当館のすぐそばに、大正時代の土蔵をリノベーションした十割手打ち蕎麦が自慢のレストラン「滝乃家 そば蔵 花輪（かりん）」が誕生しました。
A new restaurant, “Takinoya Sobagura Karin,” has opened just steps from our hotel.
It is housed in a beautifully renovated traditional storehouse from the Taisho era and specializes in 100% buckwheat handmade soba.
「会津柳津門前大吟醸そば」
“Aizu-Yanaizu Monzen Daiginjo Soba”
当店のお蕎麦は製粉歩合 五割で挽いた会津産地粉を柳津の名水 弘法大清水で仕込んだ繋ぎ無しの十割手打ち蕎麦です。
日本酒の最高峰 純米大吟醸のように手間暇をかけて磨き上げ、更科粉特有の美しい白さに滑らかな舌触りと喉越し、そして上品な香りを是非ご堪能下さい。
Our soba is made from locally grown Aizu buckwheat flour,
milled to a 50% extraction ratio,
and prepared using the pure spring water of Kobo Ooshimizu in Yanaizu.
This is 100% handmade soba with no additives.
Like premium Junmai Daiginjo sake, the flour is carefully refined to achieve a beautiful white color,
a smooth texture, a clean finish, and an elegant aroma.
We invite you to enjoy this refined and authentic soba experience.