We are continuing adhering to a delicious dish and nice alcohol.

We have dainty and refined Japanese dishes which can enjoy the taste of a season every season,
and 70 or more original dishes of boast.

The dishes for foreigners or vegetarians can be prepared.
The dishes for foreigners or vegetarians can be prepared.
It's not all,but some typical dishes we have.
Very many kinds of sake is prepared !!

Sake is an alcoholic drink fermented from rice. It has been made in Japan for hundreds of years.In many way, Nara is considered to be the special home of sake.Records kept in Nara temples of the sixteenth century show that many of the typical features of modern brewing technique were already established at this time. The production of sake is quite different from other alcoholic beverages.Amongst other features, it is characterized by the use of a mould,koji (which converts starch in rice grains into fermentable sugars) and its unique pattern of "multiple parallel fermentation".
Below, some of the main varieties of sake are introduced in brief.
1) Junmai:pure rice sake
Most sake is made with additions of brewer's
alcohol to the fermenting mash before pressing.
Pure rice sake is made only with steamed rice,
koji rice (sometimes called "malted rice" )
and water.
2) Honjozo
Sake with a limited addition of brewer's alcohol.
The addition is made before the sake is pressed.
3) Ginjo
Usually held to be the highest grade of sake,
It is "special brew" sake, and it must be made
from high quality white rice milled to 60% or less
than its original kernel size.
(Junmai and Honjozo sake is made from polished to 70% or less)

"Great Daiginjo" - dai ginjo -
Must be made from rice polished to a luxurios
50% or less lf original grain size. There are pure
rice - Junmaiginjo , Junmaidaiginjo
- and alcohol-added ginjos.
4) Genshu : Undiluted sake
Sake has the highest percentage of
alcohol of any fermented ( as opposed to distilled)
beverage in the world. It may have more than
20%. However, most is diluted before sale.
Between 15 and 16% is standard, but ginjo sake
often comes in the 16/17% range.
5) Yamahai
Yamahai is sake for which the yeast starter has
been made by laborious, old-fashioned
techniques. Its production is demanding and
time-consuming, and yamahai sake is
correspondingly uncommon.
6) Nama "live" : unpasteurised sake
Most sake is heat-treated. By heating sake to
60℃, brewers can stop the action of remaining
yeast and enzymes which may cause the sake
to spoil during storage. Recently, sake in its
original state has become more widely available.
1) Junmai:pure rice sake
Junmai sake tend to be full-flavored with
relatively high acidity. Some have a definite
rice flavor.
2) Honjozo
The brewer's alcohol has the effect of giving
lighter sake sometimes with a stronger fragrance
than pure rice sake.
3) Ginjo
Ginjo's fingerprint is its generic aroma ; fruity ;
sometimes floral. connoisseurs perceive two
schools, one which emphasizes the ginjo aroma,
one which lays stress on rice sophistication of
flavor. There are called, respectively, kaori ginjo
and aji ginjo. Ginjo is prized for its elegance and
fineness of line.
4) Genshu : Undiluted sake
Full-flavored feeling,
thanks to high level of alcohol.
5) Yamahai
Yamahai sake tends to be very fully-favored
because its peculiar chemistry results in high
levels of acidity and amino acids. Many
connoisseurs find the particular brewery its
clearest expression.
6) Nama "live" : unpasteurised sake
Nama sake has a young, fresh flavor, and a
characteristic aroma. It is associated mainly
with the heat of summer, to which its freshness
and zing are a welcome palliative.
Address 13, Nishi-Jodo-cho, Nara-shi, Nara-ken 630-8345
Nearest Station Kintetsu Nara Station 10 min. walk
JR Nara Station 10 min. walk
Telephone Number 0742-26-2523
Fax Number 0742-27-0340
Operating Hours 11:30 - 14:00 (Reservation until the day before)
17:00 - 23:30 (Last order 23:00)
Regular Holidays none
昼11:00~14:30  夜17:00~23:00