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Traditional Brewing Since 1863. Sake and Craft Beer from Tokyo, Brewed with Natural Underground Water.

Ishikawa Brewery Co., Ltd.
Our signature Sake "Tamajiman" and Craft Beers "Tama no Megumi" and "TOKYO BLUES"

Our signature Sake "Tamajiman" and Craft Beers "Tama no Megumi" and "TOKYO BLUES"

From Hearty Meats to Delicate Washoku: Tokyo Sake that Elevates Every Meal.

Since our founding in 1863, we have been brewing sake right here in Tokyo. We use natural water drawn from 150 meters underground and employ time-honored techniques such as "Kan-zukuri" (Sake making in winter) and "Binkan Hiire" (Bottled sake pasteurizationn) to ensure the highest quality. Ishikawa Brewery's philosophy is not to create sake that dominates the palate, but rather "Sake that accompanies the meal." Our flagship sake, Tamajiman, offers the rich umami of rice with a clean, crisp finish, making it a perfect partner not only for Japanese cuisine but also for meat dishes and Chinese cuisine. Similarly, our craft beer, Tama no Megumi, prioritizes a perfect balance of aroma, bitterness, and umami. It naturally blends with diverse global food cultures, from rich, fatty dishes to spicy plates.

Perfectly compatible with Japanese, Western, and Chinese cuisines

Perfectly compatible with Japanese, Western, and Chinese cuisines

The Joy of Pairing: From Premium Junmai Daiginjo to the Malic Acid Series.

While our aromatic Junmai Daiginjo is excellent for toasts and appetizers, our true strength lies in pairing with main courses. For instance, the Junmai Muroka (Unfiltered) possesses a rich umami that stands up to and deepens the flavors of powerful meat dishes like steak and BBQ, as well as garlic-rich Chinese cuisine. On the other hand, our Malic Acid Series offers a refreshing acidity similar to white wine, making it ideal for seafood and carpaccio. This versatility—the ability to match any cuisine type—is why our products are supported by international customers.
Carefully brewed using traditional methods

Carefully brewed using traditional methods

The Wisdom of Traditional Brewing: Fermentation Power that Unlocks Culinary Potential.

The techniques of "Traditional Sake Brewing," registered as a UNESCO Intangible Cultural Heritage, maximize the Umami that creates synergy with food. Ishikawa Brewery's sake, brewed preserving these traditional methods, has a superb balance of amino acids that enhances the flavors of local dishes when paired. To help you deeply understand this culture, we offer English-guided brewery tours that provide opportunities to Drink, Learn, and Experience. Our grounds feature Japanese and Italian restaurants where you can experience the harmony of traditional flavors firsthand, enjoying original dishes that utilize sake by-products like Koji and Sake Kasu (lees).
A "drinkable taste" that pairs easily with meals

A "drinkable taste" that pairs easily with meals

From Pale Ale to Pilsner: Craft Beer that Lightly Accents Western Cuisine.

Leveraging fermentation techniques from sake brewing, Tama no Megumi faithfully reproduces the charm of each beer style. Our aromatic Pale Ale and refreshing Pilsner cut through the grease of dishes like pizza, burgers, and fried chicken, cleansing the palate and ensuring you never tire of the taste. In overseas markets, it is praised as "not too heavy and enjoyable with meals." The precise temperature control and water quality refined through sake brewing elevate everyday dining to a higher level of experience.

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