Inn Ueta
Doburoku is sake, or the liquor, produced at home before the liquor tax law. The Ueta is managed by a married couple, the husband who is the craftsman making the Doburoke and the wife who makes traditional Sado dish.
Only one group of visitors a day can stay at this inn. With a kitchen, a bathroom and a washing machine, it is suitable for a family to stay more than one night as it is favorably located with the convenient public transportation system. Doburoku, the traditional sake which contains grains of rice in it, is allowed to be produced only by the specified people due to the liquor tax law. This inn is the only place you can drink Doburoku on the island. The host and hostess who are farmers manage the inn as a side business and one of the appeal points of this inn is the traditional Sado dish using vegetables produced on their farmlands. You should see their traditional way of boiling rice.
Bottled Doburoku. Though pressed and filtered grains of rice are considered as sake at present, people drank sake without filtration in old days. Doburoku features effervescence during fermentation and sweetness of rice.
Most of the dishes made by the wife are the traditional Sado dishes. The dish of simmered vegetables cooked with dried cod for preservation is one of the complex cuisines.
The visitors' space consists of two Japanese rooms, a dining and a bathroom. It can accommodate a great number of people, and as it is separated from the main house, they can stay without reserve.