01
Tamagawa “Man-eating Rock”
Bold, savoury and deeply expressive.
JAPANESE SAKE · VIETNAM MARKET · ON-PREMISE GROWTH
The first sipshould be easy.
Direct from Japanese breweries. Preserved by technology. Explained by sommeliers. Shiba Shiba builds professional sake experiences for Vietnam’s leading hospitality venues.
06°OPTIMAL
SERVE
SERVE
A SIGNATURE FIRST CHAPTER
Shiba Shiba Founding Series
Four distinctive bottles selected to introduce Shiba Shiba’s approach: characterful Japanese sake, made easier to discover one pour at a time.
02
Chikuha Squid Junmai Sake
Clean, gentle and made for seafood.
03
Azakura Summer Green Apple-chan
Fresh, tart and green-apple bright.
04
Azakura Junmai Ginjo Yukinofu
Softly aromatic, rounded and elegant.
07Authorised Japanese brewery partners
5–10°CControlled serving temperature
25 / 50 / 90 mlFlexible, precise pours
01Connected system from import to pour
A NEW ON-PREMISE STANDARD
Not simply an importer. A professional growth platform for sake.
We reconnect breweries, restaurants and guests through a shorter supply chain, consistent by-the-glass quality, expert service and measurable consumer engagement.
Brewery direct
Authorised relationships and fewer distribution layers protect provenance, freshness and brand expression.
↗Serve by the glass
Low-barrier tasting replaces the pressure of committing to a full bottle before guests know what they enjoy.
↗Sommelier-led
Our team turns brewing stories, flavour and pairing logic into language that guests understand.
↗Digitally connected
Every tasting can become insight: what guests try, prefer, remember and order again.
↗
CONTROL FROM IMPORT TO POUR
A shorter chain protects what the brewery intended.
Sake is sensitive to light, heat and inconsistent storage. We manage the critical points more directly, so the first glass in Vietnam expresses the same care that went into the bottle in Japan.
The longer the chain, the greater the uncertainty. The closer sake gets to the guest, the more directly it should be managed.
01
THE MARKET FRICTION
Value is lost before the first glass.
01
Quality breaks across the chain
General agent → first distributor → second distributor → restaurant. Every handoff adds temperature, light and storage risk.
02
Restaurants carry complexity, not selling tools
Stacked middle margins leave less room for staff education, activation and confident recommendation.
03
Guests must choose before they understand
A 720 ml commitment, unfamiliar labels and technical categories create ‘interested, but afraid to order’.
02
THE SHIBA SHIBA SOLUTION
Close the gap from brewery to guest.
01
Brewery-authorised, shorter control chain
Shiba Shiba manages selection, protected logistics, storage standards and venue onboarding more directly.
02
Taste first, then choose with confidence
25 / 50 / 90 ml pours and sommelier guidance turn an unfamiliar list into a clear flavour journey.
03
Every pour creates market intelligence
Venue data, guest preferences and repeat-order signals return to restaurants and breweries.
Brewery
Authorisation, selection and brand strategy
Cold chain
Protected transit and temperature control
Venue
Storage, installation and team onboarding
Guest
Guided tasting and confident selection
Insight
Preferences and feedback returned to breweries
A curated portfolio, staff guidance and flexible 25 / 50 / 90 ml pours come together in one professional on-premise sake experience.
SMART SAKE SERVICEBY THE GLASS
SMART BY-THE-GLASS SYSTEM
Precision in every pour. Commercial intelligence behind every glass.
Our modular dispenser keeps sake chilled and protected from oxygen, while the connected operating layer gives restaurant teams simple control and Shiba Shiba a clear view of performance.
Three pour sizes
A tasting, a glass or a generous serve — precisely configured for the venue.
Nitrogen preservation
Reduces air exposure after opening to protect aroma, flavour and consistency.
Temperature control
A stable chilled environment and light protection from bottle to glass.
Connected operations
Pour volume, timing, temperature, device and venue activity can be monitored.
RESTAURANT OPERATIONS
Designed for service, not for complexity.
Tablet control for 2–4 dispensers, QR tasting entitlements, low-volume reminders, bottle-change workflows and venue-level reporting create a repeatable operating standard.
SHIBA SHIBA · SALA 01LIVE
SERVING TEMPERATURE06.0°C
POURS TODAY34
TASTING → ORDER26%
01
02
03
04
CURATED PORTFOLIO
Distinctive sake. A clearer way to choose.
Our brewery relationships span classic, expressive and contemporary styles. Instead of asking guests to decode a long list, we guide them through intuitive flavour cues and food-pairing occasions.
01爽Light & smooth02熏Fruity & aromatic03醇Full-bodied04熟Matured
BREWERY STORIES IN EVERY BOTTLE
From rice and region to aroma and the table.
01Shimomura Sake Brewing Co., Ltd.株式会社下村酒造店↻
01
Shimomura Sake Brewing Co., Ltd.
株式会社下村酒造店A traditional brewery in Himeji, Hyogo, devoted to handcrafted junmai sake. Its Okuharima label is full-bodied, deeply savoury and especially suited to food.
Official website↗
02Miyoshino Jozo Co., Ltd.美吉野醸造株式会社↻
02
Miyoshino Jozo Co., Ltd.
美吉野醸造株式会社Based in Yoshino, Nara, Miyoshino uses locally contracted rice and house yeast for Hanatomoe. Yamahai and mizumoto methods create vivid acidity and layered umami.
Official website↗
03Azakura Shuzo Co., Ltd.阿櫻酒造株式会社↻
03
Azakura Shuzo Co., Ltd.
阿櫻酒造株式会社Founded in 1886 in Yokote, Akita, Azakura ferments Akita rice slowly at low temperatures. Its sake is known for expressive aromas and a rounded palate.
Official website↗04Kinoshita Shuzo Yugen Kaisha木下酒造有限会社↻
04
Kinoshita Shuzo Yugen Kaisha
木下酒造有限会社Founded in 1842 in Kyotango, Kyoto. Under British toji Philip Harper, Tamagawa is celebrated for yamahai brewing and richly developed aged sake.
Official website↗
05Juhachi Zakari Shuzo Co., Ltd.十八盛酒造株式会社↻
05
Juhachi Zakari Shuzo Co., Ltd.
十八盛酒造株式会社Founded in 1785 in Kojima, Kurashiki, Okayama. Juhachi Zakari and Takaji combine generous umami with a clean finish that pairs naturally with seafood.
Official website↗
06Kazuma Shuzo Co., Ltd.数馬酒造株式会社↻
06
Kazuma Shuzo Co., Ltd.
数馬酒造株式会社A Noto brewery using local sake rice and pure mountain water for Chikuha. Its clear, gentle style carries the character of the Noto landscape.
Official website↗
HUMAN EXPERTISE
Technology preserves the sake. People make it meaningful.
Our in-house sommelier and education system helps restaurant teams explain, recommend and convert — in language that makes guests curious rather than intimidated.
On-site activation
Tastings, pairing dinners and guided discovery at partner venues.
Restaurant training
Practical service language for recommendation, closing and repeat orders.
Multilingual education
Market-ready content shaped with brewing teams and academic expertise.
VALUE FOR EVERY PARTNER
One ecosystem. Three clear outcomes.
Turn sake into a managed profit category.
By-the-glass choice, lower waste, sommelier support, staff training and measurable venue performance.
Partner with us ↗Enter Vietnam with control and real market insight.
Protect overseas presentation, activate the brand on premise and hear directly what local guests prefer.
Partner with us ↗Discover sake without the pressure of a full bottle.
Taste, compare, understand, save favourites and confidently order the sake that fits the moment.
Partner with us ↗
THE DIGITAL LAYER
Turn one tasting into a long-term relationship.
The Shiba Shiba platform connects the physical experience with consumer memory and venue operations — from QR tasting to favourites, events, conversion and repeat-order engagement.
- 01Consumer tasting journal
- 02Venue activity dashboard
- 03Sommelier and event booking
- 04Brewery-market feedback loop
LET’S BUILD THE CATEGORY TOGETHER
Bring a professional sake experience to your venue or brand.
Meet our team in Ho Chi Minh City for a portfolio tasting, dispenser presentation or partnership discussion.
OFFICETòa nhà DATC building, Floor 7, 154 Nam Kỳ Khởi Nghĩa, Sài Gòn, Hồ Chí Minh 700000, Vietnam