豊島屋本店
 豊島屋本店

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TOSHIMAYA is the oldest sake shop in Tokyo, since the founder Juemon opened a sake shop and standing tavern on the Kamakura-kashi in Kanda, Tokyo in 1596.
Due to the Great Kanto Earthquake and air raids during World War II, it was moved to Uchi-Kanda (the location of the current Toshimaya Rita-Shop) and then, after the war, to its current location in Kanda-Sarugakucho.
There is a sake brewery (Toshimaya Shuzo) in Higashimurayama City, Tokyo, brewing sake, white sake and Mirin (sweet sake).
”Kinkon” is the sacred sake for the Kanda Myojin and Meiji Jingu Shrine.
The retail store attached to the head office can offer delivery service to you.
Please feel free to stop by and see.

INFORMATION

  • address1-5-1, Kanda-Sarugakucho, Chiyoda-ku, Tokyo
  • tel03-3293-9111
  • business_hour10:30 am - 5:00 pm
  • access・5-minute walk from Subway "Jimbocho Sta." Exit A5
    ・7-minute walk from JR "Ochanomizu Sta." Ochanomizubashi Exit
Closed Saturdays (irregular), Sundays and holidays
Website https://www.toshimaya.co.jp/

 

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  • Appearance of the retail store attached to the head office in Kanda-Sarugakucho.

 

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This painting, "Kamakura-cho Toshimaya Sake Shop Selling White Sake," is part of the "Edo Meisho Zue" (by Hasegawa Settan, 1836) .
When Juemon started selling white sake before the Girls' Day, it earned him a good reputation and became a popular product throughout Edo.
During the Edo period, the poem "Fuji for mountains, Toshimaya for white sake" came to be written, and it is said that Toshimaya is the originator of white sake to be offered at the Girl's Day festival.
This picture depicts Toshimaya selling white sake, showing that many people came to buy it.

 

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  • These are their representative products, "Daiginjo Kinkon" and Junmai-shu "Juemon".
    "Kinkon" is the highest grade Daiginjo with a rich aroma and taste.
    "Juemon" is a hand-brewed junmai-shu with a sharp taste.

     

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  • A modern-day version of "Toshimaya's Shirozake: a pioneer of Edo".
    It is still brewed once a year in accordance with the traditional method. It has a deep sweetness to it.
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  • The barrels of "Kinkon" at Kanda Myojin. They are offered as sacred sake.

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