A Journey to Experience Kyoto's
Food Culture and Traditions
through Fushimi's Sake andFamous Water

Kyoto's food cultureof taking good care ofingredients andFushimi's sakebrewery tourism

Fushimi, Kyoto, has a long history of sake brewing and is one of the threemajor sake brewing areas in Japan. Fushimi's sake has a deep connection
with Kyoto's nature, lifestyle, and culture, including the water and riceproduced by Fushimi's rich natural environment, sake lees that embody theculture of taking good care of food, and crafts such as sake containers, andhas been handed down to the people while developing along with the cityof Fushimi. In this booklet, in addition to the experience of learning about
traditional sake brewing, we have prepared contents such as visiting a
farmhouse and experiencing traditional crafts, which even those who do
not have a deep knowledge of sake can enjoy together with otherexperiences typical of Kyoto. We hope you will experience the charm ofFushimi's sake through the Kyo-Yasai produced by Fushimi's famous water,
dishes using sake lees, and the marriage of sake with non-Japanese cuisine.

About the City of Fushimi and Sake Brewing
Fushimi has a long history, and its name ismentioned in the Chronicles of Japan. During the
Heian period (794-1185), the imperial family andaristocrats built villas in this scenic area, andduring the Azuchi-Momoyama period (15681600), Toyotomi Hideyoshi built Fushimi Castle,
creating a large castle town. In the Edo period(1603-1867), Fushimi prospered as the gateway
to the Yodo River water transportation linking
Kyoto and Osaka, and at the end of the Edo
period (1603-1867), it became the stage for thedawn of the modern age with the likes of Ryoma
Sakamoto and other loyalists of the Imperialists.
Blessed with a rich natural climate and refined by

the Kyoto culture, Fushimi's sake is said to haveits origins in the Yayoi period, when ricecultivation was introduced to Japan. The sakebrewing tradition that has been passed downfrom generation to generation since thenblossomed during the Azuchi-Momoyama period(1568-1600). Since then, the area has developed
further as a strategic location for land and watertransportation, and has become famousthroughout the country as a sake brewing center.
Even today, there are more than 20 sakebreweries within a 1.5 km radius of the city, andthe city continues to develop as Japan's secondlargest sake-producing region.

仮写真

2-day/1-night model course
to experience Kyoto's food culture andtraditions through Fushimi's sakeand famous water
10:00AM Sake Rice Field Trip and
Kyo-Yasai Harvesting Experience
In Fushimi, the cultivation of Kyoto-produced sake rice “Iwai” onceceased, but was revived thanks to the efforts of the Fushimi Sake
Brewers Association. Visitors can observe the cultivation of “Iwai”
sake rice and experience the harvesting of Kyoto‘s traditional
vegetable “Kyo-Yasai”. During the tasting, you will be able to taste
the original flavor and sweetness of vegetables grown in Fushimi’sabundant water and without pesticides or chemical fertilizers.

写真はダミーです
Experience Kyo-Yasai and sakerice
nurtured by Fushimizu, which is highly
praised as famous water.

13：30 伏見にある、酒米と京野菜を育てる農家を訪問。
収穫体験や野菜の試食

Taste Kyo-Yasai grown in Fushimizu
and Fushimi's sake lees

12:00PM Japanese lunch with
Kyo-Yasai and Fushimi’s sake lees
Kyoto-style cuisine, using Fushimi's famous water tomaximize the flavor of the ingredients, is served in a
Japanese-style ryotei restaurant with a Japanese
atmosphere. Enjoy the locally produced and locallyconsumed lunch with Fushimi’s sake lees and KyoYasai nurtured in the Fushimi land.

01:30PM Visit to a sake brewery in Fushimi
This is a special experience that allows you tomake a private visit to a sake brewery in Fushimi
that is normally closed to the public. Throughthe tour, you will learn about the traditional sakebrewing process in Fushimi. After the tour, youwill also have the opportunity to experience asake tasting with an explanation of thecharacteristics of the sake.

Learn about traditionalsake brewing in Fushimi

Tour of famous water places that
nurtured history and culture

03:00PM Stroll in the town of Fushimi
In Fushimi, where old-fashioned sake breweries remain,buildings that retain their traditional wooden and white
plaster exteriors are clustered in one corner of the town.
On the waterway, which retains the vestiges ofFushimi's former prosperity as a key point of watertransportation between Kyoto and Osaka, you can enjoy
a relaxing time on a sightseeing houseboat while
viewing sake breweries along the river.

07:00PM Italian x Fushimi's
sake pairing dinnerIn the evening, enjoy a sake pairing dinner with sakefrom Fushimi. This is a very rare dinner where sakefrom Fushimi's sake brewery will be paired with
Italian dishes using Kyo-Yasai and other ingredients.
Enjoy sake of various characteristics and find yourfavorite sake that goes well with thecuisine of your own country.

Enjoy the different tastes of sakeand its marriage with cuisineExperience Kyoto's Traditional
Crafts for Enhancing Sake

Next day 10:00AM
Sake vessel making experience
under the guidance of a craftsman
The next morning, we will visit a traditional craft workshopthat carries on the traditions of Kyoto. After a talk anddemonstration of traditional crafts by a craftsman, you will
try your hand at making sake vessels under the guidance ofthe craftsman. Pour your favorite sake into the finishedsake vessels and enjoy sake with the memories of your trip.

All photos shown are for illustrative purposes only.
Contents will be introduced on the next page.

Masuda Tokubee
ShotenPrivate Sake brewery tour
has a history of more than
300 years
Founded in 1675, Masuda Tokubee Shoten is asake brewery in Fushimi with a history of over
300 years. The company has continued to brew
innovative sake alongside its traditions, such as
introducing Japan‘s first “Sparkling Nigori Sake.”
The owner of the brewery, Mr. Tokubee Masuda,
will lead the participants on a tour of thebrewery. The tour includes a special look at thebrewery during the brewing period (November
to March), which is usually a rare opportunity to
see the brewery in action. After the tour, theparticipants can enjoy a sake tasting in thebrewery's salon while listening to an explanationof the taste and depth of sake.
*The guide may change from Mr. Tokubee Masuda
depending on the schedule.
*Please refrain from eating Natto(fermented
soybeans) on the day and prior day of your visit thebrewery.
*Please refrain from using perfume or other strongly
scented products.

Duration About 90 min【Schedule】-Greetings by Mr. Tokubee Masuda, theowner of the brewery, and a video on sakebrewing: 20 min-Private tour of the brewery with Mr. Tokubee
Masuda: 40 min-Sake tasting after the tour: 30 min*Image is for illustration purposes.

Saito Shuzo Co., Ltd.
Sake brewery tour and"rare sake" tastingwith the brewery president

Established in 1895. The brewery has received highacclaim for its brewing techniques, which are backed upby the high quality of its sake. In addition to winning gold
prizes at “the Annual Japan Sake Awards” for 14
consecutive years and “Delicious Sake in a Wine GlassAward”, the brewery has also won prizes in the sakecategory of the INTERNATIONAL WINE CHALLENGE(commonly known as IWC), a world-class winecompetition held every year in London, England. Aiming
for further evolution in traditional sake brewing, thebrewery developed "Eikun SPARKLING SAKE," a sake withnatural effervescence from secondary fermentation,using carefully selected ingredients. It took four and a halfyears from conception to commercialization, and thebrewery is now taking on the challenge of making sakethat can be enjoyed by people around the world. This is arare sake experience that includes a private tour of thebrewery with Mr. Saito, the president of the brewery, anda chance to drink "rare sake" from the Saito Sake Brewery,which is said to be undrinkable even by Saito Sake
Brewery employees.

Duration About 90 min【Schedule】
・Viewing of a video on sake brewing and explanation of thebrewery by Mr. Saito: 20 min.
・Guided tour of the brewery by Mr. Saito: 50 min.
・4-5 types of sake tasting including the "rare sake" after the
tour: 20 min*Image is for illustration purposes.

Option①
Sake brewery tour
& sparkling sake tastingwith the brewery president
This optional plan includes a private brewery tour by with thebrewery president and tasting of “Eikun SPARKLING SAKE,” aproduct that took four and a half years from conception tocommercialization.

Duration About 90 min【Schedule】
・Viewing of a video on sake brewing and explanation of
the brewery by Mr. Saito: 20 min.
・Guided tour of the brewery by Mr. Saito: 50 min.
・4-5 types of sake tasting including the “Eikun SPARKLING
SAKE” after the tour: 20 min*Image is for illustration purposes.

仮１Matsuyama Sake Brewery
Private brewery tours
to experience the skills of
the Master brewer
A sake brewery that has been making sake in Fushimi
since its establishment in 1923, has renewed
its production style in 2023. Kyoto-grown sake rice, water,
koji, yeast... the brewery is pursuing sake brewing that
focuses on Kyoto as the source of all ingredients. In this
tour, one can experience sake brewery with the toji
(master brewer) of Matsuyama Sake Brewery, by tasting
the steamed rice and koji, stirring the fermentation mash,
bottling the sake, etc. This is a special sake brewery tour
that allows visitors not only to tour the brewery, but also
to actually experience the sake brewing process. The toji,
Mr. Yukio Takagaki, is a veteran sake brewer who has
been in charge of high-end sake brewing at Gekkeikan, amajor sake brewery in Fushimi. Also he was selected tothe traditional craftsman award "Mirai no Meisho" whichwere designated by Kyoto city. It is a memorable sakeexperience with the toji.

Duration About 90-120 min【Schedule】
・Explanation of sake brewing by the toji: 30 min.
・Tour in the brewery with the toji: 40-70 min.
(The tour may include: observing of washing andsteaming of rice, observing of koji. tasting of koji,
stirring fermentation mash, or bottling)
・Sake tasting after the tour: 20 min.
*The start of the tour is fixed at 9:30 a.m.
*The content of the tour will vary depending on thebrewing process of the day.
*Image is for illustration purposes.

Yamada Farm
Visit to the Production Site ofSake Rice and Kyoto
Traditional Vegetables

Established in 1830. Yamada Farm grows rice andvegetables using only the best of Fushimi‘s land and water.
In addition to growing more than 100 varieties of seasonal
Kyoto traditional vegetables “Kyo-Yasai”, Westernvegetables, and herbs, the farm also cultivate Kyoto’s
original sake rice, “Iwai”. Yamada Farm‘s pesticide-free
produced vegetables have particular tastes that bring out
the true flavor and sweetness. Visitors can see the farm
only during the winter months of January and February andthe summer months of July and August. Through a tour ofsake rice and Kyoto traditional vegetable production sites,
which are not usually available, and through actual tastingof Kyoto traditional vegetables, visitors can learn aboutsustainable agriculture. (Souvenirs of rice are included)

Duration About 90 min【Schedule】-Lecture on the history of Fushimi area,sake rice, and Kyo-Yasai: 20min-Observation of Iwai rice field: 20min-Tour of vegetables farm and tasting of
freshly harvested vegetables: 40min*The program is subject to change
depending on the season.

*Image is for illustration purposes.

Takamiya FarmTour of sake rice andKyoto Traditional Vegetables ata farm aiming to produce
all “made in Fushimi” sake
Fushimi Mukaijima used to be an island floating in a large
pond called Oguraike. The Oguraike, which has since
been reclaimed, is known as one of the best riceproducing areas in Kyoto Prefecture. Takamiya Farm also
grows Kyoto‘s original sake rice, “Iwai” and use that rice
to make original sake in tie-ups with sake brewery andliquor store in Fushimi. In this content, one can learn
about rice, including sake rice grown at Takamiya Farm,and experience the efforts of farmers who arecommitted to environmentally sustainable agriculture
through the harvesting of Kyoto traditional vegetables
and Western vegetables grown at the farm.

Duration About 100 min【Schedule】(Meet near the field of Takamiya Farm)・History of Fushimi-Mukaijima and Oguraike: 10 min.
・Visiting Flowering kale fields and harvesting of Kyoto
traditional vegetables/ Western vegetables: 40 min.
(Drive from the field to the warehouse is located, 10 min.
by car)・Lecture on sake rice and sake tasting: 40 min.
*Transportation from the field to the warehouse is notincluded in the service. It is about 10 minutes drive, so
please arrange a private car or taxi by yourselves.
*Schedule may change depending on the time of year
and weather conditions.
*Image is for illustration purposes.

Option ①
Sake rice and Kyoto traditional vegetables tourand “Farm to Table” experience
In addition to the field tour, the optional plan invites a local
Japanese cuisine chef to the farmer's warehouse. One canexperience “Farm To Table” cooking of rice and vegetables
harvested at Takamiya Farm in the live kitchen. Please taste
Fushimi's bounty further enhanced by the chef's hands withthe sake made from rice harvested at Takamiya Farm.

Duration About 120 min【Schedule】(Meet near the field of Takamiya Farm)・History of Fushimi-Mukaijima and Oguraike: 10 min.
・Visiting Flowering kale fields and harvesting of Kyoto
traditional vegetables/ Western vegetables: 40 min.
(Drive from the field to the warehouse is located, 10 min.
by car)・Lecture on sake rice, tasting of dishes by the Japanesecuisine chef and sake tasting: 60 min.
*Transportation from the field to the warehouse is notincluded in the service. It is about 10 minutes drive, so
please arrange a private car or taxi by yourselves.
*Schedule may change depending on the time of year andweather conditions.

*Image is for illustration purposes.

Uosaburo
Japanese lunch using Kyoto
traditional vegetables andFushimi's sake lees

Uosaburo is a long-established Kyoto cuisine
restaurant with over 250 years of tradition and history.
The well at Uosaburo supplies rich groundwater that
supports the brewing of sake in Fushimi. The water isused for tea, rice, and even for “dashi (Japanese soup
stock),” the key ingredient of Kyoto cuisine. During
the sake brewing season (October through March),
you can also enjoy dishes made with Fushimi's sakelees. Uosaburo continues to serve dishes that are
based on Fushimi's local ingredients, such as
Fushimi's famous water and local Kyoto traditional
vegetables "Kyo-Yasai". Please enjoy the taste andsensibility refined in Kyoto.
*Lunch using Fushimi's sake lees is available from
October to March.

*Image is for illustration purposes.

Option ①
Private "Dashi Lecture“ by "Uosaburo" tofeel the water of Fushimi + Japanese lunch
using Kyoto traditional vegetables andFushimi's sake leesThis is a lecture on dashi (Japanese soup stock)
given by the ninth and tenth generation owner of
the Uosaburo and the head chef, who have passed
down the taste of Uosanro from generation to
generation. At the dashi lecture participants willlearn about dashi and watch a demonstration of
how to make dashi right in front of them. The
participants learn how to make dashi, and can takehome some of the kelp used in the lecture so thatthey can make dashi at home just as they havelearned. While actually tasting and comparing dashi,
participants can learn about water and dashi, which
has supported the brewing of sake in Fushimi. Afterthe lecture, the participants enjoy a Japanese lunch
to deepen appreciation of dashi.
*The person in charge of the lecture may bedifferent for each reserved day.
*Lunch using Fushimi's sake lees is available from
October to March.

Duration About 90 min【Schedule】-Dashi (Japanese soup stock) lecture by thechef of "Uosaburo": 30 min-Japanese lunch using Kyoto traditional
vegetables and Fushimi sake lees: 60 min*Image is for illustration purposes.

Seiwasou
Japanese lunch using Kyoto
traditional vegetables andFushimi's sake lees

Seiwasou was established in 1956 in Fushimi,
Kyoto. In Kyoto, Fushimi was once called“Fushimizu”, because it is abundantly blessed withpure and clean underground water. This abundant
water nurtures Fushimi's sake brewing and is alsoessential for Kyoto cuisine. The well water pumped
up from the "Seiwa-no-i well" on the grounds of
Seiwasou produces a fragrant "dashi" (Japanesesoup stock).Please enjoy Fushimi's unique Kyoto
cuisine using this mellow soup stock, Kyoto
vegetables, and “sakekasu”(sake lees) directlyfrom the sake brewery.

*Image is for illustration purposes.

Option①
Private "dashi lecture" by the third generation
owner of Seiwasou to feel the water ofFushimi ＋ Japanese lunch using Kyoto
traditional vegetables and Fushimi’s sake lees
Japanese cuisine has been registered as a World
Intangible Cultural Heritage and is attracting a lotof attention from overseas. The foundation ofJapanese cuisine is “dashi” (Japanese soup stock).
It is said that behind the development of the dashi
culture is the Kyoto‘s unique mellow water quality.
While comparing different types of dashi made bykelp and bonito broths, combined broths, andsoups, participants can learn about water anddashi, which has also supported the brewing ofsake in Fushimi. After the lecture, the participants
can enjoy the taste of dashi with Japanese lunch.

Duration About 90 min【Schedule】-Lecture on dashi by the third generation
owner of Seiwasou at the counter or in a
private room: 30 min-Japanese lunch using Kyoto traditional
vegetables and Fushimi sake lees: 60 min

Option②
Private "Fermentation Lecture" by the third
generation owner of Seiwasou to experience
the brewing culture＋ Japanese Lunch using
Kyoto traditional vegetables
and Fushimi's sake lees
Fermented foods such as miso and natto havebeen attracting attention overseas assuperfoods in recent years. Let’s learn fromthe owner of Seiwasou how "fermentation,"
which is also essential for sake brewing, isused in Japanese cuisine.

Duration About 90 min【Schedule】-Lecture on fermentation by the third generation
owner of Seiwasou at the counter or in a privateroom: 30 min-Japanese lunch using Kyoto traditional vegetables
and Fushimi sake lees: 60 min*Image is for illustration purposes.

ERUTAN
Pairing Dinner with Fushimi’s
sake at ERUTAN

Sake Pairing Dinner, a collaboration of Western plates
and Japanese sake by Italian restaurant ERUTAN.
Since its opening in 2019, ERUTAN has been offering
dishes from a sustainable perspective, such as local
production for local consumption and food loss issues.
The nutritious and healthy Italian dinner course will beserved with a focus on local vegetables. This is a
special pairing dinner of sake from Fushimi's eight sakebreweries. The staff will explain about Fushimi's sake,its history, and the flavors of each sake. Please enjoy
the marriage dinner of Italian and Fushimi's sake while
listening to the staff explaining about the sake.
*ERUTAN is a restaurant in Good Nature Hotel Kyoto.
Please visit Good Nature Hotel Kyoto for theaccommodation as well.

【Course Example】 ※Course content will change depending on the season.
(9 Italian dishes + 8 Fushimi sake)
1. Amuse (1): Berkel sliced cured ham
2. Amuse (2): Eclair of Shishigatani Pumpkin and Hokkaido Sea Urchin
3. Cold appetizer: Carpaccio of seasonal fish
4. Hot appetizer: Risotto of Kyoto sake rice "Iwai" with truffles
5. Fish Dish: Grilled tilefish with scales
6. Pasta: Pasta with turban shell from Wakasa Bay and watercress from Uji Tawara
7. Meat dish: Char-grilled Kyoto beef
8. Dessert (1) (to cleanse the palate): Sake lees and Pione sorbet
9. Dessert (2): Chestnut Tiramisu*Image is for illustration purposes.

Option①
Pairing Dinner with Fushimi’s Sake
at ERUTAN+ 7 Types of Fushimi’s Sake TastingIn addition to the 8 sake from the 8 different
Fushimi sake breweries of above mentioned
pairing dinner the participants can also enjoy
tasting 7 varieties of sake from 7 other breweries
in Fushimi, making it total of 15 different sakefrom 15 different Fushimi breweries. This is an
optional plan that allows participants to fully
enjoy Fushimi's sake.

GOOD NATURE HOTEL KYOTO
GOOD NATURE HOTEL KYOTO is located in the heart of Kyoto, not far from Gion.
It is a hotel that embodies a lifestyle that pursues comfort for the mind and body,while at the same time considering the global environment. In 2020, GOOD
NATURE HOTEL KYOTO became the first hotel in the world to receive the WELL
Certification, a hotel version of the evaluation standard that evaluates hotels fromthe perspectives of health and the environment. Through the consideration of
amenities aimed at a "recycling-oriented society without disposables" and highly
unique wellness programs for guests (yoga, zazen experience), guests canexperience the "GOOD NATURE" lifestyle.

*Image is for illustration purposes.

仮１

SCALAE
Special Pairing Dinner ofFushimi’s Sake & Italian cuisine
SCALAE is an Italian restaurant where you canenjoy the “Wow!” of the ingredients and cooking
methods. The restaurant uses some ingredientsthat restaurant staffs visited the production area
to talk with the producers. This is a special "SakePairing Dinner" experience that combines auniquely creative cuisine with Fushimi sakeselected by the chef and sommelier. Please enjoy
this unique Western x Japanese pairing dinner
while listening to an explanation of Fushimi's
sake, its history, and its individual flavors.
*SCALE is a restaurant in THE THOUSAND KYOTO.
Please visit THE THOUSAND KYOTO for theaccommodation as well.
【Course Example】 ※Course content will change
depending on the season.
(8 Italian dishes + 8 Fushimi sake)
1, Amuse①: A welcome dish from SCALAE
2, Amuse②: Porpetta and spinach zuppa
3, Hot appetizer: Sauteed cod milt with mornay sauce
4, Pasta: Turnip and tuna spaghettini
5, Fish dish: Poiret of the day with cauliflower andbisque sauce
6, Meat dish: Veal Saltimbocca
7, Dessert①: Cheese matched with Fushimi's sake8, Dessert②: SCALAE Monte Bianco*Image is for illustration purposes.

THE THOUSAND KYOTO
THE THOUSAND KYOTO is a "Sustainable Comfort Hotel" that inherits the wisdomof living with nature and the spirit of hospitality of 1000 Year City Kyoto. Pleaseenjoy a moving experience that is comfortable for people, society, and the future
alike. In addition to its convenient location just a 2-minute walk from Kyoto Station,
the hotel also boasts a variety of artworks that add color to the hotel. The artwork
is based on "greenery and light," which is in keeping with Kyoto's culture ofembracing the beauty of nature, and is decorated with themes such as scenes
swaying in the wind and comfort that changes with the seasons.

Hotel exterior

Art

Grand staircase

Harmony Suite

Superior Twin

Superior Double*Image is for illustration purposes.

Rakuyaki Pottery
Rakunyu
Learning from Traditional
Craftsmen: Sake-cup
Making and Tea Ceremony“Rakuyaki” is handmade without using a potter‘s wheel
and this type of pottery was born in Kyoto more than
400 years ago. It is said that the tea master Sen no Rikyu
who was a famous pioneer of the tea ceremony was
fascinated by the Rakuyaki’s “imperfect beauty.” In this
tour, the participants will experience making of “guinomi(sake cup)” at a workshop that has inherited the
traditional Rakuyaki technique. Rakunyu the third, one of
the traditional craftsmen of Rakuyaki, will personallyserve the participants the tea. After listening to a story
about Rakuyaki at the tea ceremony, the participants canmake their own guinomi under the guidance of Rakunyu.

Duration About 60 min【Schedule】-Tea Ceremony by Rakunyu the third and story telling
about Rakuyaki: 30 min-Guinomi making under the guidance of Rakunyu:
30 min*The guinomi will be be fired and mailed toparticipants at a later date.（Overseas EMS shipping
available）*Image is for illustration purposes.

Option①
Learning from Traditional Craftsmen:
Sake-cup Making and Tea Ceremony
Option to make a guinomi (sake-cup) and a katakuchi(sake-bowl) for serving sake.
The sake bowl is also formed by hand as the sake cup.
In two hours, participants can make an original set ofsake cup and bowl that are only one in the world.

Duration About 120 min【Schedule】-Tea Ceremony by Rakunyu the third and story
telling about Rakuyaki: 30 min-Guinomi and katakuchi making under the guidanceof Rakunyu: 90 min※The guinomi and the katakuchi will be be fired
and mailed to participants at a later date.
（Overseas EMS shipping available）

Option②
Learning from Traditional Craftsmen:
2 Sake-cups and bowl Making and Tea
Ceremony
Option to make 2 guinomis (sake-cups) and akatakuchi (sake-bowl) for serving sake. 2 sake cups
and bowl are formed by hand. Participants can makean original set of sake cups and bowl that are only
one in the world while thoughtfully taking their time.

Duration About 150 min【Schedule】-Tea Ceremony by Rakunyu the third and story
telling about Rakuyaki: 30 min-Guinomis and katakuchi making under theguidance of Rakunyu: 120 min※The guinomi and the katakuchi will be be fired
and mailed to participants at a later date.
（Overseas EMS shipping available）*Image is for illustration purposes.

Seikado
The oldest tin workshop in
existence, Seikado
Sake-cup making workshop
taught by the seventh
generation craftsman“Thinking of the life of a vessel in terms of hundredyears.” Founded in 1838 during the late Edo period,
Seikado is the oldest tin workshop still in existence inJapan. Compared to other metals, tin is soft and easily
scratched. Genbei Yamanaka the seventh believes
that this is why every scratch and dent is a piece ofbeauty that will last through the ages. Under theguidance of the seventh, the participants can maketheir own "sake cup" that will be with one for
100 years.

Duration About 150 min【Schedule】-Self-introduction by Genbei Yamanaka of Seikado &Explanation of products at the store "History of Tin and
Metal Crafts”: 25 min-Tour of the workshop and partial demonstration: 15 min-Guinomi (sake cup) making experience (Forging process
where tin plate is cut out and beaten into shape): 80 min-Sake Tasting with self-made guinomi, discussion with
Genbei Yamanaka, and Q&A session: 30 min※Participants can take home the sake cups they madeon the day.

*Image is for illustration purposes.