Where to find eggnog in Tokyo

The best thing about making eggnog for 50 people is when the checkout ladies at the grocery store try to guess what you might be doing with all those eggs and all that cream. "Are you making some... cake?" Once I explain what eggnog is, they want all the details. Is it served warm or cold? In a mug, juice glass, wine glass? They ask a million questions, repeat all the ingredients like they're going to be tested on it later, and then one goes in the back and brings out a half dozen new containers of cream, saying they're fresher than what's on the shelf and will be more delicious.
It's the first time they've ever said a word to me beyond "Do you have your point card?" and "Here is your change." They wave as I leave, still chatting and laughing to each other.

I use this easy eggnog recipe with great results every time. It tastes good after sitting overnight, and the second (and third) batch whipped up in the middle of the party is great right away, too. Cheers!