kagoshima brewery tour

Shochu, Take A Factory Tour in Kagoshima

Kagoshima , situated on the southern tip of Japan, is a paradise for shochu enthusiasts . Like whisky and brandy, shochu is a Japanese traditional hard liquor made from various ingredients. The most common base to make this distilled drink is rice , sweat potatoes (called  imo in Japanese), wheat , sugar cane and so on. Since each of the base components brings its own unique flavor, authentic shochu, called h onkaku shochu , comes in a wide variety of aromas and taste. If you are keen on exploring Japanese drinking culture, shochu is an absolute must try.

Take A Shochu Factory Tour in Kagoshima

Kagoshima is the major producer of honkaku shochu (authentic Shochu) in Japan. It has a distinguished taste and is made using traditional brewing methods which you can observe during a tour at Satsuma Shuzo brewery located in Makurazaki , outside Kagoshima City . There you will learn about the brewing process, see how it is produced and at the end you will be able to taste a few different types of this alcohol. Moreover, if you want to buy a few souvenir bottles, it recommended to purchase them at the factory shop, along with some food products from the local area.

As you learn during the tour, there are two types of shochu liquor: one is made from continuous distillation and the other is produced from single distillation, meaning it preserves a rich flavor and the taste of the base ingredient. Honkaku shochu refers to single distillation shochu, and it is considered a fashionable and chic drink, and is usually  expensive compared to the continuous distillation alternative.

Kagoshima — Home to Thousands of Shochu Varieties

Kagoshima has more than 100 distillers and over 2,000 different shochu options . You can taste these diverse bottles at one of the numerous izakayas ,  a Japanese version of a “pub” where you can drink and order various small tapas-style dishes, scattered around Kagoshima City and in the local areas. The staff have abundant knowledge and can give you some recommendations for shochu and food pairings. To my own astonishment, the best variety I tried was imo shochu , a sweet potato liquor. It has a sweet aroma so it goes amazingly well with fatty dishes or fried foods such as tender pork and, one of the local specialties of Kagoshima, “s atsumaage ,” a fried fish cake filled with various ingredients.

Shochu can be served straight, on the rocks, mixed with soda or water at different temperatures and also used as a cocktail base. In Kagoshima, it is common to enjoy imo shochu with hot water at a 60:40 ratio. This serving style enhances the natural sweetness and aroma of the sweet potato. However, once you try it you will find your own way of enjoying its rich taste.

Useful Links and Information

Shochu factory tour: here, access: here.

Dagmara Korecka

Dagmara is a designer and writer of Polish life style magazine, currently living and working in Tokyo. Her biggest passion is traveling and exploring what has been hidden and unknown as well as meeting people from all over the world and experiencing new cultures. She loves cycling, yoga and long walks. As a food lover, she deeply scrutinizes gastronomy world and Japanese cuisine through her own cooking and creating own recipes. The best way for her to relax is to go to hot spring or read a book.

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Welcome to Kagoshima Honkaku Shochu Website

Spirits are distilled liquors, such as "gin", "vodka", "rum", and "tequila", which are loved all over the world. Spirits are made by extracting only the alcohol and flavoring ingredients and can be enjoyed in a variety of ways or enjoyed straight up to fully appreciate its flavor. 

Furthermore, one of the appeals of distilled liquors is that their uniqueness can be expressed straightforwardly, depending on the taste design and care for ingredients that the brewer wants to incorporate. Finally, liquors are made worldwide, so you can enjoy a taste that reflects the regional characteristics of each region.

One of Japan’s most popular spirits is "shochu".

The main characteristic of this craft spirit is that it is distilled using “koji,” which gives it a rich aroma. It comes from 500 years of mastering the expertise, contemplating, and refining the skills. It has a soft flavor that comes from low alcohol, which matches with various types of food and can be “enjoyed during meals,” which is rare for spirits.

WSET (https://www.wsetglobal.com/), one of the world’s largest educational institutions in the field of alcohol, offers a wide range of courses for learning about alcohol. In 2019, the Spirits Level 3 Course was launched to teach participants about the world’s four major spirits, ""gin"", ""vodka"", ""rum"", ""tequila"", and other crafts spirits from around the world. Now, the course introduces shochu as an Asian craft spirit, and aspiring spirits professionals worldwide are starting to learn about shochu as part of the course prerequisite.

It all began in 2020 when WSET spirits course educators visited Kagoshima prefecture, Japan. There was only one purpose for a visit, which was to see firsthand Kagoshima’s Honkaku shochu and its brewing process and determine “if shochu was a kind of liquor worth teaching the world about.”

Kagoshima prefecture, located in the southern part of Japan, is famous for its long hours of sunshine and well-drained soil (Shirasu) due to the presence of Sakurajima, an active volcano. It is an area where shochu is actively produced in Japan.

In Kagoshima prefecture, shochu is made from various ingredients, including sweet potatoes, rice, brown sugar, and wheat. WSET educators had only three days for their trip. They tried to uncover the essence of Honkaku shochu during that limited time, holding many study sessions, interacting with brewers, and having tasting sessions.

“They are using such luxurious ingredients.”

All the educators made the same remark. They were also amazed at the “low alcohol content” and the fact that “it was drunk like a food wine.” The Japanese Craft Spirits Master Course by WSET educators has been decided to be launched teaching Kagoshima’s Honkaku shochu to teach aspiring liquor specialists about shochu and deliver the value of Japanese Crafts Spirits defined by the world, taught from the perspective of professionals who are experts when it comes to global spirits products and markets.

The Master Course is taught by WSET educators Hannah Lanfear and Rose Brookman. Ms. Lanfear wrote many articles in industry papers such as Imbibe, Bar Life, CLASS, and Dinks World Asia. She is also a member of the Tales of the Cocktail Foundation Committee and has been selected for IWSC & WSET Future 50, 65th place in Bar World 100, and Imbibe’s Educator of the Year 2019. Ms. Brookman works as a WSET course educator and serves as the judge of the IWSC’s shochu category.

In addition to the learning experience, this innovative course brings students shochu for tasting by small-lot air shipment delivered from Japan every month. It is our sincere hope that anyone who has had shochu, as well as spirit lovers and those looking for new craft spirits, will learn about shochu, one of the most unique liquors in the world.

Kagoshima Shochu Makers Association

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Satsuma Shuzo's Shochu factory and museum, Meijigura, is open to the public throughout the year. Admission is free. Meijigura is both a museum for all things Shochu, and the actual production factory for our traditional handmade Shochu "Tezukuri Meijigura"and other traditional making style Shochu like "Banshokou", "Satsuma Shiranami Kametsubo Jikomi", and "Meiji no Shochu" etc. The name Meijigura is a Japanese word made up of the words Meiji, from the Meiji Era, and the word Gura, for distillery. We use this name Meiji because we use the traditional methods from the Meiji Era for making our handmade Shochu brands.

Meijigura's production cycle usually runs from August until May to maximize visitors' chances of seeing the Shochu production process in action. (The sweet potato Shochu production cycle in our other locations runs only from August until December.) To maximize freshness and flavor, our Imo Shochu only use fresh, never frozen, sweet potatoes.

Open Everyday (Except 12/31 and 1/1) Hours: 9am to 4pm Admission: Free

Please use the information kiosks at Kagoshima Airport and Kagoshima Chuo station to arrange transportation. Information about times, costs, and schedules for transportation are provided below as a courtesy, and subject to change. Please bear in mind also that the return transportation schedules may vary, so please verify your return trip schedule as well when scheduling your transportation to visit us.

From Kagoshima Airport, By Bus and Taxi:

Take the express bus to Kaseda/Makurazaki. The bus takes about 1hour 50min, and costs about 2200 yen per person. This bus leaves the airport every 95 min. The bus terminates at Makurazaki. From the Makurazaki bus station, Meijigura is about a 10-minute taxi ride, and costs about 700 yen.

From Kagoshima Chuo Station, by Bus and Taxi:

From the East 16 departure spot, take the bus bound for Kawanabe/Makurazaki. This bus takes about 1hour 40min, and costs about 1400 yen per person. The bus leaves the station every hour. The bus terminates at Makurazaki. From the Makurazaki bus station, Meijigura is a 10-minute taxi ride,and costs about 700 yen.

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• Hizen Hamashuku: Historic breweries that house the world’s best sake

Hizen Hamashuku

Walking down a side street within the quaint Hizen Hamashuku quarters of Kashima city you will come across an inconspicuous brown building with a large blue cloth sign that is the home of Fukuchiyo Shuzo. Within the wooden sliding doors is the world’s best sake – at least according to the International Wine Challenge, where Fukuchiyo Shuzo’s refreshing and fragrant Nabeshima Daiginjo sake was named champion in 2011. Winning the honor as best sake in the world has drawn international interest to Hizen Hamashuku and the three sake breweries operating in the area that for hundreds of years has also been referred to as Sakagura-dori (Sake Brewery Street) are drawing tourists from all over the world.

Kashima city’s historic sake brewing district

Long before being incorporated as part of Kashima city, Hamashuku was a prosperous town at the mouth of the Hamagawa River along the Tara Kaido highway – a sub-road of Nagasaki Kaido highway. During the Edo Era, in order to show fealty to the Tokugawa shogunate, the feudal daimyo lords of each region across Japan spent every other year living in the nation’s new capital. A road system was set up as for the large procession that accompanied the lords, and post towns emerged along the way where travelers could rest their bones and get a bite to eat. They also liked to imbibe in local sake.

It was at Hizen Hamashuku – along the Sakagura-dori – where 13 sake breweries emerged to help weary travelers whet their whistles with some of Japan’s best sake before making the long, long arduous journey to Edo. Today, visitors can enjoy sake in the same atmosphere as travelers from 200 and 300 years ago, as the area has been well-preserved and maintains its Edo Era charm.

An Important Preservation District for Groups of Traditional Buildings

Once abounded with merchants’ houses and other shops, Sakagura-dori is now filled with preserved historic buildings, several of which still house thriving sake breweries. These days, three of the original 13 sake breweries remain. Several of the other distinct white-washed buildings along this 600m-long stretch house sake shops, cafés and bars where visitors can sample the local wares. The picturesque townscape is designated by the national government as a preservation area of important traditional architectures. Incoming tourists disembark at the rustic train station – Hizen-Hama Station – and from there, under the visage of scenic Mount Taradake, it is a short, approximately 6-minute walk to Sakagura-dori.

Natural landscape providing the perfect resources for sake brewing

Saga Prefecture is blessed with a natural landscape abundant with fresh produce and the natural ingredients required for delicious sake. The freshwater flowing from Mount Taradake and into the Ariake Sea is mineral-rich and is known as one of the best 100 natural water sources in Japan. When mashed with sweet-tasting rice grown in Saga Prefecture’s temperate climate, the water provides local sake brewers ample opportunity to brew some of Japan’s best sake. The breweries open in March, and in spring – the planting season – visitors can enjoy pure, undiluted sake as well as unrefined sake prior to processing. The summertime, when preparation and brewing planning is underway, is the best time to enjoy softening sake or sparkling sake. From late September and October, the autumn rice harvest takes place, and the sake that has been matured all spring and summer is now bottled. Then in winter, around New Year’s, sake brewers partake in the “first squeeze of the year,” which is performed for good luck.

Fine, fragrant sake that maintains the traditional style

Today, six sake breweries are operating in Kashima city, with three of those located at Hizen Hamashuku, including the aforementioned Fukuchiyo Shuzo, where, while tastings and tours are unavailable, with a reservation one can receive an explanation of the Nabeshima brewing process.

Tours are available at Minematsu Shuzo, where fourth-generation owner Kazukiyo Minematsu, who was born and raised in Hizen Hamashuku, is happy to share information about the area’s history. Mr. Minematsu has painstakingly decorated the brewery with Showa Era retro-style furniture and utensils creating a unique, traditional atmosphere. The brewery purposely makes sweeter sake to appeal to those with a sweeter palate, and the brewery’s Kikuosho Junmai Daiginjo – matured for 40 days – has a flowery fragrance and deep flavor. The recipe for the well-known Kikuosho High-Class sake has remained the same for years, while the Hizen-Hamashuku Junmaiginjo uses 100 percent Yamada Nishiki rice grown in Saga Prefecture.

Nearby Mitsutake Shuzo provides tastings of its fragrant and balanced sake as well as Kyushu’s first potato-based shochu. The Makai e no Izanai black rice malt potato-based shochu is made from Koganesengan potatoes grown in Kagoshima. The Mitsutake Handmade Junmaishu, brewed in the conventional handmade style, was awarded at the National Sake Competition. The other three Kashima city sake breweries are Yano Shuzo, which has stood alongside the Nagasaki Kaido for more than 100 years and maintained its Kansai Era charm, Sachihime Shuzo located near Yutoku Inari Shrine – one of the three largest Inari shrines in Japan – and Baba Shuzo, founded more than 200 years ago in the lush natural environment outside of Kashima city.

A warm welcome to guests from all over the world

Because of the local sake breweries’ national and international attention, Kashima city has come to be known as “the town that produces the world’s greatest sake,” and has seen an increase in visitors. In addition to sake brewery tours and tastings, visitors should be sure to check out the Sake Brewery Tourism event held every spring, which draws more than 80,000 tourists. All six Kashima city breweries open their doors to guests during the event, including a flower and sake festival, the Kashima Fermentation Festival, and the Yutoku Monmae Spring Festival. Also, the Hizen Hamashuku Autumn Sake Festival is held from the end of October until the beginning of November, at which time guests can enjoy sake tastings, local foods and stage shows. (Unfortunately, this year the Festival will be cancelled due to the novel coronavirus.)

INFORMATION

Hizen Hamashuku, also known as Sakagura-dori, is a 600-meter stretch of road in Kashima city lined with sake breweries and sake shops that is a favorite destination for tourists from Japan and overseas. The historical area is recognized as an Important Preservation District for Groups of Traditional Buildings. Address : Hama-machi, Kashima-shi, Saga Prefecture, Japan TEL : NPO Hizenhamashuku Mizutomachinaminokai +81-(0)954-69-8004 Access : 6-minute walk from Hizen-Hama Station Website :  https://hizenhamashuku.com/

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Kagoshima Sake Breweries – Top 18 Sake Breweries

Kagoshima sake breweries.

Kagoshima Prefecture is a prefecture of Japan located on the island of Kyushu and Ryukyu. It borders Kumamoto Prefecture to the north and Miyazaki Prefecture to the northeast. The two major Japanese spirits are sake and shochu. While sake can only be brewed from rice, shochu can be distilled from a variety of sources, including wheat, potatoes, brown cane sugar, Japanese chestnuts, and buckwheat – this also gives shochu a much wider variety of flavors. Shochu also has a higher alcohol content than sake at around 25%. As such, shochu is often drunk diluted with cold or hot water rather than straight. In comparison with sake, shochu tends to have a cleaner flavor, making it easy to pair with almost any cuisine. Kagoshima consumes the most shochu annually out of any prefecture in Japan. The shochu that Kagoshima natives love most of all is imojochu, made using local sweet potatoes, one of the prefecture’s top products. On December 22, 2005, “Satsuma Shochu” was approved as a production area based on geographical indication standards. Satsuma shochu is a full-scale shochu that is distilled in Kagoshima prefecture (excluding Amami City and Oshima District) using water as raw material and distilled with a pot still. “Amami brown sugar shochu” was approved for regional collective trademark registration on February 6, 2009. When the Amami Islands returned to Japan in December 1953, Amami brown sugar shochu was permitted to be produced only in the Amami Islands, provided that it was produced using rice jiuqu and brown sugar as raw materials.

Amami Oshima Kaiun Shuzo Sake Brewery

There are 25 brown sugar shochu distilleries on the Amami Islands. Anani Oshima Kaiun Shuzo brewery started as the smallest and last distillery among them. The clean air from the deep forest, mild climate and humidity is the source of brown sugar shochu production. Mt. Yuwan also blesses us with abundant water that cannot be purer and will never be depleted. This water is mildly alkaline and tastes mild and slightly sweet. The high quality water and brown sugar make it ideal for brewing sake.

Brewery Info

Representative: Yoshihiko Watari Address: 2924-2 Yuwan, Uken-son, Oshima-gun, Kagoshima TEL: +81-997-67-2753 FAX: +81-997-67-2388 Foundation (year) 1996 Visit Amami Oshima Kaiun Shuzo Sake Brewery Website

Iwagawa Jozo Sake Brewery

Since its founding in 1897, the manufacturing spirit has remained the same even if the times change. Iwagawa Jozo brewery uses traditional techniques and the latest equipment to deliver authentic shochu. The Kagoshima region is known for its high quality sweet potatoes (Golden Sennuki). The domestic sweet potatoes and rice along with the natural water make the sake taste memorable.

Representative: Takeo Taguchi Address: 6557-6 Iwagawa Osumicho, So-shi, Kagoshima TEL: +81-994-82-1151 FAX: +81-994-82-4896 Foundation (year) 1870 Visit Iwagawa Jozo Sake Brewery Website

Izumi Syuzou Sake Brewery

Since ancient times, Kagoshima Prefecture has been known for making shochu using natural water. There is a factory of Izumi Sake Brewery in the place of Izumi where such heavenly blessings are abundant. They named the brands “Izumi ni Kurozuru”, “Izumi ni Tsurunori”, “Izumi ni Maihime”, and “Izumi no Kuni” so that we can get familiar with the famous sake of Tsuru no Sato and Izumi.

Representative: Takaaki Higashi Address: 358 Bunkamachi, Izumishi, Kagoshima TEL: +81-996-79-3671 FAX: +81-996-62-4700 Foundation (year) 1950 Visit Izumi Syuzou Sake Brewery Website

Kikaijima Sake Brewery

Kikaijima Sake Brewery is a brewing company located in Kikai-cho, Oshima-gun, Kagoshima Prefecture. Their brown sugar shochu is based on 1 year aged sake, including “Captain Kidd”, which has won a special prize six times in a row since 2012 in the brown sugar shochu section of the national liquor competition. “Sannen Neitazo”, which is a blend of 3 years old sake and 5 to 10 years old sake, has a pleasant taste, and its gentle and mellow flavor will make you feel the splendor of brown sugar shochu.

Representative: Keita Kamisonoda Address: 2966-12Agaren, Kikai-cho, Oshima-gun, Kagoshima TEL: +81-997-65-0251 FAX: +81-997-65-0947 Foundation (year) 1916 Visit Kikaijima Sake Brewery Website

Kojika Shuzo Sake Brewery

We started out as Kojika Shuzo Cooperative Partnership based on the fact that it was a brewery opened by small shochu brewers in Kagoshima’s Kanoya area. Ōsumi Peninsula, where Kojika Shuzo resides is in the southeast region of Kagoshima prefecture. The northeast borders on Miyazaki prefecture, its west faces Kinko Bay and the southeast faces the Pacific. The Pacific coast region is designated as Nichinan Kaigan Quasi-National Park, including scenic site Cape Sata and is blessed with rich nature and warm weather. Ōsumi Peninsula is the number one producer of Satsuma imo in Japan, producing high quality sweet potatoes.

Representative: Yuuji Hidaka Address: 7312 Kamimyo, Aira-Cho Kanoya-City, Kagoshima TEL: +81-994-58-7171 FAX: +81-994-58-8363 Foundation (year) 1971 Visit Kojika Shuzo Sake Brewery Website

Komasa Jyozo Sake Brewery

Hioki City, Kagoshima Prefecture, is located on the west coast of the Satsuma Peninsula, where the blue East China Sea spreads. The rain that falls here moistens the earth and is polished by the Shirasu plateau peculiar to Satsuma to become a clean spring water that nurtures the blessings of the earth. It is said that Satsuma’s shochu brewing has a history of about 500 years, and it has deeply taken root in people’s lives and has built a shochu culture to this day. At Hioki Distillery, they create a rich taste by fusing traditional techniques with the latest technology.

Representative: Yoshifumi Komasa Address: 3309 Hioki Hiyoshi-cyo, Hioki-shi, Kagoshima TEL: +81-99-292-3535 FAX: +81-99-292-5080 Foundation (year) 1883 Visit Komasa Jyozo Sake Brewery Website

Machida Shuzo Sake Brewery

Machida Shuzo is in Amami Island which is cradled by nature and located on the western edges of the Pacific Ocean. Rare plants and animals are peacefully living in its woods from time immemorial. Kokuto shochu is mare sake (mare means “rare” or “limited”). Kokuto is highly valued because it is made from a limited supply of sugarcane with meticulous care. Kokuto shochu is therefore expensive and rare alcohol.

Representative: Yasuhisa Nakamura Address: 3321 OOGACHI TATSUGOU-CHOU, OHSHIMA-GUN, Kagoshima TEL: +81-997-62-5011 FAX: +81-997-62-5012 Foundation (year) 1991 Visit Machida Shuzo Sake Brewery Website

Ogatama Sake Brewery

Ogatama Sake Brewery, which operates shochu brewing in Satsumasendai City, Kagoshima Prefecture. At Ogatama Sake Brewery, shochu is made by sticking to the traditional manufacturing method. To revive “good old” products as products that fit the present era. The product is brewed with the theme of discovering new things from the history of the past.

Representative: Takanori Yamamoto Address: 2088 Nagatoshi-cho, Satsumasendai City, Kagoshima TEL: +81-996-22-3675 FAX: +81-996-25-0919 Foundation (year) 1993 Visit Ogatama Sake Brewery Website

Okinoerabu Shuzo Sake Brewery

Okinoerabu Shuzo Sake Brewery is a liquor joint bottling sales company established in July 1969 and consisting of four Shimauchi breweries. Taking advantage of the characteristics of Amami brown sugar shochu, from the raw sake produced by the 4 breweries. “Amami brown sugar shochu”, which is the only one in Japan made only in the Amami archipelago. Another feature is that you can enjoy variations such as rock, hot water, and cocktails.

Representative: Saneaki Tokuda Address: 1999-1 Hanatori Aza Tamaziro Wadomaritown, Oosimagun, Kagoshima TEL: +81-997-92-0185 FAX: +81-997-92-2884 Foundation (year) 1969 Visit Okinoerabu Shuzo Sake Brewery Website

Takubo Sake Brewery

The predecessor of Takubo Sake Brewery is Kubo Brewery, which was founded in 1897. With the cooperation of the late Masafumi Kubo, the former president of Kubo Brewery, Takubo brewery makes real potato shochu using the special manufacturing method “pot preparation” that returned to the origin of shochu brewing. Takubo Sake Brewery was established in 1990, and in March of the following year, they are selling the full-scale shochu “Hanato” prepared in jars, which has been a long-cherished desire.

Representative: Nobuhiko Nakayama Address: Onomi 1319-83, Shibushi-City Matsuyama-Cho, Kagoshima TEL: +81-99-487-8282 FAX: +81-99-487-8383 Foundation (year) 1910 Visit Takubo Sake Brewery Website

Satsuma Syuzo Sake Brewery

In 1899, the production of shochu came under government regulation by Meiji shogunate. Shochu manufacturers needed to hire professionals and the demand for skillful master brewers called ‘Toji’ in Japan grew. At the beginning of Meiji era, three Kagoshima artisans learned the skill of making shochu with Kuro Koji (Black Koji) from the Ryukyu craftsman. After that, they brushed up their skills more and built their own traditions. From generation to generation, the Toji brew masters pass their knowledge only onto those trustworthy apprenticing with them. Following in that tradition at Satsuma Shuzo, their own Toji brew master, Hatsuo Yadori, is of course a Kurose Toji.

Representative: Hiroyuki Honbo Address: 26, Tategamihonmachi Makurazaki, Kagoshima TEL: +81-993-72-1231 FAX: +81-993-72-4021 Foundation (year) 1936 Visit Satsuma Syuzo Sake Brewery Website

Tasaki Shuzo Sake Brewery

Tasaki Shuzo Sake Brewery has been in business for more than 100 years since its founding in the 20th year of the Meiji era, when the first owner, who searched for water that is said to be “a famous water rarely seen from ancient times,” set up a brewery in this area. Since then, they have maintained an uncompromising stance of making shochu using high-quality sweet potatoes and famous water produced from the rich soil.

Representative: Shuji Tasaki Address: 696 Osato, Ichikikushikino city, Kagoshima TEL: +81-996-36-3000 FAX: +81-996-36-2012 Foundation (year) 1887 Visit Tasaki Shuzo Sake Brewery Website

Unkai Shuzo Izumigura Sake Brewery

Unkai Sake Brewery is a space for sake brewing and healing in Aya Town, Miyazaki Prefecture, surrounded by Japan’s leading terrestrial forest. Sake brewing that makes the best use of the blessings of nature, traditional crafts where craftsmanship is alive, pure Japanese-style inns with a quiet appearance, hot springs, restaurants, souvenir shops.

Representative: Katsutoshi Iihoshi Address: 532-1 Kamisababuchi, Izumi City, Kagoshima TEL: +81-996-62-0043 FAX: +81-996-62-0976 Foundation (year) 2000 Visit Unkai Shuzo Izumigura Sake Brewery Website

Wakashio Sake Brewery

In August 1968, five local breweries started as a Wakashio Sake Brewing Cooperative. At Shiyanzo, they are making shochu with the theme of “ultimate daily sake” with the aim of always delivering stable, high-quality shochu. They have two breweries, “Senkizo” which inherits the tradition of shochu culture and “Shiyanzo” which brews the ultimate daily sake.

Representative: Naoiti Sageto Address: 215Anraku,Shibushi-cho, Shibushi-shi, Kagoshima TEL: +81-99-472-1185 FAX: +81-99-472-3800 Foundation (year) 1968 Visit Wakashio Sake Brewery Website

Yamamoto Shuzo Sake Brewery

Since its founding in the first year of the Taisho era, Yamamoto Shuzo has been making shochu for over 100 years. The charm of Yamamoto Shuzo’s shochu is that it conveys the true charm of sweet potato shochu. Therefore, at the time of preparation, they use the best fresh sweet potatoes and the groundwater at the foot of Mt. Kanpoku, which is said to be famous water. They are particular about the distillation method and have a desire to give everyone a taste of authentic shochu, which has the original taste of potatoes.

Representative: Takanori Yamamoto Address: 2725 Godai-cho, Satsumasendai City, Kagoshima TEL: +81-996-25-2424 FAX: +81-996-25-2423 Foundation (year) 1912 Visit Yamamoto Shuzo Sake Brewery Website

Kami Shuzo Sake Brewery

Representative: Kami Kousuke Address: Takaonocyo Ookubo 239, Izumisi, Kagoshima TEL: +81-996-82-0001 FAX: +81-996-82-0002 Foundation (year) 1872 Visit Kami Shuzo Sake Brewery Website

Nishi Shuzo Sake Brewery

Representative: Youichiro Nishi Address: Yokura 4970-17, Hioki-shi Fukiage-cho, Kagoshima TEL: +81-99-296-4627 FAX: +81-99-296-4260 Foundation (year) 1845 Visit Nishi Shuzo Sake Brewery Website

Tanegashima Shuzo Sake Brewery

Representative: Eiko Sogi Address: 13589-3 Nishinoomote, Nishinoomote-city, Kagoshima TEL: +81-120-77-0265 FAX: +81-120-83-4164 Foundation (year) 1902 Visit Tanegashima Shuzo Sake Brewery Website

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Kagoshima in Sake tasting & winery tour

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[Kagoshima / Ibusuki] Ibusuki Yoshinaga Sake Brewery, founded in 1883, Ibusuki shochu brewery tour

5.0 3Results

• Age 20～Age 80
• Within 1 hour

At Ibusuki Yoshinaga Sake Brewery, which was founded in 1883, Shoichi Mori, the 5th generation, protects the shochu brewery. Manufactured from September to early December when sweet potatoes for shochu are harvested. Yoshinaga Sake Brewery's representative "Rihachi", which is carefully made one by one with jars, is popular not only with locals but also with shochu fans from all over the world. After the shochu brewery tour, you can create your own original label, attach it to Rihachi's Gogo bottle, and take it home as a souvenir. You can also sample Rihachi, which will surely make you feel tipsy. * Minors and those arriving by car cannot sample. ～ Flow of the day ～ ① Yoshinaga Sake Brewery Shochu brewery tour 20 minutes ② Original label about 20 minutes ③ Shochu Rihachi tasting 15 minutes

５代目のお母様が色々と説明してくれました。 すべて少人数で手作業とのこととても大変だと思いますが頑張って下さい。 ラベル貼りも簡単そうに見えてピシッと貼るのは難しかったです。 これからも頑張って下さい。

• For Rainy Days

[Kagoshima / Amami Oshima] Mangrove canoe Starts at any time to prevent three crowds (9: 00 ~ 16: 00)

4.4 96Results

• Age 4～Age 100

Peace of mind even for beginners. Consent. Chillin, you can enjoy a leisurely Amami beautiful mangrove.

とても楽しかったです！

[Plan B] [Amami Oshima, SUP, Snorkeling] A luxurious tour to fully enjoy the waters of Amami!

5.0 12Results

• Age 5～Age 90
• 09:00 / 13:00

<Recommended plan! > Land on Kotori Beach, an unexplored area that can only be reached by boat. You can meet colorful coral reefs and fish in the Amami blue sea with outstanding transparency. With SUP rental! The isola blue staff have PADI snorkel guide qualifications, so please participate in the activity with peace of mind. The meeting place is about 20 minutes by car from Amami Airport. Isola beach is located in Ashidoku Village, the best resort area in Amami Oshima.

初心者でも丁寧に教えていただいたり、写真撮っていただいたりと、対応がすごくよく、とても楽しむことができました！！！！ありがとうございます！

[Fukuoka/ Itoshima City] Let's enjoy driving Itoshima with a Jimny convertible! ! Sea! Mountain! Instagrammable spot!

• Age 18～Age 70
• 09:30 / 11:00 / 13:30 / 16:00 / 18:30

This is a Jimny custom open car with high activity elements that can be passed on public roads in Japan's first official vehicle inspection. All vehicles will be automatic. Up to 2 people can ride in one car. Ladies and people with automatic limited licenses can also ride with confidence. How about a sightseeing drive in a location rich in nature in Itoshima City, Fukuoka Prefecture? Experience an open and extraordinary experience that you can't usually enjoy

オープンカーのジムニーのおかげで糸島のきれいな景色を堪能することが出来ました！風も気持ちよくオープンを楽しむなら特に今の季節が良いと思いました とても丁寧な対応をしてもらい、良い旅の思い出になりました！ 福岡旅するならオススメです

《Plan F》【Amami Oshima・Snorkeling】Let's go see sea turtles! Beach snorkeling! Free photo shoot!!

4.5 2Results

Sea turtle search snorkeling experience plan that is very popular with families and couples. Swim with sea turtles among coral reefs and flocks of tropical fish in the Amami blue sea! Isola blue offers a snorkeling experience at a great point where sea turtles live. Therefore, there is a high probability of encountering sea turtles! Because it is a beach entry, it is recommended for beginners, children, and those who are not confident in swimming. In addition, isola blue tour guides have PADI snorkel guide qualifications, so you can participate in activities with peace of mind. In addition, for tour participants, we are also giving away photos taken underwater. We want many people to enjoy the sea turtle search snorkeling experience, so we offer cheap rates. The price includes shower, changing room and parking fee.

友達と2人で参加しました。 水がすごく透き通って綺麗で、亀にもたくさん出会えて大満足でした！ あんなに近くで泳げるなんてびっくりです。 写真や動画も何枚も撮っていただきました。 ガイドの方からは体験中のサポートだけでなく、おすすめのスポットやご飯屋さんも教えていただきました。 おかげさまで、想像以上に楽しく充実した奄美旅行になりました！

[Kagoshima / Amami Oshima] Sightseeing boat with mangrove guide-You can also enjoy with small children! !! 2 people or more

4.6 24Results

If there is no confidence in the strength, peace of mind Even if it's of Families. They boarded everyone by boat, departure to the jungle tour.

とても楽してマングローブを楽しむことができました！船頭(ガイド)さん、若いのにとてもお話が上手で、奄美大島の勉強になり、笑いもあり、本当に参加して良かったと思いました！おすすめです！

【Kumamoto ・Amakusa】 Relaxing Trip to Meet Dolphins ～ Dolphin Watching Boat Tour!

4.6 15Results

• Age 0～Age 100
• 10:00 / 11:30 / 13:00 / 14:30 / 16:00

Amakusa A journey that goes around the offshore of Gowa-cho and encounters a wild dolphin. I will go to the offshore where about 200 Southern Handwort dolphins live. The dolphins are very close together and they travel around the ship. Why do not you look after the wild dolphins swimming in swarms swimming in the sweeping ocean in a flock and heal your heart?

子供2人と楽しめました。当日はあいにくの曇空でしたが、無事にイルカに会うことが出来ました。想像以上のイルカの数に子供達も興奮してました。ジャンプしているイルカも見ることができ、1時間があっという間に終わりました。子供達は晴れた時にまた行きたいと言ってますので、また行きます。

[Kagoshima/Amami Oshima] River descent and mangrove virgin forest tour <Morning part 10:00 start> <Afternoon part 14:00 start>

4.5 9Results

• Age 6～Age 100

We will go down by canoe from 3 km upstream of one of Amami Oshima's two major rivers, "Yakukachi River", to the mangrove primeval forest. It is a perfect plan for those who want to enjoy canoeing to the fullest. <Morning section> 10:00 start <Afternoon section> 14:00 start

こっちのミスで川に落としたスマホを解散後に何時間も探してくれました。無事見つかり本当に助かりました

[Kagoshima / Amami Oshima] Guided Kinsakuhara walking trekking tour (about 3 hours) 2 people or more 0 years old ~ participation OK

4.3 7Results

Kinsakubara is a virgin forest where a large number of natural subtropical plants exist. The sight that you can not usually see may be like feeling lost in the jungle. The departure is from Nase area, Time required We are planning about 3 hours.

金作原のトレッキングに参加しました。 自生している草花や、巨大な椰子の木みたいなヘボという植物を見たり、すっかり古代の森の雰囲気を満喫しました。集合場所から40分程度車で移動し、トレッキング自体は1時間少々、30〜40分かけて進み、同じ道を戻ってくるということで、ちょっとばかし物足りなさも感じました。途中では姫ハブや、ヒョンというめずらしい蛇も見れました。イシカワカエルやハナサキカエルも見れました．

[Amami Oshima] Tent sauna in Amami blue sea and river! Japanese-made tent sauna Geotherma is used.

5.0 5Results

• Age 12～Age 75
• Within 1 hour /1～2 hours
• 09:00 / 10:00 / 11:00 / 12:00 / 13:00 / 14:00 / 15:00 / 16:00 / 17:00 / 18:00

Would you like to experience luxury on Amami Oshima, a world heritage island in the Galapagos of the East? Use the popular Japanese-made tent sauna Geotherma and let us take care of your dry and loose skin! Leave the troublesome setup, installation, and lighting to our staff, and all you have to do is set it up. You can enjoy the sauna at the optimal point depending on the weather conditions of the day. Once you warm up, dive into the river or ocean! ! ! ! We will take you to the most exquisite experience ever! Combinations with other tours are also possible. (Example 1) SUP experience → Warm up in a tent sauna → Depart for a night tour, etc. (Example 2) Boat cruising → Warm up your cold body in a tent sauna, etc. We also support free time between flights, so please feel free to contact us. Please! ★ Free shooting data (GoPro, camera) for posting reviews ★ ◆ Free shooting data for GoPro / camera * If shooting is not possible due to weather conditions or equipment failure, data may be damaged due to SD card failure. If we are unable to deliver the tour, we will not be able to cancel, refund, or offer discounts as this is a free service. Also, as this is a free service, we cannot respond to detailed requests.

最高すぎました！！！テントサウナまでの道のりの冒険感、着いた場所のプライベート感。テントサウナはスタッフの方が常にロウリュと熱波をしてくれて、愛ある対応に感動。何よりも最高すぎたのは… 4歳の息子を連れて3人家族で行ったのですが、夫婦仲良く入り続けられるように、スタッフの方がずーっと子供と遊んでくれて、本当にゆっくり夫婦でサウナを楽しむことができました！こんなとこは他にはないです。もちろん滝壺へのダイブも最高。ここをリピートするためだけでも、また東京から来れそうです。サウナ愛溢れるスタッフの方、ありがとうございました！

• In Door Activity
• Nationwide travel support "regional coupon" available

【 Kagoshima · Amami Oshima】 To the world of Indie Jones! Mangrove canoe (120 minutes survival course)

4.3 11Results

Emergency, to the great adventure! While feeling the flow of the tide without a guide is possible to feel in the skin the nature of Amami.

初めてなのに、あっと言う間にはまりました。ほんのちょっと、波に乗れただけで、楽しさもピークでした。サップの楽しみ方は色々あるんだなーと感じました。

[Kagoshima / Amami Oshima] Enjoy the mysterious space! Night canoe touring 2 people or more

Slowly proceed through the mangrove virgin forest while illuminating the lights. On a clear day, you can see the starry sky. Why don't you feel the mysterious time while being surrounded by the tranquility of the night?

[Fukuoka/Tenjin] Super value! Choose from your favorite grade & includes hair set for 4,950 yen! ! Women-only student discount plan that saves up to 4,180 yen ☆

• Age 3～Age 100
• 09:00 / 09:30 / 10:00 / 10:30 / 11:00 / 11:30 / 12:00 / 12:30 / 13:00 / 13:30 / 14:00 / 14:30 / 15:00 / 15:30 / 16:00 / 16:30 / 17:00

*:.｡..｡.:*★ (For women only) Great value for students!! Student discount plan ★*:.｡..｡.:* Up to 46% OFF (Retro modern hair set plan 8300 yen excluding tax ➡ Excluding tax 4,500 yen) This is a great plan for students as you can choose your favorite grade from standard kimono to retro modern kimono! ! A hair set worth 2,200 yen is usually included in the plan price! Please choose your favorite hair set from the specified catalog. You don't need to bring anything with you! (*Please present your student ID, school pass, school homeroom app, etc.) Additional options can be selected at the store on the day. (Please pay for additional options on the day at the store.) 〇 Regarding returns - Same-day rentals are available until 5:30 pm.・For returns between 17:30 and 18:00, a late fee of 1,100 yen (tax included) will be charged per person. *Extended stay is 2,200 yen (tax included) per person and can be rented until 17:30 the next day. .♪. ★*・゜・＊♪*.♪. ★*・゜・＊♪*.♪. ★*・゜*.♪. ★*・゜・＊♪*.♪. ★*・゜・＊♪*.♪. ★*・゜～Reasons for choosing “Rental Kimono Basara”～① Free dressing! The dressing will be done by a professional dresser. Of course it's free! ② Plenty of accessories too! We carry a wide variety of items to make your kimono look cute, such as hairpins and lace accessories. Enjoy your own original style by arranging it in various ways. ③ We can store your luggage! We can also store your luggage so that you can enjoy walking around town in a kimono. Customers using kimono rental may keep one baggage free of charge. ④ The student discount plan usually includes a hair set worth 2,200 yen! VASARA stylists will make you even prettier. Choose your favorite hairstyle from our catalog! *.♪. ★*・゜・＊♪*.♪. ★*・゜・＊♪*.♪. ★*・゜*.♪. ★*・゜・＊♪*.♪. ★*・゜・＊♪*.♪. ★*・゜*Student discount plans cannot be used for male reservations. Please make a reservation from the standard plan. *Make-up is not included.

[Kumamoto City, Kumamoto Prefecture] Lake Ezu Sunset Kayak Tour

• Age 3～Age 70

It is a sunset kayak tour to enjoy the twilight time at the oasis "Ezu Lake" in Kumamoto City! Enjoy the magic hour (change in the color of the sky) before and after sunset and the afterglow after sunset ♪ During the tour, there will be a drink service at the onboard tea time and data gifts of photos taken by the guide during the tour! ～ Flow of the day ～ ①Meeting / reception 10 minutes ②Briefing 15 minutes ③Boat departure / onboard tea time 60 minutes ④Photo data present / dissolution 5 minutes

[Fukuoka ・ Fukuoka-Shi] With first instruction! Anyone can feel free Bouldering Experience ♪

• 12:00 / 13:00 / 14:00 / 15:00 / 16:00 / 17:00 / 18:00 / 19:00 / 20:00 / 21:00

Anyone can feel free Bouldering You can experience it. Rental With shoes and chalk, it is OK by hand! Enjoy it alone or in a group Bouldering Please try to experience!

[Kumamoto/Kumamoto City] ①Silver Plan Ideal for couples Limited to 3 groups per day for private workshops. Handmade pairing of two rings in the world

• Age 15～Age 80
• 10:00 / 13:00 / 15:00

[Silver Plan] Two people can make authentic silver pairings by hand. You can engrave your favorite message on the inside. Let's handcraft two pairings for the world! Reserve a jewelry store just for the two of you! Surrounded by British-made antique furniture and miscellaneous goods, the two of you can enjoy making your own crafts without worrying about your surroundings in the calm lounge VIP room. Price includes 925 silver materials. Please take a look at the many works of past seniors posted on Instagram #Shigesmith. Opposite sex, same last name, everyone is welcome! [A nice bonus for couples] We will take photos of the handmade scenery of the two of you. Make it into a photo album and give it as a gift. (Free shipping to your home at a later date) Cashback campaign If you post a handmade photo on Instagram and tag it, you will receive ¥1,000 cash back ////////////////// ////////////////////////////////////////////Don't worry, "Clumsy So, even if you are thinking, you can make it by hand. We offer original programs that anyone can enjoy and easily make. In addition, our professional staff will fully support you until completion, so you can create your original ring with peace of mind. It's okay if you don't have a specific design. It takes about 2 hours from your visit to the production, and you only need to visit once to discuss the design↓check your finger size↓we will explain the process in detail. I will explain the steps on how to make it. ↓Production ↓Completion↓The memorable photo album will be shipped to your home at a later date *This plan is available only in silver. Silver is subject to deterioration and discoloration over time. 2.Resizing is basically not possible. 3. The rarity of precious metals is the lowest compared to gold and platinum. If you would like to have your wedding ring made, we recommend a wedding ring plan with extensive after-sales service.

今回は、とても素敵な体験をさせて頂きました！気さくなスタッフさんで、お店にいる間はとても楽しい時間でした！完成品もアルバムもとても大満足です！ありがとうございました♪

[Fukuoka Tenjin] Challenger? Healing group? Art school? Ceramic art trip with hand-cranked potter's wheel ♪ Ceramic art one day experience ☆

4.9 7Results

• 10:30 / 14:30 / 16:45 / 19:00

"Yu Kobo" opens 6 classrooms in Tokyo, Nagoya, Osaka and Fukuoka. Bright and friendly professional staff will help you together according to the speed of each person. ☆ Using 400g of Mino ware soil, turn the potter's wheel to make a container. ① Teacup ② Hot water only ③ Free cup ④ Small plate ⑤ You can choose your favorite shape from the small bowl. ☆ In the experience, we will use a hand-cranked potter's wheel, but we will lecture on the same "watering" technique as the electric potter's wheel. You can make a work that is the same as an electric potter's wheel even with a hand-cranked potter's wheel. ☆ You can also paint with Tetsusai hands. If you think about the painting design to draw on the container in advance, you will have a nice container. ☆ The completed work will be handed over about one to one and a half months after the experience date. ☆ If you have any concerns about the production of your work, please feel free to contact us.

大阪から博多旅行で行きました 陶芸は初めでしたが丁寧に教えて頂けたので素敵な小皿作れました。 場所がわかりづらく凄く迷いました 結局時間に間に合わなく結構時間過ぎて到着しました 延長は料金かかりますが少し時間過ぎてもやって下って良かったです 機会あればまたやりたいです

[Kagoshima, Amami Oshima, BBQ] Isola's recommended plan! Beach Yogibo BBQ plan (optional course content change possible)

• 13:00 / 17:00

About 20 minutes by car from Amami Airport. Enjoy a leisurely BBQ while listening to the sound of the waves on the calm beach of isola beach, located in Amami Oshima's premier resort area Ashidoku Village! It is possible to change to the Santaku BBQ course as an option. ■ Option menu ・Change to Samgyeopsal course (adult): 0 yen/1 person ・Change to Samgyeopsal course (child): 0yen/1 person ・Change to Santaku BBQ course (adult): 2,200 yen/1 person ・Santaku Change to BBQ course (children): 0 yen / 1 person

[Kumamoto Hitoyoshi City] Popular No.1 thrilling score! Torrent active course (AM / PM) with GoPro movie

4.9 32Results

• Age 12～Age 55
• 08:30 / 12:30

At Naughty boys, with the motto "More fun! More intense !!", we tour from the perspective of customers who want an active tour. Participants are limited to junior high school students and above so that adults can enjoy themselves to the fullest. Please come to "Rafting Naughty Boys", which was established mainly by guides who have been engaged in rafting in the Kuma River from the beginning and have more than 15 years of experience. ～ Flow of the day ～ (AM / PM) 8: 30/12: 30 Meeting → Reception / Accounting → Change of clothes → Movement / Explanation 9: 00/13: 00 Departure 11: 30/15: 30 Goal → Movement 12:00 / 16:00 Dissolution "Diving / Tarzan" experience points available * Due to the heavy rain disaster in July of Reiwa 2nd year, "Diving / Tarzan" experience is not possible. note that.

友達と2人で参加しました！私達だけだったので少し寂しいかなと思いましたがそんな事はなく、腹筋がしんどくなるくらい楽しめました^ ^ 初心者でも、ガイドの方がいい具合に自然の洗礼を受けさせてくるのでアクティブに楽しみたい方には本当におすすめの会社さんだと思います笑 写真も動画もいただけるのでいい思い出になりました！来年もぜひ行きたいです(^○^)

• Pickup Service

【 Kagoshima · Amami Oshima】 Even beginners are safe! SUP Wed on a walk tour - Snorkeling ☆ GoPro photography with ~

5.0 14Results

• 10:00 / 13:00 / 17:00

SUP (Stand Up Paddle Board) is a marine sport that uses a paddle to board a large board like a surfboard. Like Wed you can taste the exhilarating feeling to walk in the sea Standing on surface. Evening sink in the East China Sea Sun and coastline, in a leisurely Kuninao coast overlooking the sea of coral reefs and tropical fish cruising Do not look forward to? As the guide will guide you even beginners can enjoy with confidence. We can offer photographs by GoPro (active camera), snorkel sets and drinks free of charge.

大雨の中、3時間ほど止んだので、SUPしました。今回の旅行で3件ほどツアー組んでいましたが、唯一体験できました。ありがとうございました。

[Kumamoto/ Kumagawa] Family & couple & couple (Ok from 3 years old) Torrent course

4.8 9Results

• Age 3～Age 85

Available from 3 years old Rafting Plan ★ In the gentle flow upstream, Rafting This course is recommended for children and beginners who enjoy Yazawa play. * Time may change due to various circumstances.

ラフティングってのも家族全員初体験だったのですが、水遊びが大好きな6歳と3歳の娘たちも出発前から大はしゃぎ、激流とその揺れにテンション⤴︎⤴︎、そして後半に行くほどに激しくなる流れにほんとテンション上がりっぱなしでした♪途中でボートを止めて岩場から飛び降りたり、足のつかない深場でぷかぷかと流れに身を任せたり、日常じゃできない経験を出来て、きっと娘たちの印象にも残ったことと思います♪ こうゆー経験をさせてこそ娘たちの普段とはまた違ったたくましい一面を見ることが出来てそれも微笑ましかったです あとはスタッフの方々も活き活きと仕事をされている感じも好印象、一緒にお客さんと楽しんでるような様子は気持ちが良かったですね♪ 我が家の夏の定番となること間違いないです。また必ず来ます、その時はよろしくお願いします(*^^*)

[Kumamoto/Hitoyoshi/Kumagawa] Let's go! Torrent course ☆ Married couples, couples, families ^ ^

4.8 4Results

• Age 4～Age 80

8:30 set 12:30 set

初めて、家族で挑戦❗ 実は私、かなづち なんです。でも、周りの楽しくしてる姿や控え目な？水浴びせであっという間の時間でした。又、是非、行きたいなと思いました。

[Fukuoka /Hakata] Hakata doll "painting experience" Small children can also enjoy! 1 minute walk from the station

2.5 2Results

• 10:00 / 11:00 / 12:00 / 13:00 / 14:00 / 15:00 / 16:00

How about painting Hakata dolls in your memories of your coming? Anyone can enjoy it. The completed work is On the day You can take it home. Japan At the largest store, you can enjoy a wide variety of Hakata dolls. We have an abundant selection of Hakata doll dolls, zodiac dolls, May dolls, Hakata doll masters and young works.

体験のはじめから説明もほとんどなく、絵付けの際に誰も付き添いやアドバイスなどもなく、職員の方は奥の部屋で体操されていました。終わった後も感想等何もなく作品を包まれ、笑顔もなく終了しました。もう少し博多人形の話や作品を見たり出来ると思っていたのでとても残念です。土鈴の紐もなく、ないことに説明もされずでした…評価高かったので期待してただけに悲しくなりました。

[Fukuoka/Tenjin] Kimono set & hair set & dressing plan included! Free umbrella rental on rainy days♪

"Kimono Rental VASARA Fukuoka Tenjin Nishi-dori Branch" offers a variety of plans that allow you to come empty-handed, change into your favorite kimono, and take a walk. There are over 1000 types of designed kimonos! Please choose your favorite kimono at the store.

[Fukuoka/Tenjin]★Retro premium★Enjoy coordinating with antique kimonos♪ Hair set and dressing included

☆★New retro modern plan is now available★☆ You can enjoy a variety of coordinations by combining the popular antique kimono with optional accessories ♪ You can also add lace to the half collar to make your face look smaller ♪ A cute kimono that has been popular with influencers and models The coordination is very popular! Kimono rental VASARA will thoroughly support you in creating "fun" memories! The set includes kimono rental, dressing, and free hair styling, so you don't have to bring anything! Why not take a walk around Kawagoe in a kimono! ? There are over 1000 types of designed kimonos! Please choose your favorite kimono at the store♪

【Kagoshima · Amami Oshima · Fishing】 Swim fishes while swimming! ♪ Pukapuka swimming fishing tour

• Age 5～Age 100
• 10:00 / 13:00

Swimming and fishing, as the name suggests, is a game where you fish while swimming with the water. When you find a fish with a snorkel, hang a fishing line in front of the fish and invite the fish. The best way to fish while watching a game with fish is to swim and fish. The fish you aim for is a 10 cm fish of the Vera family called Kusaby in dialect. You can also have it fried and delicious after fishing. Fishing tackles, snorkel sets and life jackets are available.

[Kumamoto Prefecture / Misato Town] "Higo Midorikawa Lake Kayak Experience" Mizuno Tora Bell Corps x Go Nature Collaboration Project!

• 09:30 / 12:30

It is a kayaking experience at Higo Midorikawa Lake (Midorikawa Dam Lake) in the middle of Kyushu. The wide and calm lake is safe even for first-timers. In the experience, you can also row through the submerged forest and encounter a zip line that goes over the lake! On the way, there is also a drink and snack service at tea time on board, so you can enjoy an extraordinary experience. In addition, there is also a gift of photo data taken by the instructor during the experience!

Spring sale underway [Perfumery Experience] [Miyazaki Full Enjoyment Course] Regional coupons available. Choose a scent from Miyazaki and experience making it.

5.0 6Results

• Age 7～Age 99

You can choose one of the Japanese essential oils, including scents from Miyazaki, and try your hand at making perfume. Please use this as a memento of your sightseeing in Miyazaki! ★You can use the Miyazaki Stay Tokupon. [Procedure of perfumery experience] ①Choose the scent of Japanese essential oil [Choose your favorite scent from Hyuga summer] [Yuzu] [Hebesu] [Obi cedar] [Kumquat] [Daidai] [Hinoki] etc. . ② Fragrance blend (blend) Select several types from 100 types of aromas and blend them with the scent selected in ①. ③Choose an item-making container and create your own perfume.

沢山の良い香りに包まれて凄く心地が良かった 自分の好きな香りを作れてとても満足です。

• Spring Sale 2024 Discount Products

Spring sale underway [Fragrance experience] [Satisfaction course] Regional coupons available. Create your own original perfume or cream with 200 different scents.

4.8 2Results

[Perfumery experience] [Fun course] Regional coupons available. Create your own original perfume or cream with 100 different scents. Blend your own original scent using essential oils and aroma oils. Items such as perfumes and creams are made with that scent. We also have scents using the Miyazaki fruit ``Hyuganatsu''. Please use this as a memento of your sightseeing in Miyazaki! ★You can use the Miyazaki Stay Tokupon. [Fun course] 100 types of scents. You can make one small item. (¥3,300) [Petit satisfaction course] 200 types of scents. You can make one small item. (¥3,850) [Satisfaction course] 200 types of scents. You can make 2 small items or 1 large item. (¥5,500) [Luxury course] 200 types of scents. 2 large items or 1 diffuser (¥7,700) Over 170 types of natural essential oils + over 30 flavors. You can encounter very rare scents. This is a plan that will satisfy even those who are serious about aromatherapy.

初めての結婚記念日、何か体験が出来ることを探してこの調香体験を見つけました。 お店に入った瞬間からリラックスできる空間で、 たくさんの香りの中から好みを掛け合わせて 私は小さいクリーム2個、旦那は小さい香水を2個 作りました。 帰りは調香中に発見したアロマを追加で購入し 自宅でのリラックスタイムに使用してます。

Spring sale underway [Perfume mixing experience] [Petit Satisfaction Course] Regional coupons available. Create your own original perfume or cream with 200 different scents.

Blend your own original scent using essential oils and aroma oils. Items such as perfumes and creams are made with that scent. We also have scents using the Miyazaki fruit ``Hyuganatsu''. Please use this as a memento of your sightseeing in Miyazaki! ★You can use the Miyazaki Stay Tokupon. [Fun course] 100 types of scents. You can make one small item. (¥3,300) [Petit satisfaction course] 200 types of scents. You can make one small item. (¥3,850) [Satisfying course] 200 types of scents. You can make 2 small items or 1 large item. (¥5,500) [Luxury course] 200 types of scents. 2 large items or 1 diffuser (¥7,700) ~LC Kaori Cafe~

• Nationwide Sake tasting & winery tour

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We would like to express our sincere gratitude for your continued patronage.

At our company, in order for many customers to enjoy various activities all over Japan safely and with peace of mind, the Ministry of Health, Labor and Welfare's " Basic Policy for Countermeasures against Coronavirus Infectious Diseases " and " Let's Avoid the Three Cs "・ Based on the " new lifestyle ", we recommend the following infectious disease countermeasures to the operator.

• Instructors and participants keep a sufficient distance
• Use masks as much as possible while participating
• Ventilate frequently, avoiding closed spaces
• Thorough hand washing and disinfection
• Thorough disinfection of equipment
• Health management of customers and employees, etc.

For infection prevention measures of the operating company, please refer to [Appeal points for safety] or [Notes on participating in the course ] of each operating company information at the bottom of the plan reservation page, and for details, please contact each operating company directly. Please contact us.

You can also check the following page for information on the efforts of activity companies in each region!

How to enjoy new activities in the after / with corona era

Even if you are a customer, when you continue to go out, in addition to avoiding so-called [three secrets], cough etiquette, thorough hand washing and alcohol disinfection, etc., on June 19, 2020 (Friday), Ministry of Land, Infrastructure, Transport and Tourism, sightseeing Please be aware of the [new travel etiquette ] announced by the Japan Tourism Agency, take actions to avoid the risk of infectious diseases, and enjoy activities and leisure activities safely.

Even now, there are tourist facilities and activity operators whose business hours and dates have changed. Please check the calendar status at the time of application and check the latest information with each operator even after the reservation is completed. Please check with each operator regarding whether or not there is a cancellation fee due to sudden closure of the facility, cancellation of the activity experience, etc.

In addition, Activity Japan also offers an "online experience" service where you can enjoy various activities!

[Online experience] New experience online anywhere

The "online experience" service is digital content that can be expected to create a new community by connecting customers with local and tourism businesses on a daily basis. Those who have difficulty going out due to circumstances, those who want to try but are uneasy about having a real experience suddenly, those who want to collect local information to plan future trips and stay plans, etc. Feel free to meet local instructors and guides online and enjoy a conversation while experiencing a simulated experience!

Please use it together.

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Tsunuki Distillery Festival 2024

Explore all things sake in kagoshima.

If you have an interest in what happens behind the scenes of liquor making, the Tsunuki Distillery Festival in Kagoshima is an event worth checking out. The festival includes a variety of ways to connect with the area's brewing culture, such as informative lectures from distillery staff and shochu brewery tours.

The event is designed to be enjoyed by both alcohol and non-alcohol drinkers alike. Even if you don't drink you may appreciate other elements that are highlighted at the festival, such as the history and the dedication to craftsmanship that liquor making involves.

There will be food and drink vendors on site, so bring yen if you plan on making a purchase. In addition, commemorative liquor bottles will be sold via a lottery system.

Getting there

Tsunuki Distillery can be conveniently accessed via a shuttle service from Kaseda Bus Terminal in Minamisatsuma City, and bus timetable information can be found here. For those who opt to drive to the venue, free on-site parking is available.

Explore nearby

Kunimiyama-Daikoku Temple

By Nobuharu Kumagai

Peace Museum for Kamikaze Pilots

By Mandy Bartok

Chisun Inn Kagoshima

By Peter Sidell

Tosenkyo Somen Nagashi Restaurant

By Amanda Ho

Information

Mid November 2024

Tsunuki Distillery

6594 Kaseda Tsunuki, Minamisatsuma City, Kagoshima Prefecture 899-3611 ( Directions )

hombo.co.jp

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Kyushu: On the Trail of Shoyu

Shoyu , or soy sauce, is a condiment at the heart of Japanese cuisine. In Kyushu it evolved into an array of flavors and aromas with locals pairing different types according to the dish. As you move south, shoyu tends to become sweeter. In this journey, we travel 350 kilometers, from north to south, to discover the depth of shoyu .

Shoyu Brewery

Located in Itoshima in Fukuoka Prefecture, this brewery has a history of about 130 years. It's one of the rare artisanal makers that produces shoyu naturally using domestic soybeans as well as wheat and long maturation in cedar barrels.

Shoyu Tasting Bar

At this shop in Tenjin, Fukuoka, you can sit at the bar and sample various shoyu types. The owner-sommelier will walk you through selections from his collection of 250 varieties.

Oita Shoyu Brewery Union

This is the largest shoyu factory in all of Kyushu. While most of their brands are brewed using cutting-edge technology, they also make premium labels in the world's largest cedar barrel, standing 9 meters tall.

It takes 1.5 hours from Tokyo to Fukuoka by plane. From Fukuoka to Oita and Kagoshima Prefecture, enjoy the charming local trains.

"Journeys in Japan"

Hi everyone, how's it going?

I'm Doug, and I'm here in Fukuoka City, the gateway to Kyushu.

I'm from Canada, but I've been here close to 30 years,

and one of the great features of this city is the food.

And what gives the local cuisine a real edge is the soy sauce.

There are a countless number of soy producers in this city alone,

but please, join us on a journey as we explore the roots of soy sauce

throughout the island of Kyushu.

"Shoyu," at the heart of Japanese cuisine.

In Kyushu, the seasoning is highly evolved

with different types paired with specific dishes.

And its range of flavors tends to gravitate sweeter the further south you go.

On "Journeys in Japan," Doug, who is based in Fukuoka,

travels a 350 kilometer stretch of Kyushu

from north to south to savor shoyu's rich flavors and aromas.

At each stop, he discovers how they bring out the full taste of local delicacies.

Wow, it's all fantastic.

Kyushu, some 1,000 kilometers southwest of Tokyo.

Our culinary journey kicks off in Itoshima to the north.

This peaceful seaside town is home to a brewery

that continues crafting soy sauce in the time-honored way.

Oh yeah, this must be the place.

Wow, how old is this place? It looks ancient.

Already starting to get the rich aroma of the soy.

This maker has been operating for around 130 years.

Hello, I'm Doug.

Nice to meet you.

We make shoyu in cedar barrels using natural fermentation processes.

Do you know what shoyu is made from?

I use it every day, but I don't know how it's made.

Soybeans are the main ingredient.

These are Kyushu sourced.

We reconstitute them in water and steam them.

I see, wow.

The process begins by mixing steamed soy beans with toasted,

crushed wheat in which "koji" mold is added.

This is left to rest for a few days.

Oh! Look at these.

After adding brine,

the whole mixture is left to mature and ferment

in cedar barrels to make mash.

We mature the mash for about 2.5 to 3 years.

After 2 years, the flavor, color, and aroma pop out significantly.

These barrels, which have been used since the 19th century,

store bacteria that enrich and deepen flavor.

Here's a 3-year-old soy sauce.

- Would you like to taste it? - Absolutely.

See, the surface changes color when stirred.

The surface has oxidized, turning into this color.

Taste too much and it'll be too salty.

It's a little salty.

But there's a deep, rich taste.

You could see how using this would be great for different recipes,

not just for putting on fish, but mixing into stews.

It's made just with soybean, wheat, and salt over a span of 3 years.

What would it be like after a decade?

Sourness and the smell of bacteria would become overwhelming after 3 years.

So, I wouldn't recommend that.

After straining the liquid from the mash, the shoyu is ready for bottling.

This authentic method, with long maturation and no additives,

is on the verge of extinction.

This brewery still directly delivers to its local customers,

some 1,000 households, for free.

Doug tags along on a run.

And there's no need to wait for orders.

The brewers know just when families are about to run out.

Most people buy shoyu at supermarkets these days.

So, we mainly deliver to seniors who can't carry heavy bottles.

Nice to see you again.

You're short one bottle, so I will replace it.

- I've replaced a bottle. - Thank you.

Do you always use this brand?

Just this one.

Because of the flavor?

We've never used any other shoyu.

It's what we're most familiar with.

Good afternoon.

Thanks for coming.

- You always use this shoyu? - Yes.

Because it's good.

They leave a supply around the time I'm running low, even if I'm not at home.

This may sound rude, but does it pay doing free deliveries?

Well, above all else, we believe we're contributing to our community.

We're doing our best because we want to deliver safe food to people living here.

That's a wonderful mindset.

Using only natural ingredients, wooden barrels,

time, and the human touch,

this brewery is committed to quality to serve its community.

(Fukuoka City)

Oh, here it is.

I've heard this is a really interesting shop.

Let's go inside and check it out.

Hi, I'm Doug.

I'm Ohama. Nice to meet you.

There's such a variety here!

This boutique specializes in all things soy sauce

with an emphasis on Kyushu products.

Wow, there's so many different types. And what about the color here?

This one is our sour soy sauce.

- We call it "ponzu." - Ponzu. Right, right.

Good for Japanese tofu and "nabe."

For yogurt and ice cream as well.

This one is a sweet soy sauce.

Okay, but it's still made mainly from soybean.

I've never heard of anything like that before.

Kyushu has long produced an array of flavors.

Sweet, "umami"-rich, or citrusy

to complement regional and seasonal dishes,

apparently 1,000 styles.

- So we have a tasting room. - Tasting room.

So please try our soy sauce.

You can drink a lot more.

Oh, it's got a nice space too, as well.

From the many bottles on the counter,

Ohama Daichi selects some customer favorites.

Fresh crisp "daikon" slices are perfect for appreciating their differences.

- This is a Fukuoka soy sauce. - That's right. From the...

Nice smooth taste to that. Yeah.

I don't taste much salt at all.

- Let me try the next one. - This is north side soy sauce.

No adding. A straighter natural soy sauce.

North side soy sauce uses a different koji.

I don't know how to describe it but there's definitely a different taste.

I thought that was mild, but this one's even got a little milder edge to it.

So we call it "sashimi soy sauce."

We have Fukuoka adding umami and sweetness.

- A little sweeter. - Yes.

Not so much that it's outstanding but,

that'll be really nice on fish, I'm sure.

- So, you like barbecue? - Yes.

I have the smoked soy sauce.

Maybe you'll like it.

Okay, we'll see. That's the one you recommend for the barbecue.

Here we go, smoky.

Definitely got that smoky edge to it.

You can taste the smoke in that. It's unbelievable.

It's been sitting next to a campfire or something. That is really good.

That, I'd like to try with a barbecue.

Well, this has not only been very educational but pretty

mind opening as far as the variety of taste you can experience

with a soybean-based soy sauce.

I mean, this is completely beyond what I expected to try today.

And I'll be back.

Usuki City in Oita.

Known for its pristine spring water,

Usuki flourished as a shoyu producer

thanks to ample soybean and wheat harvests.

It is even nicknamed "the city of soy sauce."

Kyushu's oldest brewery, 400 years to be exact,

is located here, as well as two major producers.

What a fascinating place. When were you established?

We began business in 1883. 2023 is our 140th anniversary.

There's a huge variety. May I taste a representative shoyu?

Yeah, a little bit sweeter than the ones we tried in Fukuoka.

And it does have that rich, savory depth to it.

Why is shoyu in Oita sweeter than the Fukuoka style?

Fukuoka people up north prefer shoyu with more umami.

People in the south prefer sweeter ones.

Oita is in between. So, shoyu here has both sweetness and umami.

I've come to enjoy your great local seafood.

Please have a seat.

This is a selection of local sashimi.

Fish caught in Oita mature in the swift currents,

making their meat firm and fatty.

This is a local shoyu.

It's sweeter compared to those from the Kanto region.

Let me try it.

Yeah, it goes so well together.

You don't get any really fishy aftertaste at all when you use this

local soy sauce.

I like the way the sweetness of this goes really well with the local fish.

With a spritz of "kabosu," a citrus fruit that's an Oita specialty,

you can enjoy a different taste.

Adding citrus to shoyu brings out a refreshing taste in the fish.

It also adds a new edge to it, a new kind of savory edge that

you don't get when you don't use it. And I got to say,

that really adds to the flavor

that goes deeper into the fish.

This is one of Usuki's major breweries.

Hello. I'd like to take your tour.

We've been expecting you.

This shoyu factory is the largest in Kyushu.

We produce about 20,000 kiloliters a year.

The stainless-steel tanks are 10 meters in height.

Massive amounts of unrefined shoyu

can be matured efficiently in these tanks.

They allow you to ferment and mature shoyu all year round at desired temperatures.

By controlling the temperature, you can make a batch in about 6 months.

Wooden barrels take more than a year.

- So, this is more economical. - Yes, more efficient.

But some of the shoyu here is produced the old way

in a wooden barrel.

And not any old cedar barrel.

Measuring 9 meters in both height and diameter,

it is the world's largest.

About 30 years ago, an argument started

that shoyu produced in the old wooden barrels was tastier.

So, we began experimenting with steel and wooden tanks

using the same ingredients at the same time, to find out.

Wooden tanks came out the winner.

Why do you think that is?

We're researching this, but still don't have all the answers.

Shoyu mash gets better with the help of microbes, yeast, and lactic acid bacteria.

The environment in wooden barrels promotes the work of these microorganisms.

That's fascinating.

The slower temperature changes in larger vessels

are believed to be behind the deeper flavors.

These tanks all contain moromi, unrefined soy sauce.

We're now on top of the world's largest wooden barrel.

I'd like you to see the moromi.

The mixture is stirred to send oxygen into the yeast and reduce gas.

The scale that they're doing the work here is amazing, this process.

Since they started stirring it, this pungent aroma is coming out.

This moromi is fermented and matured for 3 years.

We'll be able to filter it in March 2024.

We believe 3 years is important for maturing.

One was fermented in our wooden barrel.

The other in a stainless tank.

The left one is from the wooden barrel.

Yeah, I got to say there's a little bit of a sweeter edge than what I've tried up till now.

And a little more refined as well.

How about this one. I won't take too much. I'll try the stainless.

Slightly... slightly saltier taste.

Yeah, I got to say I like the one from

the wood because it's got a little sweeter edge that I prefer.

They're both great, but if I had to choose one, I'd go with the

yellow cedar.

Well, here we are in the southern tip of the island of Kyushu in Kagoshima.

In the background is Sakurajima, an active volcano.

It's not unusual for it to erupt and spew ash all over the city.

They say that Kagoshima's soy sauce has its own unique taste and quality.

Let's go check it out.

I'd like to go on your factory tour.

Please come inside.

This popular brewery, founded around 100 years ago,

produces shoyu typical of Kagoshima.

This is where we mix the ingredients.

Now we're going to add sugar for sweetness.

- You add sugar?! - Yes.

- Is it from sugarcane? - That's right.

It isn't refined sugar, but a rawer kind.

The sweetener gives shoyu complexity.

Wow, that's a lot of sugar.

They do like their stuff sweet down this way.

The end product is of course sweet,

but the locals add even more sugar to make it sweeter.

- I'd like to try some. - Sure.

Here you go.

Yeah, it's got a real full-body taste. Like, you could taste a bit of salt.

The sugar is not... The sugary taste is not overpowering.

It's a real nice balance.

- It's really good. - Thank you.

Why is Kagoshima's shoyu sweet?

Sugar has long been produced south of Kagoshima, so it was easy to obtain.

There's also the shochu culture of Kagoshima.

Shochu is dry, so it complements sweetness.

Shochu is a distilled spirit, and in Kagoshima,

its base ingredient is the local sweet potato.

Its flavor is bold, earthy and dry.

Here's the moment I've been waiting for. Local shochu.

And the local soy sauce together with the local fish.

Tuna caught in Kagoshima is fattier than Oita's,

so it's paired with a sweeter, more viscous shoyu.

I really appreciate how that works together. The dry local shochu taste

with a slightly sweeter soya.

The winning combination.

The brewery that Doug just visited runs a shop here.

Wow, what an attractive shop we have here.

All kinds of different soy sauce. Other sauces as well.

Oh, it's kind of like a cafe over this way.

I'm going to have to try their specialty, see what they've got.

- Excuse me. - Hello.

What's your specialty?

It's our shinko dango.

Dumplings in soy sauce glaze...

I'd like to have three, please.

The glaze is made from the sweet shoyu of Kagoshima

enhanced with extra sugar.

It gives off a really nice

savory aroma that

I haven't experienced up until now.

All right. Here we go, a big taste test.

Again, I don't want to burn my tongue.

You just can taste that sweet soy sauce

coming out directly to your taste buds.

And it's followed by this nice aroma you get with it.

This is one nice treat.

The brewery also promotes their products,

and by extension Kagoshima specialties, from their food truck.

So, you want many people to savor these delicious dumplings.

We'd like people to realize the appeal of sweet shoyu

through dumplings, and use it more.

Well, here we are at the end of our great soy sauce journey through Kyushu.

It's been an eye-opening experience for me to say the least.

Not only have I learned about the processes involved in the production of the sauces,

such as the sourcing of the materials and the combination of

literally ancient equipment with cutting edge technology,

but I've also developed a deep respect

for the hard work and commitment the producers have put in

for generations

to create the ideal sauces and blends

to suit and match the local specialties and delicacies.

This journey leaves me with a better appreciation of

how important a role do umami

or savory taste of soy sauce plays

in the creation of delicious Japanese cuisine.

It's 90 minutes by plane from Tokyo to Fukuoka.

To carry on to Oita or Kagoshima,

board some of the lovely local trains.

Tokyo: Toshimaya Sake Brewery Tour With Sake Tasting

Discover the delights of Tokyo’s Toshimaya Sake Brewery Tour With Sake Tasting!

Dive into the craftsmanship of sake making and tantalize your taste buds with a variety of sake flavors.

Led by a knowledgeable sake expert, this 2.5-hour tour takes you on a journey through the fascinating world of sake production.

Explore the Toshimaya brewery and learn about the ingredients, fermentation process , and more.

Enjoy the charming suburb area of Tokyo as you sample 5 to 7 different sake bottles, each offering a unique and delightful experience.

Whether you’re a sake enthusiast or simply curious about Japanese culture, this tour promises an authentic and memorable experience you won’t want to miss.

Quick Takeaways

• Free cancellation available up to 24 hours in advance for a full refund
• Participants will have the opportunity to try many different kinds of sake
• The tour is led by a sake expert who will explain the process of making sake
• Participants should be aware of the minimum drinking age in Japan, which is 20 years and above

Activity Details

How long does the Toshimaya Sake Brewery Tour with Sake Tasting last?

The duration of this immersive experience is 2.5 hours, giving participants ample time to delve into the fascinating world of sake brewing.

Led by a knowledgeable sake expert, visitors will have the opportunity to learn about the intricate process of making sake, from the selection of rice to the fermentation and aging techniques.

But the tour doesn’t stop there. Participants will also get to explore the charming suburb area of Tokyo, seeing its unique atmosphere.

The tour is designed to be engaging and informative, providing a comprehensive understanding of sake production while allowing visitors to soak in the local culture and scenery.

Don’t miss out on this incredible opportunity to uncover the secrets of sake and discover the hidden gems of Tokyo’s suburbs.

Participants on the Toshimaya Sake Brewery Tour with Sake Tasting will have a unique and immersive experience exploring the world of sake production. Led by a sake expert, they will learn about the sake brewing process and gain insights into the craftsmanship behind this traditional Japanese beverage. The tour takes place in the suburb area of Tokyo, providing a charming and authentic atmosphere. During the tour, you will have the opportunity to try many different kinds of sake, using sake tasting techniques taught by the expert guide. The tasting includes 5 to 7 sake bottles, depending on the season and availability. This hands-on experience allows participants to deepen their knowledge of sake and appreciate its rich flavors and aromas. It is a must-do activity for sake enthusiasts and those curious about Japanese culture.

The inclusions for the Toshimaya Sake Brewery Tour with Sake Tasting consist of entry to the Toshimaya sake brewery and the opportunity to taste 5 to 7 sake bottles, depending on the season and availability.

Here are three reasons why these inclusions make the tour a must-try experience:

• Explore the Sake Production Process : By visiting the Toshimaya sake brewery, participants can witness the craftsmanship and learn about the intricate process of making sake. From the careful selection of rice to the fermentation and aging techniques, this tour offers a unique insight into the art of sake production.
• Enhance Sake Tasting Techniques : With the chance to try 5 to 7 different sake bottles, participants can expand their knowledge and palate when it comes to this traditional Japanese beverage. Whether it’s experiencing the subtle differences in flavor profiles or discovering new favorite varieties, this tasting session allows for a deeper appreciation of sake.
• Immerse in the Suburb Atmosphere of Tokyo: Located in a suburb area of Tokyo, the Toshimaya Sake Brewery Tour provides a captivating escape from the bustling city. Participants can enjoy the serene surroundings while savoring the flavors of sake, creating a memorable and authentic experience.

Not Suitable For

While the Toshimaya Sake Brewery Tour with Sake Tasting offers a unique and immersive experience for sake enthusiasts, it is important to note that this activity is not suitable for pregnant women. Sake, like any alcoholic beverage, can have side effects and potential risks. Pregnant women are advised to avoid consuming alcohol due to the potential harm it can cause to the developing fetus. The safety precautions for this activity also include participants being aware of the minimum drinking age in Japan, which is 20 years and above. Alternative drinks will be provided for participants below 20 years of age. It is important to prioritize safety and adhere to these guidelines to ensure a enjoyable and responsible experience for all participants.

Select Participants and Date

A maximum of six people can participate in the Toshimaya Sake Brewery Tour and select a suitable date for the activity. The meeting point for the tour is in front of the Toshimaya Shuzo Sake Brewery shop.

Participants can indicate the number of people joining the activity, and once the participants are finalized, the booking can be done. To ensure a seamless experience, it’s recommended to bring a passport or ID card (copy accepted) and wear comfortable shoes for the tour.

The tour offers a free cancellation policy , allowing participants to cancel up to 24 hours in advance for a full refund. This flexibility ensures that participants can book with confidence and make any necessary changes to their plans without any financial burden.

Frequently Asked Questions

How do i get to the toshimaya sake brewery if i choose to meet at jr takadanobaba station.

If choosing to meet at JR Takadanobaba station for the Tokyo: Toshimaya Sake Brewery Tour, participants can take various transportation options such as the train or taxi. The meeting point is in front of the Toshimaya Shuzo Sake Brewery shop. The tour duration is 2.5 hours.

Are There Any Additional Costs or Fees During the Tour That Are Not Included in the Package?

During the tour, participants should be aware that the package does not include additional costs or fees. This means that any food, gratuities , hotel pickup , and drop-offs are not covered, so participants should budget for these unexpected expenses .

Can I Purchase Bottles of Sake to Take Home After the Tour?

Yes, participants have the option to purchase souvenir bottles of sake to take home after the tour. This allows them to enjoy the flavors they experienced during the tasting and have a reminder of their brewery tour.

Is There a Dress Code for the Tour?

There is no specific dress code for the tour, but it is recommended to wear appropriate attire for the brewery visit. Comfortable shoes are also recommended to fully enjoy the experience.

Can I Bring a Camera or Take Photos During the Tour?

Yes, participants are allowed to bring a camera and take photos during the tour. Capturing the experience of the Toshimaya Sake Brewery and the sake tasting is encouraged to create lasting memories of the tour.

To sum it up, the Toshimaya Sake Brewery Tour With Sake Tasting in Tokyo offers a captivating and educational experience for those interested in Japanese culture and the art of sake making. Led by a knowledgeable sake expert, participants can explore the brewery, learn about the production process, and sample a variety of sake flavors.

This activity promises an authentic and memorable experience that’s sure to leave a lasting impression on visitors. Don’t miss out on this unique opportunity to dive into the world of sake in the charming suburb area of Tokyo.

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The black crowes impress as ‘happiness bastards’ tour rocks and rolls on.

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The Black Crowes perform on stage in support of their ninth studio album 'Happiness Bastards,' now ... [+] available via Silver Arrow Records. Friday, April 19, 2024 at Byline Bank Aragon Ballroom in Chicago, IL

“Alright!” shouted a clearly excited Chris Robinson last week as the Black Crowes performed on stage in Chicago. “Friday night at the rock and roll show!”

Following last month’s release of their latest studio album Happiness Bastards , their ninth, the Crowes performed Friday night in Chicago at Aragon Ballroom about halfway through the U.S. leg of their current tour, a lengthy jaunt set to take them abroad next month ahead of fall and winter dates in support of Aerosmith’s rescheduled “Peace Out” North American farewell tour.

“When we saw we were coming back to the Aragon, we were very excited,” said Robinson late, noting the group’s first performance in the picturesque room in almost 25 years. “And we’re very excited to have Glyders opening for us. They’re from this town, check them out,” he continued, lauding the work of the Chicago-based, psychedelic garage rock trio (as a cardboard cutout of Chuck Berry looked on from the venue’s balcony).

Glyders perform on stage as the opening act for The Black Crowes. Friday, April 19, 2024 at the ... [+] Aragon Ballroom in Chicago, IL

Over the course of 35 minutes, Glyders offered up a rewarding, lo-fi opening set.

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“Cheers, everyone!” said bassist Eliza Weber early. Singer/guitarist Joshua Condon and drummer Joe Seger would soon find a groove during standout tracks like “Geneva Strangemod” and “High Time,” both from their 2023 full-length debut Maria’s Hunt.

Since we were first introduced in 1990, the Crowes have tallied a pair of platinum albums and three gold records, with Happiness Bastards , the group’s first studio album of original material in nearly 15 years, a worthy addition to their unique brand of southern-fried rock and roll.

Chris Robinson (left), Rich Robinson (right) and Erik Deutsch (back) perform on stage with The Black ... [+] Crowes during their 'Happiness Bastards' tour. Friday, April 19, 2024 at Aragon Ballroom in Chicago, IL

“There’s a little town about 90 miles south of Atlanta called Macon, Georgia,” Robinson explained Friday night in Chicago, spotlighting the group’s roots. “Little Richard is from Macon. And the Allman Brothers Band,” he began, just one day removed from the death of co-founding Allman Brothers guitarist Dickey Betts. “But there’s another: the greatest soul singer of all time, Otis Redding,” he continued. “Well, we jumped on that song and it goes like this,” said Robinson, setting up a late take on one of the biggest Black Crowes hits in Redding’s “Hard to Handle.”

While recent tours celebrated their Shake Your Money Maker record, this one makes the case for the new project, with the Black Crowes performing six songs from it over the course of about 95 minutes on stage Friday in Chicago.

As they do on the album too, “Bedside Manners” and “Rats and Clowns,” two of Happiness Bastards ’ more rollicking moments, kicked things off Friday night.

Nico Bereciartua (Left) and Sven Pipien (right) perform on stage with The Black Crowes during the ... [+] 'Happiness Bastards' tour. Friday, April 19, 2024 at Aragon Ballroom in Chicago, IL

Performing as an 8 piece group, drummer Cully Symington and keyboard player Erik Deutsch were set beside backing vocalists Mackenzie Adams and Lesley Grant atop a unique two-tiered stage built to resemble stacks upon stacks of vintage amplifiers and audio equipment.

Frontman Chris Robinson, who performed in front of a large mirror, was joined on stage by guitarists Rich Robinson and Nico Bereciartua as well as longtime bassist Sven Pipien. Festive lighting strung over, along and behind the stage flanked the group who performed under a massive “Happiness Bastards” banner hanging from the lighting rig over the stage.

“Good to see you all. Welcome to the ‘Happiness Bastards!’” said Chris early in Friday’s set. “We’ve got some new songs and we got some old ones - like this!” he said, shuffling left before pointing right at Rich on the slide guitar, ultimately bunnyhopping in reverse back to center stage as “Twice As Hard” rang out early in Chicago.

Sven Pipien (Left) and Chris Robinson (right) perform on stage with The Black Crowes during their ... [+] 'Happiness Bastards' tour. Friday, April 19, 2024 at Aragon Ballroom in Chicago, IL

Robinson was in fine form Friday, a rejuvenated frontman shimmying about while delivering a still impressive lead vocal, with the new music cementing a once unthinkable rebirth for the Black Crowes, who’ve continually staked their claim as one of America’s best rock acts since reforming in 2019.

From 1996’s Three Snakes and One Charm , “Nebakanezer” was an early highlight in Chicago. The gnarly dual guitar riffwork of “Horsehead,” from 1999’s By Your Side followed, providing one of Friday’s more rewarding one-two punches.

Rich Robinson of The Black Crowes performs on stage during the 'Happiness Bastards' tour. Friday, ... [+] April 19, 2024 at Aragon Ballroom in Chicago, IL

While “Oh Josephine” slowed things down momentarily, “Thorn in my Pride” found the group beginning to roll, with Chris on harmonica as the Crowes delivered an all hands, Stones-like jam to close the cut.

“Everyone say hello to Rich Robinson,” said Chris, gesturing toward his younger brother. With a wave of his right hand, Rich greeted the rapturuous Chicago crowd, soon strumming in the familiar opening licks to “She talks to Angels” on acoustic guitar.

Chris Robinson (left) and Rich Robinson (right) of The Black Crowes perform on stage during the ... [+] 'Happiness Bastards' tour. Friday, April 19, 2024 at Aragon Ballroom in Chicago, IL

From the new record, “Flesh Wound” followed, quickly proving to be a late high spot. The saccharine-drenched affair was a blast in the live setting, conjuring up the power pop stylings of Cheap Trick as the Black Crowes soared forward in fun fashion.

The brothers Robinson leaned in close, singing into the same mic during “Jealous Again” before closing with “Remedy,” with Chris back on harp as the new “Kindred Friend” wrapped things up in the Windy City.

“What is a band, other than something you dream up?” asked Chris rhetorically on stage in Chicago. “This band started in our mom and dad’s house in the 80s,” he continued, noting the pair’s humble roots. “And that dream will continue on.”

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Kuroshima, Mishima village, an isolated island in Kagoshima Prefecture. Regional revitalization of authentic sweet potato Shochu produced by public administration "Mishima Shochu Muku no Kura"

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Eating and Drinking Your Way Around Kagoshima

By kathryn wortley with two peninsulas and 27 inhabited islands, kagoshima has coastal, mainland and island habitats. the diverse landscape includes mountain peaks, undulating plateaus, coastal plains and fertile arable land, with a climate ranging from temperate in the north to subtropical in the south. the result is a rich, varied food culture that boasts some of the freshest ingredients and most popular dishes in japan. , a gourmet destination, © sterling content, © kagoshima city.

Stretching 600 kilometres from north to south and 270 kilometres from east to west, Kagoshima is one of the largest prefectures in Japan. It comprises two peninsulas, sandwiched by the deep and vast Kinko Bay, and is surrounded by the Pacific Ocean and East China Sea.  Due to the proximity to Okinawa, the Korean peninsula and China, the prefecture has had many culinary influences over the centuries, leading to a cuisine that is unique in Japan. Trade brought sweet potatoes, sugar cane, bamboo and other foodstuffs, which gradually became incorporated into Kagoshima’s food culture.  The prefecture’s strong farming and fishing roots, together with its largely rural economy, have created thriving agriculture and aquaculture industries. The warm weather, fertile volcanic soil and long hours of sunshine create ideal conditions for sweet potatoes, rice, seafood, vegetables and fruits.  Kagoshima even has two items of world-renowned produce. The Sakuajima daikon, which grows up to 50 centimetres in diameter and 30 kilograms in weight on Sakurajima, is listed as the largest radish in the Guinness Book of World Records . It is known for its tender flesh and delicate taste. Also grown on this active volcano is the komikan, which is considered the world’s smallest mandarin orange . The 200-year-old trees produce fruit with succulent flesh characterised by a balance of sweetness and acidity . The rind is popular in local desserts.  For Japanese and visitors alike, Kagoshima cuisine is truly something special.   

Culinary history

© calderwood images.

Also known as Satsuma cuisine after the historic name of Kagoshima Prefecture, Kagoshima cuisine is regarded as one of the most distinct in Japan due to Kagoshima’s isolated location at the southern tip of Kyushu and the incorporation of cuisines from other parts of Asia.  A number of Kagoshima’s famed dishes have a unique story, including kurobuta (black pork) and mikan (mandarin), which have historical links to the UK.  Kurobuta is derived from a hybrid species of local pig, which was raised from Berkshire pigs brought to Kagoshima from the UK in the 1860s and Kagoshima pigs.  It is believed the Berkshire pigs were presented to the prefecture in return for the local clan’s gift of mikan as part of reparations following the Anglo-Satsuma battle of 1863. Since then, mikan have been known as “satsuma” in the UK.    Satsuma-age (fishcake) is said to have originated from Ryukyu (modern-day Okinawa ), where local people called it chikiagi. It was later brought to Satsuma, where it was renamed tsuke-age. When its popularity spread across Japan it became known as satsuma-age as a nod to its origin.  Shochu is another beloved Japanese item whose roots are in Kagoshima. The drink made from sweet potatoes is a designated koku-shu (representative alcohol) of the country, along with sake. It’s thought the technique for making shochu arrived in Japan via Kagoshima around the mid-16th century . The country’s oldest reference to shochu is inscribed in graffiti dating from 1559 at Koriyama Shrine in Kagoshima’s northern town of Okuchi . It reads: “The high priest was so stingy, he never once gave us shochu to drink!”   Today, Kagoshima is home to more than 100 distilleries making some 2,000 types of shochu. There are four varieties; sweet potato shochu and kokuto (brown sugar) shochu are most popular, followed by mugi (barley) shochu and okome (rice) shochu.  The prefecture is also Japan’s largest producer of pork , beef , eel and green tea . Its fertile volcanic soils have made it one of the heartlands of Japan agriculture while its plentiful seas have made it an important centre for the country’s katsuobushi (bonito flake) production.  

What to try

Premium black meat trio Kagoshima is renowned for its trio of “black meats,” namely kurobuta (black pork), kuroushi (black beef) and kuro satsuma-dori (black chicken). The use of the word kuro, or black, is a nod to the colour of the animals’ skin or feathers, rather than the meat itself. These meats are renowned across Japan for their unique flavour, and are a must-eat item for Japanese and international visitors alike. 

©Kagoshima City

Kuroushi (black beef) Kagoshima Kuroushi has a Geographical Indication (like Champagne and Parmesan), which indicates that it comes only from Kagoshima. The meat is tender and full-bodied, with well-balanced fat marbling. Though the flavour is delicate, it has a distinct umami profile.  Kuroushi is typically enjoyed as a sirloin or fillet steak. The meat is of such high quality that it is simply grilled on a hot teppan (iron plate) with oil, salt and pepper. Simple seasonings such as wasabi and soy sauce are common additions.  Yakiniku (grilled-meat style) is also popular, particularly for families as it is easy to share. Restaurants provide the meat bite-sized and raw, along with various vegetables, which diners cook over a grill in the centre of the table. The items are then dipped in tare, a sauce made of soy sauce, sake, mirin, garlic, sesame and sugar.  Kagoshima Kuroushi has scooped many awards over the years. In 2017, at the last Wagyu Olympics, a Japan-wide event held every five years to access the quality of wagyu cattle and meat, Kagoshima was top of the podium in four or the nine categories .  

Kuro satsuma-dori (black chicken) This lean, black variety of chicken has a history in Kagoshima dating back 800 years . Records show that cock-fighting was popular at that time (now prohibited) and this type of chicken was bred as a good fighter. Today, its erect body shape is prized for its beauty.  Kuro satsuma-dori is raised free-range, which makes it a healthy and delicious meat. Prized for its texture and flavour, it is mainly used for torisashi (raw chicken that is seared, thinly sliced and served with soy sauce and ginger) and sumibiyaki (charcoal-fired) chicken. 

Kagoshima and the Wagyu Olympics

Every five years, the Japanese Wagyu Branded Beef Competition is held in a different part of the country to promote excellence in wagyu production and provide an opportunity for producers to showcase their cattle and meat. Dubbed the Wagyu Olympics, Japan’s premier beef cattle show is attended by wagyu experts, industry insiders and farmers from across Japan. Delegates compete in two categories—livestock and meat—with the coveted goal of being placed as Japan’s best wagyu. At the last competition, in Miyagi Prefecture in 2017, Kagoshima scoped the top spot in the overall competition, strengthening its position as a hot spot for wagyu. Kagoshima will host the next Wagyu Olympics, over October 6–12, 2022. As is previous years, the popular event is set to transform the prefecture into a foodie paradise, with wagyu cooking demonstrations, tastings and stalls selling dishes made with the premium meat.

Fish Kagoshima’s waters have a multitude of fish, which are expertly prepared, both fresh and cooked. Here are some of the prefecture’s most renowned catches.

Kibinago (silver-stripe round herring) This delicacy of the Satsumasendai area can be enjoyed sashimi-style, plated in an impressive chrysanthemum shape alongside a vinegared soybean paste, or cooked. Popular items include tempura and donburi (meat or fish over rice).

Tobiuo (flying fish) Tobiuo can glide tens of metres in the air and is particularly famous on Yakushima, where it is enjoyed as a mild-flavoured sashimi dish in the summer months. It can also be served salt-cured or fried. About one fifth of all tobiuo consumed in Japan comes from Kagoshima.

Katsuo (bonito) Makurazaki, in the Nansatsu area, is the home of katsuo. It is seared, cut into sashimi slices and served with ginger, wasabi, spring onions and a citrus-infused soy sauce called ponzu (katsuo-no-tataki) or dried and shaved into paper-thin flakes (katsuobushi).  Katsuobushi is a staple in Japanese cooking as the foundation of dashi broth and topping on many dishes, including okonomiyaki and yakisoba. Its use dates back centuries. A reference to a piece of this pre-flaked dried fish can be found in Japan’s oldest written work, the Kojiki, which dates from 712AD. In Makurazaki, people have been making katsuobushi flakes in time-honoured ways that date from 1707.  

Tai (sea bream) Known as the king of white fish, tai is a local delicacy, having been popular in Kagoshima since the Satsuma lords first drew the fish from Kinko Bay 200 years ago.  

Buri (yellowtail) Drawn from Japan’s coasts and the East China Sea, buri is high in healthy fats and is a winter treat. It can be enjoyed as sashimi, carpaccio or grilled with salt, which releases more umami flavour, and is typically served with teriyaki sauce or miso marinade.  

Kampachi (greater yellowtail or amberjack) The mineral-rich kampachi has a similar flavour profile to buri, but with a leaner, milder taste. It is commonly served as sashimi and best enjoyed in the summer, particularly June and July.  

Unagi (eel) Within Kagoshima, the largest eel-producing prefecture in Japan, the Osumi peninsula is the top place to enjoy this elongated fish. Unadon (eel rice bowl) is a popular dish comprising steamed rice topped with fillets of eel glazed with a sweetened soy sauce and caramelized over a charcoal fire.    

Dishes There is a huge range of dishes that can only be found in Kagoshima. Local people have utilised their area’s unique agricultural environments to grow ingredients and create dishes that are characteristic to their home, from the maguro (tuna) ramen in bustling fishing port Ichikikushikino on the northwest coast to the keihan (chicken rice bowl) on the laid back island of Amami Oshima in the south. 

Ramen Almost every part of Japan has its own distinct way of making ramen noodles. Kagoshima’s signature style uses a pork bone broth, flavoured with chicken stock, vegetables, dried sardines, dried mushrooms and kelp. The noodles, which are served quite soft, may be either thick or thin. Toppings include char siu pork, kikurage (wood ear mushrooms), scallions, bean sprouts and crispy fried onions. Kagoshima also has variations on the original recipe. Two popular ones are tonkotsu shoyu ramen, with a pork bone and soy sauce base, and katsuo shoyu ramen, with a bonito and soy sauce base.  

Keihan (chicken rice bowl) This hearty local dish of Amami Oshima consists of shredded chicken, thinly sliced omelette, shiitake mushrooms, papaya preserved in miso, nori seaweed, mandarin orange peel and rice, over which a clear chicken-based broth is poured. The ingredients are usually served in individual dishes (as well as a pot for the soup) and guests make it according to their preferences. Keihan has hundreds of years of history. It was first made for VIP officials visiting the islands from the mainland as a dish to showcase chicken, which was an extremely valuable food at that time.

Satsuma-imo (sweet potato) Satsuma-imo is synonymous with Kagoshima, which is the largest producer of sweet potato in Japan. It received its moniker in recognition that the Satsuma domain (modern-day Kagoshima) is credited with bringing this vegetable from Okinawa to Yamagawa (now part of Ibusuki), in 1705,  before distributing it all over Japan.  Satsuma-imo can be found everywhere in the prefecture and in many forms: baked, roasted, fried, candied, even pureed to make sweets, cakes and ice-cream. One of the most popular satsuma-imo dishes is gane, which means crab in the local dialect. It consists of julienned sweet potato dipped in tempura batter and deep-fried, making it look like the crustacean’s legs. Gane sometimes features other root vegetables like carrot and burdock, too. 

Satsuma-age (fish cake) Literally meaning “fried dish from Satsuma,” satsuma-age also takes its name from historic Kagoshima. Said to have arrived in the prefecture from Okinawa in 1864, it is considered one of Kagoshima’s top three local dishes. Satsuma-age normally contains two types of fish ground up with vegetables. Fish options include bonito, mackerel, sardines, haddock and whiting. Satsuma-age is normally eaten with no accompaniments but can also be enjoyed dipped in ginger and soy sauce, or mustard and soy sauce. It is served in oden (one-pot boiled dish) and nimono (one-pot stewed dish).  

Sweets Kagoshima truly has a dessert for every palate, from traditional mochi rice cakes and sweet potato treats made from the area's iconic local produce to tropical fruit-based gelato and everything else in between.

Karukan (steamed sweet bun) Made from rice flour, yamaimo (Japanese mountain yam), sugar and water, this steamed confection has a soft, light and moist consistency, making it a popular treat. There are several theories about the origin of karukan. The most popular one is that it was invented by confectioner Rokubei Yashima, who was invited from modern-day Tokyo to Kagoshima by feudal lord Shimazu Nariakira (1809–1858). Yashima introduced the culture of sweet-making to Kagoshima.   Although karukan is now commonplace, it was once reserved for the wealthy as it contained sugar, an expensive ingredient at that time. Records show it was served at the birthday celebration of feudal lords and at a reception of a Ryukyu King. Perhaps for this reason, it is today often served at house parties or given as a gift.  

Shirokuma (shaved ice with toppings) Literally meaning “polar bear,” shirokuma looks like its name. It is made of mounds of shaved ice topped with condensed milk, fruit (commonly strawberries, bananas, oranges, cherries and raisins), sweet red beans, often to create the “face” of the polar bear. Many eateries across the prefecture serve this iconic Kagoshima dish, including some in Kagoshima City with more than 70 years of history. Although a refreshing summer dessert, it is enjoyed year round. The fruits used are seasonal, so many people enjoy trying different kinds of shirokuma throughout the year. There are other varieties, too, including kurokuma (literally, “black bear”), which is iced coffee poured over shaved ice.  

Jambo-mochi (rice cakes) Mochi rice cakes are a traditional dessert that have been enjoyed in Japan for centuries. Glutinous rice is shaped into round form and steamed. For jambo-mochi, these rice cakes are then lightly toasted on both sides and skewered with bamboo sticks, before being dipped into sweet soy, miso, or kokuto (brown sugar) caramel glaze and served warm. Like many of the prefecture’s signature foods, jambo-mochi has a long history, and the snack was popular among samurai travelling around Kagoshima as they were easy to transport and then cook over a fire.   

Mikan (mandarin)

Sakurajima komikan (sakurajima small mandarin)　©kagoshima city, ponkan (tangerine), kinkan (kumquat).

Citrus fruits Thanks to its warm climate and sunshine-filled days, Kagoshima is one of Japan’s dominant citrus-growing regions. Mikan (mandarin) Often known as satsuma in English due to Kagoshima’s gifting of the fruit to British diplomats in 1863, mikan are small, sweet and easy to peel. This mandarin-style orange was once solely a winter treat but now, due to the development of hybrids and greenhouse cultivation, it is available throughout the year. Sakurajima komikan (Sakurajima small mandarin) Thought to be the smallest orange in the world, the Sakurajima komikan is only 4–5 centimetres in diameter. The fruit is known for its sweetness and rich fragrance, and can be enjoyed fresh or in sweet and savoury dishes. Some local craft gin makers also use Sakurajima komikan as a botanical. According to literature, the fruit has been cultivated on Sakurajima since the Edo period (1603–1868), hence it has been awarded a Geographical Indication, like feta cheese or sauerkraut. Trees over a century old still produce fruit on the volcano’s fertile soils. As the volcano is active, farmers have installed rooves to protect the trees from the ash. Ponkan (tangerine) Also called the Chinese honey orange, the ponkan is a hybrid of the mandarin and pomelo. Sweet, round and wide, it is available in the winter months. After eating its fleshy insides, local people throw ponkan skin into the bath to release a citrus scent and soften the skin.  A great place to enjoy ponkan is Yakushima, which is Japan’s number one producer of the yellow fruit. Kinkan (kumquat) With a thin, glossy skin that clings to the flesh, kinkan can be enjoyed whole as a fresh snack. The entire fruit is edible, including the rind, flesh and seeds. Their sweet and tart flavour make them popular in a wide range of dishes, from salads and relishes to pairings with meats and seafood. Throughout Kagoshima, they are most likely found added to sauces, baked into cakes and tarts, cooked into jam or stirred into cocktails.  

Drinks The alcoholic and non-alcoholic drinks produced in Kagoshima are beloved not only throughout the prefecture, but also nationwide.  

Shochu Shochu is a distilled alcohol of 25% alcohol by volume. The two most popular types in Kagoshima are sweet potato shochu and kokuto (brown sugar) shochu. Traditionally shochu is enjoyed straight, with ice or with water (hot or cold), but it is increasingly served with a mixer such as green tea. Kagoshima is the official birthplace of shochu, according to the World Trade Organization. Its manufacture and consumption in the prefecture dates from the mid-16th century. Although other prefectures also make shochu today, Kagoshima remains the lifeblood of production, as 80% of the koji mould spores used to make all of Japan’s shochu are developed in the prefecture. On Amami Oshima, raw brown sugar is extracted from sugarcane and added to rice malt and water to create kokuto shochu, known locally as a treasure. Using a production process found only on the Amami archipelago, there are 27 distillers making more than 170 varieties of the local tipple, which is typically enjoyed on the rocks or mixed with cold, hot or carbonated water.  

©Sterling Content

Green tea There are several theories about how green tea cultivation began in Kagoshima, one being that a Buddhist priest visiting the prefecture from Kyoto 700 years ago brought a green tea plant with him. Further planting was sporadic and only became common in the Edo period (1603–1868) with encouragement from the Satsuma clan. Most households planted green tea bushes as hedges, which can still be seen today in the green-tea growing and historic samurai district of Chiran. In March 2021, Kagoshima was ranked first in Japan in terms of tea production by the Ministry of Agriculture, Forestry and Fisheries. Among its famous varieties are shincha (the first tea of the season) and bancha (the second flush, harvested between summer and autumn). The top cultivating regions are Kirishima, Chiran and Shibushi but green tea plants can be seen throughout the prefecture including on the islands of Tanegashima and Yakushima. Kagoshima’s green tea is a vibrant colour, with a strong taste. The mineral-rich, fertile soils in which is grows give it an intense fragrance. The mild and warm climate enables the area to harvest Japan’s earliest sencha, which is typically harvested at the end of March. These sencha have won national competitions for their high quality.  Green tea is not only delicious; research shows its high level of antioxidants is beneficial to physical and mental health. It can be enjoyed hot or cold as a drink and as an ingredient in many other savoury and sweet dishes. Kagoshima is particularly renowned for its green tea soba and matcha green tea-infused desserts, including cakes and ice-cream.

Kurozu (black vinegar) Literally meaning “black vinegar,” kurozu is an amber rice vinegar used as a condiment and ingredient in traditional Japanese cuisine. In Kagoshima, local people refer to kurozu as “black gold,” which is made in a process dating back some 200 years.  Steamed rice, koji rice mould and water are added to tsubo (ceramic jars) and placed in the prefecture’s warm sunshine in the Fukuyama district of Kirishima, on slopes facing Kinko Bay, to ferment for up to five years. After one year, the liquid has a light amber colour and mild flavour. A five-year brew is darker, with more bite.  All ages of kurozu are prized for the contribution they make to Kagoshima cuisine, not only for their well-rounded acidic tang and hint of sweetness but also their many health benefits. Many eateries use the elixir in their cooking or serve it as a refreshing drink, diluted with water, soda water or lemonade.

Miki Miki is a fermented beverage made from rice and sweet potatoes. Once a traditional homemade alcohol on the Amami archipelago, where it was drunk during traditional ceremonies, it has seen a revival in recent years due to the health benefits of its lactic acid bacteria. 

Where to eat and drink

Izakaya Casual and comfortable, izakaya are bars serving alcoholic drinks, snacks and other items designed for sharing. All kinds of customers frequent them, typically to enjoy a few hours of drinking while enjoying some Japanese and Western small-plate dishes at the same time. Izakaya date from the Edo period (1603–1867) when sake shops would permit people to drink on the premises, usually in standing style or perched on sake barrels. As the custom became more popular, sake masters would offer nibbles, such as pickles. Today, there are typically two types of izakaya: those with low tables and tatami mats and those with tables and chairs. Customers receive a wet towel on arrival to clean their hands, followed by an appetizer, hence the “table charge” added to the bill.

Bars There are many kinds of bar in Kagoshima, from tachinomi (no-frills standing bars) to upmarket shochu or whiskey specialty bars, and everything in between. There are even karaoke bars and live music bars for visitors keen to try some singing or dancing. Most bars tend to be smaller than in the west, perhaps with up to a dozen seats, but it is possible to find larger bars in Kagoshima City. In summer, many hotels across the prefecture unveil beer gardens where guests can typically enjoy nomihodai (all-you-can-drink service) as well as a buffet meal and, sometimes, even a pool.

Areas for foodies

Kagoshima City and Sakurajima Kagoshima City is often likened to its sister city, Naples, due to its mild climate, palm-lined streets and neighbouring active volcano, Sakurajima. In cuisine, too, Kagoshima is similar to its Italian counterpart as both cities have been influenced by many food cultures over the years. Sakurajima’s fertile soil and well-drained land produces ideal growing conditions for fruits and vegetables, making it a great spot for agricultural experiences.

Ichi-ni-san This popular kurobuta (black pork) restaurant chain has a flagship store in Kagoshima City’s downtown area of Tenmonkan. Its iconic dish is shabu-shabu hotpot, whereby thin strips of kurobuta are dipped in boiling stock tableside before being dipped in sauce made of soy sauce, rice wine, sake, dried kelp and katsuobushi (bonito flakes). There are other Kagoshima favourites, too, such as kuroushi (black beef), kibinago (silver-stripe round herring) and satsuma-age (fish cake).  

Unagi no Sueyoshi As the largest producer of unagi (eel), Kagoshima is the ideal place to enjoy this tasty fish. One option is the 80-year-old restaurant, Unagi no Sueyoshi, in Tenmonkan. In addition to the traditional way of serving unagi (skewered, charcoal-grilled fillets dipped in soy sauce-based sauce), guests can try unaju, an eel meal with rice and miso soup containing eel liver.   

Kagoshima Fish Market A short ride from Kagoshima Chuo Station, the city’s central transport hub and Shinkansen terminus, lies Kagoshima Fish Market. Due to Covid-19, visitors are currently unable to enter this working market, but it is possible to sample the vast array of fresh catch at the restaurant at the market’s entrance. 

Farmland Sakurajima   This farm on Kagoshima’s active volcano, Sakurajima, offers visitors the chance to plant or pull the world’s largest daikon radish, as recorded by the Guinness Book of World Records. Sakurajima daikon seeds are sown in August and September, with harvesting in January and February of the following year. You can enjoy this agri-experience and lunch featuring organic Sakurajima daikon while overlooking Kinko Bay and the volcano.  

Kirishima and Osumi Located in the north, Kirishima is Kagoshima’s second largest city and the home of the international airport. The connecting Osumi peninsula makes up almost half of the prefecture. Their combined geography of mountains, pasture and arable land create plentiful opportunities for the creation of good food and drink. 

© yoshitsune

Yoshitsune Yoshisune is a traditional ryotei (Japanese-style inn) in Kanoya serving course-style meals utilizing high-quality Kagoshima Kuroushi (black beef) and kurobuta (black pork) in their shabu shabu dish (thinly sliced meat and vegetables boiled in water and served with dipping sauces).  

Fukudome Small Farm This family-run ranch in Kanoya produces pork products from pigs raised free range on the adjacent farm. Hams and sausages are made using traditional German recipes by a butcher who holds the German qualification of Meister, after seven years of training there. The spices used are all hand blended on the premises, to suit the various cuts. Visitors can eat indoors or on the terrace, with views of greenery.

Barrel Valley Praha & Gen Known locally as the Kirishima Koji Kura, or warehouse of mould, this attraction is dedicated to mould utilized in cuisine. This usage dates from 9,000 years ago, but it was Genichiro Kawauchi who first isolated strains of mould high in citric acid in the early 20th century. This characteristic allowed less spoilage in shochu production and was later incorporated by the family into livestock feed to produce healthier, tastier meats. At Barrel Valley Praha & Gen, visitors can learn about this history in the museum before dining on luxury dishes made using mould at the onsite restaurant.  

Sakamoto Kurozu Founded around 1800, Sakamoto Kurozu is renowned for its fields of kurozu (black vinegar), where thousands of ceramic jars filled with rice, koji (mould) and water are lined up facing the sun to ferment. The onsite restaurant’s tasty set meals feature a kurozu-based aperitif and a choice of seasonal dishes made using kurozu. A tour of the outdoor production area can reveal the various ages (from 1–5 years) of this health-promoting liquid and their respective characteristics, and there is a shop selling a range of kurozu-infused products.

Osumi Teanery Created by family-owned Wakoen, which has been farming tea for more than 70 years, Osumi Teanery in Shibushi offers a unique green tea-infused lunch and green tea-making experiences. Highlights include the green tea soba noodles and green tea virgin cocktail. During the houjicha roasting experience, visitors use a houroku (earthenware pan) to heat the leaves to their required consistency before brewing and sampling the tea.  

Nansatsu The most southern part of the Satsuma peninsula, Nansatsu is surrounded by Kinko Bay and the East China Sea, and has a warm climate year-round, providing a plentiful bounty from land and sea.

Katsuichi Makurazaki is the heartland of Japan’s production of katsuobushi (bonito flakes), which is the cornerstone of traditional Japanese cuisine as it is used in dashi stock and many other dishes. In a process that has more than 1,000 years of history, the fish is smoke-dried or mould-fermented for weeks before being shaved into fine flakes. At Katsuichi, in the city, visitors learn about this history and experience shaving smoked bonito using a mandoline, before making dashi. The shop also serves bonito rice bowls made with hongarebushi (katsuobushi of the highest quality).  

Meijigura Satsuma Shuzo’s shochu factory and museum, Meijigura, showcases the history of shochu-making in Makurazaki and the detailed processes involved in making Satsuma Shuzo’s top-quality distilled spirit. There are numerous exhibits dating from the Meiji era (1868–1912) and a shop offering occasional tastings. To see the shochu manufacturing underway, visit from August to May.  

Makurazaki Fish Center Located alongside Makurazaki Fishing Port, this hub for fish lovers has a market, restaurants serving fresh catch and experiences. As the city is renowned for katsuo (bonito), visitors can grill this locally caught fish over straw in time-honoured tradition and shave dried katsuo into katsuobushi (bonito flakes). Reservations are required for experiences.

Tosenkyo Somen Nagashi Restaurant Ibusuki is the home of somen nagashi, the art of eating somen noodles as they spin in a wheel of cold running water. The coastal city became known for this cuisine due to the nearby Tosen Gorge, from which nationally recognized pure water gushes forth. At Tosenkyo Somen Nagashi Restaurant, visitors sit at a circular table with a pool of running water at its centre. Somen noodles are then placed into the water, and diners catch them, enjoying them with fish, rice, soup and pickles as a set meal. 

Ganso Ibusuki Ramen Nidaime Honkarebushi ramen is the signature ramen of Ibusuki. Hongarebushi, the highest grade of katsuobushi (bonito flakes), forms the basis of the soup stock and is topped on the finished dish for extra luxury. One popular shop is Ganso Ibusuki Ramen Nidaime.

Hokusatsu Located in the northeast, this area is a prefectural larder, with swathes of agricultural land and a coastline renowned for plentiful fish.  

Farm stay/experience In Izumi, local farmers can host visitors for an overnight farm stay. Try weeding, watering or pruning, and learn the best ways to harvest, from picking oranges to pulling carrots. You can also make homemade Japanese dishes with the hosts in this farm-to-fork experience.

Orange Shokudo (Orange Railway) This sightseeing train promises local, seasonal cuisine and dramatic sunsets as it winds its way from Satsumasendai along the coast to Izumi in about two hours. The train hosts a breakfast, lunch or dinner course. Main dishes include kurobuta (black pork) cutlet and flounder from Akune, accompanied by a selection of shochu.

Ajikoubou Misono The port town of Ichikikushikino is the home of maguro (tuna) ramen, a noodle dish with a light fish-based soup, topped with sashimi-style slices of maguro. Ajikoubou Misono, a restaurant boasting 50 years of business, offers three kinds of maguro ramen.

Kinzangura Kinzangura is a shochu brewery, operated by Hamada Syuzou, that is housed in a disused gold mine near Ichiki-kushikino. The shochu is fermented, stored and aged in earthenware jars in a network of tunnels in a process dating from 1868. You can ride the underground rail car into the mine to see production and join a tasting to try various kinds of the drink.

Koshiki no Ryoshiya Kaiseimaru Koshikishima, the island chain off the coast of Satsumasendai, is one of Japan’s leading areas in the catch and production of kibinago (silver-stripe round herring). One popular option to try this fish is Koshiki no Ryoshiya Kaiseimaru, which serves a kaisendon rice bowl topped with kibinago and other fresh fish and seafood.

Amami Oshima Amami Oshima is the largest island in the Amami archipelago and equidistant from the mainland and Okinawa, resulting in a food culture influenced by many people.

Imo-Re Amami Minpaku Mura It is believed that kokuto (brown sugar) was brought to Amami Oshima about 500 years ago from China via the introduction of three seedlings. Today, the island produces hundreds of tonnes of brown sugar, which has high nutritional value and a sweet, slightly nutty flavour. One place to make brown sugar from sugarcane, in a traditional process unique to the island chain, is Minpaku Mura, near Naze, where you can try the entire process, including adding peanuts in the final step, to create a crunchy, sweet snack.  

Kokuto (brown sugar) shochu tours On the Amami Islands, kukuto (brown sugar) shochu is made by extracting raw brown sugar from sugarcane and adding it to koji (rice malt) and pure water. Only the archipelago is authorized to produce this unique drink, which is made in a completely natural and pure way. There are 27 distilleries, many of which offer tours. Examples include Machida Shuzo, Amami Oshima Kaiun Shuzo and Yayoi Shochu Distillery among many others. 

Minato-ya Minato-ya, a 10-minute drive northwest of Amami airport, is a popular choice for keihan (chicken rice bowl), a popular dish characteristic of Amami Oshima. Each day, this eatery stews whole chickens from early morning to produce the most flavoursome meat and makes the soup from scratch. Once the soup runs out, the restaurant closes, so it’s best to arrive shortly after doors open at 11:30am.

La Fonte Amami Oshima is synonymous with the freshest of gelato and fruit. At La Fonte in Tatsugo, a 15-minute drive south of Amami airport, staff use milk from a nearby farm and local ingredients to create 10 kinds of handmade gelato. Numerous eateries offer fruit-based desserts and drinks, made from the ubiquitous passionfruit, plum and dragon fruit of the subtropical island.

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Proud mom Madonna says her kids have put ‘blood, sweat and tears’ into Celebration Tour performances

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Madonna is proud of her children for working hard as performers in her ongoing Celebration Tour. 

“I think what my children learned the most in this year of rehearsing and performing is that if you want to follow your dreams, you have to work hard for them,” the pop superstar, 65, said in an interview with W magazine published Wednesday. 

“And if all of them choose something different later in life, they will never forget this year of blood, sweat, and tears.”

As Madonna prepared to hit the road for the concert series — a spectacle that honors her four decades in the spotlight — she tapped her four youngest kids, David, 18, Mercy, also 18, plus 11-year-old twins Stella and Estere, to showcase their unique talents on stage. 

“Because the Celebration Tour is a retrospective of my life, I thought it made perfect sense to include all of my children still living with me in the show; they all dance and play musical instruments, and have been doing so for years,” the “Ray of Light” singer told the publication. 

“David has played guitar since he was a child. Mercy has played piano since she was 8 and she’s been classically trained most of her life. Eventually, when I adopted the twins, they started to play piano and dance as well.”

Madonna noted that there is “always an endless parade of dancing and [performing arts] teachers coming and going in our house,” so it only made sense to give her children a bigger platform to shine on the Celebration Tour.

A show highlight for the Grammy winner is when daughter Mercy accompanies her on piano during a powerful rendition of her 1993 ballad “Bad Girl.”

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“I saw a strange, poetic juxtaposition of hedonism and exploration emerging into the light of Mercy, sitting stoically at her grand piano playing Chopin as she beckoned me towards her, making me think about the choices I have made in my life,” Madonna said, explaining how that specific moment came to be.

“Singing ‘Bad Girl’ was kind of my confession to her, and I felt we had an unspoken understanding of what was happening.”

Meanwhile, David duets with his mom on “Mother and Father” from her 2003 album, “American Life.” 

“‘Mother and Father’ is one of my favorite moments in the show because it gave me a chance to not only honor my mother and her memory but also to honor David’s mother and her memory,” she said of the young creative, whom she adopted from Malawi in 2006. 

“He has always wanted to sing and play guitar. He loves being on stage — this is nothing new. Much of the show is about motherhood, family, and the importance of that in my artistic life.”

As for Stella and Estere, the girls dance their hearts out when Madonna sings her 2000 smash “Don’t Tell Me,” and also during a section in the show that pays homage to ballroom and the art of vogueing. 

“While Estere was learning how to DJ, she became interested in ballroom competitions. Just by luck, one of my choreographer’s assistants, Ivy Mugler, has her own ballroom house called House of Mugler,” she says of how the two became interested in that sect of dance. 

“She started taking Estere aside during rehearsals to another room—and within a couple of weeks she was doing death drops and spins and surprising us with her ability. So, of course we had to turn that section of the show into Estere’s Ball.”

Madonna is also mom to Lourdes “Lola” Leon, 27 — whom she shares with ex Carlos Leon — and Rocco Ritchie, 23 — whom she shares with ex-husband Guy Ritchie. Her eldest have also participated in her tours, including 2012’s MDNA Tour, for which Lourdes worked in the wardrobe department while Rocco performed on stage. 

“I have always been blessed with children who are interested in music, dance and art. Starting from the top with Lola, who was not only an incredible ballet dancer and a rhythmic gymnast, she also switches to musical theater and contemporary dance,” she said. 

The eternal hitmaker acknowledged that “nothing brings [her] more happiness” than collaborating with her kids. 

“It would be boring if they were just traveling from hotel to hotel, and occasionally coming to watch the show,” she elaborated. “Of course, I am their mother so sometimes we get on each other’s nerves. We are a family of artists but we are also a family, and that’s what happens.”

The Celebration Tour’s next stop is Friday in Mexico City, followed by a final — and free — show in Rio de Janeiro on May 4. 

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6 minnesota breweries win medals at 2024 world beer cup.

It can't be easy to stand out among more than 2,000 breweries, but six from Minnesota managed to do just that by bringing home medals from the annual 2024 World Beer Cup, held this week in Las Vegas as part of the Craft Brewers Conference and BrewExpo America. Here are our world-class beers:

Bent Paddle Brewing Co. in Duluth (1832 W. Michigan St., bentpaddlebrewing.com) took first place in the German-style Altbier category for its Little Düssel Do-Ya. The beer is a local winner, too: It took second place in the German Ale category in this year's Minnesota Brewers Cup, and won that category in 2023.

Northbound Smokehouse & Brewpub in Minneapolis (2716 E. 38th St., northboundbrewpub.com ) won the German-style Doppelbock or Eisbock category with Doppelbock, which was released in December.

Lupulin Brewing in Big Lake (570 Humboldt Drive, lupulinbrewing.com ) medaled in the Dortmunder/Export or German-Style Oktoberfest category with the limited-release Dortmunder.

Excelsior Brewing Company's (421 3rd St., excelsiorbrew.com ) Big Island Citrus Blonde Ale showed in the Fruit Beer category, a fruity play on the brewery's flagship Big Island Blonde Ale.

Rounding out Minnesota's medal winners is BeerClub Brewing from Mora (854 Forest Av., beerclubbrewing.com ), which also placed in the German-Style Doppelbock or Eisbock category with Doppel (doppel) Bock (bock), a customer favorite.

And Pryes Brewing Co. of Minneapolis (1401 West River Road, pryesbrewing.com ) took the third-place win in the Mixed-Culture Brett Beer category with Idyll Forest Soirée, part of its Mixed Fermentation program.

About the competition

The World Beer Cup is the world's largest beer competition. This year, there were 110 categories covering 172 different beer styles. Over the course of a week, a panel of 280 judges from 37 countries evaluated 9,300 entries from more than 2,000 breweries across 50 nations.

The competition is hosted by the Brewers Association, a nonprofit trade association dedicated to small and independent American craft brewers.

For a full list of winners, go to worldbeercup.org .

Nicole Ploumen Hvidsten is the Star Tribune's senior Taste editor. In past journalistic lives she was a reporter, copy editor and designer — sometimes all at once — and has yet to find a cookbook she doesn't like.

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Nelly Korda’s record-tying win streak resonates with Scottie Scheffler, TOUR pros

Nelly Korda celebrates after winning The Chevron Championship. (Gregory Shamus/Getty Images)

Despite four wins in five starts, Scottie Scheffler says his run doesn’t compare

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After winning the RBC Heritage in a Monday finish, Scottie Scheffler was asked if he felt a sense of competition between himself and Nelly Korda. It was a fair question, as the top-ranked men’s and women’s players have gone on simultaneous tears this spring. Scheffler has won four of his last five TOUR starts, finishing second in the other, while Korda tied an LPGA record Sunday by winning her fifth straight start at The Chevron Championship.

Yet despite being amidst a historic run as the first player since Tiger Woods (2007-08) to record five straight top-two finishes on TOUR, Scheffler didn’t see his stretch as comparable.

“One of the people here asked me, like, ‘Is this turning into a competition between you and Nelly?’ and I was like, I don't know, man, I think if it's a competition, she's got me pretty beat right now,” Scheffler said Monday. “Five wins in a row … it's pretty special stuff. To win four times in a row and then show up at a major championship and win is extremely impressive. So I'm extremely happy for her.”

Scheffler joked that Korda’s season-opening T16 finish was “just terrible; I can’t believe she did that” – clearly in jest – as the top-ranked women’s pro has since taken flight with victories at the LPGA Drive On Championship, Fir Hills Seri Pak Championship, Ford Championship, T-Mobile Match Play and The Chevron Championship, the latter four of which have occurred in the last five calendar weeks.

With Sunday’s victory at the LPGA’s first major championship of 2024, Korda tied Annika Sorenstam and Nancy Lopez with wins in five straight LPGA starts. Only three players have authored such streaks on TOUR: Tiger Woods, Byron Nelson and Ben Hogan.

Woods won five straight starts across 2007-08, six straight across 1999-2000, and seven straight across 2006-07. Hogan won six straight starts in 1948. Nelson won a record 11 consecutive starts in 1945.

Korda’s run – which Scheffler would’ve paralleled if not for a one-stroke defeat to Stephan Jaeger at last month’s Texas Children’s Houston Open – holds a well-earned spot in golf history. Scheffler and his fellow TOUR pros have taken notice. Wyndham Clark called Korda’s run “amazing” after the RBC Heritage’s final round, and J.T. Poston described it as “hard to fathom.”

Last fall, Korda teamed with Tony Finau at the mixed-team Grant Thornton Invitational, finishing T4. Finau came away impressed, in a way foreshadowing what was to come.

"In a sense, to me, I look up to Nelly," Finau said at the time. "Even though she’s younger than me, she’s an incredible golfer. She’s been the No. 1 player in the world in the women’s game, and she’s someone that I think quite frankly a lot of us can still even learn from, even on the men’s side."

After winning the Corales Puntacana Championship on Sunday for his eighth TOUR title, Billy Horschel threaded the runs of Korda and Scheffler.

“I had a three-week stretch where I finished second, first, first and I thought I was something special at that time, but what Nelly and Scottie are doing is unreal,” said Horschel.

“I can't imagine that. And over a period of time, not just five weeks in a row, they've done over six, seven, eight weeks. I mean, it's unreal golf. And to think about who they're playing against in today's generation of more talented players and doing what they're still doing, man, I'd say we're not going to see anything like that again, but I'm sure we will. You just have to stand up and applaud them because it's pretty special. You know, as a golf fan, I'm just lucky to be able to see that because at the end of the day, I'm a golf fan at heart.”

And fans have lately witnessed two generational superstars playing some of the best golf possible.

“I think we’ve all seen the golf swing; I wish I could see it more in person,” Scheffler said of Korda. “Obviously some great golf, some historic stuff, and hopefully she keeps it up.”