There is so much potential
in citrus and sake cocktail

We are always conscious about local production for local consumption, and believe that disseminating the attraction of local food of the season would lead to regional revitalization. Ehime prefecture is blessed with abundant food and we can procure almost everything we need. In particular, the variety and quality of citrus fruits including limes boasting No.1 production volume in Japan, are outstanding which allow us to use them in various different ways.
At this Fair, CieL introduced made from Uwajima mandarin oranges and local sake because the cocktail made from lemon and Japanese sake both produced within the prefecture served at our affiliated cafe & bar enjoyed high popularity. Both cocktails were received very well regardless whether they usually drink sake or not. Although we had always kept sake at the store, but it did not sell very well before. Using sake as the base liquor for cocktails has not only broadened the potentiality of sake, but also extended our communication with the guests.
Japanese sake is characterized by ‘umami’ (delicious taste sensation) that can go with not only Japanese cuisine but also western, Chinese or various other dishes. We would like to leverage such a deep-pocketed features of sake by serving it in the suitable styles for the store.

Convey the joy of matching local food
and local sake

At the Fair, we introduced Matsuyama chicken fresh from processing in the morning and home-made chicken ham seasoned with Japanese sake and Iyokan orange. Iyokan is used for various processed products due to the excellent flavor, but another attractive point of Iyokan is its strong taste. Perhaps surprisingly, you can particularly appreciate the taste of Iyokan when it is heated or simmered. 　
We always try to serve good quality menus at reasonable price using ingredients almost 100% produced in Ehime prefecture because locally procured foods are outstandingly fresh and give us a peace of mind. Since most manus are the mix of Japanese and Western styles that are served routinely, we extremely focus on selection of ingredients. Halfbeak and shellfish are delicious in spring, and Ehime is also famous for cherry sea bream, broad beans, and more.
Refreshing dry Japanese sake may be a good match with good quality food. The Fair triggered
us to think about increasing the selection of sake served at the bar. We sometimes have a brand of
sake that is not on the list or we can also meet your request to serve a special dish as far as we have
ingredient. Please feel free to ask us.
Wide varieties of food of the season are available here. Please visit Matsuyama and enjoy various attractive local foods that we are so proud of.

Compatibility with food,timing to drink ?
Many options for Ehime’s local sake

I was born and raised in Matsuyama, and memory of foods remain etched with nostalgia. Talking about the local flavor, the first thing that comes to my mind is fish and shellfish. Seto Inland Sea is particularly famous for white-fleshed small fish and thread-sail filefish of the season is more delicious than pufferfish.
At the Fair, we introduced “buri (adult yellowtail) & daikon (radish)” using buri from Uwajima. It is
obvious that this local food goes with Japanese sake. Daikon was deeply simmered with rich flavor
of buri to match with refreshing Japanese sake.
Many brands of sake made in Ehime seem to have slightly sweet flavor that reminds you of the taste of rice, but we also have various dry sake suitable during meal or the one suitable as aperitif. Visitors from outside of the prefecture mostly look for local flavor, and seasonal foods and matching local sake were highly appreciated. Local foods and local sake certainly go well together, so we hope you will try various combinations. You will be able to enjoy delicious foods both from sea and mountain throughout the year in Matsuyama. Visit here to find it out!