Activity

Awajishima, which appears in the Kojiki as the island where the country was created, is a rich island blessed with fresh fish and mountain produce. Originally, there were over 50 sake breweries on Awajishima, but with the decline in sake consumption, the number has decreased, and now there are only two, including Sennenichi Sake Brewery. The rice grown with local soil and water, and the sake made with water, are the taste of Awajishima. This plan allows you to observe the sake brewing process at a Awajishima shop that has roots on the island, which focuses on Awaji Island ingredients. We also have souvenirs available for you to purchase when you leave, so please consider purchasing one.

You can choose up to five of the roughly 20 vintage sakes collected from each brewery and blend them together to create your very own one-of-a-kind "Original Vintage SAKE."

You can experience part of the process of making salt using traditional Japanese methods, in which only the clean seawater from Awajishima is pumped up directly, cooked in an iron pot over iron firewood for 60 hours, and then carefully aged in cedar barrels.
Why make salt? Why Awajishima? What are the special features? We will explore the charm, background, and deliciousness of salt production!
Its greatest appeal is its mellow saltiness, a complex blend of umami, sweetness, and bitterness. Enjoy not only the spiciness, but also the sweetness and bitterness.