Sake: Mie’s Pride and Vintage Charm

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2026.10.18

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メインビジュアル

Defining vintage as “something special from a specific time,” or “something that has gained in depth over time,” what would the vintage items that represent Mie be?
Time Standing Still: A 300-Year-Old Warehouse of Edo-Era Antiques

What is “vintage” Mie? How about, for example, a pottery shop that has been in continuous operation since the mid-Edo period (around 1690–1780)? Nestled in Ise City’s Kawasaki district , once known as the “kitchen of Ise,” is Waguya , whose simple storefront belies a wealth of treasures inside, collected in the warehouse in back along a single 64-meter rail track. Following the disused rails, you’ll find tools, utensils, and books straight out of a period drama, creating a world around you that feels like you’ve traveled back in time.

Following the now-disused rail track, visitors enter a space enveloped by the atmosphere of centuries of time stood still.

In fact, Waguya functions as a town museum. It costs 200 yen to enter the warehouse in the back. “University professors come here to find research materials,” says Onishi Saichi, the 15th-generation owner. In the past, earthquake researchers came searching for woodblock-print bulletins (equivalent to newspapers at the time) issued in Ise during the Edo period that summarized tsunami information off the Tokaido coast.

Onishi’s desire to have visitors see items of real value made him preserve these valuable antiques without selling them.

The 300-year-old warehouse retains its Edo-period structure of hand-carved beams and pillars, housing countless items that, while not for sale, can be freely picked up and felt, such as pottery from the Edo, Meiji, and Taisho periods, nishiki-e and ukiyo-e woodblock prints, ancient documents written on Edo-period washi (Japanese paper), old coins, and kimono.

A full set of pottery from all across Japan on display, including rare items such as vessels used for washing sake cups and ceramic distillers for perfume and traditional shochu liquor, which are no longer in use today.

Collectible cards of popular sumo wrestlers and baseball players from 60–70 years ago.

This museum, with its deep appeal for those who understand it, is surely a fitting representative of what vintage means in Mie.
Waguya
Address: 2-19-32 Kawasaki, Ise-shi, Mie-ken
Tel.: 0596-28-2840
Hours: 9:00–16:30
Closed: Irregular holidays

Ise Asahi: A Sake Brewed with Local Water and Rice, Offered to the Gods

Ise Asahi’s name embodies a wish to become a brewery “as powerful as the morning sun rising over Ise Jingu.”

Sake, born from the land’s specific climate, soil, and water and masterfully crafted, has carried with it the advanced method of multiple parallel fermentation—that is, simultaneous alcohol fermentation and saccharification—from generation to generation.
In Mie Prefecture’s Taki District is Meiwa Town, where the Saio, an unmarried woman from the Imperial Family who served the Sun Goddess Amaterasu Omikami at Ise Jingu in place of the emperor, once lived, and home to the Asahi Shuzo Brewery , which is celebrating its 150th anniversary. Blessed with abundant water resources from the Kushida River’s underground streams and a thriving rice cultivation area, their flagship product is “Ise Asahi” sake, known for its mellow umami and melt-in-the-mouth smooth texture. Made using the locally grown sake rice Kami no Ho, it is fermented at low temperatures over a long period with Yamada Nishiki koji (inoculated rice culture) and underground water from the Kushida River.

The brewery, which also serves as an exhibition hall for old brewing tools, is available for tours (group only).

Sake is made during the cold months from November to March, using freshly harvested rice from autumn of the previous year. While modernization has brought in machinery, Asahi Shuzo Brewery’s sake-making still relies heavily on the skills and senses of its toji (master brewer) and kurabito (brewery workers). A critical process is the soaking, known as shinseki, of washed rice in water: since the quality of sake depends on how much water the rice absorbs, the time spent soaking the rice is managed down to the second using the gentei suikyu technique of limited water absorption. The master brewer and his team strive to make the best sake each year. In the words of sixth-generation owner Nishiyama Toshiyuki, “Even the same brand of sake tastes different every year due to the ingredients and climate, giving a unique taste to enjoy every year.”

A sake tasting challenge is included in the brewery tour.

Ise Asahi sake is offered at Ise Jingu every October 1st during prayers for a bountiful harvest. In addition, in collaboration with Kogakkan University and Meiwa Town , Asahi Shuzo Brewery contribute to the community through sake, producing the premium junmai daiginjo sake “Kami no Inori/Saio” and developed the daiginjo ice cream “Daiginjo Aisu,” a dessert even those who don’t like sake can enjoy.

The brewery, relocated in 1925, is marked by a chimney emitting smoke during the rice-steaming process and a sugitama cedar ball, the traditional sign of a sake brewery.

Asahi Shuzo Brewery Co., Ltd.
Address: 1767 Yamaoyodo, Meiwa-cho, Taki-gun, Mie-ken
Tel.: 0596-55-2628
Hours: 9:00–17:00
Closed: Saturdays, Sundays, and Holidays

Indulge in Mie’s Finest Sake at the Foot of Ise Jingu

To explore Mie’s local sake, start with the “Mie Three Major Breweries Special: Three-Variety Sake Tasting” (70ml×3, 1,600 yen), an expert selection from Mie’s many breweries.

About a 2-minute walk from Iseshi Station , Sakaba Morishita is an izakaya drinking establishment directly managed by Morishita Saketen, a sake shop operating in Ise-Shima . It offers a wide selection of sake not only local to Mie but also from around Japan, with over 30 types available at any time—including sake from Asahi Shuzo Brewery, mentioned above. The dishes are crafted to complement the sake, featuring seasonal local ingredients like Ise ebi (lobster), hamaguri clams, and Matsusaka beef. With options starting from one serving and various sake tasting sets, Sakaba Morishita is a great place to casually explore the delights of Mie.

The seasonal “Mie Summer Sake Recommendation: Three-Variety Sake Tasting” (70ml×3, 1,500 yen) is available as two sets.

A platter of locally sourced sashimi (2,500 yen) selected by the chef. Includes Ise maguro (bluefin tuna), wild sea bream, gasa spiny shrimp, sawara (Japanese Spanish mackerel), aori ika (bigfin reef squid), and striped jack.

Hamaguri clams, direct from Kuwana, are a mouthwatering burst of flavor in this dashi-maki omelet (1,200 yen).

A rich, creamy Ise ebi (lobster) gratin (2,980 yen), with lobster miso inside.

The izakaya managed by Morishita Saketen has its main store nearby and three other locations within Okage Yokocho on the Sando Kaido leading from Ise Jingu.
Sakaba Morishita Bekkan
Address: 2-3 Honmachi, Ise-shi, Mie-ken
Tel.: 0596-64-8080
Closed: Sundays
Hours: 17:00–23:00

110 Years of Local First: Unpretentious Dishes and an Enthusiastic Welcome

Among the many izakaya in Mie, Ichigetsuya reigns as one of the finest of vintage establishments. Founded in 1914, it’s a popular spot that fills up almost as soon as it opens at 14:30. Not just locals, but those from Nagoya and Osaka visiting Ise Shrine make it a point to stop by. Head on in to experience the unique atmosphere cultivated by the owners and generations of regulars.

A hot pot of tofu, known as yudofu (350 yen). The tofu has a soft, gentle flavor, having been slowly warmed in water at around 80 degrees Celsius.

The curry rice (600 yen) to finish off your meal is packed with the condensed sweetness of vegetables.

Orders are placed from the menu written on black plaques.

Fourth-generation owner Morita Kazuya tallies up your bill on an abacus based on the number of dishes you’ve eaten.

Ichigetsuya
Address: 2-4-4 Sone, Ise-shi, Mie-ken
Tel.: 0596-24-3446
Hours: 14:00–22:00
Closed: Wednesdays

An Emerging Winery Crafting Future Vintages in Ise-Shima

In 2022, Ise-Shima welcomed the opening of its first urban craft winery, Ise Umashikuni Winery. The complex features three dining establishments, with the first floor housing the kiln-fired steakhouse Ise Fukutatei, Michelin-starred for six consecutive years. Ise Fukutatei is also the only Japanese restaurant selected for luxury lifestyle magazine Robb Report’s “The 11 Best Steakhouses in the World, According to Michelin.” On the same floor is the wine bar and shop YUNIWA, offering a spectacular view of the winery, while the second floor is home to wine bistro Osteria Il Mosto.
Starting in 2023, Ise Umashikuni Winery began cultivating vineyards in Ise’s Muramatsu and Tamaki Towns. The Muramatsu Vineyard is located about 100 meters from the sea (Ise Bay) and benefits from sandy, well-drained soil infused with sea breezes. This vineyard focuses on cultivating white grapes for white wines that pair well with Ise-Shima’s abundant seafood. On the other hand, the Tamaki Vineyard , with its gently sloping, clay-rich terrain, is dedicated to growing black grapes, primarily Merlot, which thrive in its soil. These vineyards aim to enhance the appeal of Mie Prefecture, especially Ise, which is known for its rich ingredients, by producing high-quality wines to represent the region at large. Its ultimate goal? To create wines made from 100% Mie-grown grapes.

The winery is also committed to sustainable winemaking, using discarded oyster shells from Toba as fertilizer for the vineyards.

With an annual production of about 10,000 bottles, this small-scale, meticulously controlled operation produces handcrafted, high-quality craft wines.

Using direct and radiant heat from Ise-Shima binchotan charcoal, made in Minamiise Town, the result is a steak that’s crisp on the outside and tender on the inside.

The kiln-fired steakhouse Ise Fukutatei offers an intimate setting with six counter seats and six private rooms. The centerpiece is the kiln in the kitchen. “The kiln creates flavors and aromas that can’t be replicated by any other means,” says General Manager Egashira Atsuhiko. Egashira is a top-tier sommelier with a JSA-certified Sommelier Excellence qualification. He once crafted a wine list that won the Best of Award of Excellence from US wine magazine Wine Spectator.

Short pasta with Ise beef ragù, finished with 3-year-aged Parmesan cheese and Italian truffles.

A salad of seasonal organic vegetables, including sprouted chives and pea tendrils grown with high-concentration seawater, dressed with a refreshing and tangy dressing

The standard course includes 10 dishes for 17,325 yen. A special plan, limited to one group per day, includes a tour of the winery, where guests can enjoy an aperitif at the YUNIWA bar overlooking the winery, followed by a guided tour with a sommelier or member of the winery staff, and finishing with the Kiln-Roasted Ise Beef Steak Course, with a pairing of wines, at Ise Fukutatei for 33,000 yen.
*Advance reservation required for entire menu. Prices include tax and a 5% service charge.
*Winery tour plans unavailable during the wine production season from August to October.

From the architecture and interior design to the tableware and cutlery, this is truly a space imbued with the craftsmanship and artistry of Ise ’s artisans, offering an exceptional experience.
Ise Umashikuni Winery
Address: 2-5-11 Ozeko, Ise-shi, Mie-ken
Tel.: 0596-27-5050
Hours: 17:00–23:00 (LO 21:30)

Ise’s Craft Beer Driving Industry Innovation

left is the flagship product, “Hime White,” a pure Mie beer brewed with KADOYA1, right is the “Pale Ale,” a stellar brew that has won gold three times at the prestigious International Brewing Awards in the UK.

For a Mie souvenir like no other, craft beer is a great, portable choice.
Suzuki Narihiro, the 21st-generation owner of long-established confectionery Nikenchaya Mochi, founded in 1575, developed a passion for microbiology from a young age, drawing him into the world of microorganism research. His dedication to researching yeast led to the creation of Ise Kadoya beer , which has grown into a beer widely recognized at prominent international competitions.

Ise Kadoya Beer Naiku-mae Store, directly managed by the brewery.

Inside, 6 types of draft craft beer are available, including limited-edition ISEKADO brews, along with dishes made with local Mie ingredients using miso and soy sauce fermented in over 100-year-old wooden barrels.

In summer, eel is popular, while oysters are a winter favorite. Beer is available in 300ml cups starting at 590 yen, and large 400ml cups starting at 740 yen.

ISEKADO beer focuses on yeast only able to be cultivated in specific climates and regions, using more than twice the hops of typical beers for a diverse range of flavors balanced with richness and sweetness. If ever there were a truly vintage brand in the world of Japanese craft beer, it would be this one.

Ise Kadoya Beer Naiku-mae Store
Address: 34 Ujiimazaike-cho, Ise-shi, Mie-ken
Tel.: 0596-23-8773
Hours: 11:00–17:00 (Last Order 16:30)
Closed: Open year round

Access to Mie Prefecture

Mie Prefecture is conveniently accessible by JR (Japan Railways) and Kintetsu trains from Osaka, Kyoto, and Nagoya. The majority of attractions featured in this article are accessible by both JR and Kintetsu.
When traveling to Mie Prefecture by JR, the JR Pass is highly convenient.
For those who wish to explore other areas mentioned in this special feature, such as the Kumano Kodo or Wakayama, the JR Tourist Pass is recommended.
Kintetsu offers direct and fast access to Mie from Osaka, Kyoto, and Nagoya without the need for transfers. The KINTETSU RAIL PASS 5 Day / 5 Day Plus provides unlimited travel on all Kintetsu lines for five days.