Shiboritate Matsuri at Hatchobori

Winter and early spring are the season for shinshu ('new sake'), the non-pasteurised, unmatured kind of nihonshu that packs much more of a punch than most standard varieties. Spend a Saturday afternoon sampling it with sake festival specialists Kurand, who are putting on another of their bar-hopping celebrations in the area around Hatchobori Station. In addition to the free-flowing shinshu from five breweries, participating restaurants serve up appetisers for ¥300-¥500 a pop – think everything from okonomiyaki to skewers. As usual, you'll need to book in advance for tickets – there's only room for 200 participants.