Enjoy ultimate pairing dinner specials,
featuring local meat and beverages of this city,
the top producer of meat (beef, pork and chicken)
and shochu in Japan.
Located near the Kirishima Mountain Range, Miyakonojo City
benefits from a good supply of mineral-rich spring water,
which creates the perfect conditions for the cultivation
of high-quality meat, as well as premium quality shochu, craft beer and wine.
To launch the Meat & Sakagura Tourism campaign, we have created a wide selection
of unforgettable food and drink dining experiences in collaboration with top-end beverage producers.
If you would like to investigate beverage production more intimately,
it is best to visit the individual breweries or distilleries to learn
the production methods of each passionate maker.
You may be able to discover the perfect blend for you.
Please come and visit the city of Miyakonojo for a
life-changing culinary experience.
The founder of Kirishima Shuzo, Kichisuke Enatsu, started producing shochu in 1916. The original building, built in 1924, was relocated to its current location in 2001, and was transformed into the Memorial Hall. The classic design and atmosphere of the building, typical of merchant houses of the Taisho period, has been remarkably well preserved. Although the hall is not usually open to the public, it will be offering a period of special dining opportunities, exclusively for the Meat & Shochu Tourism campaign. The menu will include fresh local produce, including top-quality meat, complimented by shochu and wines from local distilleries and wineries.
*Dates to be announced
This is a special dining event where you can meet local producers of shochu, wine or craft beer, while enjoying a dinner of fine meats prepared in collaboration with local restaurants. Learn more about the history and production secrets behind these great tastes, directly from the producers themselves.
*Dates to be announced
Established in 1902, the fifth-generation current head of this old family business leads a team that have been producing shochu from barley and sweet potatoes for well over 100 years. Their products include “Koma,” a healthy, slightly-alkaline shochu, which uses two-row barley produced in Kyushu as an ingredient. This company employs mostly locally produced, carefully-selected ingredients, including the underground spring water from the Kirishima Mountain Range, which it collects from its own well. In order to fulfill their passion for maintaining quality, they generally follow a policy of limited production.
This sweet potato shochu distillery, founded in 1909, has long adhered to a traditional production method that uses handmade koji mold as an ingredient and huge earthenware pots for ageing in order to achieve its distinctive mellow flavor. Their signature product “Miyakozakura” is created based on inspiration from Mochio, a local spot known famously for its stunning cherry blossoms that bloom in spring. They offer tourists a “Tezukuri Hyakunengura” factory tour that includes a koji-making experience.
*Visitors from overseas will receive a complimentary half-bottle of shochu on site at the end of the visit.
Founded in 1916, this manufacturer is the top distiller in Miyakonojo, and also ranks top in Japan in shochu sales. The term “Honkaku Shochu (authentic shochu)” you are likely to hear all over Japan was created by this company’s second-generation owner Junkichi Enatsu. They use the finest-quality spring water, called “Kirishima Rekkasui,” which is drawn from a depth of 100 m during the production process. Their wide range of products have long continued to please their army of fans throughout the nation, especially their signature series “Kirishima,” whose name was taken from a famous local mountain.
*Kirishima Walk Factory: A facility offering a factory tour as part of The Second Shibita Factory, constructed in July, 2018.
Since its foundation in 1956, the company’s top priority has always been customer satisfaction. In order to provide for the various tastes and preferences of its customers, its product selection covers shochu and other alcoholic beverages made from a variety of ingredients, such as sweet potatoes, barley, rice, sesame, and buckwheat, including its very popular signature brand “Anata ni Hitomebore.” The company’s goal is to provide fine-quality beverages to help its customers relax and enjoy everyday life.
This winery, located near the border with Kagoshima Prefecture, is surrounded by a beautiful natural environment, including Mt. Takachiho-no-mine, which is believed to be the place to which the Sun Goddess’s grandson descended. Generally, the climate of Miyazaki is not suited for wine production due to the excessive amount of rain, typical to a tropical region, and the ash from active volcanoes. However, this winery has been successful in creating an original hybrid variety through a combination of ordinary winemaking grapes and yamabudo (wild grapes) to achieve a distinctive taste that goes well with the meat-oriented food culture of Miyakonojo.
A 2-day model course featuring Kichisuke Dining (example)
A 2-day model course featuring Maker’s Dinner (example)
This page is under construction.