Walk along the forested south approach at Meiji Shrine and you'll run into a wall of colorful sake barrels stacked shoulder to shoulder — one of the most photographed spots on the grounds. These wrapped barrels, called kazaridaru, aren't decoration. They're offerings donated by sake breweries from across Japan, and standing in front of them is a quick lesson in how deeply sake, Shinto, and Japanese culture are tied together.
What Do the Sake Barrels Mean?
Kazaridaru: More Than Decoration
These wrapped barrels are called kazaridaru, and in Shinto tradition, sake is treated as a sacred beverage used to purify and please the kami. The wall at Meiji Shrine represents genuine donations from brewers nationwide, offered in honor of Emperor Meiji and Empress Shoken.
Why Sake Barrels Are Offered Here
Emperor Meiji is remembered for embracing modernization while still holding onto Japan's older customs — sake among them. Brewers from every region continue that tradition today, each sending a barrel as a gesture of respect and gratitude.
- Kazaridaru are sake barrels offered as a spiritual tribute, not sold or opened on-site
- Breweries from across Japan are represented in the display
- Each barrel reflects the long relationship between sake and Shinto ritual
Where to Find the Sake Barrels
The barrels line the south approach, a short walk from the Harajuku entrance. Pass through the grand torii gate and continue down the forest path — the wall of barrels appears on your right, wrapped in straw and marked with each brewery's own calligraphy and logo. It's one of the most photographed corners of the entire shrine, and directly across the path sits a smaller display of French wine barrels, donated by Burgundy winemakers.
- Harajuku Station (JR Yamanote Line): 1-minute walk from the Omotesando Exit
- Meiji-jingumae Station (Chiyoda / Fukutoshin Lines): 5-minute walk
- Sangubashi Station (Odakyu Line): 10-minute walk to the quieter west entrance
How Many Barrels Are There, Really?
You'll see different numbers floating around online — some sources cite around 200 to 216 barrels, while a brand-by-brand count comes closer to 125. The discrepancy likely comes down to what's being counted: total barrels on display versus the number of distinct breweries or brands represented, and both figures shift slightly as donations are updated over time. Rather than treat any single number as fixed, it's worth counting for yourself when you're there — that's part of the fun of walking the display slowly. If you'd rather see the brand-by-brand breakdown first, it's further down this page, organized by region.
Featured Breweries
Among the breweries represented, a few names stand out for sake drinkers who already know the category.
- Hakkaisan (Niigata) — a well-known Niigata brewery known for crisp, dry sake
- Otokoyama (Hokkaido) — a historic brewery with roots tracing back to the samurai era
- Kikusui (Niigata) — known for both premium and everyday sake
- Gekkeikan (Kyoto) — one of Japan's oldest breweries, founded in 1637
Each of these breweries donated a barrel to honor Emperor Meiji, continuing the long-running practice of sake as a sacred offering — and beyond the recognizable names, the real appeal is in the regional variety. Barrels from snowy Tohoku sit not far from ones shipped in from Kyushu, each carrying its own local craft and story.
Sake Breweries by Region: The Full List
Here's the fuller picture: every region represented on the wall, broken down by brand, brewery, and a quick tasting note. Brewery names link to each maker's own site (mostly Japanese-only, which is part of the charm — these are regional brands, not international exports).
| Region | Prefectures | Brands |
|---|---|---|
| Hokkaido | Hokkaido | 4 |
| Tohoku | Aomori, Akita, Yamagata, Miyagi, Fukushima | 16 |
| Kanto | Ibaraki, Gunma, Saitama, Chiba, Tokyo, Kanagawa | 17 |
| Chubu | Niigata, Nagano, Yamanashi, Toyama, Ishikawa, Fukui | 33 |
| Kinki | Kyoto, Nara | 21 |
| Kansai | Gifu, Wakayama, Mie, Hyogo, Aichi | 23 |
| Chugoku & Shikoku | Okayama, Hiroshima, Yamaguchi, Tokushima, Kagawa, Ehime, Kochi | 14 |
| Kyushu & Okinawa | Fukuoka, Saga, Oita, Kumamoto, Okinawa | 9 |
Why Some Prefectures Have So Many Brands
A few prefectures stand out for sheer numbers. Niigata leads by a wide margin, and the reasons trace back to geography as much as tradition.
| Prefecture | Brands | Why So Many |
|---|---|---|
| Niigata | 17 | Rich rice-growing land and pure water built a tan-rei-karakuchi (light, dry) sake tradition |
| Hyogo | 11 | Source of Yamada Nishiki sake rice, and home to Nada, one of Japan's great brewing districts |
| Kyoto | 9 | Fushimi's famous water and a claim to being where sake brewing itself began |
| Saitama | 5 | Proximity to Tokyo demand and the benefit of the Arakawa River system |
| Mie | 5 | Shaped by Ise Jingu's culture and abundant local water |
| Chiba | 5 | Close to Tokyo demand, with rich rice-growing land nearby |
| Nagano | 5 | A cool climate and clear water from the Japan Alps |
Hokkaido
Sake from Hokkaido's harsh winters tends toward a clean, crisp dryness, built on cold, clear water and the natural sweetness of the rice.
| Brand | Brewery (Prefecture) | Notes |
|---|---|---|
| Otokoyama | Otokoyama Shuzo (Hokkaido) | A sharp, dry sake with a long, storied history |
| Takasago | Takasago Shuzo (Hokkaido) | A clean, easy-drinking dry sake |
| Kotobuki | Kobayashi Shuzo (Hokkaido) | Local sake built on rice flavor and traditional craft |
| Sake Hitosuji | Toshimori Shuzo (Hokkaido) | Deep body and a rich aroma |
Tohoku
One of Japan's great sake-producing regions. Good rice and abundant water give Tohoku's sake a rounded, fragrant character with a clean finish.
| Brand | Brewery (Prefecture) | Notes |
|---|---|---|
| Hassen | Hachinohe Shuzo (Aomori) | Bright aroma, light and easy drinking |
| Hokushika | Hokushika (Akita) | A smooth, dry sake |
| Taiheizan | Kodama Jozo (Akita) | A clean, dry sake that pairs well with food |
| Kariho | Akita Seishu (Akita) | Rich, rice-forward flavor |
| Toko | Kojima Sohonten (Yamagata) | Elegant aroma and a clean, crisp finish |
| Chiyokotobuki | Chiyokotobuki Toraya (Yamagata) | A soft, traditional local sake |
| Oyama | Kato Kahachiro Shuzo (Yamagata) | Full-bodied with a mellow, rounded taste |
| Dewazakura | Dewazakura Shuzo (Yamagata) | A fruity ginjo-style sake |
| Katsuyama | Katsuyama Shuzo (Miyagi) | Elegant, refined flavor |
| Ichinokura | Ichinokura (Miyagi) | Well-balanced, broadly loved sake |
| Urakasumi | Saura (Miyagi) | A gentle flavor that pairs well with food |
| Suichoki | Aihara Saketen (Miyagi) | A clear, light junmai sake |
| Okunomatsu | Okunomatsu Shuzo (Fukushima) | Fruity aroma, easy to drink |
| Homare | Homare Shuzo (Fukushima) | Smooth and gently sweet |
| Ninkiichi | Ninki Shuzo (Fukushima) | Fragrant with a refreshing acidity |
| Daishichi | Daishichi Shuzo (Fukushima) | Rich body with a well-aged character |
Kanto
Close to Tokyo's demand, this region mixes historic breweries with newer styles, generally landing on a well-balanced, approachable profile.
| Brand | Brewery (Prefecture) | Notes |
|---|---|---|
| Bunraku | Bunraku Shuzo (Saitama) | Easy-drinking and well-balanced |
| Rikishi | Kamaya (Saitama) | Bold body and rich aroma |
| Nagatoro | Fujisaki Sohei Shoten (Saitama) | Smooth, clean flavor |
| Chichibunishiki | Yao Honten (Saitama) | Rich aroma and deep body |
| Kinmon Sekaitaka | Yamamotoke Shuzo (Saitama) | A crisp, approachable sake |
| Jinyu | Nabedana (Chiba) | Crisp with rich rice flavor |
| Iwanoi | Iwase Shuzo (Chiba) | A rich, full-bodied local sake |
| Kidoizumi | Kidoizumi Shuzo (Chiba) | A well-balanced mix of umami and acidity |
| Fukutokucho | Fukutokucho Shurui (Chiba) | Gently sweet and easy to enjoy |
| Koshigoi | Yoshino Shuzo (Chiba) | Rich body and fragrant aroma |
| Edo Kaijo | Tokyo Port Brewery (Tokyo) | A crisp sake with a sense of Tokyo's history |
| Tamajiman | Ishikawa Shuzo (Tokyo) | Elegant and smooth |
| Kinkon | Toshimaya Shuzo (Tokyo) | A traditional brand often used for celebrations |
| Akagisan | Kondo Shuzo (Gunma) | Refreshingly dry with a strong body |
| Buyu | Buyu (Ibaraki) | Rich rice flavor and fragrant aroma |
| Fukushogun | Meiri Shurui (Ibaraki) | Fragrant, showy junmai sake |
| Shirasazuru | Kanai Shuzoten (Kanagawa) | Gentle aroma and a soft mouthfeel |
Chubu
Centered on Niigata, this is one of Japan's biggest sake-producing regions, known for tan-rei-karakuchi — light, dry, refined sake that lets the rice speak for itself.
| Brand | Brewery (Prefecture) | Notes |
|---|---|---|
| Kikusui | Kikusui Shuzo (Niigata) | Dry and crisp |
| Hakuro | Hakuro Shuzo (Niigata) | Soft sweetness with a clean finish |
| Hakkaisan | Hakkai Jozo (Niigata) | Dry and light, nationally well known |
| Secchubai | Maruyama Shuzojo (Niigata) | Sweet and smooth |
| Sasa | Sasamasamune Shuzo (Niigata) | Crisp and dry |
| Kubota | Asahi Shuzo (Niigata) | Niigata's flagship premium sake |
| Chojazakari | Niigata Meijo (Niigata) | Rich flavor with a refreshing finish |
| Yukitsubaki | Yukitsubaki Shuzo (Niigata) | Fragrant and smooth |
| Echigo Tsurukame | Echigo Tsurukame (Niigata) | A dry sake with an auspicious name |
| Koshinokanbai | Ishimoto Shuzo (Niigata) | The sake credited with helping launch Japan's ginjo boom |
| Kiminoi | Kiminoi Shuzo (Niigata) | A light, locally loved sake |
| Yoshinogawa | Yoshinogawa (Niigata) | Crisp sake from a historic brewery |
| Seisen | Kusumi Shuzo (Niigata) | Elegant aroma, rich rice flavor |
| Asahiyama | Asahi Shuzo (Niigata) | Smooth with rich rice flavor |
| Hokusetsu | Hokusetsu Shuzo (Niigata) | Fruity junmai sake brewed on Sado Island |
| Yuten | DHC Shuzo (Niigata) | Crisp, dry local sake |
| Masumi | Miyasaka Jozo (Nagano) | Shinshu's flagship premium sake |
| Mizuo | Tanakaya Shuzoten (Nagano) | Soft flavor shaped by Shinshu's nature |
| Kandowatari | Miyasaka Jozo (Nagano) | Traditional flavor brewed with clear mountain water |
| Daishinshu | Daishinshu Shuzo (Nagano) | Fragrant and crisp |
| Reijin | Reijin Shuzo (Nagano) | Well-balanced, pairs well with local food |
| Kikuhime | Kikuhime (Ishikawa) | Rich, deep flavor |
| Tengumai | Shata Shuzo (Ishikawa) | Rich umami balanced with acidity |
| Ginrei Tateyama | Tateyama Shuzo (Toyama) | Delicate and refined |
| Tateyama | Tateyama Shuzo (Toyama) | Toyama's flagship dry sake |
| Hanagaki | Nanbu Shuzojo (Fukui) | A fine balance of acidity and umami |
| Kokuryu | Kokuryu Shuzo (Fukui) | Nationally famous, delicate and smooth |
| Sasaichi | Sasaichi Shuzo (Yamanashi) | Fragrant with a soft mouthfeel |
| Koshu no Kaiun | Ide Jozoten (Yamanashi) | Crisp, dry sake shaped by Yamanashi's terroir |
| Shichiken | Yamanashi Meijo (Yamanashi) | Gentle flavor from clear mountain water |
| Ippongi | Ippongi Kubo Honten (Fukui) | Rich, deep local sake |
| Denshin | Ippongi Kubo Honten (Fukui) | A fine balance of umami and acidity |
Kinki
Centered on Kyoto and Nara, sometimes called the birthplace of sake itself. Expect a mix of tradition and innovation, often fruity and refined.
Note: The site's regional count lists 21 brands for this region; 10 are itemized in the source article below. If you have the full list, let us know and we'll complete it.
| Brand | Brewery (Prefecture) | Notes |
|---|---|---|
| Momo no Shizuku | Matsumoto Shuzo (Kyoto) | Fragrant with elegant sweetness |
| Tamanohikari | Tamanohikari Shuzo (Kyoto) | Known for fruity junmai daiginjo |
| Shochikubai | Takara Shuzo (Kyoto) | A widely loved standard |
| Kyohime | Kyohime Shuzo (Kyoto) | Smooth, traditional craftsmanship |
| Eikun | Saito Shuzo (Kyoto) | Rich umami and elegant aroma |
| Tsuki no Katsura | Masuda Tokubee Shoten (Kyoto) | Known for its naturally sparkling sake |
| Gekkeikan | Gekkeikan (Kyoto) | One of Japan's best-known, well-balanced brands |
| Tamagawa | Kinoshita Shuzo (Kyoto) | Bold flavor from natural yeast brewing |
| Kizakura | Kizakura (Kyoto) | Light and easy-drinking |
| Kankiko | Sawada Shuzo (Nara) | Deep umami with a refreshing acidity |
Kansai
This region draws on Chubu's rich water and the Kansai-grown Yamada Nishiki sake rice, producing everything from dry to sweet styles.
| Brand | Brewery (Prefecture) | Notes |
|---|---|---|
| Horai | Watanabe Shuzoten (Gifu) | Fragrant with a crisp finish |
| Onna Joshu | Iwamura Jozo (Gifu) | Soft, rounded sake from a female toji |
| Kurumazaka | Yoshimura Hideo Shoten (Wakayama) | Well-balanced umami and acidity |
| Taiheiyo | Ozaki Shuzo (Wakayama) | Bold body, crisp dry finish |
| Chojuzakari | Wakaebisu Shuzo (Mie) | An auspicious sake for celebrations |
| Fukui | Ishikawa Shuzo (Mie) | Soft aroma, easy to drink |
| Miyanoyuki | Miyazaki Honten (Mie) | Clean, crisp local sake |
| Zaku | Shimizu Seizaburo Shoten (Mie) | Fruity and refined |
| Mie no Kanbai | Maruhiko Shuzo (Mie) | Rich rice flavor |
| Banshu Ikkon | Sanyohai Shuzo (Hyogo) | Rich flavor built on local rice |
| Tatsuriki | Honda Shoten (Hyogo) | Premium sake made with Yamada Nishiki rice |
| Fukuju | Kobe Shu-shin-kan (Hyogo) | Fragrant and smooth |
| Sawanotsuru | Sawanotsuru (Hyogo) | Traditional, crisp dry sake |
| Kasumitsuru | Fukuchiya (Hyogo) | Gentle flavor from natural yeast |
| Kikumasamune | Kikumasamune Shuzo (Hyogo) | Dry with deep body |
| Shirayuki | Konishi Shuzo (Hyogo) | Soft flavor from a historic brewery |
| Hakutsuru | Hakutsuru Shuzo (Hyogo) | One of Japan's best-known, well-balanced brands |
| Ozeki | Ozeki (Hyogo) | A widely loved traditional brand |
| Hakushika | Tatsuuma Honke Shuzo (Hyogo) | A popular celebratory sake |
| Chiyo | Yachiyo Ota Shuzo (Hyogo) | Fragrant and easy-drinking |
| Kiso Sansen | Naito Jozo (Aichi) | Mellow sake made with local ingredients |
| Horaisen | Sekiya Jozo (Aichi) | Fruity aroma with a clear finish |
Chugoku & Shikoku
Framed by mountains and sea, this region favors rich, food-friendly sake, with Hiroshima and Ehime among the standout producers.
| Brand | Brewery (Prefecture) | Notes |
|---|---|---|
| Ryusei | Fujii Shuzo (Hiroshima) | Rich, well-balanced umami |
| Senpuku | Miyake Sangyo (Hiroshima) | Soft, approachable sake |
| Yamada Nishiki | Omine Shuzo (Yamaguchi) | Fruity junmai made with Yamada Nishiki rice |
| Miyoshi | Abunotsuru Shuzo (Yamaguchi) | Gentle flavor drawn from the rice itself |
| Chiyonokame | Chiyonokame Shuzo (Ehime) | Light and fragrant |
| Ishizuchi | Ishizuchi Shuzo (Ehime) | A fine balance of soft acidity and umami |
| Nikitazu | Minakuchi Shuzo (Ehime) | Clean flavor, smooth drinking |
| Sakura Uzumaki | Sakura Uzumaki Shuzo (Ehime) | Fragrant with a touch of sweetness |
| Izumo Fuji | Fuji Shuzo (Shimane) | Crisp, dry and light |
| Tenon | Itakura Shuzo (Shimane) | Gentle umami from natural-style brewing |
| Hisago Taiko | Nisshin Shurui (Tokushima) | Traditional, crisp flavor |
| Tosatsuru | Tosatsuru Shuzo (Kochi) | Dry sake from Kochi's clear water |
| Suigei | Suigei Shuzo (Kochi) | Sharp and clean, a favorite with seafood |
| Tsukasabotan | Tsukasabotan Shuzo (Kochi) | Soft umami with a crisp finish |
Kyushu & Okinawa
A warmer climate here tends to produce full, rounded sake that leans into the natural sweetness of the rice, with local favorites throughout.
| Brand | Brewery (Prefecture) | Notes |
|---|---|---|
| Kikubijin | Kikubijin Shuzo (Fukuoka) | Fragrant and softly flavorful |
| Zuiyo | Zuiyo Shuzo (Kumamoto) | Gentle aroma, full body |
| Hakutake | Takahashi Shuzo (Kumamoto) | Known for its light, crisp rice shochu |
| Chiyonosono | Chiyonosono Shuzo (Kumamoto) | Soft mouthfeel with rich rice flavor |
| Reizan | Yamamura Shuzo (Kumamoto) | Clear, refreshing flavor |
| Koeikiku | Koeikiku Shuzo (Saga) | Showy fruit aroma, crisp finish |
| Oimatsu | Oimatsu Shuzo (Oita) | Rich aroma with depth |
| Kumejima no Kumesen | Kumejima no Kumesen (Okinawa) | Fruity aroma with a mellow taste |
| Zuisen | Zuisen Shuzo (Okinawa) | Rich body from long aging |
Sake in Shinto and Japanese Culture
A Sacred Offering
Sake has been part of Shinto ritual for centuries — used to purify, celebrate, and connect with the kami during festivals and ceremonies. At Meiji Shrine, this wall of barrels is a collective spiritual offering honoring Emperor Meiji and Empress Shoken, with sake standing in as a symbol of harmony between people and the divine.
Where Else You'll See Sake in Japan
If you're traveling more broadly in Japan, you'll likely run into sake again in a few familiar settings:
- Weddings and celebrations
- New Year's shrine visits (hatsumode)
- Shinto rituals and offerings at shrines nationwide
Photo Tips
The wall of barrels rewards a bit of care with your shot. Early morning or late afternoon light is softer and flattering. Shooting from a low angle emphasizes the barrels' height and repetition, and framing the shot with the forest canopy or the torii gate in the background adds a sense of place. Weekday mornings before 10:00 AM tend to be the quietest window if you want the wall to yourself.
Frequently Asked Questions
Q. Where are the sake barrels at Meiji Shrine?
A. Along the south approach, a short walk past the grand torii gate from the Harajuku entrance — look for them on your right, directly across from the French wine barrels.
Q. Why are sake barrels displayed at shrines?
A. In Shinto tradition, sake is a sacred offering to the kami. Breweries donate barrels as a gesture of respect and gratitude, and the display represents devotion on a collective, nationwide scale.
Q. What are Japanese sake barrels called?
A. These decorative offering barrels are called kazaridaru (also referred to as komodaru, after the straw wrapping, komo, they're bound in).
Q. What is Meiji Shrine famous for?
A. Its hand-planted forest of 100,000 trees, its dedication to Emperor Meiji and Empress Shoken, and standout sights like this sake barrel wall, the Grand Torii, and Kiyomasa's Well.
Q. Can you buy the sake shown in the barrels?
A. No — these are sealed ceremonial offerings, not for sale or tasting on-site. If you want to try a brand you spotted, like Hakkaisan or Gekkeikan, look for it at a liquor shop or restaurant elsewhere in Tokyo.
What Visitors Are Saying
Wasn't expecting to spend fifteen minutes just reading brewery labels, but the variety pulled me in. Best photo spot on the whole approach.
Spotted a few labels I actually recognize from home. Cool seeing them in this context instead of on a shelf.
Shot it low-angle in the early morning like this guide suggested — the light coming through the trees made it one of my favorite photos from Tokyo.
Learning these are genuine offerings, not just for show, changed how I looked at the whole wall. Worth reading up on before you go.
Kids loved counting the barrels and picking favorites based on the artwork. Easy, low-key stop on the walk in.
Crossed the path to see the wine barrels too — the contrast between the two displays says a lot about this shrine's history.
Tried to count the barrels myself and got a different number than what I'd read online. → The total varies by source and changes over time — treat any specific number as approximate rather than official.
Midday on a weekend, hard to get a clean shot without other tourists in frame. → Go before 10:00 AM on a weekday if a clear photo matters to you.
Final Thoughts
The sake barrels are one of those Meiji Shrine sights that's easy to photograph quickly and move past — but slowing down for a few extra minutes to read the labels and think about what they represent makes the whole approach feel different. Pair it with a stop at the wine barrels across the path for the full picture of how this shrine bridges Japanese tradition and international connection.
Related Articles
Free entry, access from Harajuku, etiquette, and every highlight in one place — the full guide to Meiji Shrine.
Right across the path from the sake barrels, a smaller display of French wine barrels tells its own story.
From the torii gates and sake/wine barrels to the must-see power spots and the paid Inner Garden, here's everything to help you explore Meiji Shrine more deeply. Pick a topic below to start browsing.
Meiji Shrine Article Collection
