Chiba Chiba Imadeya Chiba Echinaka
Because the core, the central part of the unrefined sake, is extracted without pressure, it is rare to obtain only 3% of the amount of sake in a typical Kamiban.
Tokyo Shibuya Shibuya Bar RAYARD MIYASHITA PARK
For the first time in Japan, Masumi's freshly brewed kegs are used in a key keg. You can enjoy the freshly pressed flavor without oxidation.
Tokyo Higashi-Nakano Abaya Icho Hanare
Refreshing. Snappy.
The Foreign Correspondents' Club of Japan/FCCJ is a membership club of an incorporated association operated for correspondents and journalists of foreign news organizations dispatched to Japan. This is a limited edition wholesale product for this association.
Nagano Matsumoto Fuurinkan
The first method to prevent oxidation using a key keg.
At the time, this was the only place in Japan where you could taste it.