Experience Traditional Japanese Fermentation

Discover Japanese fermentation in and around Nagoya, Aichi, a region celebrated for its rich brewing traditions. Explore five fermentation cultures, from mirin, miso, and tamari to vinegar and sake, and learn how time, ingredients, and craftsmanship shape Japanese flavors. Visit a century-old mirin brewery and a historic miso and tamari producer, where traditional methods and enormous cedar barrels preserve generations of knowledge. At the MIZKAN MUSEUM, discover how vinegar made from sake lees contributed to the rise of Edomae sushi. Enjoy Chita beef steak and local wine at a seaside hillside winery, then visit a sake brewery founded in 1848. Taste sake from Tokoname pottery vessels and discover how ceramics influence aroma and flavor. Back in Nagoya, explore Moriguchizuke, a local pickle matured in sake lees, and try its final pickling process yourself. For a special finale, add an optional dinner at PHYEON, where Aichi's fermentation heritage inspires contemporary fine dining.