The Sake Anatomy › Sake Brand Index › Toshimaya
No.29 · Brewery Profile
Toshimaya屋守 / 金婚 · Toshimaya Shuzo 豊島屋酒造
Toshimaya traces to a 1596 sake shop in Kanda, Edo; its brewery now stands in Higashimurayama, Tokyo, drawing water from beneath the Musashino plateau. Its Kinkon Masamune is ceremonial sake for Meiji Shrine and Kanda Myojin, while the Okunokami label is made for specialty retailers.
Who makes Toshimaya?
Toshimaya Shuzo, tracing to a 1596 sake shop in Kanda, Edo, with its brewery now in Higashimurayama, Tokyo, drawing water from beneath the Musashino plateau. Its Kinkon Masamune is ceremonial sake for Meiji Shrine and Kanda Myojin, while the Okunokami label is made for specialty retailers.
What does Toshimaya taste like?
Tagged Aromatic & Fruity and Elegant & Refined, Toshimaya’s two labels differ in intensity: Okunokami Junmai Nakadori is juicy and fresh at 4/5 aromatic and 3/5 acidity, while the ceremonial Kinkon Masamune is milder, at 2/5 aromatic and 2/5 acidity.
Which bottle should you try first?
Start with Okunokami Junmai Nakadori, the specialty-retailer label described as “unadjusted mid-pressing; juicy and fresh” — an unfiltered, fresher introduction before the more traditional, ceremonial Kinkon Masamune.
How does Toshimaya compare to other Tokyo breweries?
Tokyo’s other listed brewery, Sawanoi, is tagged Elegant & Refined and Rich & Umami. Toshimaya shares the Elegant & Refined tag but pairs it with Aromatic & Fruity instead of Sawanoi’s richer, more umami-driven profile.
Frequently asked questions
How far back does Toshimaya’s history go?
To a sake shop opened in 1596 in Kanda, Edo.
What is Kinkon Masamune used for?
It serves as ceremonial sake for Meiji Shrine and Kanda Myojin.
How many bottles does Toshimaya make on this page?
Two: Okunokami Junmai Nakadori and Kinkon Masamune.
The bottles
Okunokami Junmai Nakadori屋守 純米 中取り
薫酒 Kunshu · Fragrant“Unadjusted mid-pressing; juicy and fresh.”
Kinkon Masamune金婚正宗
醇酒 Junshu · Rich“The ceremonial sake of major Tokyo shrines.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: sakenomy.jp