A brewery dining room serving koji and sake-lees dishes with the house sake.
This is a sample page. Taru-no-Ma Brewery Dining is a fictional place, and its name, prices and hours are all made up for this sample.
How to enjoy it
Taru-no-Ma is run by a post-town sake brewery. The koji and lees in the food come from the brewery next door. If you don’t drink, follow the brewery’s flavours through amazake and its brewing water.
A lunch set of koji-cured fish or meat, sake-lees soup and small seasonal vegetable dishes.
How to enjoy it
Curing in koji makes meat and fish tender and sweet. Read the little cards beside each dish to see what fermentation does.
Three of the brewery’s sakes, each with a small dish to match. Non-drinkers can have amazake and brewing water instead.
How to enjoy it
Taste the sake alone, the dish alone, then both together to notice how each changes the other.
No alcohol for under-20s or drivers.
Buy the koji, sake lees, amazake and koji seasonings used in the kitchen. Each comes with a card on using it at home.
How to enjoy it
Sake lees smell best in winter when the new sake is pressed. If you are new to koji, start with shio-koji.
Hours
Dining room11:30–14:30（last order 14:00）
Counter10:00–17:00
Closed
Tuesdays (next day if a holiday), New Year
NotesNo evening service
CashAccepted
Credit cardsVISA, Mastercard, JCB
E-moneyTransit IC cards
QR code paymentPayPay
Drinking under the age of 20 is prohibited by law. Do not drive after drinking.
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Tip
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Tip
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Tip
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Tip
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