This special event is designed to bring our customers and the breweries that we represent closer together. Every month, on a random basis, we invite representatives from the breweries to come to the bars and share a toast of their sake with everyone. As well as hearing the passion that goes into sake direct from the craftsman/woman, you can also try sakes that have been prepared exclusively for the event. It all adds up to an extremely special event, not the sort that you can experience everyday.
The Allure of Drinking Sake with the Brewer
“Sake tastes all the more delicious when you drink it knowing who made it and why”.
This is the KURAND concept. To ‘Share a toast with a brewer!’ is to experience sake at the same level, to hear stories that normally don’t get heard outside the four walls of the brewery, and to ask questions. The keypoint is that even your average tasting event does not bring you this close.
For the brewers themselves, this event represents an opportunity to gather feedback about their sake, feedback that leads to quality improvement in the future. Feedback from the floor is extremely important.
We have added the above calendar so that you can find out when and where the breweries are going to be, to enable you to plan ahead.
Introducing the Breweries Visiting in April
This where we introduce the breweries who have taken time out of their business trip to Tokyo to pop over to our 4 branches in Ikebukuro, Asakusa Shibuya and Shinjuku and spend time with everyone.
The event calendar shows you when and where the breweries will appear.
Asahitsuru (Chiba Prefecture)
Asahitsuru is a family brewery in Chiba Prefecture’s Sakura City. The brewing is headed by female master brewer Tanaka Motoko. Situated just an hour from the capital, the brewery runs tours offering the chance to experience a classic brewing atmosphere surrounded by the Yasaka Shrine forests and the rural landscape of the River Kashima. The blessing of the four seasons, rice, and water from a sacred tree gives birth to fragrant beautiful sake that ferments the hearts of the brewer and the surrounding nature. The characteristic of rich dry sake is a sake that is robust with a clean aftertaste. They brew if only but to hear you say that their sake is delicious.
Umeda Brewery (Hiroshima Prefecture)
Established in 1916, Umeda Brewery is located in Hiroshima City’s Eastern quarter. They brew using special rice for brewing grown in Hiroshima, soft water from an underground river that originates in the mountains behind the brewery and ginjo yeast developed at Hiroshima Prefecture’s research institute. Based on the ethos that sake should be enjoyed by people who are not experts about sake, are not used to sake, their sake is smooth with a gorgeous aroma and mellow flavour.
Miyoshikiku Brewery (Tokushima Prefecture)
Tokushima Prefecture is where the pinnacle of sake rice Yamada Nishiki is grown. The brewery uses mainly this and other varieties of locally grown sake rice to make each and every bottle by hand. Sake with a fruity aroma and unfolding sweetness locked in by a wine-like acidity. The Miyosikiku Trinity continue to breed new sake fans.
Takizawa Brewery (Saitama Prefecture))
Established in 1863, originally based in Kogawa Town, Saitama, but later moved to Fukaya City in 1900s to get better access to the location’s water and benefits. From the beginning, the focus has been on quality so they use only the traditional small box koji production method. The inner sanctum of sake brewing, the koji room, is made from Fukaya red brick, the same brick used in Tokyo Station. In a historical building, with a traditional production, in just the last few years, they have received high acclaim: national sake championships gold 4 years in a row, IWC gold medal two years in a row. A strong brewery in Saitama that cares about the future of sake.
Hasegawa Brewery (Niigata Prefecture)
Established in 1842, Hasegawa Brewery has carved over 170 years of brewing in Settaya, in Niigata Prefecture’s Nagaoka City. Settaya is a charming town with a popular miso, sake and soy sauce production that dates as far back as the Edo Period, and counts 5 breweries that are registered as tangible cultural properties. As one of the breweries that were built in the Edo and Taisei Periods, they brew the sake by hand, in the traditional way using properly maintained antique tools and small Daiginjo purpose tanks to produce a savoury flavour that extracts the best from the rice. A sake that compliments food and brings the whole table to life.
Takarayama Brewery (Niigata Prefecture)
Takarayama Brewery is a small brewery that began life in 1885 as regional sake to Iwamuro Onsen,a well-known 300 year old inner parlour in Niigata. In the frozen lands of Echigo, with “harmony among people” as their motto, a team of three including the master cherish every single drop of the brewing process. In a little plot at the back of the brewery the staff grow the variety of sake rice that was developed in Niigata: Echigo Tanrei. From this year, master brewer Watanabe Keita who completed his training in a brewery outside the prefecture joins the team and takes over the reins from 78 year old master Mr. Aoyagi. A new wind is blowing at this brewery.
Kanbai Brewery (Saitama Prefecture)
Established in 1821, Kanbai Brewery is located almost dead centre of the Kanto plains in Kuki which is a good location for both water and rice. The brand name Kanbai comes from the line in a famous Chinese poem: “the bloom of winter just before spring”. The owner of the brewer has now taken over the role of master brewer as well and focuses all his attention on a small production that it is as attentive as possible and leaves nothing to chance. With the ethos “to provide delicious and fun moments” he strives for sake brewing with personality that attacks the task head on with sincerity.
April Schedule (in date order)
|Date||Branch||Brewery Name (Prefecture)|
|15/4 (Fri)||Shinjuku||Umeda (Hiroshima)|
|15/4 (Fri)||Ikebukuro||Miyoshikiku (Tokushima)|
|15/4 (Fri)||Asakusa||Hasegawa (Niigata)|
|15/4 (Fri)||Shibuya||Kanbai (Saitama)|
|16/4 (Sat)||Shinjuku||Takizawa (Saitama)|
|16/4 (Sat)||Asakusa||Kanbai (Saitama)|
|22/4 (Fri)||Shinjuku||Asahitsuru (Chiba)|
|22/4 (Fri)||Ikebukuro||Takizawa (Saitama)|
|22/4 (Fri)||Asakusa||Hasegawa (Niigata)|
|22/4 (Fri)||Shibuya||Takarayama (Niigata)|
|23/4 (Sat)||Shinjuku||Asahitsuru (Chiba)|
|29/4 (Fri)||Ikebukuro||Kanbai (Saitama)|
|29/4 (Fri)||Shinjuku||Takarayama (Niigata)|
|30/4 (Sat)||Shinjuku||Asahitsuru (Chiba)|
|30/4 (Sat)||Ikebukuro||Takarayama (Niigata)|