Kuramoto Ryori Maruto Shoyu
蔵元料理 マルト醤油
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An auberge where you can savor the oldest soy sauce brewery in Nara Prefecture
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This is a modern Japanese course meal based on "soy sauce" and "seasonal vegetables". The "hoop" is a hoop made of bamboo that played an important role in keeping the soy sauce barrels in place. It is a hoop that connects local ingredients and brewers. We will offer an extraordinary space in the soy sauce brewery where the actual brewing takes place. Please come and visit us.
This is a modern Japanese course meal based on "soy sauce" and "seasonal vegetables. The owner of Maruto Soy Sauce has a tradition of inheriting the character for "Fuji" from generation to generation, which is the origin of the course name "Fuji". The name "Fuji" is derived from the tradition of inheriting the character for "wisteria" from generation to generation. We offer an extraordinary space in a soy sauce warehouse where the actual brewing takes place. Please come and visit us.
This is a modern Japanese course meal based on "soy sauce" and "seasonal vegetables". The course content is a maximum expression of "soy sauce cuisine" served at the brewery where soy sauce is brewed. A dish of soy sauce bean paste is the special dish of this course. We will provide you with an extraordinary space in the soy sauce brewery where the actual brewing takes place. We look forward to your visit.
This is a modern Japanese course meal based on "soy sauce" and "seasonal vegetables. Moromi is the liquid before it becomes soy sauce, which is fermented and cared for according to the season to produce flavorful soy sauce. Please enjoy the depth of soy sauce and its seasonal ingredients. We offer an extraordinary space in the soy sauce brewery where the actual brewing takes place. We look forward to your visit.
Naramachi Brewery beer made with malt, hops, and roasted tea, using locally sourced Yamato roasted tea from Nara Prefecture. This unique brew features fruity aromas and bitterness from Cascade hops.
If it's beer, it's from the town brewery. Ingredients: wheat malt, malt, hops, coriander. A white ale made with a high proportion of wheat malt, featuring a refreshing and fruity flavor.
If it's beer, it's from the town brewery. Ingredients: malt, hops, cocoa. Uses roasted barley roasted until dark. The roasted malt's toasty flavor and the rich aroma of cocoa.
Umenoyado Brewery / Katsuragi City, a dessert-like cloudy umeshu, served with soda or on the rocks, 720ml
A limited edition liqueur made with fresh yuzu from Umenoyado Sake Brewery in Katsuragi City, 720ml
This fruity sweet wine is made from 100% figs produced in Yamato-Koriyama City, characterized by a moderate sweetness and refreshing flavor, similar to Asuka wine. It is recommended to drink it straight. 720ml
From 1,100 yen
Asahi Wine / Yamanashi Prefecture. A pleasant citrus freshness reminiscent of butter with a rich aroma. Served at the 2008 Lake Toya Summit Ladies' Dinner.
Kita Wine / Nara Prefecture Petillant (slightly sparkling) with a low alcohol content, a noticeable acidity, and an easy-to-drink natural wine.
Using grapes from the contracted farmer 'Yukio Kimura' in Takahata Winery, Yamagata Prefecture, the grapes are so ripe that their skins turn orange, resulting in a rich and dense flavor.
A blend of red wine grape varieties harvested from the foothills of Mount Chayagatake in the northwestern part of Yamanashi Prefecture, aged in oak barrels, resulting in a rich acidity and a refreshing taste.
Asahi Shuzo / Yamanashi Prefecture, with a warm aroma and a long finish, featuring a lingering scent of red fruits.
Domaine Kosei / A winery in Katakubo, Shiojiri City, Nagano Prefecture, dedicated to producing wine from single-varietal Merlot. Aged in American oak barrels, it offers elegance and a delicate balance.
Half bottle from 5,500 yen
Oil Long Sake Brewery / Gose City Fresh and fruity aroma with a sparkling and juicy mouthfeel. Made with Nara Prefecture rice 'Akitsuho'. Half a go... 540 yen, one go... 980 yen
Chiyo Sake Brewery / Made with Yamada Nishiki from Gosei City, Nara Prefecture, featuring a refined sweetness and a crisp finish. Half a go... 550 yen, one go... 990 yen
Katsuragi Sake Brewery / Using all 'Omachi' from Gose City, a smooth dry half serving... 500 yen for a full serving... 900 yen
Imanishi Brewery / Sakurai City, refreshing and transparent with elegant umami that you won't tire of drinking, and you can also enjoy the aftertaste. Half a go... 770 yen, one go... 1,380 yen
Imanishi Brewery / Gose City, using the locally suitable rice 'Roha Wind' from Yamato tradition, brewed with local rice and local water, this dry special junmai sake is priced at 500 yen for half a go and 900 yen for one go.
Meikichiro Sake Brewery / A rare nationwide method that enhances acidity by soaking rice from Yoshino Town in water to promote lactic acid fermentation. Juicy and rich, with a slightly sweet and sour taste. Half a go... 540 yen, One go... 980 yen.
Okura Honke / Brewed with Hinohikari rice from Kashiba City, Nara Prefecture using the Yamahai method, this Junmai Daiginjo is juicy with a slightly sweet and sour cute flavor and complex acidity. Half a go... 500 yen, one go... 900 yen.
A sweet potato shochu made using the traditional vegetable 'Ajima Imo' from Yagi Shuzo in Tawaramoto, Nara Prefecture, with a smooth and non-intrusive taste.
Barley shochu brewed with domestic barley from Yagi Shuzo using white koji, featuring a fragrant aroma and flavor.
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