Sake & Tsukiji Guide
At Tsukiji “Tabitebako”, you’re welcome to bring in fresh oysters and tuna purchased from the Tsukiji Outer Market. In February, we offered a special treat—plump, juicy oysters from Tsukiji Kyo-tomi, delicately steamed in sake to enhance their natural flavour. We also introduced the seasonal differences between rock oysters and Pacific oysters, along with a curated selection of Japanese sake to pair perfectly with them. Come and indulge in a uniquely luxurious culinary experience that can only be found in Tsukiji.
Year-end Tsukiji gourmet feature! Discover premium Ōmi beef sukiyaki and roast beef from Tsukiji Ōmiya, a 100-year-old butcher. Enjoy high-quality lean cuts and tender, low-temperature cooked roast beef, perfectly paired with Homon Masamune sake. Ideal for festive year-end and New Year feasts, home delivery, and luxury gifts. Experience Tsukiji’s traditional high-end Japanese beef with family and friends.
Tsukiji Means Tuna! Year-End Must-Haves from Tsukiji HieiFounded in 1927, we interviewed Kota Kusumoto, the fourth-generation president of Tsukiji Hiei, about his top picks for the year-end season.
What are Designated Name Sake and Rice Polishing Ratio?
Sake comes in various types, but broadly speaking, it falls into two categories: “Designated Name Sake” and “Ordinary Sake”. Each Designated Name category has its own stipulated rice polishing ratio (the percentage of the rice grain remaining after polishing), production method, and flavour profile.
Guide 3 will explain these in detail.
Sake—especially those labeled Junmai-shu (pure rice sake)—is created from very simple ingredients. The basic components are just rice, water, rice koji, and yeast. With so few ingredients, it’s amazing how they produce such an endless variety of flavors.
Sake is Japan’s traditional brewed drink, honored by UNESCO, with over 1,000 breweries nationwide. By GI standards, only sake made from Japan-grown rice and brewed domestically as seishu can be called “Nihonshu.”
