Kisojiis known for having short daylight, drastic changes in temperatures, and extremely harsh cold winters.
One culture that is characteristic of this region, blessed with such a harsh natural environment, is sake brewery. Kiso is a valley townwithrows of historical houses, nostalgic draw wells and other community water areas which are still used as domestic water sources by the local community. This traditional water areais now a new popular tourist site.
One culture that is characteristic of this region, blessed with such a harsh natural environment, is sake brewery. Kiso is a valley townwithrows of historical houses, nostalgic draw wells and other community water areas which are still used as domestic water sources by the local community. This traditional water areais now a new popular tourist site.
If you travel a bit further, halfway up Mt. Kiso-Komagatake, you can see the subsoil water spring welling up just on the side of a ski resort. Cupping the water and tasting it, you will sense a slight sweetness and feel the water run smoothly down your throat. This is truly the taste of “savory sake found in places with pure water”.

After the short summer, the greenery in the mountains starts to color and as fruitful autumn arrives, winter is already at your doorstep. The food culture of such natural environments is also simple and rich in flavor. Hand-made soba made from soba harvested in this region as well as “Hobamochi”, dumplings wrapped in magnolia leaves, are specialties of Kiso. All are delicious gifts woven by Kiso’s nature.
Turnips naturally fermented with lactic acid bacterium called “Sunkizuke” is a specialty of Kiso which has recently become popular as a health food.The taste of river fish which only live in pure clean waters, are full of rustic flavors that go very well with Japanese sake.Nanawarai, said to be “light and crisp” but also “savory” is a high quality sake brand that accents the natural flavors of its ingredients.