Confection and drink set: SAKE, TEA AND WAGASHI - Wagashi for February “Kobai-mochi”

Feb 5, 2015
Category : Light Meals & Cafe Menu

The sweets embodies a plum blossom by wrapping white bean paste with Habutae mochi which is smooth and white like habutae silk and putting a yellow Nerikiri (a cake made of white bean paste which is artistically colored) as the center of a flower. You can feel an elegant and graceful loveliness from the sweets.

We invite you to come and imagine spring when beautiful flowers bloom with full of fragrance, enjoying Kobai-mochi together with a glass of sake and a flavor cold-brewed green tea, though the cold days continue.

Confection and drink set: SAKE, TEA AND WAGASHI - Wagashi for January “Shitamoe”

Jan 20, 2015
Category : Light Meals & Cafe Menu

January sweets for Confection and drink set is Shitamoe which means young buds coming out from the ground. The sweets describes an early spring, when literally shoots are about to come out from the ground covered with snow, by two types of “an” bean paste, a green part made of mugwort-contained bean paste and a white part made of yam-contained bean paste, and smooth bean paste as the core. OZU Kyoto offers the elegantly tasted “Shitamoe” with the scent of mugwort in the menu of confection and drink set as January sweets. Enjoy a perfect harmony of a glass of sake, a flavor cold-brewed green tea, and sweets, feeling the life force survived the harsh winter and the advent of spring.










OZU Kyoto – maison du sake – website redesigned.

Jan 20, 2015
Category : News

New contents open. Light Meals & Café, Product Lineup, and Seminar Report where the details of each of sake culture seminars are reported are open. Please check them out.

US media visited OZU Kyoto – maison du sake –

Dec 10, 2014
Category : News

Many representatives of travel & leisure related media organizations in the U.S. visited OZU Kyoto – maison du sake – on December 10, 2014.

At the visit, which realized with the assistance of Kyoto Convention Bureau, an independent not-for-profit public organization, they heard a story about how Japanese sake contributed to feeling the change of the seasons, and a story that the different sake cups gave you a variety of scent and flavor of sake. Among them, the idea to express Japanese sake culture, which is the concept of OZU Kyoto, received strong interests from participants. They demonstrated empathy toward the idea.

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