：
JOETSU GREEN TOURISM
：
JOETSU GREEN TOURISM
The Joetsu area is located in the southwestern part of Niigata Prefecture, almost right in the center of the part of Honshu bordering the Sea of Japan.
Its central city is Joetsu City, home to Takada Castle, which is famous for its cherry blossoms, and Kasugayama Castle, a fortress of the famous warlord Uesugi Kenshin.
The vast plains along the Sekikawa River, which flows through the center of the city, are surrounded by mountains and coastal areas,
creating a varied topography and a rich natural environment that retains its beauty regardless of the season.
The Joetsu area is blessed with a rich natural environment composed of the sea, mountains, and land, and its agriculture, forestry,
and fisheries industries have brought diverse benefits to the area and played a major role in shaping the city's unique lifestyle, customs, history, and culture.
In addition, the area's geographical and historical background has provided a stable foundation for everyday life,
including being one of the best areas in Japan for rice cultivation as well as its superior fishing grounds, a result of the area's geographical features, climate, and other inherent physical attributes.
Another unique feature of Joetsu City is the sheer number of cultural assets that can still be found there, including 354 designated cultural properties.
After all, the "goodness of people" is a great appeal of the area.
We hope you will visit Joetsu and experience its wonderful qualities.
Fermentation techniques that take advantage of the climate of snowy areas with a high temperature and humidity in the summer and low temperature and humidity in the winter were developed by Dr. Kinichiro Sakaguchi, a native of Joetsu City and a world-renowned authority on applied microbiology, and Zenbe Kawakami, the founder of Iwanohara Vineyard who is also known as the father of wine grapes in Japan, both of whom are foundational figures of Joetsu City's iconic fermentation culture.
Built on the research of these figures, Joetsu City's fermentation culture has become an invaluable asset of the city and a source of local flavors that have been handed down since the time of Uesugi Kenshin, including through its miso and shoyu (soy sauce). These techniques have also been converted into XR content from a cultural perspective, allowing visitors to experience an itinerary that integrates agriculture and tourism.
The city is home to an unbroken lineup of cultural assets exemplary of each of the historical periods outlined in history textbooks, including ruins such as the Fukiage Ruins and Kamabuta Ruins, the Miyaguchi Kofun Group, Mizushina Kofun Group, Kokufu/Kokubunji, Kasugayama Castle, Fukushima Castle, Takada Castle, and the castle towns Takada/Naoetsu-imamachi, allowing the city to serve as a microcosm of Japanese history.
When considering its spatial and temporal axes, Joetsu City can be thought of as a single, continuous entity that occupies a giant block of time and space. The tour will bring you to spots across Joetsu that allow you to experience its history.
We have planned three different itineraries that allow you to fully enjoy Joetsu's attractive fermentation culture and history!
This itinerary is designed for enthusiasts who wish to learn more about the two great figures of Joetsu City's fermentation culture, experience the sites where sake and miso are produced, and enjoy wine and sake brewed locally.(2 days, 1 night)
Start - Day 1
"Toji" (master brewer) is the individual in charge of all aspects of sake brewing. The toji at the brewery Myoko Shuzo is Masayuki Hirata, who is widely known in Joetsu.
Hirata is the first toji to be certified both as a "Niigata Master Craftsman," an accolade reserved for extremely talented craftsmen residing in Niigata Prefecture, and as a "Zengiren Meister," which is awarded to craftsmen who have passed the special/first or single-grade examinations of the technical skill assessment and who possess at least 20 years of work experience, superior skills, and a good track record in their activities. We will visit this Meister's brewery, tour the factory, and taste its sake.
Zenbe Kawakami, the founder of Iwanohara Vineyard who is also known as the father of wine grapes in Japan, always thought about the development of the local area and went on to establish Iwanohara Vineyard in 1890. After that, he continued to pursue full-scale winemaking, seeking out grapes that are suited to the area's climate and engaging in attempts to create improved varieties. After 10,311 rounds of hybridization, he finally introduced 22 superior varieties to the world, including the Muscat Bailey A. Since then, these grapes have become widely known throughout the world and are now enjoyed by many wine lovers. We will visit this winery and enjoy a tour of its cellar using smart glasses, as well as wine tasting, lunch, and shopping.
Niigata is home to abundant greenery and vast rice paddies. Formerly known as Echigo Province, the prefecture has been engaged in rice cultivation using high-quality water drawn from the mountains. Doburokusou opened in December 2004 under the designation of a "special zone for agriculture." Please try the quality products here that have been carefully crafted amid natural surroundings using pristine water drawn from the mountains. During the tour, we will make and taste doburoku (unrefined sake).
Maki is an area that is famous for its beautiful natural scenery throughout the four seasons. The beauty of its shifting landscape from one season to the next is another major attraction. The hot water at Miyamasou is said to be effective for treating various ailments, for legend has it that an injured hawk rested its tired wings at Utsumata Springs, a hidden hot spring in Echigo, and miraculously recovered after soaking in the mineral spring water. Here, you will also find Yukitaro daikon radish and other fresh vegetables cultivated in Maki, edible wild plants, mushrooms, and Koshihikari rice. Every effort is made to incorporate the use of local ingredients in the dishes. The fish used is also carefully selected by purchasing it at the market every morning to ensure that it is fresh and delicious. Enjoy delicacies sourced from the sea and the mountains carefully prepared by the chef.
Day 2
This lively area that abounds in nature has been selected as one of the top 100 scenic spots in Niigata Prefecture. Visitors can enjoy jogging, cycling, camping, and other activities here. Enjoy the nature of Kubiki to your heart's content, whether you are actively moving around or just taking a stroll. The Oikeikoinomori Visitor Center located within the area is an ideal base for recreation, hands-on learning, and other outdoor activities. We will take part in an oshizushi (pressed sushi) making workshop at this facility.
Dr. Sakaguchi was born in Joetsu City and a world-renowned authority on applied microbiology. Fermentation is catalyzed by microorganisms in the production of miso, soy sauce, vinegar, and sake, ingredients that are indispensable to Japan's culinary tradition. At this facility, which chronicles the origin of fermentation culture, we will learn more about the types and characteristics of fungi, yeast, and mold, as well as the process of fermentation and Dr. Sakaguchi's research findings.
Celebrating its 100th anniversary in 2016, Yamamoto Miso is a long-established miso producer in Joetsu City and the most famous in Naoetsu. Yamamoto Miso is a long-established miso shop founded in 1916 in Joetsu City, Niigata, that makes miso by hand. It has a long history and celebrated its 100th anniversary in 2016. The miso shop's signature product Yukinko miso has been certified as a local specialty of Joetsu, and it is also famous for its "floating koji miso," a traditional product of Joetsu that is loved by many local fans. There will be a tour of its factory, and we will get to see the manufacturing process using smart glasses.
This facility integrates a restaurant that features the use of locally produced agricultural and livestock products with processing, manufacturing, and direct sales operations in line with JA Echigo-Joetsu's aim to improve the income of farmers and promote local production for local consumption. The facility uses seasonal local agricultural and livestock products primarily purchased from the seasonal vegetables trading hub Arurun Hatake and offers health-conscious products prepared with minimal use of food additives. Also available for purchase here are dishes and products prepared with vegetables harvested from under and within the snow unique to the Joetsu area, as well as JA Echigo-Joetsu's original branded meat, Komesshii pork and beef, etc. We will stop for lunch here before doing some shopping.
Takada Castle Site Park was built on the former site of Takada Castle, which was constructed as the residence of Matsudaira Tadateru, the sixth son of Tokugawa Ieyasu, with the entire park having been designated as a historic landmark by Niigata Prefecture. Takada Castle was a hirajiro (flatland castle) built on the level ground of Botaigahara in the Takada Plains. The Honmaru (inner citadel), measuring approximately 230 by 220 meters square, is surrounded by the Ninomaru (second bailey) and flanked by the Sannomaru (third bailey) to the south and Kitanomaru (north bailey) to the north, with the Sekikawa River, Aotagawa River, etc., serving as the castle's outer moat. Here, we will experience a CG rendition of the rim of Takada Castle using smart glasses.
This itinerary adds the sightseeing spot Gangi Dori (covered walkways) to Itinerary 1, allowing participants to experience both fermentation culture and the area's history.
Start - Day 1
This facility integrates a restaurant that features the use of locally produced agricultural and livestock products with processing, manufacturing, and direct sales operations in line with JA Echigo-Joetsu's aim to improve the income of farmers and promote local production for local consumption. The facility uses seasonal local agricultural and livestock products primarily purchased from the seasonal vegetables trading hub Arurun Hatake and offers health-conscious products prepared with minimal use of food additives. Also available for purchase here are dishes and products prepared with vegetables harvested from under and within the snow unique to the Joetsu area, as well as JA Echigo-Joetsu's original branded meat, Komesshii pork and beef, etc. We will stop for lunch here before doing some shopping.
Gangi are extended eaves of the roof or an extended part of the house itself built to allow passage of pedestrians during the winter season and can be said to be part of the wisdom of everyday life in an area with heavy snowfall. The total length of gangi that currently exist in the Takada area is the longest in Japan. These walkways have also been featured as a filming location for the movie "Fumiko no Umi (Fumiko's Ocean)." We will visit facilities that make use of machiya (such as Machiya Koryukan Takada Komachi and Goze Museum Takada) and historical buildings (such as the Old Imai Dyeing Shop and Takada Sekaikan) in the vicinity of the Honmachi 6-chome area where gangi dori can be found, and we will also take a walk under the gangi dori.
Takada Castle Site Park was built on the former site of Takada Castle, which was constructed as the residence of Matsudaira Tadateru, the sixth son of Tokugawa Ieyasu, with the entire park having been designated as a historic landmark by Niigata Prefecture. Takada Castle was a hirajiro (flatland castle) built on the level ground of Botaigahara in the Takada Plains. The Honmaru (inner citadel), measuring approximately 230 by 220 meters square, is surrounded by the Ninomaru (second bailey) and flanked by the Sannomaru (third bailey) to the south and Kitanomaru (north bailey) to the north, with the Sekikawa River, Aotagawa River, etc., serving as the castle's outer moat. Here, we will experience a CG rendition of the rim of Takada Castle using smart glasses.
Zenbe Kawakami, the founder of Iwanohara Vineyard who is also known as the father of wine grapes in Japan, always thought about the development of the local area and went on to establish Iwanohara Vineyard in 1890. After that, he continued to pursue full-scale winemaking, seeking out grapes that are suited to the area's climate and engaging in attempts to create improved varieties. After 10,311 rounds of hybridization, he finally introduced 22 superior varieties to the world, including the Muscat Bailey A. Since then, these grapes have become widely known throughout the world and are now enjoyed by many wine lovers. We will visit this winery and enjoy a tour of its cellar using smart glasses, as well as wine tasting, lunch, and shopping.
Maki is an area that is famous for its beautiful natural scenery throughout the four seasons. The beauty of its shifting landscape from one season to the next is another major attraction. The hot water at Miyamasou is said to be effective for treating various ailments, for legend has it that an injured hawk rested its tired wings at Utsumata Springs, a hidden hot spring in Echigo, and miraculously recovered after soaking in the mineral spring water. Here, you will also find Yukitaro daikon radish and other fresh vegetables cultivated in Maki, edible wild plants, mushrooms, and Koshihikari rice. Every effort is made to incorporate the use of local ingredients in the dishes. The fish used is also carefully selected by purchasing it at the market every morning to ensure that it is fresh and delicious. Enjoy delicacies sourced from the sea and the mountains carefully prepared by the chef.
Day 2
This lively area that abounds in nature has been selected as one of the top 100 scenic spots in Niigata Prefecture. Visitors can enjoy jogging, cycling, camping, and other activities here. Enjoy the nature of Kubiki to your heart's content, whether you are actively moving around or just taking a stroll. The Oikeikoinomori Visitor Center located within the area is an ideal base for recreation, hands-on learning, and other outdoor activities. We will take part in an oshizushi (pressed sushi) making workshop at this facility.
Dr. Sakaguchi was born in Joetsu City and a world-renowned authority on applied microbiology. Fermentation is catalyzed by microorganisms in the production of miso, soy sauce, vinegar, and sake, ingredients that are indispensable to Japan's culinary tradition. At this facility, which chronicles the origin of fermentation culture, we will learn more about the types and characteristics of fungi, yeast, and mold, as well as the process of fermentation and Dr. Sakaguchi's research findings.
This facility integrates a restaurant that features the use of locally produced agricultural and livestock products with processing, manufacturing, and direct sales operations in line with JA Echigo-Joetsu's aim to improve the income of farmers and promote local production for local consumption. The facility uses seasonal local agricultural and livestock products primarily purchased from the seasonal vegetables trading hub Arurun Hatake and offers health-conscious products prepared with minimal use of food additives. Also available for purchase here are dishes and products prepared with vegetables harvested from under and within the snow unique to the Joetsu area, as well as JA Echigo-Joetsu's original branded meat, Komesshii pork and beef, etc. We will stop for lunch here before doing some shopping.
Celebrating its 100th anniversary in 2016, Yamamoto Miso is a long-established miso producer in Joetsu City and the most famous in Naoetsu. Yamamoto Miso is a long-established miso shop founded in 1916 in Joetsu City, Niigata, that makes miso by hand. It has a long history and celebrated its 100th anniversary in 2016. The miso shop's signature product Yukinko miso has been certified as a local specialty of Joetsu, and it is also famous for its "floating koji miso," a traditional product of Joetsu that is loved by many local fans. There will be a tour of its factory, and we will get to see the manufacturing process using smart glasses.
This itinerary is specially designed for sake lovers as we will tour three sake breweries, one winery, as well as Doburokusou, in the course of which you will get to taste over 15 types of sake, 6 types of wine, and bring home doburoku as souvenir.(2 days, 1 night)
Start - Day 1
"Toji" (master brewer) is the individual in charge of all aspects of sake brewing. The toji at the brewery Myoko Shuzo is Masayuki Hirata, who is widely known in Joetsu. Hirata is the first toji to be certified both as a "Niigata Master Craftsman," an accolade reserved for extremely talented craftsmen residing in Niigata Prefecture, and as a "Zengiren Meister," which is awarded to craftsmen who have passed the special/first or single-grade examinations of the technical skill assessment and who possess at least 20 years of work experience, superior skills, and a good track record in their activities. We will visit this Meister's brewery, tour the factory, and taste its sake.
Dr. Sakaguchi was born in Joetsu City and a world-renowned authority on applied microbiology. Fermentation is catalyzed by microorganisms in the production of miso, soy sauce, vinegar, and sake, ingredients that are indispensable to Japan's culinary tradition. At this facility, which chronicles the origin of fermentation culture, we will learn more about the types and characteristics of fungi, yeast, and mold, as well as the process of fermentation and Dr. Sakaguchi's research findings.
Maruyama Brewing is located at a latitude of 37°8'N and a longitude of 138°21'E at the foot of a mountain called Shinjojiyama in Tonowa, Sanwa-ku, of Joetsu City, Niigata. This sake brewery sits along the eastern edge of the Takada Plains with a straight-line distance of approximately 10km from the Sea of Japan amid a rural landscape of rice paddies against the backdrop of the Higashi-Kubiki Hills. Located near to hills that are home to ancient kiln sites and an area that is said to have been Yoshida-no-sho, a territory that belonged to Todai-ji Temple in ancient times, the brewery's area experiences an average winter snowfall of around 1 meter and is home to over 30 species of dragonflies. The brewery produces its sake using traditional handmade koji (malted rice) and soft well water drawn from its rural surroundings. The Takada Plains, with the sacred mountain Mt. Yoneyama to the northeast and the so-called "Kubiki Sanzan (three mountains of Kubiki)" (Mt. Myoko, Mt. Hiuchi, and Mt. Yakeyama) to the southwest, is one of the leading production areas of sake rice cultivars such as Gohyakumangoku and Koshitanrei as well as the home of the Kubiki Toji, the largest of four schools of Echigo Toji. We will visit this traditional brewery and taste its sake.
Notaka is one of the most famous sake in the world. Locally known as the sake for regular drinkers of sake, it is a full-bodied, clean, and dry sake that complements dishes perfectly and one that you will not get tired of drinking. The water used for brewing Notaka is soft water that is drawn from a horizontal well in the back of the mountains, and it is no exaggeration to say that it forms the essence of the taste of Notaka. The brewery's staff continue to work hard to brew sake together using traditional manual brewing techniques in line with the brewery's motto that good sake can be produced by brewing with harmony. We will visit this sake brewery for a factory tour and a tasting session.
Hotel Heimat is conveniently located in front of the North Exit of Naoetsu Station. This hotel is highly recommended for both business travelers and tourists. Its "Nishinmeshi (herring rice)" was awarded the Ekiben Vice-Shogun Award in the Ekiben Ajinojin 2021! The hotel is also famous for its station-front ekiben such as "Tarameshi (cod rice)" and "Sakemeshi (salmon rice)," which have won the best overall Ekiben Dai-Shogun Award in the past. You can find a long-established bar behind the hotel, which you can drop by for some drinks if you are looking to drink more.
Day 2
Zenbe Kawakami, the founder of Iwanohara Vineyard who is also known as the father of wine grapes in Japan, always thought about the development of the local area and went on to establish Iwanohara Vineyard in 1890. After that, he continued to pursue full-scale winemaking, seeking out grapes that are suited to the area's climate and engaging in attempts to create improved varieties. After 10,311 rounds of hybridization, he finally introduced 22 superior varieties to the world, including the Muscat Bailey A. Since then, these grapes have become widely known throughout the world and are now enjoyed by many wine lovers. We will visit this winery and enjoy a tour of its cellar using smart glasses, as well as wine tasting, lunch, and shopping.
Niigata is home to abundant greenery and vast rice paddies. Formerly known as Echigo Province, the prefecture has been engaged in rice cultivation using high-quality water drawn from the mountains. Doburokusou opened in December 2004 under the designation of a "special zone for agriculture." Please try the quality products here that have been carefully crafted amid natural surroundings using pristine water drawn from the mountains. During the tour, we will make and taste doburoku (unrefined sake).
This facility integrates a restaurant that features the use of locally produced agricultural and livestock products with processing, manufacturing, and direct sales operations in line with JA Echigo-Joetsu's aim to improve the income of farmers and promote local production for local consumption. The facility uses seasonal local agricultural and livestock products primarily purchased from the seasonal vegetables trading hub Arurun Hatake and offers health-conscious products prepared with minimal use of food additives. Also available for purchase here are dishes and products prepared with vegetables harvested from under and within the snow unique to the Joetsu area, as well as JA Echigo-Joetsu's original branded meat, Komesshii pork and beef, etc. We will stop for lunch here before doing some shopping.
Takada Castle Site Park was built on the former site of Takada Castle, which was constructed as the residence of Matsudaira Tadateru, the sixth son of Tokugawa Ieyasu, with the entire park having been designated as a historic landmark by Niigata Prefecture. Takada Castle was a hirajiro (flatland castle) built on the level ground of Botaigahara in the Takada Plains. The Honmaru (inner citadel), measuring approximately 230 by 220 meters square, is surrounded by the Ninomaru (second bailey) and flanked by the Sannomaru (third bailey) to the south and Kitanomaru (north bailey) to the north, with the Sekikawa River, Aotagawa River, etc., serving as the castle's outer moat. Here, we will experience a CG rendition of the rim of Takada Castle using smart glasses.
Business Hour 10:00〜16:00
Except Sun.Sat. & Holiday Official off days
