Immerse in Japan's traditions of fermentation, surrounded by scenic coastal views
1 hour private experience
Location: Fukuyama, Kagoshima
Offered in Japanese, with a friendly Deeper Japan guide interpreting in your language
Meet the master
What you’ll do
Learn about Japan's culinary culture of fermentation up-close on a private guided tour of a black vinegar distillery. Join the head brewer in observing the brewing process from start to finish. Stroll through the fields where open-air fermentation occurs, sampling as you go, before taking a deeper immersion in how to utilize black vinegar in
Who can attend
Children must be 10+
Availability
Weekdays from 9:00 to 16:00
Not available on weekends, public holidays, New Year’s and Obon holidays
Access
50 min drive from Kagoshima City
30 min bus from Kokubu Station
What to wear
Clothing that you don’t mind getting dirty
What else you should know
Please advise on any allergies in advance.
Black Gold
Row upon row of matte black pots line the outdoor gardens, the stately peak of volcanic Sakurajima slightly visible across the waters in the distance. Each and every pot is filled with vinegar, all at various stages of fermentation, a product so innately tied with the region that it received its own Geographical Indication, much like Champagne wine or Roquefort blue cheese. Fermentation plays a powerful - and historic - role in Japanese culinary arts, with staples such as tofu, sake, miso, and soy sauce all acting as the essential foundation in countless Japanese dishes. With a well-rounded tang and a sourness balanced by delicate notes of sweetness, Japanese black vinegar is a less known, but no less celebrated, form of fermentation in Japan. At this black vinegar distillery, in operation since the Edo Period, black vinegar is brewed twice a year, once in spring and once in autumn, using an open-air jar, which allows for unique contributions to the flavor profile, and then further aged to enrich the depth and richness. Join one of the distillery's head brewers on a private tour of the facility, discovering more about the fermentation powers of Japanese koji, the process of crafting black vinegar from start to finish, and the robust flavor profiles of local Kagoshima black vinegar.
Cancellation Policy
Please make your booking at least 7 days in advance. See cancellation policy here.
A detailed itinerary will be emailed to you once your booking has been confirmed.
