SAKE PLAN

A 300ml bottle of local made sake either Sanashigawa or Midorikawa are served with dinner per person.
NIigata's sake

NIIGATA IS SAKE KINGDOM

TWO SAKE BREWERIES IN UONUMA CITY

Niigata prefecture has nealy 100 sake breweris. Uonuma city has two sake breweries.They produce high quality sake that is reputed to among anywhere in Japan. 

WHAT AFFECT TO SAKE QUALITY

Five crucial elements are needed for brewing fine sake, namely clean water, rice, technical skill, yeast, and suitable climate. Heavy, abundant snowfalls in winter contribute to the fine water that constitutes as much as 80% of the final product. Fermenting the rice for a longer period, slowly and at lower temperatures, creates more delicate, complex fragrant sake. The liquid is then left to age at low temperature for about six months to round out the flavor prior to shipping.

sake

DOBUROKU(cloudy sake)

Steam-cooked rice mixed with yeast starter and koji (rice cultivated with a mold known technically as aspergillus oryzae) is fermented for eight to 15 days to create a cloudy sake. Under the structural reform special economic zone implemented by the Japanese government, approved tourist hotels or restaurants in Uonuma City are allowed to make doburoku using their own rice harvest. Uonuma's locally-brewed doburoku gives us three-step enjoyment. The first is a rich fragrance, the second is flavor (sweet or dry) and the third is enjoyment of the solid rice gruel. Doburoku is an all-round beverage.
 

Midorikawa-syuzo Co., Ltd.
4015-1, Aoshima, Uonuma city,Niigata,Japan TEL:025-792-2117
Tamagawa-syuzo Co., Ltd
1643 Suhara, Uonuma city, Niigata, Japan TEL:025-797-2777

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