About Yamaguchi Prefecture
Yamaguchi Prefecture, located in the southwestern part of Japan's Honshu island, along the Seto Inland Sea and the Sea of Japan, is known for its rich history and stunning landscapes. The name "Yamaguchi" means "mountain entrance," reflecting its varied terrain, including coastal regions and mountainous areas. The region is home to significant historical sites such as the iconic Kintai Bridge and the ancient Ruriko-ji Five-Storied Pagoda.
Yamaguchi is famous for its culinary delights, especially fugu (pufferfish) and kawara soba (noodles served on a heated roof tile). The prefecture is divided into several areas, each with unique products and traditions. Yamaguchi's sake brewing tradition is noteworthy, with a history that dates back centuries. The region's high-quality water, sourced from its pristine rivers and mountains, contributes to the distinctive flavors of its sake.
Among the notable sake breweries in Yamaguchi is the Sumikawa Brewery, renowned for producing handcrafted small batch premium sake, utilising advanced techniques and local rice varieties. Yamaguchi's sake, such as the elegant Toyo bijin Junmai Daiginjo, is celebrated for its refined taste and craftsmanship. The Yamaguchi Prefectural Sake Research Institute continually innovates in sake production, ensuring the preservation and enhancement of its sake brewing heritage.
Yamaguchi's blend of historical significance, natural beauty, and culinary excellence makes it a captivating destination for travelers seeking a rich and immersive experience.
About Abu No Tsuru
Founded in 1915 by the Miyoshi family,located in the Nago district of Abu Town, facing the beautiful Sea of Japan, surrounded by lush greenery.
After halting production in 1983, a historic sake brewery has resumed brewing after 34 years. The brewery, Abu no Tsuru Shuzo in Abu Town, Yamaguchi Prefecture, was revitalized by Ryuutaro Miyoshi, the eldest son of the family. Initially unfamiliar with sake production, Miyoshi worked at various breweries before restoring his family's facility, which had been abandoned and used for storage. In 2017, he began brewing again with tools and equipment donated from other breweries.
