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We are the Japan Travel specialist to Fukuoka and Kyushu

日本人のお客様の団体旅行と外国人のお客様のカスタマイズ旅行の専門会社です

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Kyushu Travel Guide

Sake brewery

Let us show you the Sake brewery

There are a lot of Sake brewery where you can visit in Kyushu.

 

  

 
Sake is an alcoholic beverage brewed from rice, koji mold and yeast.
Its alcohol content ranges from 13% to 16% and its quality varies according 
to its fermentation processes.
Depending on the season, it’s served warm or chilled, and it tastes good in 
either case. 

 

Sake produced in Japan is divided mainly into four categories, depending on 
the degree of rice milling. 
They are, Honjouzou-shu (sake with at least 30% of rice polished away and a 
little alcohol added), Junmai-shu (pure sake with no milling rate specified), 
Ginjou-shu (quality sake with at least 40% rice polished away), Daiginjou-shu 
(top-quality sake with at least 50% of rice polished away).
In general, the more polished the rice grain is, the higher the grade of sake become.

 

There are three important factors in sake brewing, quality rice, quality water, 
and master brewer’s expertise.
Yamada-nishiki, which is famous as top-quality rice for sake brewing, is widely used to 
make quality sake such as Ginjou-shu.


The second most important factor in sake brewing is quality of water, so sake 
breweries have been traditionally built where underground water is available. 

Since Japan is a mountainous and rainy country blessed with high quality water, 
sake brewing has been developed in many part of Japan including Kyushu.

Finally, master brewer’s techniques and crucial. It takes a lot of experience and a 
discriminating taste to control the complicated process of sake brewing.
Master brewers have long beloved that good rice malt guarantees good sake.
 
 

 

Therefore, they try their best to prepare the best possible rice malt, which is crucial 
for sake brewing. 
Indeed, sake brewer’s techniques give distinctive flavors to different type of sake.

 

There is a tasting corner,  Let’s sample sake.

 

Local specialty products and Cuisines

 

Under construction

 

 

     
     

 

 

 


About Japan

 

Japan is a destination like no other.


You will find a lot of things which you have never seen,  
never eaten or experienced.

 


 

Cuisines & Beverages  

Japan is a foodie’s paradise, with some of the finest and most varied cuisine
in the world 
Japanese cuisine encompasses the regional and traditional foods of Japan,
which have developed through centuries of social and economic changes.
 more

 

Activities

We offer many activities and fun things to do in Kyushu.
Fruit picking, Canal boat cruise
Japanese cultural experience in Kokura  Castle
Foot bath, Factories tour, visit Sake brewery  more


 

Festivals and Events

Let’s meet real Japan
There are many local festivals throughout Kyushu because almost

every shrine celebrates one of its own.

Most festivals are held annually and celebrate the shrine’s deity or a 

seasonal or historical event. more


 

 

Culture & more about Japan

The culture of Japan has evolved greatly over the millennia, 
from the country’s prehistoric time Jomon period, to its 
contemporary modern culture.
You can find a lot of unique culture and things.   more

 

Culture & more about Japan

 

Onsen Resort (温泉)

There are many volcanoes around Japan especially Kyushu 
region, and therefore many Onsen resorts have been made.
Each Onsen is said to have its own healing property.
Onsen resorts or hotels either use water from an actual spring 
or they boil mineral water.

 

 

Japanese castle (日本の城) 

Castle is called Shiro in Japanese and were originally military fortifications 
designed to keep the enemy out.
In the Sengoku (civil war) period from 15th to 16th century, territorial warlords 
competed in building castles in mountainous areas across the country.
more

 

Japanese religion (日本の宗教)

Why is Japanese religious orientation eclectic?

Japanese indigenous religion, Shinto, has no founder or written
doctrine and places a great emphasis on ancestor and nature 
worship.  more 


 

Torii (鳥居)

Torii is a gate-like structure placed at key point in the path 
leading to the Shinto shrine.

It is very unique for the vermilion torii gate of
Itsukushima Shrine to stand in the sea.


 

Ema (絵馬)

Ema is small pentagon-shaped wooden plaque dedicate to Shrine and Temple.
One side of the plaque usually has a picture of horse or the animal representing 
the zodiac sigh of that year. On the other side, which is blank, people write 
their wishes for wide variety of things, then hang the Ema up 
the certain places in the Shrine or Temple.more

 

Inari Shrine (稲荷神社)

The shrine is dedicated to Inari, the god of rice.

They can be recognized by fox statues at entrance, 
which are considered the messenger of Inari.
more 


 

Kimono (着物)

Kimono is the traditional is the Japanese traditional costume. 
A material of Kimono is usually silk or cottom.
These fays, fewer people wear Kimono. There are various type
of Kimono such as Furisode for single lady, formal Kimono for 
married women and Yukata for summer. more 

 

What is jizo? (地蔵)

Jizo is a statue of Buddhist saint, the Bodhisattva generally 
standing by the country roadside. Jizo is considered as 
guardian deities of children who can protect children from 
demons of hell. more 


 

 

Sumo (相撲)

A Japanese traditional martial art, which is the match of two 
Sumo wrestlers in the round ring called Dohyo.
Professional Sumo Tournament is held six times a year, 
in Tokyo, Nagoya, Osaka and Fukuoka.
more 

 

Martial art, Karate (空手)

Karate is a martial art developed in the Okinawa, Kyushu, 
and is art of self-defense that use no weapons and relies 
instead on three main techniques; arm strike, thrusts and 
kicks.  more

 

Japanese cuisines and beverages

Japan is a foodie’s paradise, with some of the finest and most 
varied cuisine in the world.

 

 Traditional cuisine of Japan (日本食)

It is based on steamed rice, soy bean soup and The traditional 
cuisine of Japan is based on steamed rice, soy bean soup and 
other dishes; there is an emphasis on seasonal ingredients. 
more 

 

 

Baked Eel(うなぎの蒲焼)

Eel are very nutritious, and are believed to provide us with a 
lot of physical energy.
Before eating, powdered “Sansho”, a kind of spice, is usually 
sprinkled over the eel to heighten its flavor.  more 

 

Grilled eel on rice (アナゴ飯)

It is a local cuisine in Hiroshima.
Charcoal grilled eel seasoned with soy sauce and 
mirin served on boiled rice.
The aroma that rises the cooking eel is mouthwatering.

 

Yobuko Squid (呼子のイカ)

The squid has a sweetness that melt upon the tangue. 

In the finely crafted style of sashimi known as Ikezukuri, the flesh 
of still-living seafood is served.
The freshness is outstanding in fact, flesh is usually still twitching 
while served up on the plate.   more

 

Udon, wheat noodle(うどん)

It is noodle from wheat flour, and is a little thicker than 
Soba noodle.
Udon is eaten either from bowls filled with hot soup, or by 
dipping it into special soup as in the case of Soba. more..

 

Soba, buckwheat noodle(そば)

Long, thin brownish noodle made from buckwheat flour 
to which is added wheat flour, egg, and sometimes yam 
starch. It is eaten either in hot soup, “Kakesoba” or as a 
cold dish, “Morisoba”.In Morisoba, noodle is piled up on 
small flat bascket. more 

 

Hakata Ramen at Yatai (博多ラーメン)

Food stalls “Yatai” is one thing to enjoy in Fukuoka
Despite a decline in recent year, there are said to be 
more than 160. The food stalls have all kind of food, but you 
have to try Hakata ramen, usually made with white soup from 
pork bone and thin noodles. more

 

Kawara soba(瓦そば)

literally means a roof tile buckwheat noddle.
The meal is a local cuisine in Kawatana, Yamaguchi prefecture.
The buckwheat noddle which is served on the heated roof tile.
more 

 

Dango-jiru (だんご汁)

The meal is a local specialty in Oita.
It is made by boiling flat noodles made from wheat flour 
together with ingredients such as radishes, carrots, 
burdock roots, aroids, and shiitake mushrooms in miso 
flavored dashi (broth). more

 

Typical Japanese breakfast (日本の朝食)

It consist of steamed rice, soybean soup with asari clams, 
tsukune (chicken meatloaf with egg, dried laver seaweed, 
natto ( fermented soybeans) and raw egg mixed 
with steamed rice. more

 

Sake Brewery(日本酒の酒蔵)

There are a lot of Sake brewery where you can visit in Kyushu.

Sake is an alcoholic beverage brewed from rice, koji mold and 
yeast. Its alcohol content ranges from 13% to 16% and its 
quality varies according to its fermentation processes.
more

 


 

 



 


 

Sumo

 
Sumo is a Japanese traditional martial art, which is the match of two Sumo 
wrestlers in the round ring called Dohyo.
The winner is one who first makes his opponent step outside of the ring or 
into touching the ground with anything other than the sole of feet, 
there are 48 wining techniques.

  
 

Professional Sumo Tournament is held six times a year, 
in Tokyo, Nagoya, Osaka and Fukuoka.

 

Fukuoka Tournament is held at Fukuoka Kokusai Center in November.

 

 

We can organize the Sumo Stable tour in Fukuoka. 

 


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Sake, Japanese alcoholic beverage

 
Sake is one of the most popular alcoholic beverages made from fermented rice.
 

Today there are about 3000 manufacturers of refined Sake in Japan including 
Fukuoka and Kyushu area.

    

 
Sake is made with steamed rice, yeast of rice, malted rice, and water.
This is placed in vat, additional amounts of those ingredients are added in three cycles, 
and the mixture is left to ferment for 20 days.
After fermentation the mixture is ready for pressing, figuration, and blending.
The Sake is then pasteurized, butted, and stored.
The alcohol content of crude Sake is about 40 proofs; Sake on the markets is about 
32 proofs.
 

A good-quality Sake has a subtle blend of so-called five flavors (sweetness, 
sourness, pungency, bitterness and astringency) and a mellow fragrance.

 

Kagura

 

Kagura 


A sacred song and dance for god, and is a Japanese word 
referring to specific type of Shinto theatrical dance with roots 
arguably predating those Noh.
Once strictly a ceremonial art derived from kamigakari 
(oracular divination) and chnkon (sprit pacification), kagura 
has evolved in many directions over the span of a millennium.

Udon, Wheat Noodle (うどん)

Udon is a very popular cuisine among Japanese people.
It is noodle from wheat flour, and is a little thicker than 
Soba noodle.
 
Udon is eaten either from bowls filled with hot soup, or by dipping it into 
special soup as in the case of Soba.
Of these two, former is much more common.
Japanese people like to put minced green onion and red paper in the soup 
as spice. 
In Japan, if it is not impolite to make natural noises when you slurp up 
the noodles.

The recipe is that the flour is kneaded for some time, and then rolled out and cut 
into long strips. 
The noodle is finished by boiling them in hot water.

Waka

 

Waka is a style of verse usually containing thirty-one syllable in five lines.
It follows a 5-7-5-7-7 syllable pattern.


        

 
Waka is probably the oldest poetic style in Japan.
In Heian period ( 784-1185) the exchange of romantic waka between men and women 
of noble families became popular.
However, waka was used almost exclusively by the cobles, and was never very popular 
among commoners.


In the past there were several styles of waka.

They were all based on a similar syllable pattern, but had different length.

Over time, however, the five-line style known as tanka became dominant
and is the only style still popular today.


Indeed, the term of tanka has now become synonymous with waka.