Journey from Nagoya to the Chita Peninsula, a region renowned for its rich concentration of breweries producing vinegar, sake, miso, soy sauce, and other fermented staples of Japanese cuisine.
On this culinary excursion, discover the history, craftsmanship, and techniques behind the fermentation traditions that have supported Japanese food culture for centuries.
Begin at the MIZKAN MUSEUM, where immersive exhibits reveal the story of vinegar-making in Handa. Discover the ingenuity behind producing vinegar from sake lees, a by-product of sake brewing, and learn how the business grew from its origins during the Edo period, which began in the early 17th century.
Continue to Nakano Sake Brewery’s Kunizakari Sake Cultural Hall, housed in a historic brewery where sake was produced for nearly 200 years. Traditional brewing tools, historical materials, and displays bring the craft and culture of sake to life, followed by an opportunity to sample the brewery’s sake.
The journey culminates at HANROK, set within a beautifully preserved residence believed to date from 1889. Here, French culinary techniques meet the flavors of the Chita Peninsula through local ingredients and traditional fermented seasonings such as miso and soy sauce.
Surrounded by historic architecture, enjoy a creative course lunch that transforms the region’s fermentation heritage into a contemporary dining experience.
From centuries-old brewing techniques to modern gastronomy, this journey reveals how fermentation continues to shape the history, craftsmanship, and cuisine of Central Japan.
Meet your guide at Nagoya Station and begin your journey south to the Chita Peninsula. Travel by train to Handa, a historic brewing town with a long tradition of fermentation.
Discover the story of one of Japan’s best-known vinegar producers at the MIZKAN MUSEUM, an interactive museum dedicated to vinegar-making and fermentation.
Learn how Mizkan began producing vinegar from sake lees during the Edo period, which began in the early 17th century, and trace the evolution of its craft from traditional production to the present day. Engaging exhibits, videos, and interactive displays introduce traditional vinegar-making techniques and show how vinegar was transported and traded centuries ago.
Leave the museum and continue on foot through Handa, a town whose streets and historic buildings reflect its long relationship with brewing and fermentation.
Step inside a historic sake brewery once used for production for nearly 200 years.
Today, the building houses the Kunizakari Sake Cultural Hall, dedicated to preserving and sharing the traditions of Japanese sake.
Explore traditional brewing tools, historical materials, and displays illustrating the sake-making process. Gain insight into the craftsmanship behind sake and its deep connection to the region before enjoying a tasting of sake produced by Nakano Sake Brewery.
Continue on foot to the former Nakano Hanroku Residence, a historic property believed to have been built in 1889.
Sit down to a creative French course lunch celebrating the ingredients and fermentation traditions of the Chita Peninsula.
The menu incorporates regional ingredients such as Chita beef, Chita Ruby pork, and Chita Bijin soba buckwheat noodles, alongside fermented seasonings including miso and soy sauce.
French culinary techniques bring these deeply rooted local flavors into a contemporary setting, offering a fresh perspective on the region’s food culture.
Enjoy the meal within the atmospheric surroundings of this late-19th-century residence, where architecture, local ingredients, and centuries of brewing heritage come together.
After lunch, travel by taxi to the station and return to Nagoya by train.
Your guide will accompany you back to Nagoya Station, where the tour concludes.
Nagoya Station Tourist Information Center
This package tour includes statutory accident compensation in accordance with Japan’s Travel Agency Act. We also recommend that travelers purchase their own travel insurance for broader medical and travel-related coverage.
Please inform us of any dietary restrictions at the time of booking. If no dietary information is provided, we will assume you have no restrictions.
This experience is booked on request. We will respond to the request within 5 days
| Cancellation Date | Cancellation Fee |
|---|---|
| No-show or cancellation after tour departure | 100% of the tour price |
| On the tour date | 50% of the tour price |
| 1 day prior to the tour date | 40% of the tour price |
| 2 to 7 days prior to the tour date | 30% of the tour price |
| 8 to 10 days prior to the tour date | 20% of the tour price |
| 11 or more days prior to the tour date | Free |
Handa City