/div>\n<\/div>\n\n

A set including one drink of your choice and two daily side dishes.The photo shows \u201cBeef and burdock\u201d and \u201cDeep-fried tuna dark meat.\u201dThe daily snacks are known for their good balance of aroma, texture, and rich flavor, offering satisfying volume and great value.<\/p>\n\n

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Special Dengaku Trio<\/h4>\n\n\n\n

1,100 yen<\/p>\n<\/div>\n<\/div>\n\n

Traditional tofu dengaku made with cotton tofu from Kanda\u2019s long-established tofu shop Echigoya, topped with Chicuma Miso\u2019s Edo-style sweet miso.The recommended set is a trio featuring the classic plain miso dengaku plus two seasonal miso variations.<\/p>\n\n

Spot Overview<\/h3>\n\n
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Address: <\/strong><\/th>2-2-1 Kanda Nishikicho, Chiyoda-ku, Tokyo, KANDA SQUARE 1F<\/td><\/tr>
Phone: <\/strong><\/th>03-6273-7120<\/a><\/td><\/tr>
Business hours: <\/strong><\/th>Weekdays 11:00\u201323:00
, Saturdays 12:00\u201321:00
(Hours may change, please check the website)<\/td><\/tr>
Closed: <\/strong><\/th>Sundays and public holidays<\/td><\/tr>
Payment Methods:<\/strong><\/th> Cash, Credit Card, Electronic Money<\/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 Keich\u014d 1 (1596) The root of the izakaya, a \u201cTokyo Modern Tavern\u201d where you can enjoy Edo\u2019s drinking culture Toshimaya was born amid the lively development of Edo. It became popular as a place offering sake brought from the Kansai region at affordable prices.They also sold large tofu dengaku as inexpensive snacks, and this is said to be the prototype of the modern izakaya. Shirazake, drunk during Hina Festival, was also a specialty of Toshimaya.Shirazake is made by fermenting steamed glutinous rice and rice malt with mirin, then grinding it with a stone mill.Unlike amazake, which is made from fermented rice and rice malt and has almost no […]","protected":false},"author":4,"featured_media":40375,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4040,4049],"tags":[5612],"area":[3991,4039],"class_list":["post-43849","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shinise-en","category-sake-of-shinise-en","tag-star-en","area-tokyo-en","area-chiyoda-ward-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43849","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=43849"}],"version-history":[{"count":2,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43849\/revisions"}],"predecessor-version":[{"id":44771,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43849\/revisions\/44771"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/40375"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=43849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=43849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=43849"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=43849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}