Matsumoto City is proud of its heritage and has always tried to preserve its ancestral traditions. Of course, just like many cities around the world, some of those traditions have been lost over time yet some local “sake” and “miso” breweries still continue to use traditional methods to this day! The techniques for making sake and miso are very similar meaning the story of sake and miso is entwined. Discover these techniques, traditions, history and tastes of both right here in Matsumoto!

Credit Photo: Kametaya Sake Brewery (https://www.kametaya.com/)

Local Sake Brewery

To produce high-quality “sake”, two elements are essential - pure water and high-quality rice. Nagano Prefecture is blessed with abundant mineral-rich water and as such, is one of Japan’s main rice-producing regions. With that in mind, it should come as no surprise that Matsumoto is an ideal location to brew sake. Sake has long been a part of Japan's history. A visit to a local sake brewery, including a guided tasting, will give you an insight into that long history and the traditional methods of making sake.

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Local Miso Brewery

Nagano Prefecture is the largest producer of “miso” (soybean paste) in Japan. It is therefore also not surprising to find that Matsumoto is home to one of the few miso breweries that uses traditional methods to this day. A staple of every Japanese kitchen, miso is consumed for breakfast, lunch and dinner while “miso soup” is one of the most ubiquitous Japanese dishes around the world. But miso can also be eaten in many other forms. A visit to our local miso brewery, including traditional lunch, allows you to savor its history and tastes for yourself. This is an ideal tour for food lovers and enthusiasts of Japanese cuisine!