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Welcome to Ginza Berlin!

Discover Europe's largest selection of Japanese craft spirits and sake. Since 2014, we have been traveling to the Land of the Rising Sun to import famous Japanese whiskey, exciting gin creations, and unusual liqueurs directly for you. And, of course, the classics: sake, shochu, and awamori!

Image loading: February 7, 2026 - Shochu & Awamori Tasting - Ginza Berlin February 7, 2026 - Shochu & Awamori Tasting - Ginza Berlin

Atelier Ginza - The center for Japanese drinking culture in Berlin

Atelier Ginza is open Thursdays to Saturdays from 15:00 to 18:30. You can not only buy whole bottles from us, but also enjoy many things on the spot. We always have several sakes and most spirits on tap. Atelier Ginza also hosts numerous tasting events. See you there!

Tasting dates

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The whole variety of Japanese spirits

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Tasting events at Atelier Ginza: Our dates until the end of June 2026!

Book your very special excursion into the world of Japanese spirits and sake. At each tasting, we present various distillates from different regions, from the southern tropical islands to the snowy mountains of northern Japan. You can also book an individual tasting event with us for groups of 6 or more! 

Drink warm, taste more: Shochu Oyuwari

Japan has a very special response to the cold, icy winter temperatures: Shochu Oyuwari. This traditional way of drinking is much more than just shochu with hot water. It is a ritual, a moment of slowing down and an invitation to consciously experience flavors. The rising aroma, the gentle warmth in the glass, and the smooth taste make Oyuwari the perfect companion for relaxed evenings, good food, or simply a quiet moment to yourself.

Kin no Yomogi - Delicate herbs, warm orange, floral lychee

Yomogi has an intense, tart flavor with a strong, pleasant aroma reminiscent of mugwort. Combined with Grand Marnier, Daiyame with its intense lychee aromas, and the barrel-aged Mugi Shochu DEN-EN Gold, it makes for a fantastic, complex drink.

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Japan tips

Fermentation in Japan – Tradition between craftsmanship and high tech

Hardly any other food culture in the world is as deeply, naturally, and diversely influenced by fermentation as Japanese cuisine. From breakfast to dinner, from rustic village cooking to haute cuisine, fermented foods are not a trend but a fundamental part of Japanese culture. They shape taste, shelf life, nutritional value, and ultimately the Japanese understanding of time, patience, and nature.

The Ume Blossom: Japan's First Sign of Spring

While winter still seems to have Japan firmly in its grip, spring is already quietly announcing its arrival. Not with cherry blossoms and picnic blankets, but with a delicate fragrance wafting through the cold air—the ume blossom. Usually at the end of January, sometimes not until the beginning of February, the first delicate blossoms of the Japanese apricot tree open, marking the very first peak of flowering of the year. For many Japanese people, the ume blossom is more than just a botanical event. It is a cultural symbol, an occasion for rituals, festivals, and culinary traditions.
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