features

cuisine

There are many seaside towns in Japan with delicious seafood and this region has a plethora. Owing to the depths of the sea on the UNESCO San’in Kaigan Global Geopark coastline the towns here have seafood found nowhere else in Japan. From the calm mountain-protected bays perfect for oyster cultivation, to the volcanically fertilized soil and clear mountain run-off that make the region one of Japan’s best for rice production, sake brewing, tea growing, and fruit and vegetable cultivation, the Kyoto by the Sea area has everything necessary for a multi-course Japanese dining experience, and it’s all local.

ARTICLES

Fermentation, unlock the secret to longevity

Japan, known universally as The Land of the Rising Sun, is almost ubiquitously known as a land of health and longevity. It is undeniable that one of the main reasons for this can be experienced in the

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KYOTO BY THE SEAson: fall cuisine

Japan has an autumn season like no other country on earth. It’s not just the fall foliage set against the backdrop of famous temples, or the parks lined with fallen maple leaves. The real majesty of f

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odorigui, fresher than sushi

Maizuru’s Tore Tore Center indoor fish market is a large collection of fishmongers selling their daily catches on ice. Many of the fresh seafood can be prepared and cooked for you to eat here (if it i

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OTHER THINGS TO DO

Maizuru Port Tore Tore Center

Tore Tore Center is an indoor seafood market with a huge array of products, including the Tango brand's Maizuru crab (exceptional quality). It also has freshly prepared sushi, sashimi, baked and fried fish, and teriyaki that can be purchased and eaten on the spot. In addition there are large fish tanks, souvenir shops, and multiple restaurants (including different noodle options if you aren't feeling up for seafood).

This center is located quite close to Maizuru Port, where cruise ships are able to dock.

TEL: 0773-75-6125
address: Maizuru-shi, Kyoto 905, Shimofukui
hours: 9:00 - 18:00 (hours change on occasion)
closed: every Wednesday (open on holidays)

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Hisami restaurant (Kyotango)

Located in Tango with views of the Japanese Sea from the windows, this restaurant specializes in local seafood. With a variety of seasonal specialties to choose from and filling set meals as well, this restaurant is a great spot to stop for lunch or dinner before or after visiting the beach.

note: The chef highly recommend the "grilled Kyoto Spanish mackerel rice bowl, using locally caught Kyoto Spanish mackerel.

TEL: 0772-75-0160
address: Taiza 1830, Tangocho, Kyotango-shi, Kyoto
hours: 11:00~14:00 LO, 17:00~21:00 LO
closed:Wednesdays, once a month Thursday (open if Thursday is a holiday)
parking: 20 spots

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Hanazushi,Edo-style nigiri-sushi (Fukuchiyama)

Located in Fukuchiyama, this restaurant offers a variety of carefully selected fish. This restaurant is committed to offering seasonally fresh produce and seafood, and is a participating member of the KYOTO BY THE SEAson: cuisine "seasonal fare" cooperative.

note: the chef highly recommends the raw oysters.

TEL: 0773-22-6000
address: 3-75-7, Sasooshinmachi, Fukuchiyama-shi, Kyoto
hours: 11:30am~1:30pm(last order) 5:00pm~10:00pm(last order)
closed: Wednesdays, third Tuesday of the month
specials : rock oysters (only during dinner) 1,026 yen (reservation needed)
parking: 5 spots

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Ama Terrace Restaurant (Miyazu)

*KYOTO BY THE SEAson: cuisine, "seasonal fare" participating restaurant

Ama Terrace sits atop Kasamatsu Park, at the top of the chair lift/cable car ride overlooking the natural landbridge of Amanohashidate (one of Japan's Three Scenic Views).
The restaurant specializes in seafood rice bowls but offers a variety of options sure to please tastes of all kinds (including children).

note: there are a limited number of seafood rice bowls per day.

TEL: 0772-27-1015
address: 19, Ogaki, Miyazu-shi, Kyoto Kasamatsu Park
hours: 10:00~15:30
open everyday
specials: "seafood of the day" seafood rice bowl 1,800 yen (reservation/unnecessary)

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waterside cottage Heron (Kyotango)

waterside cottage Heron is a countryside-style restaurant with western design influence. The property sits on a river near the mouth of Kumihama Bay and has an adjacent inn where visitors can stay right on the water.
Heron serves a variety of local produce and seafood, and is a member of the KYOTO BY THE SEAson: cuisine, "seasonal fare" cooperative to provide local and seasonal food.

note: the chef recommends the oyster paella in March, and the seafood paella cooked with leeks, local produce and seafood in a homemade broth.

TEL: 0772-82-0101
address: 2983-1, Kumihamacho, Kyotango-shi, Kyoto
hours:11:30-16:00, 18:00-21:00 (reservation required in the evening)
closed: no fixed days off
specials: oyster paella (March-only) two portions 3,456 yen ... (reservation necessary)

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Japanese Food Culture Experience & Miso Making

Achieve a deeper understanding of Japanese food culture in this unique workshop. Learn how Japanese incorporate malted rice and miso into daily meals. Taste Japanese food and join in a miso making workshop.

HIGHLIGHTS
Participate in a miso making workshop in Kyoto
Learn how the Japanese use malted rice in their cooking

If you have never cooked with miso, you are definitely missing out. Beyond miso soup, the Japanese also use miso paste to enhance other dishes as well. In this experience, you will learn how to make miso paste.

Before you learn how to make miso paste, your host will teach you about Japanese food culture and the use of malted rice. Enjoy this hands-on workshop and learn how to enhance Japanese dishes using malted rice.

Malted Rice
Malting is the process of transforming a grain from a seed to a malt that contains starches and proteins present in the seed as well as enzymes that can be used to convert those starches and proteins in the malt to sugars and amino acids.

Miso Paste
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji and sometimes rice or barley.

DETAILS
• This activity requires at least two guests for participation (11,000 JPY per person)
• If you have any food allergy, please kindly let us know in advance.

ITINERARY
12:00 - Meet at Kyotango-Omiya Station
12:15 - Welcome drink
• Amazake - a sweet drink made from fermented rice, or fruit amazake
12:30 - Taste miso, and cooking demonstration of dishes using malted rice
• The host will prepare something for vegetarian guests as needed, while for those having an allergy to barley and soybeans response would be limited especially when immediate.
• Japanese menu using fermented food
13:15 - Lunch and break
14:00 - Miso making workshop
15:00 - Cooking demonstration
• sweets using amazake, followed by a tasting
16:30 - Kyotango-Omiya Station send-off
• Note: Mineyama Station is also possible

Book online:
https://www.govoyagin.com/ja/activities/japan-kyoto-japanese-food-culture-experience-malted-rice-and-miso-making/10801

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Organic Farm Tour & Cooking Class in Kyoto by the Sea

Harvest and eat organically grown vegetables fresh from the living earth, in the Japanese countryside of Kyoto by the Sea. Learn how the gifts of the land sustain the life of locals and prepare a unique, delicious lunch with the freshest vegetables.

HIGHLIGHTS
Visit Kyotango City in Kyoto by the Sea and learn about the life of local farmers
Tour an organic vegetable farm and connect with the blessings of the land
Harvest a variety of delicious organic vegetables with your hosts
Prepare a healthy lunch of unique vegetarian dishes with the freshest of produce
Relish the wonderful taste of Kyoto's eco-friendly cuisine in a relaxing rural atmosphere

Kyoto by the Sea is the northern part of Kyoto prefecture facing the Sea of Japan. Designated as one of the food heritage sites in the Savor Japan program by the Ministry of Agriculture, Forestry and Fisheries, this rural area offers rich gastronomic opportunities supporting modern tendencies of a healthy lifestyle. On this tour, you will visit one of the most eco-friendly farms in Kyotango City, and eat a delicious lunch prepared with organically grown vegetables.

One of the highlights of this farm tour is the hands-on agricultural experience in which you will go out into the fields and connect with the land. Here you can touch, taste, and smell the growing and freshly picked produce, to truly appreciate the gifts of the land. No agricultural chemicals or artificial fertilizers are used on this farm, where vegetables popular in Japan are grown in harmony with nature.

On this tour, you'll pick fresh organically grown vegetables that you will prepare in a rustic rural kitchen. You may be surprised to discover that the flowers of many popular vegetables are edible as well.

You will then make a delicious lunch using the expertise of the local farmers and their particular cooking techniques. Learn about vegetable arrangement, and make your own vegetable sushi or a vegetable shabu-shabu with original sauces. At the end of the tour, you'll visit a local supermarket specializing in quality locally made products to buy a souvenir of your choice. The large selection includes botamochi sweets, tea, blueberry jams, black garlic, rice, sake, etc.

NOTES:
- Minimum 2 participants is required to join this activity. (10,800 JPY per person)
- Children 6 years old and under are free.
- This activity will not be cancelled on rainy days. In case of rain, the farm activities will be held inside a greenhouse.
- In general, vegetable sushi will be provided during summer months while vegetable shabu-shabu will be offered in colder months, but if you have a specific request, please let us know when you book.
- If you wish to include meat or fish to your lunch, please request during booking. Extra costs will apply.

AVAILABILITY:
This tour is available on weekdays between April and November

ITINERARY
11:51 am – Meet your host at Kyotango-Omiya Station.
12:15 pm – Visit the farm and have a welcome drink. Explore the farm and get in touch with the organically grown vegetables through picking, smelling, tasting.
1:30 pm – Prepare lunch with local vegetables. You can cook vegetable sushi or vegetable shabu-shabu and learn in detail about preparing sauces and arranging the vegetables. Eat lunch after you prepare it.
3:30 pm – Souvenir shopping at local supermarket Itotome.
4:30 pm – Return to Kyotango-Omiya Station (catch the train back at 4:42 pm).

Book online:
https://www.govoyagin.com/ja/activities/japan-kyoto-organic-farm-tour-and-cooking-class-kyoto-by-the-sea/10787

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Wadastumi (funaya biyori sushi-kappo) (Ine)

Located on Ine Bay, this restaurant has amazing views of the water and Japan Heritage boat houses that line the bay. But it is the always fresh and local fish that keep drawing customers back. The close proximity to the local harbor means that the catch of the day always ends up on the customers' plates.

This restaurant is committed to fresh local seafood and is a member of the KYOTO BY THE SEAson: cuisine, "seasonal fare" cooperative.

note: When the sakura are blooming in spring, the red sea bream is called "cherry sea bream." During this season the red sea bream's flavor is more refined.
The chef recommends trying this fish shabu-shabu style.

TEL: 0772-32-1710
address: Ine-cho, Yosa-gun, Kyoto character 593-1, Hirata
hours: 11:30~14:00(last order), 17:00~20:00(last order)
※ Business hours vary according to the season.　
closed: Wednesdays
specials:red sea bream shabu-shabu nabe pot 3,240 yen (reservations necessary)
parking: no parking lot

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Mukai Shuzo sake brewery (Ine)

Located on the bay in Ine's charming fishing village, but don't be fooled by the laid back atmosphere and quiet streets. This brewery is a serious international contender. In a Japan where most breweries are still run by men, Mukai's master brewer is female and she has made quite a name for herself. Her iconic red rice sake has found its way to the tables of two European 2-star Michelin restaurants, Denmark's, Noma, and Belgium's, The Jane.

Stop by the brewery for a tasting or to purchase some sake while visiting Ine's famous boathouses. They also sell red rice sake ice cream!

TEL: 0772-32-0003
address: Yosa-gun, Ine-cho, Hirata 67
hours: 9:00am-6:00pm
closed: mondays

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Totogen Restaurant (Maizuru)

Located within walking distance from Nishi-Maizuru Station (which is also a 10 minute shuttle bus ride from Maizuru Port where cruise ships dock), this restaurant specializes in fresh seafood sourced locally and directly delivered to the restaurant from Maizuru port. The restaurant has two floors, sushi-counter bar seating on the first, and sit down dining with tables on the second floor. There is a variety of menu options, sashimi, fresh seafood rice bowls, set menus, and much more than fish for those who want to branch out.

Reservations are necessary in advance.

Maizuru Sakana Tabedokoro (Maizuru Sakana Cooperative member)
※Maizuru Sakana Coop is a wholesale marketplace handling fresh seafood products.

TEL: 0773-77-5534
address: Kyoto-fu, Maizuru-shi, Hikitsuchi 263-18
hours: 11:00-14:00, 17:00-23:00
closed:Tuesday
specials:
Seafood bowl (regular) 1,200 yen
Seafood bowl (extra special) 2,500 yen
Totogen's daily special course 3,000 yen and up
parking: 7 spots

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Kanpo Yuyu medicinal cuisine (Ayabe)

Yuyu Restaurant is walking distance from Ayabe Station 1.4km and worth the walk. The restaurant specializes in medicinal cuisine, and has a menu that has been honed and refined using knowledge of Chinese medicinal practices.
The set meal with the lotus leaf steamed rice (mixed with a variety of ingredients) is highly recommended.
Yuyu also serves a variety of unique teas.

TEL: 0773-42-0425
hours: 10:00am - 6:00pm (last order 5:30pm)
closed: Thursdays, national holidays
address: Ayabe City, Honmachi 2-3

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uRashiMa Pizza (Kyotango)

uRashiMa Pizza is run by a chef who trained in Italy. He brought back with him accolades, immense skill, and a wood-fired pizza oven made in Napoli. He's not only skilled at making a variety of authentic Italian pizzas (the pizza list is expansive), but he cooks Italian dishes as well. The uniqueness of the restaurant is highlighted by the fact that many of the ingredients and seafood are locally sourced, but distinctly Italian inspired.

Come to uRashiMa Pizza for a true Italian dining experience, or even just for an espresso and dessert.

The restaurant also offers take out.

TEL: 0772-72-3798
address: 328-5 Asamogawa, Aminocho, Kyotango 629-3104, Kyoto
hours: 11:30am - 7:00 pm
closed: Thursdays

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Taiza Crab

Despite the small number of ships able to navigate and fish this ultra-deep-sea location on the Sea of Japan, the Taiza crab is renowned throughout Japan for its superior taste. It can fetch 50,000-60,000 yen per crab in cities like Tokyo. The reason for this crab’s fame is the size and subtly sweet flavor of the meat.

The crabs are special in part because they are caught at deep depths on often turbulent winter seas. Because of the uneven underwater shelf, only smaller fishing vessels are capable of catching these crabs. This is only possible because of the region’s geopark, with its unique geological make-up and deep ocean shelves that form not too far offshore.

Many Japanese people say they want to try Taiza Crab once in their life. So every winter season starting in November, people flock to the coast for this once in a lifetime dining experience. Though the crab is sold in many of Japan’s top restaurants, it is in the Kyoto by the Sea region where chefs have perfected using the crab in their cuisine, offering a multitude of different courses that feature and bring out the natural flavors of the crab.

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Onojin Soy Sauce Brewery (Kyotango)

Onojin Brewery produces handmade soy sauce and miso that employs long-term fermentation and aging. Most commercial soy sauce breweries use modern machines to ferment and produce batches of soy sauce in just a few months. Onojin's brand can take up to three years for their top-quality soy sauce.

The brewery makes a range of products, each with distinct flavor profiles. For soy sauce, they have products that have been aged for one, two, and three years. They also make excellent miso. Each variety of miso they have aged has its own signature taste.

The brewery offers tours and tastings of both their soy sauces and different miso varieties. You can compare the differences and learn about the aging process, and possibly make miso or soy sauce yourself after hearing about the process. But for those who don't want to make their own, the factory also has a shop where they sell a wide range of their products, as well as some other locally made food specialties.

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Namiji Restaurant (Miyazu)

A discerning local sushi restaurant with a sake connoisseur who can advise on food pairing.
The restaurant serves locally sourced fish purchased by the proprietor every morning at the fishing port. The sushi also uses high-quality koshihikari rice and is served with a locally made soy sauce.

This restaurant serves Ine Mankai sake, a blush-wine looking sake made from ancient red rice. Among the sashimi offerings are locally sourced squid, of which the type changes seasonally.

TEL: 0772-20-1188
Address: 2402-2 Haji, Miyazu, Kyoto 626-0061
hours: 11：30～14：00、17：30～22：00
closed: Wednesday, the third Tuesday of the month
specials: local fish nigiri sushi 2,000yen～ (tax excluded)
parking: 7 spots

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Yoshinoya Restaurant (Miyazu)

This restaurant is committed to fresh local seafood and is a member of the KYOTO BY THE SEAson: cuisine, "seasonal fare" cooperative.

Offers locally sourced high-quality squid (swordtip squid and bigfin reef squid) that vary by the season. These are high-quality squid with a sweet taste that are very popular in the Tango region. Yoshinoya serves a popular rice bowl using these seasonal, local squid. The rice bowl is topped with a raw egg (which are of excellent quality and safe to eat raw in Japan), which also heightens the flavors. We also recommend trying the squid legs, sushi, and crab we have on offer seasonally. As most of our ingredients and seafood are locally sourced and seasonal, reservations are necessary to ensure your satisfaction.

TEL: 0772-27-0125
Address:48 Ogaki, Miyazu, Kyoto 629-2242
hours: 8:00～17:00
closed: NA
specials:
Local squid "Jeweled" rice bowl large serving 2,000yen (tax included) ※standard serving is 1,800 yen（tax included）（reservation necessary）Rice bowl topped with plenty of seasonal bigfin reef squid.

Bigfin reef squid steak 1,600 yen *Reservation required
The bigfin reef squid steak is grilled fresh on the spot before serving.
parking:12 spots

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Tsuruya Shokudo Restaurant (Miyazu)

This restaurant is committed to fresh local seafood and is a member of the KYOTO BY THE SEAson: cuisine, "seasonal fare" cooperative.

Tsuruya Shokudo is a traditional Japanese-style restaurant that serves a variety of dishes, including red udon and purple soba for customers who want to try something new (and still utilizing local ingredients). The restaurant is conveniently located on the stone street that leads between Motoise Kono Shrine and the Kasamatsu Park cable lift.

*Among the seafood offerings are locally sourced seasonal squid.

TEL: 0772-27-0114
address: 848 Nakano, Miyazu, Kyoto 629-2232
hours: 8:30～17:00（last order 16:30）
closed: no pre-scheduled holidays
specials: Tango "Jewel" rice bowl　1,650円
The "jewels" of this local seafood rice bowl are Kyoto by the Sea specialties, such as fresh seasonal seafood, local rice, and other local foodstuffs.
We also recommend the red udon, made using local Tango Ancient Rice.
parking: 5 spots

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Torimatsu Restaurant (Kyotango)

Delicious sushi, delicious fish, delicious food.
Established more than 80 years ago, Torimatsu is a Japanese restaurant specializing in locally sourced cuisine, with handmade dishes made from natural ingredients, mainly Tango's seasonal seafood.

In addition to the local cuisine we make the famous local delicacy “barazushi”, a dish with layered rice, vegetables, and grilled mackerel. We do lunch, catering, and seasonal specialties, such as the winter Matsuba crab full-course meal (very popular with customers visiting who don't have a chance to experience this top-quality crab back home).

*This restaurant serves Ine Mankai sake, a blush-wine looking sake made from ancient red rice. Among the seafood offerings are locally sourced seasonal squid.

TEL: 0772-72-0429
address: 145 Aminocho Amino, Kyōtango, Kyoto 629-3101
hours: 11：00～14：00, 17：00～21：00（last order .20：40）
closed: Tuesdays, the 2nd and 4th Mondays of the month
specials:
Barazushi meal 1300 yen（tax excluded）*barazushi is a local specialty
Tango set meal (A) 1850 yen（tax excluded）
Tango set meal (B)　2000 yen（tax excluded）　
access: from Amino station its a 10 minute walk
京都丹後鉄道宮豊線　網野駅より徒歩約10分
parking: 20 spots

※We offer both restaurant dining and take-out.

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Kanemasu Restaurant (Miyazu)

"We wish to share the delicious flavors of our local cuisine"
This concept behind "Kanemasu Shichirin Grill," a restaurant born from wanting to explore and share local cuisine with others.

Kanemasu grills on an earthen charcoal brazier, which brings out the flavors of the fresh seafood, vegetables, and other local delicacies served at the restaurant.

*This restaurant serves Ine Mankai sake, a blush-wine looking sake made from ancient red rice. Among the seafood offerings are locally sourced seasonal squid.

TEL: 0772-25-0058
address: 1714 Ryoshi, Miyazu, Kyoto 626-0003
hours: weekdays　12:00~21:00 sat. sun. holidays:　11:30~21:00
*We will stay open until 11:00 pm for those with reservations
closed: Wednesdays
parking available

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Shirasugi Sake Brewery

11th generation brewer using local, high-quality rice to revolutionize sake

Founded in 1777, Satoshi Shirasugi, who is currently the 11th generation brewer, serves as the head brewer. You can see the history here and there, with beech trees over 300 years old standing on the premises of the brewery, and old sake brewing permits dating back to the time of its establishment. Contrary to its history, sake brewing is innovative. Shirasugi was able to produce a completely new sake using a precise blend of black koji and yeast, the result of which is unmistakably high-quality sake with a fresh twist. As soon as it was released, it became popular, and the brewery saw a sudden increase in sales. In addition, Mr. Shirasugi handles all the themes, naming, and label design for each brand. As a Reiwa generation head brewer, it looks as if this brewer is helping usher in a new generation of sake.

From the head brewer:
"In 2013, when I succeeded as head brewer, I had the chance to stop and think about what I could contribute to sake brewing. The answer that came to me was to make delicious sake with local food-grade quality rice. At the time, I had difficulty getting approval from the people around me, but beginning with the high-quality koshihikari rice, I now use 4 types of Tango and 1 type of Kumamoto food-grade quality rice. I am very happy that we were able to prove that rice is as delicious to eat as it is to drink. Next, we are planning to change the rice used in our legacy sake, "Shirakiku."

introducing the sake:
Black Swan II
A noble brew born out of Milky Queen Rice, black koji and Shirasugi's spring water. Sake Meter Value: -44. Rich, sweet, and sour.
4,200 yen (1500 ml)

BLACK LABEL shirakiku vibrant
once heated, undiluted, unfiltered junmai
The face of Shirakiku sake today. Koshihikari rice's gentle sweetness prepared with black koji produces an easily drinkable masterpiece. Match with cream pasta.
2,600 yen (1800 ml)

MIRROR MIRROR
Unfiltered raw undiluted sake
Malic acid yeast is a dream to use for sake brewing. Sake Meter Value: -15. Very sweet, with a sweet and sour apple-like flavor. The name hints at the flavor.
3,600 yen (1800 ml)

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Kumano Sake Brewery

A sake brewery where the sea stretches out in front of you. I have high expectations for the young master brewer who learned brewing techniques and traditions from head brewer Tajima.
The predecessor to this brewery was "Kameya," which was founded in 1918. Due to post-war turmoil in Japan, sake breweries were merged, and the current Kumano Sake Brewery was born. It is located on the southernmost coast of Kumihama Bay and uses the name "Kumi no Ura" for its sake because of the panoramic view of the bay. Chief brewer Tajima had been making popular sake for generations, but now Tatsuro Kakimoto, the new chief brewer, has taken the reigns. While inheriting traditional brewing techniques, he is particular about brewing sake that adds to their character. Most of the processes of carefully preparing local sake rice for celebration is done by hand in the old warehouse using gohyaku mangoku rice and high-quality food-grade Koshihikari rice. As a result, each sake has a unique taste.

from the head brewer:
"Even though I became a chief brewer, I'm still young, and training and studying every day. When the previous chief brewer was considering retiring, I decided to return home and take on learning the techniques to brew sake. We continue to build on the belief that “learning is imitating”, but the state of fermentation of rice and the unrefined sake mash is different every year, so it is necessary to make fine adjustments that rely on intuition during the work. In addition, customer preferences are constantly changing, so we are constantly considering new endeavors."

introducing the sake:
Junmai Ginjo (a master brewer's soliloquy)
It was born about 20 years ago when a brewer thought about making sake using local high-quality koshihikari rice. The soliloquy on the label changes every year.
720ml 1,310 yen (tax included)

Kuminoura Iwai Junmai
An ultra-dry pure rice sake made solely from Kyoto's original sake rice "Iwai". A masterpiece resulting from a master brewer who knows how to bring out the most of a rice that takes a high amount of skill to brew with.
720ml 1,320 yen (tax included)

Kuminoura Junmai Daiginjo
A gem hand-made using only Yamada Nishiki rice from Hyogo, this sake was made possible by closely attending to every step of the brewing process during the coldest months of the year. The result is a sake that is smooth, refreshing, and aromatic.
720ml 2,330 yen (tax included)

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Wakamiya Sake Brewery

Ayabe's sake, a hybrid of Tajima and Tamba brewing methods.

Founded in 1920. It can be imagined that the name of its predecessor [Santan Sake Brewery] often appeared in the local newspapers during the Meiji era, as it had been loved by the locals for generations. Currently, Yasuo Kiuchi, who succeeded here after working for a beer maker for 10 years, serves as the president and chief brewer. Immediately upon entering the brewery store, there is an active retro bottling machine. There are old tools, materials such as koji, yeast, and rice polishing rates listed. It is as if you entered a laboratory. It is also nice to be able to purchase bottles after-tasting. There is sweet sake that reminds one of the local area, as well as a refreshing series of sake hand-crafted by the master brewer.

from the brewer:
"Even now, eight years have passed since I became master brewer, I humbly say that I am still studying, but I am trying to make new sake by mixing sake brewing methods I learned from Tajima and Tamba's master brewers while preserving the brewery's signature taste. Since my grandfather's generation, Wakamiya Sake Brewery has been operating (formerly in Shizouoka as an agency). I became the successor 18 years ago. Since I was in kindergarten, I remember visiting my father while he brewed sake every winter, but I never dreamed that I would become the chief brewer some day. I trained under master brewer's in Tajima and Tamba for a total of 8 years, and another 10 years have passed since I took over at Wakamiya. As a child the insects and fish I used to keep as pets sat alongside the yeast and koji we were raising. Even though the yeast and koji don't have facial expressions and no words pass between us, it is fun to raise them and see that they grow up healthy."

introducing the sake:
Hoshi Furu Yoru no Yume Daiginjo
(Dreams of Night's Falling Stars Daiginjo)
Carefully selected Hyogo Prefecture Yamada Nishiki rice prepared with care. A dry, refreshing sake served chill, with flavors best understood by drinking!
3,000 yen (720ml)

Ayabe no Shiki undiluted Junmai
(Ayabe's Four Seasons undiluted Junmai)
Using Kyoto's hyaku mangoku rice, it has a solid taste that goes well with a miso-style nabe pot dishes, and is delicious even when cooled or at room temperature. Often purchased as a local souvenir.
1,350 yen (720 ml)

Ayane Junmai Ginjo
Kiuchi named this sake after his daughter. It was sweet when he first started brewing it, but now it's dry, as if it has entered rebellious adolescence. Each year brings a new flavor.
1,800 yen (720 ml)

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Yosamusume Sake Brewery

The terroir of sake. Sake prepared with water and rice from Yosano.

Since it was founded in 1887, the underground water of the Oeyama Mountain Range, which is behind the sake brewery, has been used as the water source. The sake made at Yosamusume is gentle and easy to drink, due in part to the pure and soft water. This brewery has passed down brewing techniques through six generations now, with new sake always being created (now with a lineup of thirty types).
The focus of Yosamusume is to make “sake unique to this area”, where local ingredients, people, and climate are blended. The sake incorporates specially cultivated Yamada Nishiki rice grown in Yosano, collaborations with local farmers to make sparkling sake using fruit juices made from locally produced pears and apples. Adapting to changing tastes and environments, Yosamusume continues to produce fresh, delicious sake year after year.

from the brewer:
"I graduated from my university's department of brewing and shortly after became the sixth generation brewer at Yosamusume. I strive to make sake that matches the times and conveys the charm of the region. I want to develop one or two kinds of new sake every year!
For those who have a chance to visit the brewery or hear from our brewers, I think it's also a great opportunity to learn about the town of Yosano. Feel free to drop by!

introducing the sake:
Junmai Daiginjo gohyaku mangoku
A slightly dry sake with a refreshing and crisp appearance, a specialty of Yosamusume. Enjoy the refreshing and fruity flavor.
2,200 yen (720 ml, tax not included)

Junmai Ginjo raw undiluted sake Midori no Kaze
Sake brewed using Yamada Nishiki rice in Yosano to make a quintessentially local sake. Characterized by a fresh scent characteristic of raw undiluted sake with a moderate sweetness.
2,200 yen (720 ml, tax not included)

Junmai Ginjo Tango Shichi Hime
With the motif of the seven legendary princesses from the Tango region, this sake is finished with a gentle ginjo aroma and a smooth texture. Popular as a souvenir from the Tango region.
2,000 yen (720 ml, tax excluded)

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Kinoshita Sake Brewery

Naturally produced sake produced by the yeast living in the sake brewery built in the Edo period.
Founded in 1842, Kinoshita Sake Brewery is kown for the local sake "Tamagawa". Immediately after taking his position with Kinoshita, master brewery Philip Harper, the industry's first foreign master brewer, started "raw sake" and "natural yeast sake" products. Branded as "naturally prepared sake", these products contributed to Kinoshita Sake Brewery's name recognition due to their unique taste. Currently, master brewer Harper is actively working on the long-term aging of sake. The brewing year is displayed in an easy-to-understand manner on the bottles so that you can enjoy the changes in taste over time. He's hoping to challenge the long-standing belief that younger sake is the most delicious. Also pay attention to other offerings in the Kinoshita line-up: "Ice Breaker" which is drunk on the rocks, and "Time Machine 1712" which is made using an Edo period recipe. Limited quantity of "Tamagawa Nakagumi", which is sold only at the brewery, is packed with "Nakagumi" that strikes an excellent balance between taste and aroma. If you find it, you shouldn't hesitate to buy it while its there.

from the brewer:
I am from England and came to Japan as an English teacher at the age of 22. Two years later, I jumped into the world of sake as a brewer, went through several breweries, and was appointed as master brewer of Kinoshita Sake Brewing Co. in 2007. Every day I focus on how to make delicious sake. When I came here and saw the Edo period brewery building, I decided to make sake using the natural yeasts that were here. The "naturally prepared sake" series has become a representative sake. Currently, we are working on long-term aging: 3 years, 5 years, and 10 years.

introducing the sake:
Tamagawa special Junmai sake
Using Hyaku Mangoku rice from Kyoto and Hyogo. The Tango Peninsula, where the brewery is located, is a treasure trove of seafood in addition to crabs. The taste of this sake pairs especially well with fresh and rich seafood. Recommended warm.
JPY 1,300 (720ml) JPY 2,600 (1800ml)

Tamagawa naturally prepared Junmai sake (natural yeast) Vintage
An original sake using natural yeast prepared with Hyogo Prefecture's Kitanishiki rice and aged at room temperature for over 3 years. A strong sake that retains its flavor even when heated to 70 ° C or higher.
1,550 yen (720ml) 3,100 yen (1800ml)

Tamagawa naturally prepared Junmai sake (natural yeast) Unfiltered raw sake
Tamagawa's signature “natural yeast” series. Using Tajima City's Kitanishiki rice and additive-free yeast. With just the right amount of sourness, drinking this will become a habit. Delicious any way you drink it.
1,350 yen (720ml) 2,700 yen (1800ml)

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Maizuru Kamaboko fish cake Workshop

Maizuru is well-known as a fishing port, and with the aim of supporting not only the fishing industry, but traditional food culture associated with the fishing industry, Maizuru City and the Tourist Association are helping promote the area as a "Kamaboko Town." This factory makes kamaboko fish cakes using a variety of fish, including a lot of local seafood. Kamaboko is a very popular food with a long history, all of which can be experienced during the kamaboko making workshop. The workshop gives visitors the opportunity to make a variety of fish cakes. You may just discover your new favorite food.

TEL: 0773-77-5400 (Maizuru Regional Tourism Organization)
address: 1013-11 Shimoyasu, Maizuru City, Kyoto Prefecture
hours:9:30 to 17:00 (Monday to Saturday * Closed on Sundays and public holidays)
Reservations are required in advance.
closed: no fixed closing

comments:
・ Please contact us at least 4 days before your desired date of reservation.
・ Capacity: 35 people (minimum 3 people)
・ Your workshop experience may be combined with other groups..

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Yoshioka Sake Brewery

A small brewery that is loved by locals and boasts a traditional sake brewing that uses a wooden tank for pressing.
Founded in 1789, Yoshioka Sake Brewery has a long history and is currently headed by master brewery and 8th generation, Naoaki Yoshioka. It is close to the beaches of neighboring towns Tango and Amino, known for fishing and high quality crabs. As such, all of the sake produced at Yoshioka goes great with seafood. Since the raw water used for brewing is a harder underground water of Mt. Kongodojisan, the sake brewed at Yoshioka typically range from dry to very dry depending on the degree of sake. Though the impression of the sake is dry, they are slightly sweeter than they initially seem. The has been well received at restaurants in Kyoto, and it can be purchased at several places in the city. However, the sales of original sake, older bottles, and sake with an alcohol content of 20 degrees are limited to the brewery. After brewing, the wooden pressing barrel has left over sake lees with plenty of rich flavor, which you are sure to want to pick up as well. Also near the brewery is Mizoya Shrine and stone lantern, which is said to have been dedicated by samurai general Mitsuhide Akechi.

from the brewer:
"In 2002,I suddenly became ill and decided to work as a brewer. Since I was a kid, the sake brewery had been a playground for me. I've seen the brewery work throughout the years, but it's been a series of hardships. With the guidance of a senior brewer, I managed to grow to the point where I was allowed to brew on my own, and now 18 years have passed. During that time, the Tango Brewers' Guild was disbanded, three nearby breweries closed, and the situation was, at times, dire. Although we are a small sake brewery, we will do our best to maintain the tradition of making sake."

introducing the sake:
Yoshinoyama Upper-selection standard sake
This sake is also offered at local festivals. The hardness of the prepared water results in an excellent sake that is dry with a Sake Meter Value of +3.5, but the texture is smooth.
1,850 yen (1800 ml tax included)

Yoshinoyama Special Junmai Sake
There are quite a lot of fans of old sake that has been moderately aged and matured to give it a little more character and body. Recommended at room temperature or slightly warmer.
2,363 yen (1800 ml tax included)

Yoshinoyama Daiginjo
This sake uses Kyoto cultivated "Iwai" and "Yamada Nishiki" rice for production. When chilled, the clean and dry taste is further enhanced.
4,260 yen (1800 ml tax included)

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Hakurei Sake Brewery

A sake brewery that keeps evolving, showcasing the appeal of the region, and sharing Miyazu with the world.
Founded in 1832, Hakurei Sake Brewery uses rice that has been carefully grown by local farmers. The water used for brewing springs up from the mountains in front of the brewery and the brewing method has been passed down through its founding members. There are 3 series of sake produced here that are representative of Hakurei: a full-bodied dry sake called Shuten Doji, Koden, which uses specially selected rice, and the smooth-drinking Hakurei. In addition to this, there are a lot of others like O-oni and Manai, made in cooperation with the locals in the area. And new this spring (2020) are a variety of sake, like Reiwa's new sake with a wine-like flavor, Hakurei 01. The brewery also makes homemade sweets made with sake. The sake brewery tour (two or more people, reservations required by the day before), for those who love learning more about the sake they are drinking and being able to sample the brewery's sake, is kind of like visiting a theme park. The special hospitality of a brewer that loves the local area and people as much as sake is a cause to raise our glasses in salute.

from the brewer:
I have been at Hakurei Sake Brewery for 14 years and was appointed the position of master brewer in 2019. Here, brewery workers have inherited the old-style methods of living at the brewery to make sake. As head brewer, I value the Japanese phrase, "wajoryoshu," [literally with harmony of brewing, comes good sake]. It means that "people's harmony produces good sake, and good sake produces harmony." Also, here's a true story that may not seem it, but complaining while making sake is said to result in bad sake, while brewers who stay positive and hope for delicious sake are more likely to brew and prepare sake with more harmony, resulting in delicious sake!

introducing the sake:
Koden Premium Junmai Ginjo unfiltered, raw undiluted sake
Only Yamada Nishiki rice locally produced in Tango is used. This is a raw undiluted sake that hasn't even been heated once, best enjoyed alone rather than paired with food, though it certainly goes well with fresh foods like foraged vegetables.
1,500 yen (720ml)

O-oni Junmai Ginjo undiluted sake
Made in collaboration with a group making local sake near Mt. Oe. Because this sake uses Gohyaku Mangoku rice from Fukuchiyama in Kyoto Prefecture, its a big, dry sake with quite an impact. This is the brewer's preferred sake. The demon label on the bottle is hand-printed.
1,700 yen (720ml)

Manai Junmai Daiginjo unfiltered raw sake (blue label), and undiluted version (red label)
A brand that honors the spring water of the Oe mountain range used for sake preparation and borrows it's name from Amanohashidate's miraculous, freshwater spring. It goes well with grilled fish, simmered fish and creamy cheese.
1,500 yen (720ml)

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Hashidate Winery

Taste the moment fruit juice transforms into wine

Once inside the building, you can see the German brewing tank and bottling room through the glass, as well as the underground cellar. (Reservations are required for groups)
The fermented red wine "Feder Rota", (nicknamed Baby Wine) which can only be drunk at the winery, is the result of about 2 to 5 days of fermenting the grape juice, so the alcohol is still only 2 to 3%. It retains the sweet and fruity taste of grapes and also contains the carbon dioxide emitted during fermentation, so it has the fizz of sparkling wine. There is only a limited quantity, but be sure to give it a try if you have the chance.

TEL: 0772-27-2222
address: 123 Kokubu, Miyazu City, Kyoto Prefecture
hours: 10:00 to 17:00
closed: every Wednesday
access: About 20 minutes by local bus from Amanohashidate Station (get off at the bus stop: Amanohashidate Winery)
About 10 minutes by car from Yosa Amanohashidate IC
Parking: available (free)

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Tango Kingdom

It is the largest roadside station in western Japan

The Tango Kingdom "Food Palace" is an expansive park that boasts an incredible range of activities: there is a bicycle track, go-karts, and athletic ground, playground, grass field, grass-sledding area, animal park with a variety of farm animals, walking paths with informative signs about local flora, restaurants, shops, community space, and at night the park is lit by 800,000 LED lights, the largest night illumination in the region.

The shops and restaurants highlight the strength of the regions deep food culture, dating back thousands of years to the ancient "Tango Kingdom" in Japan. Fresh vegetables, seafood and other marine products, local meat, dairy products, and even local craft beer that Tango Kingdom brews.

Various events are held every season, and there are a variety of food classes and food experiences offered daily.

TEL: 0772-65-4567
address: 123 Tottori, Yasakaecho, Kyotango City, Kyoto Prefecture
hours: Winter season, December 1st to March 14th, 10: 00-21: 00
* the New Year three-day holiday 10: 00-17: 00
closed: Tuesday (Open on January 3)
access
public transportation
[By Kyoto Tango Railway ...]
● Approximately 30 minutes by bus from Amino Station bound for Yasaka Hospital, Tango Kingdom "Shoku no Miyako" bus stop
● About 10 minutes by car (taxi) from Mineyama Station
[By car]
Approximately 30km (30 minutes) from Yosa Hashidate IC
About 30km (35 minutes) from Amanohashidate (Miyazu City)
Approximately 30km (35 minutes) from Kyogamisaki (in Tango)

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Kumihama SANKAIKAN Roadside Station

Large shop where you can buy Kyoto by the Sea agricultural products

Located in an area overlooking Kumihama Bay, Kumihama SANKAIKAN sells a variety of products centered around locally produced fruits and fresh vegetables. The onsite restaurant also offers a lunch buffet with seasonal vegetables every day.

<Seasonal recommendations>
Fruits (melons, watermelons, peaches, grapes, pears, etc.)
Vegetables (sweet potatoes, radish, Chinese cabbage, onions, green onions, Manganji peppers, spinach, tomatoes, beans, etc.)

TEL: 0772-83-2000
address: 1709 Uraaki, Kumihama-cho, Kyotango-shi
hours: 08: 00-17: 00 all year round
closed: no scheduled closings

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Taniguchi Sake Brewery

A family run microbrewery that won a gold medal in Milan.

Taniguchi Sake Brewery was founded in 1871. Head Brewer and president Nobuyoshi runs a small warehouse with an annual production volume of several thousand bottles. When Mr. Taniguchi became a master brewer 35 years ago, master brewers were quite rare. Instead of just following the textbooks, he has striven to dedicate himself to the art of sake. Thanks to his hard work and those who work with him, Taniguchi Sake Brewery took home the 2019 gold medal at the "Milano Sake Challenge," a sake competition held by the Italian Sake Sommelier Association. The sake made the tastebuds of professional Italian sommeliers swoon.

from the head brewer:
Since my father died early, I had been helping out at the sake brewery since I was a university student. One day, the head brewer, who had been working at Taniguchi for many years, insisted that I make the sake myself, so I tried. I was helped by various people and eventually became the master brewer. 35 years have passed and I am still grateful to everyone who has helped and continues to help me. Every year, we make sake as if our lives were on the line for all of the people who are waiting for our sake. Also, if you have the chance to visit, please take my unique brewery tour.

introducing the sake:
Jakuchu Junmai Daiginjo
"Milan Sake Challenge" 2019 Gold Medalist. A sweet scent like honey with a delicate flavor. The label is an actual drawing of a dragon done by Edo-period painter Jakuchu.
5,000 yen (720ml)

Tango Kingdom Junmai Daiginjo
Only Kyoto "Iwai" rice is used to make this sake. This local rice has a rice polishing rate of 35%, and has been prepared with sake mash at a low temperature of about 10 ° C.
3,300 yen (720 ml)

Tango Kingdom Junmai Ginjo
The name is based on the Ancient Tango Kingdom that existed thousands of years ago in this region.The sake is quite versatile, both sweet and dry, and easy to drink and pair with.
1,700 yen (720ml)

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Towa Sake Brewery

A female head brewer who has revived a sake brewery on the verge of closing

Towa is the only sake brewery in Fukuchiyama. Originally founded in 1717, it was reopened in 2011 after a thirty-three year hiatus by the current head brewer, Jun Imakawa. The brewery uses well water on the brewery’s property and local rice, making it completely representative of Fukuchiyama, the city in which it’s brewed. Currently, a Nagano Brewery, which is the home of the brewer’s inlaws, are adding an elite selection of sake to the line-up, brewing sake using traditional methods. The sake includes 6 types of yeast and 7 types of rice, and Towa’s distinct brand, "Fukuchi Sanman Sengoku" and "Rokkan" created by head brewer Jun after the brewery reopened. In addition, she had the idea to create a sake based on the thought, "I want to drink sake while watching my cat, Tsuki." She believes that "sake making is an idea-first industry." The label design of “Rokujo” is supported by the talent of local friends and family, including her cousin Naoko Yumiba, who is a dyeing and weaving artist, and signage is created by her sister-in-law.

from the head brewer:
For some reason I was entrusted with the formal proceedings of the closure of my parent’s sake brewery, and for some reason I chose to resurrect the brewery and went on to live a much different life than I had expected. When I returned from my brewer training, I didn't have many good tools, so I started by asking other warehouses to give me unnecessary things. Truthfully, that's why I use old tools for brewing sake! “Rokkan hana,” was made because it’s the type of sake I want to drink, and it’s production is made possible with the support of local women. I had a hard time I can’t picture myself doing it again, but still think it was a good decision.

a mini tasting:

Rokkan Hana Special Junmai Sake
After reopening, this is the first new sake made by head brewer Jun. It uses 100% Yamada Nishiki rice from Kyoto. It’s a sake that has a mellow aroma that spreads in your mouth and does not interfere with your meal. 1,772 yen (720ml tax included)

Fukuchi Sanman Sengoku Daiginjo (with box)
With a polishing ratio of 40%, this sake uses "Iwai" sake rice, which is cultivated only in Kyoto. The gorgeous aroma and mellow taste make this sake a hit at tasting parties. 3,494 yen (720ml tax included)

Mitsuhide Akechi Kikyo Saku (blooming bellflower) (with box)
Sake inspired by Mitsuhide Akechi, a former samurai general who built Fukuchiyama Castle. For someone whose achievements and foresight created the foundation for this city, we present a clean, dry sake designed to express this. 1,890 yen (720ml tax included)

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