Chugoku

13 Creating New Value—the Setouchi Terroir

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• #Producers
• #City Planning
• #Gastronomy and Culinary
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• #Japanese Food Culture
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• #Sake
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• #Japan of the Sea
• #Mountain Japan

SETOUCHIJOZOJO, the closest winery to the sea in Japan, was established in 2021 on the remains of a shipyard in Sunami, an area in Mihara City in Hiroshima Prefecture. Right in front of the winery is Mihara-Seto, where is said to be one of the most popular sights of the Seto Inland Sea for the beautiful landscape of many islands. The winery’s buildings cut the landscape which is picturesque and spreads over wherever you see. The concept for SETOUCHIJOZOJO is “Wine and Winery that Travels around Setouchi.” Utilizing the unique features of each ingredients’ producing regions, they produce wine and cider without any additional sugar, placing the utmost value on the original flavor of the fruits and the producers’ thoughts and ideas. At the winery’s adjoining restaurant, Mio, visitors can enjoy pairing seasonal foods from the Setouchi area and various wines and ciders created from products from the mountains. The restaurant has recently garnering attention as a new tourist hotspot of the Seto Inland Sea. For Yuya Ota, owner of the winery and restaurant, this was not a family business, nor does he have any experience in winery and restaurant management. Ota says that the biggest power in setting up the business from the ground up was “co-creation with regional stakeholders.”

• #Ryotei & Restaurants
• #Producers
• #City Planning
• #Gastronomy and Culinary
• #Japanese Nature
• #Japanese Food Culture
• #Agriculture
• #Local production for local consumption
• #Sake
• #Community Revitalization
• #Japan of the Sea
• #Mountain Japan

Kinki

4 Enjoying Rustic, Exquisite Tsumikusa Cuisine Surrounded by Unchanged Japanese Landscape and Culture

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• #Mountain Japan

Just under an hour from central Kyoto up steep mountain roads in the Hanase region—often referred to as one of the “back rooms” of Kyoto—is a discreetly positioned inn named Miyamasou. Miyamasou was first established in 1895 as a guesthouse of Bujo-ji Temple. Today, Miyamasou is a place where guests can go back in time and experience the lifestyles of ancient Japanese villages. In a sukiya-zukuri style building designed and constructed by master carpenter Sotoji Nakamura, guests can enjoy a range of rustic dishes that are made using ingredients from the mountains which were hand-picked by chefs. These unique ingredients include wild herbs and wild flowers, fresh water fish such as sweetfish and amago, wild birds, wild boar, deer, and even bear. Miyamasou removes guests from everyday life, providing them with a unique experience that they can fully enjoy with their five senses.

• #Ryotei & Restaurants
• #Lodging/Hotels
• #Gastronomy and Culinary
• #Japanese Nature
• #Japanese history and traditional culture
• #Agriculture
• #Local production for local consumption
• #Community Revitalization
• #Mountain Japan