味わう CUISINE

CUISINE

Simple Flavors to Highlight
a Special Experience

Relax and enjoy savoring Shinshu Kirei over a hearty hotpot full of seasonal ingredients for dinner.
Then start the morning with a breakfast of grilled onigiri made with rice cooked in a a traditional stoneware nabe pot, combined with fragrant dashi stock to make a traditional chazuki.

Share a bottle over a selection of seasonal delicacies

Enjoy seasonal vegetables, wild plants and mushrooms, alongside beef from cattle raised in the local mountains and fish from the area’s pristine rivers.
Gather around a hotpot brimming with the season’s finest ingredients, pour sake for one another and take a moment to appreciate both the sake and the season.

NABE

  • Relax and unwind over a traditional hotpot dinner

    After the Sake Ceremony, our staff will set up the nabe and seasonal ingredients for you to start cooking whenever you wish.
    Relax, unwind and appreciate the atmosphere of the Sakagura Hotel KIREI as you enjoy the local food and Shinshu Kirei sake on a street where time stands still.

  • Sake and sake vessels

    The five bottles of Shinshu Kirei used in the Sake Ceremony will be left for you to enjoy with dinner. Please choose any of the handmade Japanese vessels on display, and take the opportunity to play with different shapes and materials.

  • Nabe (sample menu)

    ·Tateshina beef (option to order extra)
    ·Seasonal wild and cultivated delicacies (vegetables, wild plants, mushrooms, etc.)
    ·Grilled sake kasu (lees) with miso (Shinshu Kirei sake lees and Shinshu miso)
    ·Condiments (seasonal)
    ·Free-range eggs
    ·Soba to finish

Freshly-cooked rice
from local terraced fields
made into grilled onigiri dashi chazuke

Some of the rice grown to make Shinshu Kirei sake is cultivated in the local terraced rice fields at Inagura, and table rice grown in those same fields is served at breakfast in the form of a grilled onigiri turned into dashi ochazuke.
It makes a deliciously light start to your day after eating and drinking your fill the night before.

ONIGIRI-CHAZUKE

  • Grilled onigiri dashi chazuke

    Freshly-cooked rice from the historic Inagura terraced fields is made into an onigiri, grilled, then covered with dashi stock in the same way tea is poured over rice to make ochazuke. Savor the hard-earned harvest from these community-run fields with your choice of seasonal condiments.

  • Breakfast (sample menu)

    ·Koshihikari rice grown in the Inagura terraced rice fields of Ueda City
    ·Side dish
    ·Secondary side dish
    ·Seasonal pickle
    ·Seasonal condiments
    ·Seasonal fruit