The Watanabesahei Sake brewery souvenir shop offers a wide range of products such as limited-edition sake, seasonal sake, sake lees cake, special soy sauce, as well as interesting sake vessels (cups). Many items are perfect to buy as souvenirs to take home or to consume during your trip.
Come and drop by the store at the entrance of the brewery.
Walk in the brewery and you will walk right into the brewery shop!
Our shop sells many types of sake, all made in the brewery. The luxury end includes our limited edition Jyunmai Daiginjo (3,300 yen / 720ml) and aged sake. Our more reasonable end includes Ginjo and Junmai sake made from different rice (1,200-2,000 yen/ 720ml). If you come in spring or autumn you may also find our seasonal sake like spring Nama sake and autumn Hiyaoroshi sake.
We also re-started making a Kimonoto style sake which we hadn’t been making for 100 years! We’ve called it Sontoku (1,500 yen/ 720ml) and is produced in limited batches so you need to be lucky to see it.
For our most popular sake, please also see the recommended sake & tasting notes below.
*Prices are shown as an indication only
Our sake kasu (sake lees) and the water from our brewery have been used to create many products. For those who have a sweet tooth, we recommend our sake cake’ (1,300 yen), or for those who like Japanese food we have our own ‘Tamari soy source’ (1,100 yen), and if you are thirsty we have a refreshing ‘non-alcoholic sider’ (210 yen) that uses the breweries water.
*Prices are shown as an indication only
Sweet and sour, mild, smooth
Medium: Pineapple, lychee, yogurt, steamed rice, mango, cut grass
Tempura, yuzu pepper, chicken, Thai food, sea bream, light fare
Smooth and light, gentle and clean.
Pronounced: Ripe pineapple. strawberry, bubblegum, aniseed, white flowers, rose, blueberry
Japanese cuisine, prawn cocktail, smoked fish, white fish, fruit tart
An explosive, gorgeous bouquet of tropical fruits that melt in the mouth and perfumed floral notes with hints of limestone and the scent that a summer’s rain leaves behind pulls you into this sake that is a perfect expression of the role water plays in sake production. The mid-palate is like sipping out of a cool, slow-running mountain stream. Light but intricate with a gentle sweetness rounded out by a lush acidity. Finish is short cleaning away beautifully leaving just a few herbaceous notes for the memory.
Med-dry, med-body, long finish
Medium: Sudachi, bitter melon, strawberry, hint of chestnut, cherry blossom
Apple pie, karaage, cheese and onion pie, sashimi, Italian food, hearty comfort food
After a slightly reserved but pleasant opening, this sake delivers all in its long umami-rich finish. The mid-palate is a juxtaposition between subtle and overt. Has subtle mineral tones and is succulent around the edges. This is the perfect “re-gift” sake tied up neatly with a bow of tart acidity.
Pale Lemon green hue
Med-dry, full body, med finish
Pronounced: Soy, brown butter, caramel, steamed rice, basil, sweet chestnut, butterscotch, cedar, worcester sauce, malt, dried fruits
Hamburger steak, mushroom pizza, BBQ ribs, goat brie, roast beef
Oodles of umami coat the mouth rounded out by a zesty, crisp acidity. Good texture and viscosity and is consistent on front and back. A little funkiness on the finish. Should be served with food or as an after-dinner drink.
Sweet, med-body, smooth, long finish
Pronounced: Horse leather, shiitake mushroom, soy, miso, saw dust, plum, compote, grilled pineapple, soup stock
Aged ham and cheese, Indian curry (low-med spice), steak, yakitori with ume, scallops
An eclectic mix of secondary and tertiary, wild and bombastic aromas and flavors wrapped in a honey-like sweetness, all balanced harmonious by a soft acidity. There are hints of lemon ganache on the mid-palate. The finish is long, rhythmical and nuanced and overflowing with umami-infused notes of kinako, ginger and roasted chestnuts. This is aged sake challenging new frontiers, this is aged sake from a parallel world, this is aged sake reincarnated. An indescribably idiosyncratic and profound sake perfect for celebrating emotional milestones.
Harald de Ropp
Harald works at a global consulting firm in Tokyo and is a sake lover and promoter. He is a certified Advanced Sake Professional, has achieved the WSET (Wine & Spirit Trust) Level 3 Award in Sake and has taken a sake brewing course at Gakko Gura on Sado Island in Niigata.
Sake Educator, Christopher, teaches for WSET (Wine & Spirit Education Trust) in Tokyo. He is also the co-host of the “Sake on Air” podcast supported by Japan Sake & Shochu Maker’s Association. He worked for Tatenokawa Shuzo for 1 year in sales, and is currently working at KURAND Sake Market.
Owner of the sake import/export business, Hutto Trading LLC, as well as Craft Sake Shoten, a sake bar and tasting room in Yokohama. Brian offers sake tasting and education experiences for foreigners visiting Japan.