Kyoto by the sea

Japan's Ancient Terroir
Kyoto by the Sea is a place where rural life merges with that of travelers.

from it remains an inspiration to everyone. Our ancestors settled here in

Farmers tend to cliff-side rice terraces and welcome visitors to take part innorthern Kyoto more than 5,000 years ago, and we can see from theplanting and harvesting. Set to the backdrop of some of Japan’ s mostbeautifully designed earthenware and artifacts that have been discovered

scenic locations, the local fishermen invite you along while they navigate

how rich the spirits and lives of our ancestors were. We continue thethe coastline to their favorite fishing spots.

traditions of those who came before us, creating slowly and by hand,

We want visitors to share in special moments that quiet even us, thosecooking in harmony with the environment, and living thankfully.

who live here; the translucence and grace of a gliding squid, the brief,Living, eating, traveling ... we see no boundaries. In Kyoto by the Sea, themagnificent burst of flying fish into sparkling sky, golden rice stalks

concept of terroir goes hand in hand with the people who have become aswaying as one. This is our livelihood, but nature and what we receive

part of the land, and those who come to share it.

#Amanohashidate,#Japan’ s Three Scenic Views#Ine funaya#fishing village#Yosano rice paddies

5,000 years , Taste the Journey#Jomon doki #ancient artifacts

http://www.uminokyoto.jp/english/Inquiries

Kyoto by the Sea DMO (Destination Management/Marketing Organization) TEL.0772-68-5055

226 Kuchiono, Omiya-cho, Kyotango-shi, Kyoto, 6292501, Japan FAX.0772-68-5056 mail: info@uminokyoto.jp

Japan's Ancient Terroir

Kyoto by the sea

Small towns, Big flavors
Blessed with naturally fertile volcanic soil, thewhat the heart tastes

crystal clear waters of the Japanese Sea, andmountain rivers delivering fresh spring run-off to theArtisans in Kyoto by the Sea offer harmony in their cooking. Our mastervillages and Sea of Japan, Kyoto by the Sea has anchefs want to revive the joy of tasting the seasons. They understand that

incredible wealth of local ingredients, so many infact that creating a multi-course dinner with all local

fresh, local ingredients are precious during an age of artificial flavors.

ingredients is something chefs here can be proud of.

The results of their labor are dishes that celebrate the splendor of nature

Clean mountain streams flow into a sea that resides

and create a sense of place. The often-clichéd, true Japan, is a revelation

on a Global Geopark coastline where Matsuba andfound through 100% local cuisine.

#Tango crab miso shabu#yellowtail shabu

Taiza crab, oysters, shellfish, yellowtail, varieties ofsquid, sea bream, flying fish, deep sea smelt, andmore can all be found. The variety of agricultural
produce matches the variety found in the sea, fromsand melons to pears, to grapes, figs, strawberries,blueberries, and all manner of vegetables; everys e a s o n o ff e r s i t s o w n d i s t i n c t c u i s i n e . T h ekoshihikari rice here has received the “special A”
ranking multiple times, its high-quality is, in part,#Tango barazushi

thanks to the excellent water in the region.

#Kyoto by the Sea cuisine#Tango gyosai cuisine#iwagaki oyster#grilled squid#Tango seabass and matsutake mushrooms#Tango crab nabe pot

Implicit within water...
There are villages in Kyoto by the Sea where the mountain springs
briefly sojourn before continuing the journey into the Japanese Sea.

#Ine Bay

These areas are places of natural complexity, where mountains, rivers,
the sea, rain, snow, and clear sky between rainbows all converge. Thewater, which not only flows from the mountains to the sea, also falls
from the sky, blankets the land as snow, and graces the residents as mist.
It is the reason for the rice, produce, fish, and people. These blessings of#Ine harborwater resonate and nourish us.

#Tango Matsuba crab

#Sodeshi rice terraces#koshihikari rice

#Yosano hops #brewing hops
#Ayabe farmstay#Kumihama fruit#Kyotango miso making

We celebrate life when we celebrate food.
Trees dip their roots into the underground springs of the mountains and fan themselves with fresh,clean air. Pears, persimmons and chestnuts dot their branches with color. The shallows of the coast
harbor abalone and sea urchins, and farther out yellowtail and squid ride the warm, offshore#Ayabe Tamba chestnuts

currents. And below, crabs and shrimp are cradled by the deep sea’ s subtle motion and cold
temperature. Considering all these elements together is overwhelming, the scope of which feels
like a miracle. Our ancestors have been settled here for over 5,000 years, and within each morsel
resides our heritage. We are humbled by the knowledge that the food that nourished them is thereason we are here today.

#Yosano #Japanese agriculture#Tango vegetable farm

Kyoto by the Sea, Tango Tenshu“Heavenly Sake”
Our sake is a link to heaven with a taste married to the Sea.
The secret to drinking sake is to enjoy it with food. Tango
Tenshu is made with the same water that nourishes all thefood of the region. Sharing the same lifeblood, pairing

the birthplace ofJapanese Sake

local food with local sake enhances the flavors of both.
Thanks to the varied terrain of the Kyoto by the Sea area,#Tamagawa #Kuminoura #Shirakiku #Yosamusume #Tango#ShutenDoji #Ikegumo #ayakomachi
Kingdom#sake brewery

the properties of the water in each location also varies.
Because of this the flavor profiles of each brewery’ ssake are unique to that area. The story of Tango Tenshu isJapanese sake brewing began in the Kyoto by the Sea

also the story of local water, climate, rice,region. Moto Ise Kono Shrine has records dating backcraftsmanship, passion, and harmony.

600 years, where it’ s written that Japanese sake began

This is Japanese terroir.

here and was passed on to Ise Shrine.
In Japan, sake is something dedicated to the gods andin offering it, we show gratitude. Kyoto by the Sea
contains fifty percent of all the shrines in Kyoto#Tango Tenshu Festivalprefecture. And since traditionally, shrines were

#Tango Tenshu #seasonal cuisine#Tango Tenshu Festival

located in places with high-quality water sources, anecessity for high-quality sake as well, it is easy to see
the link between sake and shrines, between nature and#Tango Tenshu

the heavenly.
#Tango Tenshu sake cask#sake rice

#Motoise Kono Shrine#Tango Tenshu #yellowtail sake pairing#Tango Tenshu Festival #sake brewery tour

#Tango sake brewing#Tango sake brewing

#Maizuru Red Brick Park

#Maizuru Tore Tore Center#Tango heshiko mackerel#Ayabe farmstay#Tango Tenshu crab sake

#Ine funaya#Kyoto by the Sea
strawberry picking#Ayabe lotus pond

#Fukuchiyama Castle#Nariaiji Temple foliage#Amanohashidate snow
#seasonal Hanakago meal

#Motoise Kono Shrine Aoi Festival#Tango sushi

Taste
the Journey#Amanohashidate sea kayak#Yuragawa Kyoryo #Tango Railway#Ayabe farmstay vegetables

k y o t o by t h e sea#Yosano chirimen experience#Ayabe shaga forest#Ayabe Onsen#Ine sightseeing boat

#Yosano flooded rice paddies#Tango Peninsula cycling#Oeyama snowshoe#Yosano hops

#Tateiwa#Tango Torigai shellfish#Yuhigaura Yurari beach swing#traditional Japanese dessert#matsuba crab
#Kyoto by the Sea seafood ricebowl#Maizuru Mandoro Festival#Tango seafood and vegetables#Tango Tenshu sake pairing#scoring technique#Oeyama sea of clouds#Shotenkyo#Kabutoyama observation deck

#Kamimiyazu cedar#Yoshida weeping cherry tree

#Tanba chestnut tart

#Amanohashidate Night Cruise#Ine funaya

Access
how to get around kyoto by the sea
Kyoto by the sea

Kyoto
by the seaJapanfly to kyoto by the sea

Kyoto Pref.

Kyoto city

TokyoOsaka

Ine

Travel time by car

Kyotangofrom Kyoto CityMiyazu
YosanoMaizuru
Fukuchiyama

Travel time by public transportation

Amanohashidate

Ayabe

from Osakafrom Nagoya
from Kansai Airport

1hr 30min

from Kyoto City

2hrs 20min
3hrs
2hrs 30min

Kyoto by the Sea
Amanohashidatefrom Osakafrom Nagoya
from Kansai Airport

2hrs 30min
3hrs
4hrs
4hrs

Kyoto by the Sea
Amanohashidate