Zuiyo Tohi Taishogura
Zuiyo in Kumamoto. It makes akazake, an ash-preserved sake. In Kumamoto it is used at New Year and in cooking.
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274 entries / page 7 of 12
Zuiyo in Kumamoto. It makes akazake, an ash-preserved sake. In Kumamoto it is used at New Year and in cooking.
Hananoka Shuzo in Tamana. Under the name Ubusuna, it brews with local rice and water.
Kameman Shuzo in Tsunagi. One of the southernmost sake breweries in Japan. It brews by the Nantan brewing method.
Hakutake Denshogura in Hitoyoshi. Kuma shochu is made from rice alone and is registered as a geographical indication.
Sengetsu Shuzo in Hitoyoshi. It accepts visitors for tours of the distillery.
Takahashi Shuzo in Hitoyoshi. It is responsible for quality control of rice shochu.
Fukuda Farm in Minamata. It makes fruit wine and handles everything from growing to processing to selling.
Itsukiya Honpo in Itsuki. It makes Yama Uni Tofu, tofu pickled in miso.
Yamauchi Honten in Kumamoto. It ferments miso.
The fruit growers' federation in Kumamoto. It presses and processes mikan.
Kumamoto City Museum. It covers natural history and science and technology.
Wakuwaku-za at Kumamoto Castle. It presents the techniques used to restore the castle after the earthquake.
The earthquake museum in Mashiki. It covers the record of the 2016 Kumamoto earthquake and disaster preparedness.
The volcano museum in Aso. It covers the geology of the caldera and the volcano.
The grassland conservation center in Aso. It protects grasslands maintained by a thousand years of controlled burning.
The dinosaur museum in Mifune. The place where Japan's first carnivorous dinosaur tooth was found.