The land of Enshu is home to the history and beliefs of many military commanders, including Tokugawa Ieyasu.

The mountain village has traces of the battles between the Tokugawa army and the Takeda army during the Sengoku period, including the three temples of Yuzan-dera, Houta-san, and Kasuisai, which are known as the Enshu Sanzan, which have a history of over 600 years. Morimachi, known as Little Kyoto, has Oguni Shrine, and Enshu has a rich history of many military commanders and beliefs that are deeply connected to people's lives. Of course, there is also food culture. Take a journey through ``fermentation'' and learn about the importance of Japan's ancient food while remembering the history built by our ancestors.

Enjoy ``good luck'' at Doi Sake Brewery, which has been in business for 150 years.　

Doi Sake Brewery was founded in 1872 when the first generation brewer opened a sake brewery in hopes of developing this village, using water brought in from the foothills of Takatenjin, famous for the battle between the Tokugawa and Takeda clans. Ginjo sake production began in the 50s by his predecessor and his right-hand man, Masakichi Hase, who was hailed as one of the four top brewers of Noto. Today, the chief brewer Shinba, who received many years of guidance from chief brewer Hase, continues his lineage and continues to take on the challenge of producing sake that will be passed on to the next generation. Doi Sake Brewery's signature sake ``Kaiun'' has a rich, soft texture that complements dishes, and is rich in taste and aroma, making use of the power of natural fermentation. You will tour the precious sake brewing site and enjoy comparing three kinds of good luck drinks.
　

This soy sauce is made by Sakae Soy Sauce Brewery, which is particular about making wooden barrels.　

The time is Kansei 7, the era of Tokugawa Ienari, the 11th shogun of the Edo shogunate. With over 200 years of history since its establishment, the soy sauce is made using traditional wooden barrels in an elegant brewery where the deep jet black color of the soy sauce is stained. The soy sauce brewery is lined with wooden vats about 2 meters high, and the microorganisms that have lived in the vats over a long history have entered the vats, creating the unique taste, color, and aroma of Sakae soy sauce. Mr. Fukaya is currently the 8th generation who continues to make soy sauce through natural brewing using raw materials such as whole soybeans, wheat, and salt. The 8th generation owner, who loves soy sauce, explains how to make soy sauce, which is very interesting, and before you know it, you'll start to feel attached to the soy sauce that you make yourself. Enjoy the squeezed soy sauce with your meal at Katsuragi Kitanomaru.
　 　

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. We are particular about using locally produced ingredients for local consumption, and our head chef will serve original kaiseki cuisine that is particular about Enshu fermentation. Enjoy the seasonal flavors of Enshu, soy sauce from Sakae Soy Sauce Brewing Company, and drinks that bring good luck to your plate as you enjoy dishes that shine with the craftsmanship.
　
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