海鮮料理 磯乃家

Surrounded by rural areas where Uonuma-grown Koshihikari rice thrives, Midorikawa Sake Brewery values the essence of sake brewing made by human hands. Using soft water drawn from underground 50 meters deep in the Uonuma hills for brewing, and employing low-temperature fermentation and long-term low-temperature storage, it produces a delicate sake that finishes smoothly, enhancing the flavors of the fish served at Isonoya without overpowering them, allowing one to enjoy both the umami of the fish and the deliciousness of the sake.

If there are people who have tasted the famous Kubota sake and thought it was 'not delicious', it is something that can be said about sake in general, and it relates to the 'condition of storage'. If it is exposed to room temperature, especially during the summer, there are concerns about changes in flavor. At Isonoya, thorough quality control has been implemented from the procurement of sake. Please enjoy the original deliciousness of Kubota.

Bottle ... 4,200 yen