A tour to experience the food culture of fermentation (hakko), which has attracted worldwide attention in recent years. You will learn about fermentation at the brewery of Kuma Shochu, which has a history of over 400 years in Hitoyoshi Kuma, make traditional pickles by hand and enjoy learning about ‘mame’ and ‘fermentation’, which have taken root in the local food culture (places visited will be arranged according to customer needs).
[Highlights]
Kuma Shochu, one of the ‘traditional sake brewing’ methods, is a UNESCO Intangible Cultural Heritage Site, has a history of more than 400 years and is recognised as a Geographical Indication (GI). Some Kuma shochu breweries used to make miso and shoyu (soy sauce) as their livelihood, showing that mame and fermentation have taken root in people’s lives.
