Tsurumi shuzo Co.,Ltd.
Aichi- 代表銘柄
- Gazan
- 酒蔵について
- Founded in 1873, Owari Tsushima was once a port town known as "Tsushima Minato." Thriving as a hub for water transport, this vibrant commercial city saw Kyoto's culinary culture arrive early, serving as Oda Nobunaga's kitchen. A traditional premium sake born from this land steeped in history. The Kiso River flows from the vast Nobi Plain into Ise Bay. "Gasan" and "Sanso" are born from the beautiful underground water of this pristine stream. The Kiso River's bounty, richly infused with minerals from nature's abundance, shapes the flavor of this premium sake. "Yamada Nishiki," the king of sake rice, features a large shinpaku (heart of the grain). With each polishing step, it transforms into a fragrant and beautiful sake. The signature brands "Gasan" and "Sanso" embody the dedication to using 100% "Hyogo Prefecture Special A Region Yamada Nishiki" rice, renowned as the pinnacle for its pursuit of pure, mellow sake without off-flavors. Tsurumi Shuzo's commitment lies in pursuing the authentic taste of sake through handcrafted brewing in a hygienic environment, utilizing the skills of the Nanbu Toji master brewers and the five senses of the brewery staff. A new brewery was constructed in 2022.
酒蔵情報
- 見学時間
- 9:00～17:00
- 見学定休日
- Saturdays, Sundays, and holidays
- 売店営業時間
- 9:00～17:00
- 売店定休日
- the New Year's holiday
地元おすすめの飲食店
The restaurant is proud of its sauce, which is made by adding more and more sauce to the eel every time it is dipped, and the grilling technique inherited from the previous generation. Since its establishment, the restaurant has been well-loved in the area and can be used for family meals, celebratory occasions such as shrine visits and Shichigosan (seven-five-three-three) ceremonies, and legal events, It can also be used for memorial services.
Motokai offers fresh fish cuisine with a refined technique. Seasonal fresh fish swim in a kesu set up in the center of the restaurant. In addition to being used for celebrations and other such occasions, the restaurant is popular among locals as a place to have a Japanese lunch at a reasonable price.
Crab dishes incorporate fresh crab grown in the rough seas of the North Sea and the aroma of the season. Soybeans are grown in Toyama Prefecture, and nigari, natural bittern from Ako, is used in our tofu dishes. We welcome our customers with the best ingredients and techniques.
地元おすすめの宿
On the 18th floor, there is "Japanese Cuisine Kyoto Tsuruya" where you can drink our representative brand "Gayama". You can enjoy dishes that take full advantage of the nourishing flavors of seasonal ingredients with the finest broth made from carefully selected dried bonito flakes, tuna flakes, and Rishiri kelp. While continuing the tradition of the long history of "Kyoto Tsuruya," we continue to take on the challenge of new cuisine.
The location directly above Nagoya Station, the starting point for business and leisure activities, creates an irreplaceable time. The high quality space creates a relaxing time.
Opened in 1936, the hotel has been nurturing hospitality as a guesthouse in the central part of Japan. Linens, towels, and pajamas are made of organic cotton with a soft texture, and Bvlgari bath amenities are provided for a comfortable stay.