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  2. Sake・Shochu

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Beginning from the age of mythology.
Sake with a history of rice culture spreads to the world.

Sake is one of the rare liquors in the world that you can drink either hot or cold. The drinking temperature is also wide compared to other liquors, ranging from 5 ° C to 55 ° C. In addition, it is a liquor that was born and developed along with the transition of Japan's four seasons from winter to spring and from summer to autumn, and is a liquor created by Japan's unique climate. It can be said that the rich natural blessings and the fruites of Japanese wisdom are sake.
Japanese sake is literally "Japanese liquor". However, I think that there are few people who know when and why sake has been made. The sake we drink casually has a long and deep history.
We will tell you about the origin of sake that has traveled with Japan, the history full of romance, and the sake culture that continues today. The ingredients for sake are rice, rice bran and water. It is good to think that the history of sake is about the same as when rice farming was introduced to Japan.
In general, it is said that rice cultivation has been transmitted to Japan during the Yayoi period, which dates back to about 2000 years from now.


"Shojin dishes" is a meal to focus on training at any time without any distraction.

Shojin cuisine is one of the features that it has been subjected to various primary and secondary processing in order to prepare extremely simple food products with many limitations. As an example, soybeans are high in nutritive value and rich in proteins that tend to be deficient in vegetarian diets, and have been actively incorporated into Shojin dishes, but It's hard to eat raw. For this reason, sesame oil, soy sauce, bean paste, miso, soy sauce, soy milk, yuba, tofu, deep-fried tofu, natto, etc. have been produced, including the purpose of improving flavor, long-term storage and keeping people eating. It has been studied, developed and accumulated by the people in need of Shojin cuisine and its surrounding people, including temples and courts.
What is banned in Shojin dishes is meat and green onions = Kun, which are prohibited. Kun has long been called Go-Kun (Five-Kun). The five contents are slightly different depending on the age, but typical ones are five things: green onion, pickled scallion, garlic, onion, leek.
In this way, the aspect of being prohibited because it interferes with the practice itself, the sexual desire which is not necessary for the practice life, and the anger, which is one of the three fundamental troubles (three poisons) It seems that there was an aspect not to raise it.


Pure mind and a variety of techniques that bring out the taste of food.

Shojin cuisine that has undergone various developments according to sects, regions and times has its own definition.
For example, one of the Zen sects, the founder of Soto school, Dogen Zenshi leave various teachings on Shojin cuisine.
"To finish lightly based on the five tastes of bitter, sour taste, sweet, hot and salty"
"To bring out the original taste of vegetables using five techniques: simmer, bake, steam, fry and raw"
"Use ingredients of red, white, yellow, blue, black five colors"
It seems that the cooking itself was required to be done with the correct mindset and manners.
As the diversification of food progressed and we can now eat various dishes on a daily basis, the idea of ​​Shojin cooking, where "eating" and "cooking" are part of the training, is an opportunity to ask oneself "What is the meal".
We reduce waste to the limit, but we do not use microwave ovens and know that the cooking process has significance, such as an attitude that does not spare time and effort to pursue the taste. Don't forget to appreciate "meal" without fail to brush up the ingredients from the mind and manner.


There is the essence of enthusiasm.
The process of cooking food is one part of training.

Japanese food is basically based on the five flavors of "bitter, sour, sweet, spicy, and salty", but Shojin cuisine contains "light" and has a tradition of respecting "light". "Light taste" is a recipe that brings out the original taste of food. In light of spirituality, "pale" is a central way in Buddhism.
In other words, it expresses the meaning of straightness without being biased to the extreme.
People say "lightly". It can be sustained because it does not get tired.


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.

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.