[category]
[title]
Located a stone’s throw from Kanda Shrine and Amanoya, Mikawaya Ayabe Shoten produces its own koji, which it uses to make natto, miso (its main speciality) and of course amazake. The unassuming little shop was established all the way back in 1616 and was one of the official merchants for the Tokugawa shogunate during the Edo period (1603-1868). Talk about quality.
Head to the adjacent café to order a cup of hot or cold amazake (we recommend adding a bit of ginger powder for an extra pop of flavour). If you’ve got a strong sweet tooth, try pairing your amazake with a sake manju (red bean-filled dumpling) or two.