Kanazawa Institute of Technology Yumekobo
The Yumekobo at Kanazawa Institute of Technology. A place where students design and build prototypes themselves.
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The Yumekobo at Kanazawa Institute of Technology. A place where students design and build prototypes themselves.
Yamato Soy Sauce and Miso in Kanazawa. A facility themed on koji that shows the fermentation process.
Fukumitsuya in Kanazawa. Founded in 1625, it makes all of its sake as junmai.
Fukumitsuya's brewery in Kanazawa. It brews as a junmai-only brewery.
Kobori Shuzo in Hakusan. It brews under the Manzairaku brand.
Yoshida Shuzo in Hakusan. Under the Tedorigawa brand, it uses underground water from Mount Hakusan.
Shata Shuzo in Hakusan. With its Tengumai brand, it is a leading brewery of the yamahai method.
The Noguchi Naohiko Sake Institute in Komatsu. A brewery built to record and hand on the techniques of the Noto toji.
Kazuma Shuzo in Noto Town. It upholds brewing that keeps local rice and water in circulation.
Nakajima Shuzoten in Wajima. It brews under the Noto Suehiro brand.
Shijimaya Honpo in Kanazawa. It makes kabura-zushi: yellowtail is sandwiched in turnip, pickled in koji and fermented.
Nakataya in Kanazawa. It makes kintsuba.
Shibazushi in Kanazawa. It makes pressed sushi wrapped in bamboo leaves.
The Yasue Gold Leaf Museum in Kanazawa. It holds gold leaf tools and craft materials.
The early modern archives in Kanazawa. It preserves the historical records of the Kaga Domain and makes them available to the public.
The phonograph museum in Kanazawa. It collects hand-cranked phonographs and actually plays them for visitors to hear.