As you step into a 300-year-old brewery, the scent of rice fills the air, and you are surrounded by walls steeped in silence and steam. This is where sake is born, and where your journey begins.
Just beyond the neon glare of Tokyo, the open skies and sea breezes of Chiba’s countryside welcome you. Here, sake is more than just a souvenir. It’s a living craft, brewed using local rice, pure underground water and generations of wisdom. It tastes different when you drink it where it was brewed.
Then comes the feast. A funamori of freshly caught sashimi arrives like a ship laden with treasures: vibrant pinks, translucent whites and the shimmer of silver skin. Each slice still holds the chill of the morning sea; its texture is firm and its flavour is rich with umami. A sip of sake — crisp, layered and lingering — brings harmony to every bite.
You’re not just tasting food and drink. You’re tasting the land, the ocean, the skill and the care that went into it.
This is not the Japan you’ve seen in guidebooks. It’s only accessible to those willing to journey a little deeper.