Summer
A Taste of Summer in Aizu — Fukushima Sake and Local Flavors.
PROFILE
Certified Fukushima Sake Regional Guide
Assistant Manager
Mio Hoshi
Assistant Manager at Yunogami Onsen Tohryukan.
A "Fukushima Sake Regional Guide" sharing the appeal of local Aizu cuisine and Fukushima sake.
Fukushima sake pairs beautifully with food. Even the choice of glass or cup can change the way its aromas unfold. Come and enjoy the experience with us.
Regional Cuisine
Rainbow trout from Shimogo-machi, cured in kelp, paired with Joban flounder caught at Haragama Port served salad-style.
A delicate dish that brings refreshing coolness to an Aizu summer.
Sake Pairing
Fresh taste and refreshing aroma.
A bottle that perfectly complements the savory umami of kelp curing and the delicacy of white fish.
Other Recommended Sake
Aizu Musume
Takahashi Shosaku Sake Brewery
Regional Cuisine
Wild sweetfish (Ayu) raised in the Aga River running right before us, grilled simply with salt. The bones are prepared as crispy crackers so you can enjoy the entire fish.
Fragrant skin, tender flesh, and a pleasantly bitter aroma evoke the bounty of summer rivers.
Sake Pairing
Gorgeous aroma with a crisp, clean finish.
A sake that harmonizes wonderfully with the savory and slightly bitter notes of the sweetfish.
A Word from the Assistant Manager
"Charcoal-grilled wild sweetfish with a delightfully savory skin is enhanced with Sharaku Junmai Ginjo, that gently embraces the subtle bitterness, creating a truly refreshing summer toast."
Assistant Manager: Mio Hoshi
Regional Cuisine
Prized for its fine marbling and rich flavor, Fukushima beef is served shabu-shabu style in an aromatic dashi broth. Melt-in-your-mouth tenderness and sweet, elegant richness fill every bite.
Sake Pairing
Served warm (nurukan) intentionally to elevate its floral notes. A sake that enhances the savory depth and delicate sweetness of Fukushima beef.
Tableware Pairing
Crafted at a pottery kiln in Shimogo-machi, fired without glaze to bring out dark, iron-like brown and black tones. Far-infrared rays and negative ions lend a smooth, rounded mouthfeel to the sake.
A Word from the Assistant Manager
"Savor the melting umami of Fukushima beef and the sweet richness of its fat. Gensai Daiginjo rounds out the palate with a clean, crisp finish."
Assistant Manager: Mio Hoshi
Yunogami Onsen Tohryukan
"Yunogami Onsen" has flourished as a lively hot spring resort in Minamiaizu since the Edo period. Warm plain-wood architecture brings pure Japanese Aizu design to every guest room, while our commitment to traditional cuisine fills each kaiseki course. Relax to your heart's content with rich, free-flowing hot spring waters in every room.
A Word from the Assistant Manager
"Enjoy the rich umami of kelp curing alongside delicate flounder.
Pair it with the fresh profile of Tenmei or the rich, rice-forward aroma of Aizu Musume Junmai Sake."
Assistant Manager: Mio Hoshi