1. On sacred days and celebrations, enjoy the cu…

  2. Colorful Japanese sweets that can taste the s…

  3. Enjoy the luxurious taste that makes the most…

  4. Being particular about tableware is also the …

  5. From season to season Looking back on the his…

  6. Finest cuisine of Japan produced from ingredi…

  7. Enjoy the fresh flavor and tastes. Ingredient…

  8. Heartwarming Japanese taste Approaching the s…

  9. There’s a wide variety and way to enjoy…

  10. A Japanese style brings out the natural flavo…

  11. The appearance is important to Japanese cuisi…

  12. Pursuing deliciousness in eating habitsItR…

  1. Shop information

  2. Sake・Shochu

  3. Kappo・Kaiseki

  4. Sushi

  5. Udon

  6. Tempura

  7. Eel

  8. Soba

  9. Kanmi・Wagashi

  10. Sukiyaki

  11. Tofu cuisine

  12. Yakiniku

  13. Ramen


A culture of "tea" that is deeply related to Japanese life.
It goes back to the early Kamakura period.

Matcha is thought to have originated from China's Sòng in the 10th century.
It has been reported that the origin of the tea culture from Sòng, the founder of Rinzai sect, Eisaizenshi brought the seeds of tea from Sòng in the early days of the Kamakura period, about 800 years ago. That is the present source of tea culture.
During the Muromachi period, the tea ceremony that was connected to the spirit of Zen was inherited to Senrikyu, and it became a culture.
The tea ceremony protected by Oda Nobunaga and Toyotomi Hideyoshi and others has become popular, and Matcha has become a must-have among the tea people. The tea ceremony culture has been transmitted to each school as Japan's unique spiritual culture, and has reached the present.


"Matcha" which was protecte
d by the authority of the time and achieved original development
What is the feature that attracted people?

The main feature of Matcha is that it is "drink with powdered tea leaves".
Tea contains various active ingredients such as tannins, caffeine and vitamins, and has effects such as drowsiness and diuretic action.
However, although vitamin A and fiber are contained in tea leaves, they do not dissolve in water, so they remain in tea shells in sencha and other teas. In the case of Matcha, you can eat the tea leaves themselves, so you can directly consume the nutrients contained in these leaves.
In addition, there are many people who think, "Matcha is a bitter thing," but in fact, it has no bitter taste. Compared to sencha, the content rate of amino acids that make umami is high, and conversely, it is characterized by a mellow taste that contains less tannins that make it bitter.


he traditional techniques that have been handed down and made continuous
The unique flavor and taste of Matcha.

The leaves used for Matcha are covered from April to May, and cultivated so that the tea trees are not exposed to sunlight.
This is to block out the sunlight, bring out the unique color and smell of Matcha, and increase umami ingredients.

The harvested leaves are picked up and steamed and dried.
Gyokuro and Sencha require hand-rolled work here, but not Matcha.
This is also a major feature of Matcha. The finished product is called the green tea ingredient "tencha".
The tencha is ground with a tea mill or a crusher and becomes "matcha."


The tea ceremony as the spirit of "Zen" that Senrikyu has spread.

"Matcha" that has passed from China during the Kamakura period.
The tea ceremony was the catalyst for spreading it to nobles and samurai.
A tea ceremony is an art that combines the process of boiling water, turning tea, and acting on people.
Senrikyu studied the principles of tea and coffee from a young age and served Oda Nobunaga and Toyotomi Hideyoshi.
Through the activities of Senrikyu, Matcha has established a unique position in Japanese food that combines not only food culture but also religious and spiritual aspects as part of the tea ceremony.


Frequently Asked Questions

Where can I drink Sake?

Please take a look this information here
Hope you can find it.

Can you tell me what kind of sake there is?

If you classify sake by type, there are two types of sake:
One is Sake with a specific class name such as Ginjoshu, Junmaishu and Honjouzoushu.
The other is normal one such as anything except that.

Ginjo Sake: Made from rice bran, water, and brewed alcohol with a ratio of the raw material rice to less than 60%, it is characterized by a fruit flavor called Ginjo flavors.

Junmaishu: Brewed from rice bran and water. Brewing alcohol is not added at all, so it is a drink that makes the most of the taste of rice.

Honjouzoushu: It is brewed using rice bran, water and brewed alcohol as raw ingredients.The percentage of raw rice is less than 70%.

Normal-sake: Normal one such as anything except Ginjo Sake, Junmaishu, and Honjouzoushu. Generally, these are pack or cup liquor etc..

What kind of food go with Sake?

With Japanese cuisine is very good. We introduce an example for your reference.
For sweet sake, it is recommended to have something sweet like black beans or sweet potato.
For dry one, you can go with salted fish and seafood dishes.

Is rice used for sake different from cooking rice?

It is said that soft rice, which has many parts called "Shinpaku", which is a large grain and starch lump at the center of the grain, is generally suitable for sake brewing.
Among them, what is particularly suitable is called sake brewing rice and its representative is called "Yamada-Nishiki".
It is a new variety improved by artifial hybrids in 1949, and its production is extremely small and expensive because it is suitable for the cultivation of terraced rice fields where the temperature difference between the day and night is severe.

What is raw Sake called Kizake?

Usually, sake is heated twice before shipping, but sake that has never been heated is called Kizake, sake that has not been heated first part of making sake is called Nama-chozoushu and sake that is not heated in last part of making sake is called Namatsumeshu. In particular, Kizake has never been heated, so you can taste the freshly made flavor, but it is important to be careful because it is easy to change the quality of sake.

What's the expiry date of Sake?

Depending on the type of sake, it can be good for about a year from the date of manufacture. However, please note that this is stored in a cool and dark place, and if it is left in a bright place or a warm place, it will deteriorate. In addition, please enjoy as soon as possible so as not to touch the air after opening.