Culinary gems born in Handa City: A relaxing stroll among a brewing culture since the Edo period

Get a sense of the allure behind the history and culinary culture behind Mizkan’s vinegar production at this fun, hands-on museum. Make a reservation to see the inside, and if you’re a first-timer, the Full Course of the entire museum with a guide explaining all of the zones is a sure bet. Experiential vinegar craftsman attractions, the creation of your own Ajipon® bottle, and other exciting aspects are never out of sight.
A 20-meter-long, reconstructed bezai-style sailing ship takes you aboard to feel what it would have been like hauling vinegar from Handa to Edo along the ocean via a breathtaking video experience.

Find a gem from Mizkan’s beginnings: the reproduced Mitsuban® Yamabuki®. Made with nothing more than aged sake lees as its raw ingredient, this vinegar offers a mature, mellow flavor. Aged another three years more than Mizkan’s original Mitsuban® Yamabuki® vinegar is Senya®, which is only available in limited supply at the museum.
Other rare products you’ll rarely see at typical shops as well as a variety of different original museum merchandise is available for you to peruse.

This popular conveyor belt-style sushi eatery serves seafood a fish market would be proud to put its name on. Local fish purchased directly from four ports along the Chita Peninsula are unmatched in freshness and quality. The restaurant also takes pride in serving fermented condiments like vinegar, miso, and soy sauce from local brewers. Enjoy sushi rice made with red vinegar for authentic sushi made on the spot by skilled artisans as the orders are received.

Take a short break from your journey at a garden at the elaborate estate of the Nakano Hanroku merchant family, which prospered during the Edo period in the marine shipping and brewing businesses. The residence is available for rent and offers the fare of a French restaurant and specialty Baumkuchen cake shop to visitors.

Local companies Kikkotomi and Nakari tempt shoppers with the Cacao Miso Baumkuchen, mixing bean miso and rare Amazonian cacao; the Sake Baumkuchen, made from Kunizakari sake lees and cream cheese (limited-time availability); and other tasty treats available for takeout.

This sake museum from Nakano Brewery utilizes a historical sake warehouse. While a reservation is required to go inside, if you place one just one day in advance, staff will guide you throughout the museum. Exhibits highlighting traditional brewing techniques and displays of tools as well as video viewings and sake tastings are also available.
You can also look for items to purchase at the shop (shop reservation required). Kunizakari—a posterchild of Japanese sake—and plum wine are just some of the raved-about products available or even amazake, or sweet, low- or non-alcoholic sake and plum syrup for those who do not drink.

The Handa Red Brick Building is the landmark of Handa City, born in 1898 as the Kabuto Beer brewery and one of Japan’s most prominent brick structures. The Kabuto Beer tour offers clear introductions and explanations by guides on the history and sights to see.
If you’d like to try the Reproduction Kabuto Beer, head on over to the Re-BRICK cafe and beer hall, acclaimed for its menu with the perfect fare for a cold brew and original sweets. Fermented condiments by brewers from around the Chita Peninsula and other souvenirs are available at the shop.

Try roast beef made from Oguri Farm’s Chita Beef flambéed with Kabuto Beer over a bed of rice. This already appetizing dish is topped of with a special sauce using ingredients brewed in Handa City and Nagoya Cochin egg yolks for a refined flavor.