Natural dashi Japanese restaurant for those who want to avoid chemical seasonings
A variety of dishes that make full use of organic farm vegetables, fresh fish directly from fishing ports, and natural dashi to richly feel the original "umami" of the ingredients. The real pleasure of pure rice wine and sake that goes well with it is the umami of rice.
"Raw moto junmaishu" is a natural fermentation that brings out it to the maximum.
Please fully enjoy the impression of the synergistic effect of the real thing that can only be done in our shop, the japanese food culture "umami" which is proud of the world.
The voice of rave reviews in the technique of highlighting the [umami] of sake, ten years of raw one line
Today, gourmets from all over the world are fascinated by the harmony of "Umami" that "cooking and raw pure rice sake" are, and pursue them.
[Raw moto (kimoto) pure rice sake] is attracting a great deal of attention
The production method of raw rice sake is sake brewed by traditional natural fermentation that continues from the mid-Edo period.
The samurai at the end of the Edo period went on to modern Japan while mixing sake from this raw, and in the meiji, Taisho, Showa, and Heisei, and the era of Reiwa the samurai, celebs who care about organic developed countries such as France, Germany, and Singapore and "beauty and health", sports, and entertainment, Even the medical community.
Among sakes around the world, such as beer, wine, whiskey, etc., only sake can produce "amino acids" (umami ingredients), among them "raw moto junmaishu" is, the amino acid that is a rich umami ingredient, is attracting a lot of attention by gourmets all over the world.
It will be difficult to obtain in Japan in the near future.
Available languages: English