[Enshu] A journey through history, faith, and the food of “fermentation” culture

The land of Enshu is home to the history and beliefs of many military commanders, including Tokugawa Ieyasu. It is deeply connected to the lives of people from ancient times. While thinking about the history built by our predecessors, we quietly look at ourselves in silence, learn about Japan's ancient food culture of fermentation, and enjoy the richness of Enshu at a resort full of traditional Japanese beauty. Enjoy a delicious food feast.

[Shojin Ryori] Eat Buddhist Vegetarian Ryori with gratitude for being alive.

We give thanks for being alive because we receive life from the ingredients, and enjoy Buddhist vegetarian cuisine, which is part of Buddhist training. At the training dojo, the priest who is responsible for bringing out the maximum flavor of the ingredients without wasting them is called Tenzo, and here at Kasuisai, we serve vegetarian cuisine prepared by Tenzo Koganeyama, an important figure. You can have it. The gozen menu features beautiful seasonal dishes made with legumes, grains, and vegetables, without using animal ingredients or gokun (alliums).

[Sake Brewery Tour/Tasting] Learn about 150 years of tradition and the challenges of new sake brewing for the next generation

Founded in 5. His predecessor, Masakichi Hase, a famous toji known as one of the Four Heavenly Tojis of Noto, produced sake that was highly praised as ``When you think of Doi Sake Brewery, you think of Ginjozo or Daiginjoshu.'' Today, Shinba Toji is the master brewer. We continue to make sake by inheriting our lineage. Kaiun is a Japanese sake that is loved by many people and uses Shizuoka yeast to make meals even more delicious. While learning about the process of making sake, including ``kaiun'', you will tour the sake brewery and enjoy a tasting at the end.

[Soy sauce brewery tour/soy sauce pressing experience] Learn the historical and traditional manufacturing method and experience soy sauce pressing

Sakae Soy Sauce Brewery was founded in the 7th year of Kansei during the Edo period and continues to make soy sauce using natural brewing methods that utilize raw materials such as whole soybeans, wheat, and salt. With a history of more than 200 years, the soy sauce is made in an elegant brewery that is steeped in the deep, jet-black color of the soy sauce.The soy sauce is made in traditional wooden vats, and the bacteria that have lived in the warehouse over the long history of the brewery are used to create Sakae soy sauce. It produces a unique taste, color, and aroma. Learn about the manufacturing methods that have been passed down from generation to generation, and try your hand at making soy sauce.

[Enshu Food Feast] Enjoy the pinnacle of Japanese architectural techniques and the delicacies of Enshu at Katsuragi Kitanomaru

Katsuragi Kitanomaru, surrounded by the mountains of Enshu, has a quiet atmosphere where the seasonal nature and elegant Japanese architecture combine to create a solemn atmosphere that evokes the Japanese spirit of harmony. The four guest rooms were built by relocating old folk houses from Hokuriku, and the beams and pillars made of old wood give it a sense of strength and warmth, creating a calming atmosphere that blends with the garden scenery. Kaiseki cuisine, where you can fully enjoy the seasonal flavors of Enshu, is made with locally produced ingredients for local consumption, and you can enjoy dishes that highlight the chef's craftsmanship.

[Special experience points]

Includes 1 glass of Japanese sake

• After soothing both body and mind through the sutra copying experience, you will enjoy seasonal vegetarian cuisine prepared by the monk Koganeyama Taigen, a leading figure in the world of vegetarian cuisine.
• At Doi Brewery, you will follow the process of making the local sake "Kaiun," and at the end, enjoy a tasting experience. At Sakae Soy Sauce, you will observe the production of soy sauce in wooden barrels and try your hand at pressing soy sauce. You will learn about and experience "fermentation," a traditional part of Japanese food culture.
• At Katsuragi Kitanomaru, in a luxurious space filled with the beauty of historic Japanese architecture, the head chef will prepare a special menu exclusive to this tour, combining local seasonal ingredients with fermentation, accompanied by soy sauce that you have squeezed yourself.
• The tour will be held in small groups (maximum 8 people). An area coordinator in charge of Shizuoka Prefecture's gastronomy tourism initiatives will accompany the tour.

Posted on: March 2024, 02 *The content of the article is current as of the time of publication.