Tsukiji Hashigo-zake 2018: Eat, Drink, and Be Merry at Tokyo’s Iconic Fish Market!

You may know Tsukiji as the home of Tokyo’s world-famous fish market, but it’s also the site of one of the city’s most unique and popular events—Tsukiji Hashigo-zake. (“Hashigo-zake,” which literally translates to “drinking ladder,” is the Japanese phrase for bar hopping or a pub crawl.) Conceived and organized by a committee of young local shop owners looking to liven up their neighborhood, the event was first held in 2014 and was a rousing success from the start. It’s been held every year since then, with 2016 marking its third anniversary. With the 2017 incarnation of the event right around the corner, we spoke with the organizers about the motivation behind the event and their passion for their local neighborhood of Tsukiji. At the end of the article, we’ll tell you how you can take part yourself!

▲Tsukiji Hashigo-zake in November 12,2016(audio will play)

Take Map in Hand and Savor the Best of Tsukiji!

Conceived and organized by a group of young shop and restaurant proprietors in the Tsukiji area, the first Tsukiji Hashigo-zake was held in November 2014. Twenty-three shops took part, welcoming a whopping eight hundred customers—a remarkable success for the inaugural event. It’s continued to grow in scale and scope each year, with last year’s event setting new highs of forty participating venues and 2200(!) visitors.

▲On the left is Shingo Ito, fourth-generation proprietor of Tsukiji’s Itō Nori-ten (Itō Seaweed Shop). On the right is event committee chair and second-generation proprietor of Tsukiji Choseian, Sōichirō Matsumoto. Not pictured is chairperson and Facebook PR manager Hideaki Kojima, third-generation proprietor of Hongyoku Kojima, a specialty tamago-yaki (rolled egg omelette) shop also in Tsukiji.

●Feast on the Flavors of Tsukiji
From fresh sashimi and sushi to tempura, soba noodles, grilled skewers and even Japanese curry and ramen, you can enjoy the entire range of culinary delights Tsukiji has to offer. Many shops also offer special dishes made specifically for this event. “One of the new dishes was so popular that we ended up adding it to our regular menu,” explains Mr. Ito. “At any rate, all the food is just to die for—this is Tsukiji, after all,” he adds with a smile.

●Bottoms Up!
Looking to wet your whistle? You can enjoy sake, beer, wine, shōchū and wide variety of other tasty and refreshing beverages.
“When you think of Tsukiji, you may think of sushi and other Japanese food, but the Hongwanji area has trendye European-inspired bars as well” Mr. Ito adds. “A prosciutto and wine bar and a German-style beer house—just to name two—were particularly popular.”

●A Perfect Place to Make New Friends
Of course, you can invite your friends and enjoy Tsukiji together, but don’t be shy—meeting new people is one of the best things about an event like this. Say “Kanpai!” and share a toast with the people around you—and exchange information about the tastiest spots you’ve found—and strangers will become drinking buddies before you know it!
“We get participants of all ages, particularly those in their thirties, forties, and fifties. The male-female ratio just about half and half,” Mr. Matsumoto explains, giving us a breakdown. “I even saw an older man, probably in his sixties, who had come alone—he looked like he was having the time of his life,” he adds with a grin.

See a Whole New Side of Tsukiji!

The committee responsible for organizing the event is composed mainly of young, second- to fourth-generation proprietors of local restaurants and businesses who are deeply invested in Tsukiji and its future.
“We want people to be able to casually enjoy the culinary delights Tsukiji is known for.”
“We want people to experience everything Tsukiji has to offer, and liven up the neighborhood more and more.”
“We want people to see Tsukiji as not just a one-time tourist stop, but a place they want to come back to again and again!”
The passion of the organizers is truly infectious, and has caught on among all the participating venues, who pour their heart and soul into preparing for this event.
“Ultimately, we want Tsukiji to be a neighborhood that is loved by all. We’re hoping that even people who live and work in the area will come and enjoy the event. Needless to say, we also welcome participants from around the world!” says Mr. Ito cheerfully.
“If someone comes to the event and thinks, ‘Wow, Tsukiji is a great place!’—nothing could make us happier,” nods Mr. Matsumoto. “If they decide they want to move to Tsukiji and join us, even better!” he adds with a laugh.

▲Tsukiji Hashigo-zake in November 12,2016(audio will play)

The 2018 Event Is Right Around the Corner!

Now in its fifth year, the event is so popular that every time it’s held, staff members are immediately bombarded with people asking “when’s the next one!?” Newcomers and veterans alike are waiting for the 2018 incarnation of the event with bated breath.
“Thanks to our wonderful customers, we’ve been able to bring the event back every year. We’re always building new connections and learning together, and we’re proud to say that it’s become more than just a day for people to get drunk and cast their worries away,” beams Mr. Ito. “The best eating and drinking establishments in Tsukiji can’t wait to welcome you inside,” he adds.
Mr. Matsumoto, “There are lots of neighborhood-wide events in Tokyo, each with their own character and selling points. We’ve dour best to ensure that Tsukiji Hashigo-zake has something to appeal to everyone. We feel that it’s important to keep the event going, as well as to exchange opinions—not only within our own neighborhood but all of central Tokyo—to build up excitement and enthusiasm and make Tsukiji all that it can be.”

You may have heard the news about the famous fish market moving from Tsukiji, but fear not. The outer market and the surrounding shops—and of course, the Tsukiji Hashigo-zake event—aren’t going anywhere! If you like to eat and drink, and are interested in exploring one of Tokyo’s most fascinating neighborhoods, why not come and experience it for yourself?

Welcome to Tsukiji：http://www.tsukiji.or.jp/english/index.html

Count Me In!
Tsukiji Hashigo-zake is almost like an orienteering event that will take you all across the Tsukiji area in your search for delicious food and drink. Here’s how to take part for yourself!

1. First, either buy an advance ticket online (see the site below), or simply show up and purchase a same day ticket at the venue.
The former is available for 600 yen and includes a wristband, official merchandise, and a free drink ticket that can be used from the day after the event. Same-day tickets are 1000 yen . (*2017 prices, tax included)

2. On the day of the event, go to the venue and line up at the reception counter. (There are separate lines for reserved and non-reserved tickets.)

3. Slip on your wristband, take map and menu in hand and make for whatever shop strikes your fancy. Enjoy tasty specialty dishes for a single coin (500 yen) as well as all kinds of beverages, paying as you go.

4. Once you’re through enjoying one shop, move on to the next venue, then the next, and the next—until you’ve had your fill!

★Tsukiji Hashigo-zake 2018★
When: Saturday, November 17, 2018 from 4 p.m. to 9 p.m.
Where: Fifty participating locations across the Tsukiji area
Check-in at Tsukiji Hongwanji Temple.
Admission fee: 600 yen (advance tickets), 1000 yen (same-day tickets)
Reserve advance tickets online at:
https://passmarket.yahoo.co.jp/event/show/detail/01008nz6ubej.html
(*Site available in Japanese language only)
For more information, visit the official Facebook site at:
http://www.facebook.com/Tsukijihasigo/

*The above has been translated from an updated version of a Japanese article originally posted on the Ark Blog on September 28, 2015.

Translation: Jon Machida

2017-12-152022-08-04

A Special Report for Sake Lovers: The Second “Mister Sake” Is Crowned!

［Last updated: August 4, 2022］
On November 21, 2017, a new sake ambassador was born at the Second Annual Mister Sake Finals. The event took place as part of the 69th meeting of the Sake Culture Appreciation Society (Nihonshu Bunka wo Tanoshimu Kai), over a lively feast featuring delicious sake from Suehiro Sake Brewery in Fukushima and mouth-watering seafood. Today, we’d like to share our impressions of the event with all you sake fans out there!

The Mister Sake Contest—What’s It All About?

The Mister Sake contest is run by the Sake Culture Appreciation Society, an organization founded in February 2012 to further spread the joy of sake. It’s headed by Eiji Sugihara, who is both a Sake Samurai (honored in 2015 by the Japan Sake Brewers’ Association Junior Council) and board member of the non-profit Storyteller of Sake Association, among the many hats he wears.

We spoke with Mr. Sugihara about the goals of his organization. “Traditional Japanese cuisine (washoku) was registered by UNESCO as an Intangible Cultural Heritage, and so we formed this group to support sake, which we believe is an indispensable part of the Japanese culinary tradition,” he explained. “There are so many brewers across Japan making incredible sake—we invite them to our events to foster communication and camaraderie over delicious food and drink. We also introduce Japanese traditional culture in all forms—music, movies, art, and more—to promote a deeper understanding of sake and the culture that surrounds it.”

As part of his efforts, Mr. Sugihara, along with his fellow sake lover Ms. Tamami Takano created the Mister Sake Contest, which was held for the second time this year. The first Mister Sake, crowned in 2016, is Motoki Hashino, owner and proprietor of SAKE story, a sake bar located in Tokyo’s Gotanda district. At his establishment, Mr. Hashino seeks to carry on Mr. Sugihara’s mission “to identify people with a true passion for sake, and create an environment that will cultivate true sake ambassadors.” (Mr. Sugihara’s words)

The Road to the Mister Sake Finals

Entrants who aspire to the title of Mister Sake can either nominate themselves or be nominated by others. Nominations this year were accepted from September 15 to October 31, 2017, with the only condition being that entrants must be male and over twenty years of age. According to official website, entrants are judged on the following three criteria:
(1) Possessing a deep understanding of sake and sake culture
(2) Having a passion to spread the love of sake
(3) Being available to attend sake-related events such as the monthly meetings of the Sake Culture Appreciation Society and other events sponsored by the Sake Brewery Press.

In the first round, nominations were reviewed for eligibility by the organizers. Entrants deemed suitable then proceeded to the second round, where votes were gathered online at the official Mister Sake Contest website. Voters could review the nominees’ profiles and photographs, and vote for the entrant they felt was most suited to carry the torch as the second Mister Sake. Votes were collected over a ten-day period from November 1 to 10, 2017, after which the top four vote-getters were announced as finalists. (Typically, there are only three finalists, but a special rule was invoked this time due to an extremely close margin.)

All told, a whopping 2,908 votes were cast for the contest, and after they were counted, the following four entrants were named as finalists. (Listed in order of votes cast.)
– Mr. Norimasa Ishimaru (33 years old, sake fan for thirteen years)
– Mr. Naoya Namisato (29 years old, sake fan for six years)
– Mr. John Townsend (39 years old, sake fan for six years)
– Mr. Tatsuro Sakaki (60 years old, sake fan for forty years)
With no clear favorite and all four finalists showing strong credentials, the stage was set for a dramatic final competition.

May the Best Man Win: The Mister Sake Finals Commence!

The Mister Sake Finals were held on November 21, 2017 as part of the 69th meeting of the Sake Culture Appreciation Society. The event took place at the sold-out Meguro Oyster Bar in Tokyo, over a feast featuring delicious seafood and sublime sake from Fukushima’s Suehiro Sake Brewery. The venue was packed, with almost a hundred individuals (including the finalists and organizers) in attendance. It was the votes of these hundred sake lovers that would decide who would be crowned as the second Mister Sake.

The judges’ committee was chaired by the sake stylist Ms. Ritsuko Shimada, with master of ceremony duties performed by Ms. Kako Sarubiatei, a kamishibai (Japanese paper play) performer from Machida, Tokyo. Under the auspices of President Inokichi Shinjo of Suehiro Sake Brewery, who kicked things off with a jovial toast, the festivities began!

After the introductory speeches and toast, the four finalists took the stage to give their presentations. Each finalist was given seven minutes to make their case, after which they would be judged on their love and understanding of sake, as well as their passion for promoting sake culture.

After all four presentations concluded, the four finalists were free to go around the room to share drinks and mingle with the voters. With delicious sake from Suehiro and scrumptious seafood, the attendees were clearly in good spirits, but with a prestigious title hanging in the balance, the judging would be strict.

Final Results: The Second Mister Sake is Crowned!

Time flies when you’re having fun, and before long it was time for the moment of truth: the announcement of the final results. As expected, the voting was close, and results were delayed as the judges scrambled to recount over and over to ensure that the final tally was accurate—a testament to the strong performance of the finalists. Now, without further ado, we present the full results from the second Mister Sake Contest!

Grand Prize (the Second Mister Sake): Mr. John Townsend
Second Prize (Judges’ Special Award): Mr. Naoya Namisato
Suehiro Dr. Hideyo Noguchi Prize: Mr. Tatsuro Sasaki
Photogenic Prize: Mr. Norimasa Ishimaru

And it’s official—John Townsend is the second Mister Sake! Congratulations!

The event concluded with an award ceremony, where all four finalists were presented with merit certificates and lavish prizes, including sake from Suehiro Sake Brewery. As the grand prize winner and the second Mister Sake, John Townsend also will receive a one-year trophy (a giant lacquer sake cup from Yamada Heiando), in addition to an order-made kimono from Wanowa, a specialty men’s kimono boutique in Ginza.

As the second Mister Sake, John Townsend will no doubt be a presence at various events and in the media for the year to come, spreading the love of sake far and wide. If you’re a sake lover reading this article, be sure keep an eye out for our four prizewinners, and if you meet one of them at a sake bar or tasting event, raise a glass of sake and say kanpai!

In closing, we’d like to express our gratitude to all members of the Sake Culture Appreciation Society and everyone in attendance for cooperating with our coverage of the event.

*This article is a revised version of a post that appeared on the Ark Blog on December 27, 2017.

Translation: Jon Machida

2017-07-192022-08-05

Meishu Center: a Sake Lover’s Paradise!

［Last updated: August 5, 2022］
The sake scene is hopping these days. Breweries across Japan are producing an unbelievable variety of delicious brews, and new sake fans are born each day—both in Japan and around the world. Specialty sake bars and sake tasting events are more popular than ever, making for a true sake renaissance.

The sheer variety of different brews and ways of drinking is one of sake’s biggest allures, but it can also be intimidating to newcomers. Are you interested in getting into sake, but just not sure where to start? No problem! Today, we’ll take you on a virtual tour of Meishu Center in Tokyo’s Hamamatsucho, a perfect place to begin your sake journey!

The photos in this article are from the Hamamatsucho store. The Meishu Center has moved to Ochanomizu. See the end of this article for the address.

Jon Machida
Translator / Writer / Sake Enthusiast
Lover of Japanese literature, subculture, and sake. Born in the United States, but his heart will always be in Japan. No doubt you’ll find him exploring the Tokyo night in search of delicious sake. If you spot him, raise a glass together and say kanpai! (“Cheers!”)

Meishu Center: Start Your Sake Journey

Meishu Center is located a short five-minute walk from Hamamatsucho station (served by the JR Yamanote and Keihin-Tohoku lines as well as the Tokyo Monorail). You’ll find it tucked away on a quiet side street (keep an eye out for the bright orange sign!). Step through the door, and the first thing that’ll catch your eye is the endless rows of colorful sake bottles that line the wall-to-wall refrigerators. You’d think you were in a sake museum! But of course, these bottles aren’t just for admiring. For a small tasting fee, you can sample any variety of sake in sight. It’s a true paradise for the sake lover, and the perfect place for the sake novice to find a brew to their tastes.

As an “antenna shop” (a Japanese-English term for a city store specializing in goods from particular regions) for over forty breweries from across Japan, Meishu Center continually stocks a rotating selection of over one hundred and twenty brews. The vast majority are from smaller, family-run operations, meaning that you’ll see brands and labels not easily found at your typical Tokyo sake bar.

Meishu Center’s pricing system is simple to understand and easy on the wallet, and the staff are more than happy to explain and get you started on your sake adventure. Just choose a bottle that strikes your fancy and bring it to the counter, and the staff will pour it for you. The tasting fee depends on the grade of sake—most will run you 200 to 300 yen a cup, though there are more expensive varieties for the adventurous. Order three varieties for a tasting set, and you’ll receive a 100 yen discount. Being able to sample three varieties of sake for just a single 500-yen coin is a deal that can’t be beat!

Now, we’re ready to head to the refrigerator to pick out some sake. But with over one hundred varieties to choose from, where to start? Here are some simple tips that should help even the first-time sake drinker find something to enjoy.

Tip #1: Ask the Experts
The staff at Meishu Center knows their sake, and you can just feel their passion for sake culture as you talk to them. They’re more than happy to explain the different grades of sake (such as ginjo, daiginjo, and honjozo) as well as terminology like rice polishing ratio (seimai-buai), sake meter value (nihonshu-do) and acidity in a way that won’t intimidate the beginner. If you just want to enjoy your sake casually, just describe what you’re looking for (for example, “something light and fresh”, “a sweeter sake”, “something full and rich”), and they’ll bring you a sake to match your mood. After your first taste, let them know what you think, and they can guide you to other varieties, bringing you closer and closer to your perfect sake match.

Tip #2: Follow Your Heart
You can’t go wrong asking the experts, but there’s no denying the fun of searching for your favorite sake by yourself. Not familiar with all the sake types and terminology? Not to worry—
there’s nothing wrong with following your instincts! See a cool-looking label, an interesting name, or a sake from someplace you’ve visited? Give it a try! It just might be exactly what you were looking for. The bottles are arranged in geographic order, so you can go on a virtual tour of Japan from north to south and east to west, sampling the best of breweries from around the country.

Tip #3: By the Numbers
On the other hand, if you’re the scientific-minded type, you can try choosing with the help of the various statistics that adorn each sake bottle. Rice polishing ratio (seimai-buai) tells you how much the rice used in brewing the sake has been polished. Daiginjo or ginjo types with a rice polishing ratio in the 40- or 50-percent range (roughly half of the rice milled away) tend to be clear, floral, and elegant, while those at 60-percent and above (not as polished, closer to brown rice) tend to feature a richer, fuller-bodied flavor. Sake meter value (SMV, or nihonshu-do in Japanese) represents the density of sake compared to water. Generally, sake with a high SMV is considered more “dry”, while those with lower (or negative) values are sweeter—though in practice, different brewing methods, rice varieties, and yeasts mean this is far from a perfect guide. Still, statistics like rice polishing ratio, SMV and acidity can serve as a general guide as you search for a sake to your liking.

Savoring Your Sake

Choose your sake and bring it to the counter, and the staff at Meishu Center will tell you more about it (where it was brewed, the ingredients, notable features like aroma or flavor) as they pour you a cup. Now, you’re ready to drink your sake. Though it may resemble a shot glass, downing your sake in one gulp is a definite no-no—sake is meant to be savored. You’ll enjoy your sake most if you start by taking in the aroma and envisioning the flavor. Then have a sip, and delight in the aftertaste after you swallow. After this, you’ll want to try your sake together with traditional Japanese side dishes (we’ll give you some recommendations below!) to enjoy the pairing of sake and cuisine.

When enjoying sake, you’ll want to make sure you keep a glass of water close at hand. Sake is typically higher in alcohol content than beer or wine, and—unlike, for example, shochu—is usually consumed undiluted. The water you drink as a chaser is known by sake fans as yawaragi-mizu, or soothing water. Though everyone’s body is different, as a general rule you’ll want to drink at least an equal quantity of water as sake (up to two times as much for those who can’t hold as much alcohol).

It’s Tasting Time!

So, what kind of sake can you enjoy at Meishu Center? Here, we’ll introduce three varieties of sake that struck our fancy today.

Koiki na Suzume (“Stylish Sparrow”), brewed by Moritami Shuzo Honke in Sendai, Miyagi Prefecture
This junmai (rice and water only, with no added distilled alcohol) sake was recommended to us by Satoshi Honda, one of the young sake experts behind the counter at Meishu Center. Mr. Honda told us that lately he’s taken a liking to sake that aren’t too showy or assertive, but rather have subtle flavors that you never tire of drinking. We had to give it a try. From the first sip, you can tell it makes an ideal dinner sake, with a light and crisp taste that compliments an assortment of dishes. Never too strong on the palate, it’s a perfect sake for a relaxing evening at home.

Mikka Odori (“Three-day Dance”), brewed by Nakatani Brewing Co. in Nara
This sake caught our interest, as it was produced in a special collaboration between Meishu Center and the brewery. The name is a reference to the special three-step process used in brewing sake (known as sandan-jikomi)—in particular the interval between the first two steps (known as odori, or the “dance”). While this usually takes one day, they extended it to three days for this sake to achieve even stronger fermentation. We couldn’t help but enjoy the rich aroma and full-bodied flavor, which truly felt as if it was dancing on the tongue.

Chou Chou Chou, brewed by Ishii Shuzo in Saitama
The bright blue label of this sake makes a stylish first impression. Honda-san explained that both the owner (kuramoto) and master brewer (toji) at Ishii Shuzo are still in their twenties, a rarity in the sake industry. This is a type of sake known as kijoshu—put simply, sake brewed from rice and sake rather than rice and water. Chou Chou Chou goes even a step further, taking that kijoshu and brewing sake from that. Both the color and flavor are unlike anything you’d expect, with a rich, elegant sweetness that makes for a perfect “dessert sake.” We can’t wait to see what these rising stars of the sake world come up with next!

Sampling Meishu Center’s Tasty Sake Snacks

Any sake fan will tell you that while it still tastes great on its own, sake is best appreciated together with food, and Meishu Center provides an assortment of mouth-watering side dishes to bring out the flavor of your sake. Today, we tried the squid shiokara (300 yen)—a fermented seafood dish that’s a favorite of many sake aficionados—and the smoked tofu (400 yen). The former was a perfect match for the crisp flavor of Koiki no Suzume, while the latter—with a flavor and texture like a fine smoked cheese—brought out the rich rice tones of Mikka Odori beautifully. A sampling plate with three delicacies is also available for only 500 yen, allowing sake fans to enjoy mixing and matching to their heart’s content.

A Sake Bar for Everyone

As we were enjoying our sake, one customer after the next came through the door, and before long, the counter and tables behind us were at full capacity. Patrons ranged from twenty-something couples to an elderly gentleman, making it clear that sake’s appeal transcends generations. A bit later, a group of four young tourists joined the crowd. Looking around the store and at the description tags on each sake bottle, we were impressed to see an extensive amount of information provided in English as well as Japanese. As Meishu Center’s Yuko Takebayashi tells it, when the store first opened there weren’t any plans to cater especially to foreign tourists. But after getting rave reviews on a popular English-language travel website, Meishu Center quickly became a popular spot for tourists looking for an authentic sake experience. Nowadays, Ms. Takebayashi says, they get at least one group of tourists almost every day. Lately, they even added an American sake enthusiast to their staff to further improve the experience for their English-speaking customers.

We couldn’t help but be curious, so we went over to make a toast and ask what brought the young tourists to Meishu Center. They were happy to explain that they were visiting Tokyo for ten days from Washington, D.C. They were all visiting Japan for the first time, and decided to try sake because they figured it was representative of Japanese culture. It was fascinating to hear the unbiased, honest impressions of four young people trying sake for the first time.

One young woman said that her favorite among the sake she tried was one that tasted as clear as water. On the other hand, a young man said that his favorite by far was one that had a strong, rich taste—different from the whiskey he would drink at home but satisfying all the same. In the news, you’ll often here about certain brands or types of sake being popular overseas, but talking to the four, it became clear that each of them had different tastes. While there’s nothing wrong with drinking what’s popular, there’s no way to know what type of sake will truly be your favorite without trying all the varieties for yourself—and Meishu Center is a great place to do just that.

Heated or Chilled, Fresh or Aged: Sake’s Unlimited Potential

At Meishu Center, you’ll also find a counter with a hot water heater where customers can enjoy hot sake (kanzake or simply o-kan) by heating their chosen sake to their desired temperature. Some might have the impression that fine sake is best served chilled, but believe it or not, hot sake is a deep and fascinating part of sake culture. You could even say that sake is unique among the alcoholic beverages around the world in how its flavor and aroma can change in so many ways depending on the temperature. Sure, you may see “hot wine” or “hot beer” from time to time, but sake goes to another level—in fact, there are certain types of sake that only reveal their true potential when served hot. Of course, the recommended temperature depends on the sake, so you’ll want to consult with the staff to be sure, but why not try heating your sake and experiencing the world of kanzake for yourself?

Another common belief is that sake is best enjoyed from a freshly opened bottle. While this may be true for some people and some sake varieties, the truth is that sake has no expiration date. On the contrary, aged sake (jukusei-shu) is a rare treat with plenty of fans in its own right. You’ll find multiple varieties of aged sake at Meishu Center, and we recommend that you try one as a “dessert sake” before you go. (It also goes great with chocolate!)

Something for the Road

After sampling all the delicious varieties of sake at Meishu Center, you may find yourself wishing you could enjoy such delicious sake at home. Good news! Almost all of the sake on display can also be bought by the bottle, in 720 mL (yongo-bin) or 1.8L (issho-bin) sizes. If you find a sake that particularly strikes your fancy, why not pick up a bottle to enjoy with dinner that night? The smaller size is compact and won’t take up too much space in your refrigerator, while the larger size will allow you to enjoy the gradual and delicate changes in flavor over a week or two after you open it. In addition to your own personal souvenir, a bottle of sake also makes for a great present for friends or family.

An almost limitless variety of delicious sake. Reasonable prices. Tasty sake snacks. Friendly, knowledgeable staff with a true passion for sake. Any way you measure it, Meishu Center is a sake lover’s paradise. But why take our word for it? If you’re interested in trying out sake, check it out for yourself. You just might find the sake of your dreams!

★Meishu Center Ochanomizu★
Hours:
(Tue-Fri) 2 p.m. to 10 p.m. (Last order 9:45 p.m.)
(Sat) 12 p.m. to 10 p.m. (Last order 9:45 p.m.)
(Sun) 12 p.m. to 7 p.m. (Last order 6:45 p.m.)
Closed Mondays
Phone: 03-5207-2420
Homepage: http://nihonshu.com/
Address: 1-2-12 Yushima, Bunkyo-ku, Tokyo (first floor of Lions Plaza Ochanomizu)
住所：東京都文京区湯島1-2-12ライオンズプラザ御茶ノ水1F
Getting there: 5 minutes on foot from JR Ochanomizu station, 7 minutes from Tokyo Metro Shin-Ochanomizu station, or 10 minutes from JR Akihabara station

▲Satoshi Honda, one of the young sake experts behind the counter at Meishu Center

Text: Jon Machida
Planning and Production: Ark Communications

2017-05-222022-08-02

Sake Lovers Find the Drinking Vessel of Their Dreams at Katakuchi-ya!

［Last updated: August 2, 2022］
Ask any sake lover, and they’ll tell you that your favorite brew tastes even better when served in an authentic drinking vessel. It’s no surprise, then, that Katakuchi-ya—a select shop that, true to its name, specializes in the sake serving bowls known as katakuchi—is booming in popularity among sake fans and foodies looking to add a touch of elegance to their dinner table. We spoke with the shop owner, Ms. Mie Oya, who runs the entire operation herself, from cultivating relationships with the artisans whose work she sells, to site design, operations, shipping and more!

▲Works by Kiyooka Kodo（清岡幸道）

All About Katakuchi
Katakuchi refers to a variety of serving vessel with a single spout. Traditionally and typically used for serving sake, in recent years you may see them used for measuring other liquids, or as creative serving bowls for a wide variety of culinary dishes. Historians believe that the people of Japan have been using katakuchi since the Jomon (ca. 14000-300 BCE) and Yayoi (600 BCE–300 BCE) periods. A similar vessel with two spouts on opposite edges is known as a morokuchi.

A Vessel for All Occasions: Turn Your Dinner Table into an Art Museum

While earthenware and glassware shops can be found all over, Katakuchi-ya is—to our knowledge—the only one in the world that specializing in katakuchi. Though Ms. Oya deals in other sake serving cups and mugs as well, at Katakuchi-ya the spotlight is clearly on these unique vessels. She shared with us her motivation for starting up her unique business.

“I had the idea to start a dinnerware store focused on one particular variety of item, and katakuchi just came to mind. The spout is charming and simply picture-perfect, and thinking of all the different ways they can be used is just so much fun.”

Recently, fans have been sharing with her creative new uses for katakuchi through social networks. “They’re perfect for serving many different dishes, and for holding not just sake, but salad dressing and soba sauce as well,” Ms. Oya explained. “You can even use them for flower arrangement and as a stylish interior accessory. The other day, one customer showed me how she used one in a tea ceremony.”

A One-Woman Operation

Running a popular internet shop isn’t as simple as having something people want to buy: photography skills, eye-catching web design, frequent updates and communication with your customers are all elements that can mean the difference between success and failure. Admiring the clean, stylish look of the Katakuchi-ya site, we assumed it was the product of a professional web design firm, and were surprised to hear that Ms. Oya handles all these duties on her own, along with all correspondence with the artisans whose work she sells.

“I’m always looking for young new creators whose work I can feature, always taking care to show them the respect they deserve. After making the initial contact, I make a point of attending their exhibitions and speaking with them in person, and after that visiting them at their workshops.” she continued. “I believe it’s not just about the works, but about the person behind them as well.”
All the works available at Katakuchi-ya have been hand-picked and selected by Ms. Oya herself. “From the start, I didn’t want to be just another collector and dealer,” she explains with passion. “I wanted to share pieces that truly moved me with the world.”

Taking the Show on The Road

In recent years, there has been a growing trend of online shops running limited-time-only booths at major shopping center across Japan. In a sense, not being tied to a single physical location makes it that much easier to take their operation to wherever they’re called.
Needless to say, the uniquely stylish Katakuchi-ya is no exception. With the popularity of her store growing by the day, in June 2015 Ms. Oya held special events at the renowned department stores Isetan and Takashimaya.

“Isetan was the first to reach out to me. I’ve only begun holding these events recently, but I’ve been amazed at how many customers have come after reading about them on my site or social networks,” she says with a smile. “When they tell me how happy they are with the katakuchi they bought, or say how they couldn’t decide just from pictures on the internet so they wanted to see and hold them in person—these are the moments that make it all worthwhile.”

▲From an event at the Isetan department store in Shinjuku

▲From an event at the Takashimaya department store in JR Nagoya Station

As its visibility grows, Katakuchi-ya has been receiving an influx of orders from around the world. Ms. Oya is proficient in English as well, and is more than happy to accept orders in English via Facebook message or FAX. Even more recently, Katakuchi-ya has opened a showroom in Nagoya. While it can’t beat the internet for convenience, there’s nothing quite like seeing and holding these creations for yourself—and Ms. Oya would be happy to tell you all about katakuchi in English or Japanese. So if you’re interested in adding an artistic touch to your daily dining and drinking, why not visit Katakuchi-ya in person or on the internet? You’re sure to find a charming, elegant vessel to suit your fancy!

Katakuchi-ya　HOTORI かたくち屋ほとり
Kodama Building B1F, 1-1-8 Marunouchi, Naka Ward, Nagoya City, Aichi Prefecture
TEL/FAX: 052-204-4520
Open 12:00 p.m. to 6:00 p.m.
Closed: Tuesdays and Saturdays

Web Site: http://www.katakuchi.jp
Facebook: https://www.facebook.com/katakuchiya?fref=ts

*This article was originally posted on July 31, 2015.

Translation: Jon Machida

2017-05-112022-08-04

Tokyo Sake Collection 2015: An Event for Sake Lovers Everywhere

［Last updated: August 4, 2022］
Each year, the Meishu Center—a renowned sake tasting bar in Tokyo’s Hamamatsucho district—hosts the Tokyo Sake Collection, a celebration of all things sake. Featuring talks aimed at young sake fans, as well as English information sessions for sake aficionados from around the world, this event truly has something to offer sake lovers of all stripes. Today, we’ll share our impressions from the 2015 edition of the event.

Tokyo Sake Collection 2015
Held Sunday, April 19, 2015 at Zojoji Temple in Tokyo’s Shiba Park
Hosted by Meishu Center 名酒センター
Operations by the Womens’ Nihonshukai (“Womens’ Sake Association”)
Assisted by the Shuto Meijinkai (“Association of Sake Masters”)

Stage #1—Taste and Enjoy: Opening the Door to the Wide World of Sake

The four-stage event began with a lecture on “cool sake” targeted at sake fans in their early twenties. The instructor was Euka Isawa, president of the Students’ Sake Association. Ms. Isawa is a student at the University of Tokyo who is also involved with her family’s business—Katsuyama Shuzo, a famous sake brewery. In her lecture, she taught those of the younger generation—who may not drink often—how to enjoy sake. From drinking etiquette to tips on appreciating good sake, she used familiar examples to convey knowledge on a wide variety of topics to her peers.

Smiles abounded as the young audience split into groups for discussions and tasting exercises, and the excitement in the air was unlike anything seen at your typical sake event.

Stage #2—Enjoying Sake in English, As Taught by a Sake Samurai

The next lecturer was Etsuko Nakamura, an interpreter and tour guide, and one of the few sake specialists to earn the title of Sake Samurai for her accomplishments in promoting sake culture overseas. The audience was filled with sake fans of all nationalities, including tourists and longtime residents of Japan alike.

Seeing their enraptured faces, it was clear that sake has become an increasingly worldwide phenomenon.

Stages #3 and #4—A Sake Tasting Fashion Show!?

The final two stages of the event featured a doubleheader tasting party. Kicking off with a runway show that wouldn’t be out of place in Paris, visitors were treated to sake brewers taking center stage one by one to display their latest creations—a sight true to the Sake Collection name. Perhaps unaccustomed to the bright lights, more than a few brewers appeared nervous the first time, but the smiles flowed freely by their second go-around.

After the performance, the floor was opened, and sake fans eagerly made the rounds with their o-choko (sake cups) in hand, sampling delicious sake from the twenty-three breweries in attendance. This opportunity to speak directly with the brewers while tasting their sake is perhaps the greatest allure of this event. You could see eyes light up and smiles beam as attendees listened to the brewers’ answers to all their sake-related questions.

An Event that Will Make a Sake Fan of Anyone

The Tokyo Sake Collection 2015 was unlike any sake event we had ever attended. In particular, the lecture directed at prospective fans in their early twenties was a refreshing and admirable approach. In a society where the younger generation is said to be drifting away from sake, it was inspiring to see young fans like those of the Students’ Sake Association working to improve the image of sake among their peers.

Of course, there’s nothing quite like being able to talk face-to-face with the people who brew this amazing sake, while sampling everything from fresh new sake to exclusive limited-edition brews. The scale of the event was also just right, allowing attendees to communicate with the brewers in a friendly, cozy environment.

The Tokyo Sake Collection is held every year. If you have even the slightest interest in sake, why not check it out for yourself? There are also plenty of other sake tasting events to appeal to sake lovers (and would-be sake lovers) of all kinds. So what are you waiting for? There’s a whole world of sake out there just waiting to be discovered!

▲During a break from the festivities, representatives from each brewery make an offering of fresh sake and a prayer at Zojoji Temple.

*This article was originally posted on May 21, 2015.

Translation: Jon Machida