Nara: A Journey Through Its Ancient Fermentation Culture

The journey begins at JR Osaka Station. Take the JR Osaka Loop Line to Tsuruhashi Station, then transfer to the Kintetsu Nara Line. A Rapid Express train takes approximately 33 minutes to reach Nara Station. From there, board a Nara Kotsu bus bound for Kasuga Taisha Shrine.
Alternatively, those who prefer a leisurely walk can stroll from Kintetsu Nara Station to the main shrine of Kasuga Taisha, which takes about 25 minutes.

Kasuga Taisha, established at its current location in 768, was designated a UNESCO World Heritage Site in 1998 as part of the “Historic Monuments of Ancient Nara.” As you step into the shrine grounds, the vivid vermilion-painted buildings immediately catch your eye.

Located on the western side of the Kasuga Taisha cloister, the Sake-den (Sakadono) was built in 859. It is Japan’s oldest sake brewing facility and has been designated as an Important Cultural Property. For over a thousand years, this active sake brewery has been producing sacred sake offerings for the Kasuga Festival, held annually on March 13.
Here, visitors can pay homage to the shrine’s sake deities, Sakamizuo-no-Kami and Sakamizume-no-Kami, beginning their journey into fermentation culture.

After returning on foot to the vicinity of Kintetsu Nara Station, take a 10-minute walk to Imanishi Honten, a long-standing shop specializing in Nara-zuke, a local specialty.

Nara-zuke is a type of pickle originating in Nara, made by first salt-pickling vegetables and then preserving them in sake lees. This fermentation technique makes Nara-zuke one of the signature fermented foods of the region.

At Imanishi Honten, Nara-zuke is carefully aged for extended periods—gourds for four years and cucumbers for nine years, with some ingredients undergoing fermentation for as long as 20 years. Through repeated re-pickling, these pickles develop a deep color, complex aroma, and rich flavor, embodying the artistry of fermentation.
Given Nara’s deep ties to sake production, it is natural that a pickle fermented in sake lees emerged here, showcasing how local food cultures evolve from regional traditions. A perfect souvenir from this fermentation-themed journey.

From Kintetsu Nara Station, take the Kintetsu Nara Line to Yamato-Saidaiji Station, transfer to the Kintetsu Kashihara Line, and get off at Tawaramoto Station. From there, take the Tawaramoto Line and alight at Hashio Station. A 10-minute walk leads to the distinctive sign of Choryo Shuzo.

Founded in 1963, Choryo Shuzo began brewing craft beer in 2021. In the spring of 2022, they opened Choryo Brew Park, a multi-functional facility featuring a taproom, a terrace, a shop, and a spacious lawn area where visitors can enjoy both sake and beer.

The taproom features seven craft beer taps and three sake taps, rotating seasonal selections. A tasting set allows guests to sample different beers, while a coin-operated dispenser lets visitors try small amounts of sake, making it easy to explore new flavors. Since craft beer is also a fermented beverage made with yeast, it is fascinating to see how the fermentation expertise honed through sake brewing is applied to beer as well.

The on-site shop also features exclusive items, including food made with sake lees, such as dote-yaki (miso-braised beef tendon) and curry, providing a unique culinary experience. The park is also the perfect place for a relaxing lunch during this journey.

After the meal, visitors can browse the shop for Choryo Shuzo’s sake and craft beer, with exclusive Brew Park limited-edition products also available. Be sure to check out these special items.

From Hashio Station, take the Kintetsu Tawaramoto Line and get off at Nishitawaramoto Station. A 15-minute taxi ride brings you to tonight’s accommodation.

NIPPONIA Tawaramoto Maruto Shoyu is a unique hotel converted from Maruto Shoyu, Nara’s oldest soy sauce brewery, founded in 1689. The building, which retains its Yamato-mune (a traditional Nara architectural style), is over 130–140 years old, allowing guests to stay in a setting rich with historical charm.
Although the brewery once ceased operations after World War II, the current owner has revived traditional natural brewing methods. Guests can enjoy an exclusive soy sauce pressing experience, extracting soy sauce from moromi (fermenting mash). The rich, roasted aroma of the moromi is a key factor in the deliciousness of soy sauce, making this a special opportunity to experience fermentation firsthand. Guests can also taste kudzu mochi (kuzu starch cake) served with freshly pressed soy sauce, adding another layer of enjoyment to this hands-on encounter with fermentation culture.

After checking out of the hotel, the second day of the journey begins with a trip to Asuka Village, a place steeped in ancient culture. From Tawaramoto Station, take the Kintetsu Kashihara Line to Kashiharajingu-mae Station, transfer to the Yoshino Line, and get off at Asuka Station.

At the roundabout in front of Asuka Station, rent a bicycle from Asuka Rental Cycle and set off on a cycling adventure! The recommended route takes about 1 hour and 30 minutes, passing various historical sites on the way to Ishibutai Kofun, one of Japan’s largest stone tombs. Along the way, you’ll find many intriguing stops, including the Takamatsuzuka Mural Hall, which houses a replica of the stone chamber murals from Takamatsuzuka Kofun, and Kameishi, a mysterious giant rock whose origins and purpose remain unknown. With a cycling map in hand, you can explore these fascinating locations at your own pace.

Ishibutai Kofun, believed to have been constructed in the 6th century, is one of the largest square-shaped tombs in Japan. Although the identity of the person buried here is still unknown, the tomb consists of over 30 massive stones, demonstrating the advanced civil engineering and transportation techniques of the time. Seeing it up close is truly awe-inspiring.

If time allows, consider joining the guided cycling tour “Sokoiko! Cycling Tour in Asuka: The Beginning of Japan” (organized by the Asuka Village Chamber of Commerce). Exploring Asuka Village—home to Japan’s original landscape—with a knowledgeable local guide provides deeper insight into Japan’s ancient history and culture. Next time, we’d love to experience this as well!

For lunch, head to Asuka no Yumeichi, located across from the Ishibutai Kofun branch of Asuka Rental Cycle.
On the first floor, “Yumeichi” offers fresh local produce, rice, processed foods, and souvenirs. On the second floor, Nōson Restaurant Yumeichi Chaya serves meals made with ingredients sourced from Asuka Village.
The restaurant, committed to local production for local consumption, features a wide variety of dishes, including set meals, curry, and desserts. One of the most popular dishes is the Ancient Rice Gozen, which includes locally grown ancient rice, Gozofu (a tofu made with Yoshino kudzu and soy milk), and seasonal vegetables—a delightful and fulfilling meal!
The chewy texture and deep flavor of ancient rice add to the experience, sparking thoughts of how the Sake-den at Kasuga Taisha might have once used such rice to brew sake.

Nara is believed to be the birthplace of Kokubishio, an ancient form of soy sauce used during the Nara period. To conclude this journey through fermentation culture, join a tour where you can visit a soy sauce brewery and make your own soy sauce.
A short 3-minute bike ride from Asuka no Yumeichi brings you to Asuka Stand, a renovated former Okamoto residence. From there, take another 3-minute ride to Tokusei Shoyu, a soy sauce brewery that has been in operation since 1918. The tour, led by Tokusei Shoyu’s knowledgeable staff, provides insight into the soy sauce brewing process, taking you through the interior of the brewery. After learning about the production steps, it’s time to press soy sauce yourself!

Following the soy sauce-making experience, try grilling mitarashi dango (sweet soy-glazed rice dumplings) over charcoal. These dumplings, made by Imaishi Seishindo, a well-known local confectionery, are crafted using premium ingredients and traditional methods. Watching them sizzle on the grill is enjoyable, but the real highlight is biting into the freshly grilled dango—absolutely delicious!

After completing all the activities, the journey through Nara’s fermentation culture comes to an end. Return the rental bike at the Ishibutai branch and start the trip back home.