Fermentation is at the heart of Japan’s food culture, but in Maniwa, Okayama Prefecture, it takes on a truly distinctive form.

Here, local producers use the pure water flowing from the Hiruzen Highlands to create not only traditional staples like soy sauce and miso, but also cheese, wine, and craft beer. This blend of long-standing techniques and new ideas has shaped a food culture that continues to evolve while staying deeply rooted in tradition.

On this six-hour tour, you will discover this unique world of fermentation through food, drink, and local stories shared by people who live and work here.

Your experience begins at JR Chugoku Katsuyama Station, where you will meet your host before setting out to explore the Katsuyama Townscape Preservation District. This former post town still holds its historic charm, with merchant houses and cobblestone streets that reflect its past.

You will visit a local brewery to learn how fermentation methods are used in production, followed by a relaxed lunch featuring fermented dishes from the region. During the meal, you will also taste sake and compare hard and soft mountain water, an important part of the local brewing process.

After lunch, you will have free time to wander the town at your own pace. You can shop for souvenirs such as fermented condiments and roasted sake, or try hands-on activities like indigo dyeing.

The journey continues with a short transfer by private bus or taxi to visit a vinegar and miso factory and another brewery. Here, you will gain a deeper understanding of how fermentation shapes everyday life in the region.

The tour ends with your return to JR Chugoku Katsuyama Station around 16:00. Located between Hiroshima and Osaka, Okayama offers a quiet, scenic escape filled with authentic local experiences, making it a rewarding addition to any journey through Western Japan.