Fermentation lab run by Tokyo Agricultural University graduate in Kinshicho
醸造科 oryzae
Jozo-ka oryzae
Five minutes from Kinshicho Station, facing Kinshi Park, this "fermentation lab" takes its name from Oryzae—the koji mold's scientific name. The Tokyo Nodai-trained owner deploys fermentation expertise to unlock seasonal ingredients. Hikone by Kameki Brewery leads sake designed to complement food. Half-pours enable exploration of koji-forward global dishes with nihonshu.
- Access
- 日本、〒130-0013 東京都墨田区錦糸４丁目１２−３ 1F
- Opening Hours
- Monday: 定休Sun Tuesday: 17時00分-23時00分 Wednesday: 17時00分-23時00分 Thursday: 17時00分-23時00分 Friday: 17時00分-23時00分 Saturday: 13時00分-21時30分 Sunday: 13時00分-21時30分
- Phone
- 03-6658-8464
- Website
- https://m.facebook.com/jzk.oryzae/?locale2=ja_JP
Facilities
- Card: 不可
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