Diploma Selection
島根の瓦づくりから生まれた、特別な盃。
石見地方の風景を彩る「石州瓦」。厳しい雨風や寒さから建物を守ってきたこの瓦には、長い歴史のなかで培われたものづくりの技術が詰まっています。
その技術を酒器づくりにも応用。自然の土と石を原料に、島根県奥出雲で採れる来待石（きまちいし）を釉薬として使用し、約1,350℃という超高温で焼き上げています。
22時間に及ぶ焼成によって生まれる、硬く、緻密で丈夫な仕上がり。そして、瓦づくりの伝統を感じさせる、独特の風合いも魅力です。
We’ve selected three slightly more premium sake bottles in the ¥3,000 range, perfect for gifting or treating yourself!
Each bottle has its own unique character, with elegant aromas and flavours worth taking the time to appreciate. They pair wonderfully with food, too, but we especially recommend pouring them into a wine glass to fully enjoy the aroma and flavour of the sake itself.
Enjoying drinks and laughter with friends at an izakaya is always a pleasure, but there’s something special about slowing down at home and sharing a good bottle with family or friends.
Why not make your next relaxing evening a little more special with one of these premium sake selections?
Autumn is a season that somehow makes you hungry.
Pacific saury, returning bonito, mushrooms, chestnuts, ginkgo nuts.
Just as these autumn flavors come into their prime, sake too becomes more delicious after passing through a summer. "Hiyaoroshi" and "aki-agari" are sakes unique to autumn: born in spring, they rest quietly in the brewery through the summer, losing their rough edges and gaining depth of umami.
This time, TABi TEBAKO's SAKE DIPLOMA holder Uchida has picked three: "Kiminoi Aki-agari" from Kiminoi Shuzo in Niigata, "Aki KAWASEMI" from Akita Seishu in Akita, and "Karakurenai no Shirakiku" from Shirasugi Shuzo in Kyoto.
Even among autumn sakes, their characters vary: one that gently complements food, one that pairs lightness with matured umami, and a distinctive sake born from Koshihikari rice. Grill some saury, sear some mushrooms, slice some returning bonito, and pour a glass. Because autumn is short, why not enjoy sakes you can only meet at this time of year?
The Japanese Food Culture of...
There is something fascinating about sake.
Like wine, it has long been enjoyed in traditional ways, and many people still believe those traditions should never be changed.
But sake exists for one simple purpose - to be enjoyed.
On a hot summer evening, after a long walk in the sun, it's only natural to want something lighter and more refreshing. One of the best ways to experience sake in summer is with sparkling water.
Rather than masking the character of the sake, the bubbles lift its aromas, sweetness, acidity, and umami, allowing each bottle to reveal a completely different personality. At Tabitebako, we call this refreshing style "Ponball".
In this article, we'd like to introduce three exceptional sake that retain their rich character even when mixed with sparkling water—perfect companions for a refreshing summer drink.
A specially curated selection of Akita local sakes for summer, recommended especially for seafood lovers. Fresh, crisp, and full of character, these sakes are ideal for pairing with fish and shellfish alike. Explore the range, enjoy different styles, and find the one that perfectly matches your taste.
