The mellow aroma of the cooked rice and the sweetness that spread in your mouth when chewing are sure to be addictive. It is said that delicious rice and water are essential to brew sake. The gentle-tasting local sake is made with underground water with plenty of umami that is polished by a the Nasu mountain range which acts as a natural filtration device. Ohtawara has won numerous awards at sake competitions nationwide.
Time seems to pass by slowly in the idyllic countryside and magnificent nature landscape of Satoyama. Take a deep breath, and take in the scent of the soil and greenery. The Ayu yana (a low head dam for sweetfish) is a summer tradition where you can enjoy the splashes of the water and the breeze across the river. While looking out at the clear waters of the Naka River in front of you, you can enjoy the fantastic taste of sweetfish dishes.
One of the valuable early summer experiences include getting muddy while planting rice, and harvesting the golden rice ears. Picking fruits and vegetables are also popular farming experiences as well. We will provide a trip for you to feel that the countryside is your second “hometown” through the heart-to-heart interactions with the farmers.Also, we are able to accept up to 200 participants for educational trips as well.
The variety of alcohol produced in Chichibu is rare for a single region in Japan: sake, beer, shochu (distilled from potatoes or rice), wine, and whisky are all available. Pride in the local products runs so deep that there is actually legislation stipulating that the first toast of any gathering should be made with a Chichibu beverage. The purity of the mountain springs is particularly important to area whisky distilleries, such as the world-famous Ichiro’s. Local whisky continues to win prizes at tasting conventions year after year, and it is scarcely exaggeration to say world-class beverages spring from the land itself in Chichibu.
In addition to alcohol, Chichibu owes several other regional specialties to its mountainous surroundings. Overpopulations of deer and wild boar have begun to damage the forests and the habitats of other wildlife, so in response the local government has begun to promote gibier, or wild game cuisine. Area establishments are now offering specials featuring wild game as a way to increase interest among visitors. Another recent initiative relating to local cuisine is the rise in maple tree cultivation. The climate and terrain of Chichibu are particularly suited to maples, and confectioners have taken to planting them in the mountains to harvest their sap—simultaneously protecting the forests and supporting the rise of a new regional specialty: maple syrup.
the sake brewing traditions from that era are known to produce smooth, delicate flavors.
Takigahara House, where you can experience farm life in a natural setting and enjoy fresh seasonal vegetables at the adjacent café. Komatsu has many other fun attractions.
You must experience the spectacular scenery of Okuoikojo Station, which won the Okuoiko Cool Japan Award, and the Sumata Gorge Yume rope bridge.
This is a kayaking experience for beginners. You can paddle a kayak leisurely on a quiet, wide lake with no current. You can enjoy the magnificent Oi River, and a paragliding experience with a view of Mt Fuji is also recommended.
From the rich nature in Komoro an excellent ‘brewing food culture’ was produced. The Shinshu miso made from the underground water of Mt.Asama has become a nation-wide brand.
