“For us, this is what authentic black vinegar looks like, and we take great pride in preserving this method.”

— Yuji, Black Vinegar Brewer

“I think my ultimate way of giving back to this region is that in the future when people think of stones, they think of Kagawa Prefecture, and when they think of Takamatsu, they’ll think of stones.”

— Chikara, Aji Granite Artisan

“[Visitors] can see a craft that isn't easily found elsewhere, touch the raw materials, handle finished fabrics, and even see and touch the plants that the fiber comes from.”

— Ryuta, Bashofu Textile Artisan

“We’re not just entertainers—we’re facilitators of connection. And we approach each gathering with a spirit of hospitality.”

— Kaoru, Geisha Proprietress

“When I make something by hand, I can never make it perfect. There are always tiny inconsistencies, but I think that’s exactly what gives it character and beauty. I believe those slight imperfections speak to people’s hearts.”

— Takahiro, Kumiko Artisan

“I realized that even though (traditional crafts) are a narrow world, it’s incredibly deep. Rather than expanding outward, it draws you deeper and deeper. And even as you go deeper, there’s no end. ”

— Hiroshi, Agano-yaki Potter

“Sake is truly the treasure of Japan, in terms of history, its story, and its taste, the quality of which can be recognized globally.”

— Yasutaka, Sake Master

“In an increasingly digital, disembodied world, the slow, sensorially rich process of making washi also has much to offer us in connecting us to the earth and to our own creativity.”

— Hiroko, Washi Master

“Even if the shape is not perfect, the wagashi that these visitors make are beautiful, because they are doing their best and pouring themselves into it.”

— Junichi, Wagashi Confectioner

“I found the origin of karate and since then I wasn’t able to quit.”

— Suguru, Karate Master

“I chose to become a Katana-kaji swordsmith when I realized that “katana” wasn’t just a weapon, but something passed down from generation to generation.”

— Fusahiro, Katana Master

“It would be a shame to waste something that still has good use. And it’s rewarding to repair something so that it can be useful again.”

— Toshie, Kintsugi Master

Join Hirohiko-san on a guided tour of his kiji-mise workshop, where you’ll learn about the centuries-old art of woodturning and the legacy of craftsmanship passed down through his family.

“The biwa is not just an instrument that produces sound - the biwa has a soul.”

— Nobuko, Biwa Master

“I’d love to serve any guests who visit Akkeshi a whiskey highball, so that they can enjoy the marriage of authentic Akkeshi products and locally-made Japanese whiskey.”

— Naoki, Whiskey Master

“No matter what country you go to, I believe that the people who are conscious about the natural environment, are the people who actually think about where the products come from. And I think it’s important to be able to properly communicate with such people.”

— Koichi, Tea Farmer

“Take kitchen knives, for example. The more you beat it and use it, the better it cuts and the longer it lasts. In a similar fashion, I believe that we tatami craftspeople have grown stronger from being beaten down, and hence, I will always put forth my best effort.”

— Satoshi, Tatami Weaver

“I’m doing a job that’s been going on for over 200 years, and I’ve been continuing the job in the same exact way it has been practiced for over 200 years.”

— Mitsumasa, Kurume Kasuri Artisan

“I can share stories of being a craftsperson and about the difficulties of being a craftsperson, from my own experience. I hope I can convey such things to incoming guests. I think that is very important for those who come to experience our work here.”

— Yoshiharu, Mujizome Artisan