Fujikishoten Shinjuku Main Branch

Over 60 types of Sake!! All menu items including beer, highballs, sours, etc. are OK!! *150 minutes and unlimited are generally not available on Fridays, Saturdays, days before holidays, and year-end. May also be unavailable depending on reservation status.

Casual plan with only Sake all-you-can-drink *Beer, cocktails, sours, highballs, and soft drinks can be ordered separately. *Cash payment only. For Friday, Saturday, day before holidays, and year-end, only visits after 22:30 are accepted.

Extension fee for all-you-can-drink banquet courses is 500 yen for 30 minutes, 1000 yen for 60 minutes.

Hokkaido Brewed using high-quality water from the mountains of the Auresu-Anbeshu mountain range and carefully selected Hokkaido-grown 'Ginpu' rice polished to 65%. It has the richness of Junmai sake yet is medium-dry and refreshing, complementing meals.

Aomori The sophisticated label design evokes the night sea of Hachinohe Port, which boasts the largest squid catch in Japan. It was developed with the concept of being a "mealtime sake" that pairs well with fish dishes.

Iwate Moon Ring Sake Brewery is led by its fifth-generation female master brewer, Yuko Yokozawa. Known for its sharp dryness, it was newly released in July 2018.

Akita The brewery's name, Hinomaru, is said to originate from the crest of the Akita feudal lord, which was a "sun disc on a five-ribbed fan." This sake is brewed using low-temperature fermentation, allowing you to enjoy the yeast's aroma.

Miyagi Using 100% Miyagi-grown Sasanishiki rice allows you to fully enjoy the rice's umami. This is a historic and award-winning sake from a renowned brewery.

Yamagata Using the traditional 'Kimoto' brewing method that utilizes natural lactic acid bacteria, this sake offers a deep flavor and a clean aftertaste, with umami bursting forth with every sip.

Fukushima This is one of the sakes we recommend serving warm (atsukan). It has a rich body whereコク (richness), umami, and acidity blend perfectly. It was featured in the famous magazine DANCHU as "Japan's most delicious warm sake".

Niigata A dry sake that balances the umami of the rice with moderate acidity and aroma. Founded in 1872, this historic brewery strives to create "a cup that can invite you to a new world."

Toyama 'Gen' (玄) was created with the concept of being a sake that connoisseurs can drink without getting tired of. The label design also embodies the concept of beauty polished with a simple, unadorned elegance.

Tochigi 'Gohyakumangoku' rice polished to 55% and fermented slowly at low temperatures. It has a glamorous ginjo aroma reminiscent of green melon, with balanced acidity and umami, offering exceptional value for money.

Gunma The representative of the Mizubasho series, it has a floral aroma and an elegant, refined umami taste. This is a Junmai Ginjo that fully brings out the quality of Yamada Nishiki rice.

Ibaraki This 'Sake for Saba' was created to be paired perfectly with mackerel. Did you know? Ibaraki Prefecture, where the brewery is located, has the highest mackerel catch in Japan at 143,403 tons (2017), boasting a 25.7% market share, making it a mackerel powerhouse.

Saitama This brewery is known for being the first to exclusively produce Junmai sake. Having undergone over two years of aging at room temperature, it has a smooth umami and body.

Chiba This is a "made in Chiba" Junmai sake, brewed using only rice and rice koji with groundwater as the brewing water, using 'Gohyakumangoku' rice cultivated under contract in Shisui Town and Yachimata City. It's a rich Junmai sake with a mellow mouthfeel and a solid, full-bodied flavor that brings out the natural umami of the rice.

Tokyo Brewed rice polished to 60%. It's a rich-tasting sake with a developing flavor. Its pleasant aftertaste is appealing to sake connoisseurs.

Kanagawa A special Honjozo sake polished to 60% using Miyama Nishiki rice from Nagano. Although it's one of the few Honjozo types from Sagami Nada, it's brewed using the completely handmade Ginjo method, just like Daiginjo.

Yamanashi Despite being a Junmai sake, it has a fruity aroma characteristic of Ginjo sake and a crisp, dry taste. It uses sake rice grown by contract farmers within Yamanashi Prefecture.

Nagano This sake has a smooth, dry taste with a subdued aroma. Although it's a Honjozo, the lingering alcohol sensation is minimal, making it enjoyable even for those who don't typically prefer dry sakes.

Ishikawa Tengu Mai is so synonymous with Yamahai brewing that it's practically its namesake. You can experience the rich umami and body inherent to the rice, characteristic of Yamahai brewing, along with a robust flavor profile that includes a slightly strong acidity.

Fukui Adding brewing alcohol makes the aroma more pronounced and the sake easier to drink. It's crisp and clean, yet has a satisfying depth of flavor, appealing to connoisseurs of dry sake.

Gifu A sweet Junmai sake that brings out the chewy sweetness of 'Hatsushimo' rice. It pairs well not only with sashimi but also with rich dishes, fried foods, and cheese.

Shizuoka A sake with a modest aroma and a rich flavor. As the originator of post-war natural brewing (Junmai), it adheres to traditional brewing techniques, resulting in a classic sake where the rice flavor is clearly asserted. You can also enjoy the rich aroma unique to Junmai sake.

Aichi A light Junmai sake with low acidity. It's delicious when served well-chilled. The text on the label is from a poem by the Edo-period scholar Kan Sazan. The sake's name is taken from the concluding line of the poem on the label, "I should write to the gods."

Shiga As the name suggests, the rice is not polished extensively. The low polishing rate results in a powerfully felt umami. It's a substantial sake that appeals to connoisseurs.

Kagoshima This sake was born from Nishi Shuzo, famous for the sweet potato shochu 'Hozan'. It's a delicate and talked-about sake, surprisingly so for a shochu maker.

Kumamoto A Junmai sake brewed with selected water and subterranean water. It's a slightly dry sake with an alcohol content of 16%. It's well-balanced and versatile, suitable for before, during, or after meals.

Nagasaki The brand name 'Rokujyo' (六十餘洲) comes from the idea that in ancient times, Japan had over 60 provinces, signifying a wish for people all over Japan to enjoy it. This is a clean Junmai sake made with 100% 'Yamada Nishiki' rice, characterized by its deep softness.

Saga It has a moist richness with a slightly strong acidity, creating a refreshing dry taste and a smooth finish. It has a fresh character reminiscent of grapefruit.

Limited Quantity Daily!! Sashimi platter featuring the high-grade fish 'Nodoguro' and (depending on the season) 'Kinmedai' (Golden Eye Snapper), and 'Honmaguro' (Bluefin Tuna). *Contents may change based on availability. *Orders are per person. *For all-you-can-drink plans, the number of food items chosen counts as one dish. *Ordering a 2-person platter counts as 1 item. *Ordering two 2-person platters counts as 2 items.

Limited Quantity Raw Oysters 2,580 yen (2,838 yen incl. tax) → 2,280 yen (2,508 yen incl. tax) *Types and prices may change depending on availability.

For 'Jewel Box' orders, only for the number of people in your party 780 yen (858 yen) → 500 yen (550 yen incl. tax) Orders at the discounted price do not count as 1 food item per person.