Tokyo's Tama area is blessed with nature and rich wellsprings of high-quality water, which is vital for making sake. This makes it the perfect area for sake-brewing.
Kinkon is an iconic sake from Toshimaya, brewed in Higashimurayama, a city in the Tama area. This mellow and dry sake has received several gold prizes in the Annual Japan Sake Awards.
It was named "Kinkon," meaning "Golden Wedding Anniversary," as an expression of congratulations to Emperor Meiji on his silver wedding anniversary and a wish that he might enjoy many years of happiness to come.
Kinkon is the only sake to be presented as sacred sake in both the Meiji Jingu and Kanda Myojin Shrines, two of Tokyo's principal shrines. Because of this, it is also popular as an auspicious celebratory sake.
"Sake Made in Tokyo" is notable for its smart flavor, distinctive of the culture of Edo and Tokyo.
It will soon be recognized around the world as part of "Cool Japan."
Kinkon is an iconic sake from Toshimaya, brewed in Higashimurayama, a city in the Tama area. This mellow and dry sake has received several gold prizes in the Annual Japan Sake Awards.
It was named "Kinkon," meaning "Golden Wedding Anniversary," as an expression of congratulations to Emperor Meiji on his silver wedding anniversary and a wish that he might enjoy many years of happiness to come.
Kinkon is the only sake to be presented as sacred sake in both the Meiji Jingu and Kanda Myojin Shrines, two of Tokyo's principal shrines. Because of this, it is also popular as an auspicious celebratory sake.
"Sake Made in Tokyo" is notable for its smart flavor, distinctive of the culture of Edo and Tokyo.
It will soon be recognized around the world as part of "Cool Japan."
Philosophy & Vision
Tokyo's Oldest Sake Store and Forefather of the Traditional Japanese Tavern
Toshimaya is the oldest sake store in Tokyo.
It originated when its founder, Toshimaya Juemon, opened a sake store and tavern in 1596 on the Kanda Kamakura Waterfront in central Edo (now the Uchi-kanda area of Tokyo's Chiyoda Ward).
It is even depicted in Edo Meisho Zue, an illustrated guide from the Edo era.
In the Meiji era, it began brewing its own sake, and then in the early Showa era it established Toshimaya Shuzou, a brewery in Higashimurayama City, Tokyo.
Long after its tavern was destroyed in the Great Kanto Earthquake of 1923, in 2020, Toshimaya opened a new sake store and tavern named Toshimaya Sake Shop. This new Toshimaya, located in Kanda Nishiki-cho, near where the company was founded, resumed the food and beverage business that had launched the company.
In addition to making sake, shirozake (white sake), and mirin (sweet cooking sake), Toshimaya also is a trading company for products such as soy sauce and mirin.
In recent years, it has been focusing additional effort in exporting Kinkon to overseas markets, introducing the people of the world to Sake Made in Tokyo.
Toshimaya is dedicated to supplying customers in Japan and overseas with high quality products, contributing to the development of culinary culture.
It originated when its founder, Toshimaya Juemon, opened a sake store and tavern in 1596 on the Kanda Kamakura Waterfront in central Edo (now the Uchi-kanda area of Tokyo's Chiyoda Ward).
It is even depicted in Edo Meisho Zue, an illustrated guide from the Edo era.
In the Meiji era, it began brewing its own sake, and then in the early Showa era it established Toshimaya Shuzou, a brewery in Higashimurayama City, Tokyo.
Long after its tavern was destroyed in the Great Kanto Earthquake of 1923, in 2020, Toshimaya opened a new sake store and tavern named Toshimaya Sake Shop. This new Toshimaya, located in Kanda Nishiki-cho, near where the company was founded, resumed the food and beverage business that had launched the company.
In addition to making sake, shirozake (white sake), and mirin (sweet cooking sake), Toshimaya also is a trading company for products such as soy sauce and mirin.
In recent years, it has been focusing additional effort in exporting Kinkon to overseas markets, introducing the people of the world to Sake Made in Tokyo.
Toshimaya is dedicated to supplying customers in Japan and overseas with high quality products, contributing to the development of culinary culture.
Creator's Commitment
Providing Value Led by the Spirit of "Continuity with Change"
Toshimaya's brewery only operates in winter, and it strives to use hand-brewing methods whenever possible.
Because of that, the sake made by Toshimaya isn't an industrial product, like the sakes made by major brewers, but something more akin to an agricultural product.
The young brewers at Toshimaya focus on quality, not quantity, engaging in their everyday manufacturing as if it is a dialogue with the brewing yeast.
Toshimaya's code of conduct is based on the spirit of "Continuity with Change," whereby it preserves what should be preserved while changing what needs to be changed in order to adapt to changing times. It is constantly innovating and providing customers with greater value, forging its way into the future.
Because of that, the sake made by Toshimaya isn't an industrial product, like the sakes made by major brewers, but something more akin to an agricultural product.
The young brewers at Toshimaya focus on quality, not quantity, engaging in their everyday manufacturing as if it is a dialogue with the brewing yeast.
Toshimaya's code of conduct is based on the spirit of "Continuity with Change," whereby it preserves what should be preserved while changing what needs to be changed in order to adapt to changing times. It is constantly innovating and providing customers with greater value, forging its way into the future.