It is an event where you can enjoy the pairing of the menu using Nagano Prefecture food and the sake from Nagano prefecture.
We use 4 breweries of sake that participates in SAKE MATSURI on November 4-5 in 2023.
Let's enjoy the pairing created by the rich nature of Nagano Prefecture, along with the Master Sommelier Joshua Karinan, who has been active as a sommelier in Singapore Airlines.

Enjoy the gorgeous scent and drinking comfort and a refreshing sour taste. As we have been developing overseas, we have been close to pairing and scenes with various dishes in various countries. We will deliver the taste that will please everyone.

"Junmai Daiginjo Tanetsu Raguras" is a sake that complements the meal and has an exquisite compatibility with food that is bred to enjoy a meal. Our boasting is a brand name of a beautiful local rice field. I would be glad if overseas people could drink while imagining such a landscape.

Immediately after the completion of the sake, the “deliciousness of being squeezed”, which was once only tasted only, was trapped in an instant frozen. The name is high wave FROZEN. Rest frozen bottle at room temperature to make a sherbet. You can also deliver the gorgeous flavor and the atmosphere of the historical warehouse as it is brewed.

Gorgeous and mellow. We are conducting more sake brewing at the drinking mouth that makes you want to drink another cup. We are particular about sake rice. The raw rice for Daiginjo Sake, which is popular with Singapore, is used by Japan's leading rice, Yamada Nishiki. I want you to enjoy different flavors with raw rice.

The water temperature of the farm that flows as spring water in the Northern Alps is 13 to 15 degrees throughout the year. The environment where you can swim in about 70 % without being overcrowded is stress -free for fish, and the low water temperature is slightly slower, but it grows into a tight and high -quality animal.

The production of mushrooms in Nagano Prefecture is the highest in Japan. There are many productions in the prefecture, "Enokitake mushrooms" and "Bunashi Meji", but the company has a high nutritional value, such as "Toki -colored mushroom" and "tamogi mushroom", and has a unique taste and appearance. Cultivate the kind.

Miso is a fermented food and a traditional Japanese seasoning. Shinshu Miso in Nagano Prefecture, which uses rice koji for koji, boasts nearly 50 % share nationwide. The company works hard to manufacture, with the words of the first factory manager, "Brewing is a personality," where the attitude of the creator appears in the taste.

"Frozen tofu" is also called "Takano Tofu" because it has been used for vegetarian dishes in Koyasan, and Nagano Prefecture has more than 90 % of the nationwide market share. The company also uses customer needs in product development, and sells products that are easy to cook and with soups.

Tenhou aims for a family group. Even if you come together with a three -generation family, we have a variety of menus that are accepted by all generations, and pursue the taste of strike. Each store has a small up seat so that children and elderly people can relax without difficulty.

Taking advantage of the strengths that were founded as a meat dismantling industry, it is generally used to buy one of cows that are hard to do in the butcher shop and the restaurant industry, and consistently perform from dismantling to processing and wholesale, and consistently under the thorough hygiene management system. , Safe and high quality meat is supplied.

The seaweed, which is the material, is purchased from all over the world, but all the representatives go to the site and use only the high -quality ones that have been examined on the spot. Unlike animal gelatin, it contains a lot of dietary fiber due to vegetable, and is also attracting attention as a health food.

Finger lime, native to Australia, is characterized by a small grain pulp. Even in Nagano Prefecture, where fruit tree cultivation is thriving, there are very few citrus fruits, and in Japan, the species of different varieties are distributed.