For many, shoyu soy sauce and sake are the epitome of the unique and subtle flavors closely associated with Japanese cuisine. Both are quite simple in nature, but through the refined fermentation techniques passed down through the centuries, their simplicity has given birth to deep, rich flavors that bring out the true complexity in any Japanese meal.
Locked into fertile land wedged between the towering Dewa mountains and the calm Sea of Japan, the Shonai region is famed for having some of the highest quality agricultural products in all of Japan.
On this half-day tour learn about the process of how seemingly simple crops such as soybeans and rice are fermented in culinary techniques that have transcended history and continued for hundreds of years through even the present.
At each family-owned local factory, you will be able to see firsthand the traditional production process and culinary techniques of fermentation as you are guided by the owners of each facility. Along the way, sample the products and get a fuller appreciation of the intricacy of each product.
The tour will finish off this tour with a delicious meal featuring the local products of the factories we visit.
This program includes the following.
-All entrance and tasting fees at each factory
-A bilingual guide during the entire experience
-A specially arranged lunch.
-Transportation arrangements to and from Amarume Station
|Event Date(s)||Year Round|
|Activity Length||Approximately 3.5 hours|
This program starts and ends at Amarume Station.
Transportation arrangements from other areas is also possible.
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