A POP UP SHOP celebrating Fukushima Prefecture's sake and fermented food culture is coming to two echelon JR station commercial spaces in Tokyo. Organized as the 13th installment of the regional revitalization project "Jinomono LOVER," the event ties in with the 2026 Fukushima Destination Campaign and runs under the name "Fukushima no Sake to Hakkou LOVER."
Theme: Sake, Fermented Foods, and a Cool Summer Getaway
The shop puts a spotlight on Fukushima's sake—whose breweries took Japan's top gold-medal count at the National New Sake Appraisal (Reiwa 7 brewing year)—and on the prefecture's rich fermented food culture, including miso, soy sauce, and koji. The event also serves as a promotional push for summer travel to Fukushima.
Venues & Dates
(1) JR Ueno Station — Ecute Ueno
- Venue: Ecute Ueno Event Space "Tomarigi" (inside the fare gates, 3F)
- Period: June 15 (Mon) – June 21 (Sun)
- Hours: 10:00 AM – 9:00 PM (closing at 8:00 PM on the final day)
(2) JR Nippori Station — Ecute Nippori
- Venue: JR Nippori Station concourse (inside the north fare gates)
- Period: June 23 (Tue) – June 30 (Tue)
- Hours: 10:00 AM – 9:00 PM (closing at 8:30 PM on weekends and the final day)
Note: Alcohol will not be sold to or provided for tasting by anyone under 20. ID may be requested.
Fukushima's Summer Sake — About 25 Labels on Sale
Fukushima is home to three distinct regions—Aizu, Nakadori, and Hamadori—each with its own climate, water, and rice, producing a diverse array of sake styles. The shop's lineup focuses on summer-friendly options: low-alcohol, lightly sparkling expressions and bottles with labels that evoke a sense of coolness. Some are items rarely found in Tokyo.
[Aizu] Aizu Ryugasawa Junmai Daiginjo Natsu no Namazake / Tenkyo
Polished to 45% seimaibuai for a clear, elegant character. Low alcohol with a gentle sweetness (Nihonshu-do –1) that slides smoothly across the palate.
[Aizu] Suehiro Junmai Ginjo Natsuzake / Suehiro Shuzo
A quietly aromatic sake with a slightly dry, clean taste—refreshing and summery. Best served well chilled.
[Aizu] Yamanoi Ayame / Aizu Shuzo
Gentle aromas and a clear, light taste with a hint of rice umami. A food-friendly sake that pairs naturally with a wide variety of dishes.
[Aizu] Tenmei Sarasara Junmai Lovely Summer Uchiage Hanabi Fireworks / Akebono Shuzo
A blended sake designed to be drunk lightly even on hot days—clean transparency with beautiful sweetness, a bright acidity, and a well-defined body.
[Nakadori] Hirokawa Junmai / Matsuzaki Shuzo
Available only through local Fukushima distribution. A clean, dry junmai with satisfying rice umami and a crisp finish—great as an everyday dinner sake.
[Nakadori] Ippo己 Urahayagi / Toyokuni Shuzo
Evoking the freshness of willow leaves swaying in the wind. Soft sweetness with a faint bitterness—light yet well-defined.
[Nakadori] Rice Magic Sparkling Red / Ninki Shuzo
A vibrant red sparkling sake made with sake rice and ancient rice. Sweet and low in alcohol, with the complex flavors of ancient grain.
[Hamadori] Iwaki Kotobuki Sazanami / Suzuki Shuzo
A summer sake defined by cool acidity and gentle sweetness—like gentle waves lapping at an ankle on a shallow beach.
[Hamadori] kasu [sansho lemonade] / haccoba
The sake lees of a non-alcoholic "sansho lemonade" from the popular Hyogo restaurant "TANIGAKI" (made with Asakura sansho pepper and lemon peel) are fermented together with rice, with a note of green cardamom.
Fukushima Fermented Foods — Perfect Pairings for Sake
Fukushima's diverse climates and traditional craftsmanship have given rise to a rich array of fermented foods, from century-old local staples like "nishin no sansho-zuke" (herring pickled with sansho pepper) and "ika-ninjin" (squid and carrot), to modern takes on miso and soy sauce using locally sourced ingredients.
[Aizu] Nishin Sansho-zuke Slice 70g / Aizu Takasagoya
Herring slow-dried and pickled with sansho pepper using a traditional Aizu technique—a classic accompaniment to sake.
[Nakadori] Abukuma no Momijizuke / Fukushima Momijizuke
Salmon fermented and matured with koji and salt in a time-honored method. The salmon's umami and the koji's fragrance make it an ideal match for sake or rice.
[Nakadori] Itsumo no Tsukemono Ika-Ninjin / Kosei
A traditional Fukushima home-cooking staple—simply seasoned squid and carrot, rustic and comforting.
[Aizu] Aizu no Tenjin-sama Cheese / Okashi no Kura Tarojuan
Tomatoes from Iwaki City pickled with rice vinegar, dashi, and soy sauce. Colorful and versatile—great as a side dish, in salads, or as a marinade.
[Hamadori] Kinyobi no Niko-gori Ankou / Onozaki
Slow-simmered monkfish from the Jōban coastline, set into a jelly. Rich in collagen with a refined, melt-in-the-mouth texture.
[Hamadori] Ankimo no Miso-zuke / Miso-zuke Dokoro Ka no Kura
Monkfish liver cured in miso—silky, indulgent, and often compared to foie gras of the sea. A natural companion for sake.
[Aizu] Basashi Rosu 100g / Masa-sashi no Suzushizu (Fri–Sun only)
Prime red horse meat from Aizu—famously tender and flavorful, traditionally eaten with house-made garlic soy sauce.
[Nakadori] Koji Pudding / Koji Wadaya (Nippori venue only)
From Koji Wadaya, a long-established koji, miso, soy sauce, and amazake maker founded in 1771. A pudding made with amazake, naturally sweet and gentle in flavor.
Special Events at Ecute Ueno
Premium Talk Show: The Deep World of Fukushima Sake (June 20, Sat)
Sake journalist and kikizake-shi Tomomi Seki joins two prominent Aizu brewers for an in-depth conversation on the current state of Fukushima sake, with a focus on summer expressions.
Speakers:
- Yamato Miyamori — Managing Director, Miyaizumi Meijou Co., Ltd. (Aizuwakamatsu). Leads the prestigious "Shatsuraku" and "Aizu Miyaizumi" labels with data-driven, meticulously managed brewing.
- Koichi Suzuki — President, Akebono Shuzo Co., Ltd. (Aizubange-machi). Sixth-generation brewmaster behind "Tenmei" and "Issho Seishun." Pursues sake that resonates with the drinker across a wide range of rice and polish ratios.
- Tomomi Seki — Sake Writer/Journalist & Kikizake-shi. Former brewwoman at a Hyogo brewery (approx. 6 years) and sake bar owner. An advisor for Fukushima's regional PR and sake projects, with frequent TV appearances.
Talk Theme: The Deep World of Fukushima Sake — Summer Sake as a Window into Fukushima's Present
Schedule:
| Session | Time |
|---|---|
| Part 1 | 2:00 PM – 2:40 PM (Doors open at 1:40 PM) |
| Part 2 | 4:00 PM – 4:40 PM (Doors open at 3:40 PM) |
Each session runs 40 minutes (30-minute brewery dialogue + 10-minute open talk).
- Location: Ecute Ueno Event Space "Tomarigi" (inside the fare gates, 3F), JR Ueno Station
- Fee: ¥1,200 per person (tax included)
- Capacity: 35 per session (first-come, first-served)
- Reservation period: May 20 (Wed) 10:00 AM – June 18 (Thu) 5:00 PM
- Participant benefits: Free tasting of 4 sake varieties (ages 20+), plus a food discount coupon usable at the shop
Participation is limited to those aged 20 and over. ID may be requested at check-in.
★ June 20 only: "Aizu Miyaizumi Junmai-shu Oyama-nishiki 720ml" — a label normally sold only in Fukushima Prefecture — will be available in limited quantities starting at 1:00 PM (¥2,110 tax included; limit one per customer; ages 20+).
Fukushima Tourism PR Ambassadors at Ecute Ueno (June 19, Fri)
Fukushima's tourism representatives will be on-site to help bring the event to life.
- HAPPYfukushima-tai (Members: Hana, Ken): 11:00 AM – 7:00 PM
A touring PR group that promotes Fukushima's flowers, food, hot springs, sake, history, and nature through song, dance, and hospitality. Main ambassadors for the Fukushima DC. - Kibi-tan (Fukushima Reconstruction Symbol Character): 3:00 PM / 5:00 PM (approx. 30 min each)
Fukushima Prefecture's official mascot, modeled after the prefecture bird "kibitan" (narcissus flycatcher), broadcasting the region's charms via its antenna-like headpiece.
Schedules and members are subject to change without notice. No stage performances planned.
Hakobyun: Fresh from Fukushima by Shinkansen
The "Hakobyun" rail delivery service—which leverages the speed and reliability of Shinkansen logistics—brings fresh local products from Fukushima directly to Tokyo.
June 15 (Mon) — Ueno ★ Tokyo's Earliest Sale
- [Nakadori] Shizenshu Natsuyuki / Niida Honke — A summer-limited sake from a popular brewer, arriving in the capital before anywhere else.
June 18 (Thu) — Ueno / June 26 (Fri) — Nippori
- [Nakadori] Moto-aji Miso-pan, Cheese Miso-pan, Miso-manju / Komaday Honpo — Baked goods and confections from this beloved Fukushima City sweet shop, delivered fresh from the oven.
All items available from approximately 2:00 PM. Arrival times may be affected by train operations or weather conditions.
Prices include tax. Photos are for illustrative purposes. Details are subject to change.
