Fujii Honke Sake Brewery was established in 1831 and sole brewery to make and provide sacred Sake to the Japanese Imperial Court and shrine all over Japan because of the Inperial Niiname Harvest Festival.

Lake Biwa is surrounded by mountains and is known as one of the ancient lakes of the World, It's unique geographic character makes the local weather and water ideal for sake brewing and rice cultivation.

This sake called "Kyokujitsu Kirara" made by very traditional ways and it was a gift for world leaders at G20 summit held in Osaka, 2019.

Also, Their Sakagura Brewery building is registered Tangible Cutural Property, it 700 years old! Over 8000 visitors a year come to Sakagura Brewery tours to learn how to make Sake traditionally.

Fujii Honke Sake Brewery offers international shipping. For more details, please contact them by email using the following template.

E-mai : info@fujiihonke.jp

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I am so glad that I decided to join Saturday's trip to Omihachiman. I was concerned that I was going to miss the fall colors because I had gotten sick and missed a trip to Kyoto, but I can clearly see now that Shiga prefecture is just as exquisitely colorful.

To begin, I'd like to give my thoughts on Ishinodera. What I was first struck by was the autumn-colored canopy visible just beyond the gate, which was also walled off by a row of rose bushes. I really couldn't help taking a photo, the colors provided the landscape with so much warmth and vibrance. As we continued circling the complex, I was captivated by the deep red of the maples overhead. The other features of the temple complimented them well, as there were green moss-covered rocks below to contrast them splendidly. I always enjoy the roof architecture of temples as well, particularly the terracotta roof tiles; I enjoyed them all the more with the maple leaves lightly adorning them. What really made this place memorable was the window looking out onto the small pond from inside the temple. While you do have to wait for people to clear the way, it is the perfect angle to look out at the autumn foliage with the reflection of the pond to add to the beauty as well.

Next, I will be discussing Hyakusaiji. What particularly stood out to me at this temple was the walk way going through the koi pond. It added a bit of entertainment to my visit since it had me stepping from stone step to stone step separated by the pond itself. The steps are within a safe distance from each other, so it doesn't present too difficult of a challenge for lesser-able people to use, and really provides a sense of immersion with the aesthetic of the pond. I even got to ring an enormous bell, not something I get to do often, and it was very satisfying. Finally, I got to see the very famous staircase leading up into the temple. I had seen a photo of the staircase during autumn in a collage of the four seasons in my dorm, and since I started studying here last September, I've idealized finding it. Truth be told, I had no idea I would be going to the staircase in that photo until I arrived at the temple. I am so glad I could experience such a quintessentially "kouyou" view.

I would like to thank Shiga prefecture's tourism bureau for their kindness in allowing me to come along for this trip. I had come to Japan not only to study, but to experience the culture; specifically I sought to see Japan's take on fall, and I really felt as though these two temples had exactly that to offer.

(Author : Tom Charney from US, The Japan Center for Michigan Universities)

On November 26th, I had the opportunity to visit Hyakusaiji temple, as well as a sake brewery to taste sake and see how it was made.

First, we went to Hyakusaiji temple. Hyakusaiji is one of the oldest temples in Japan.

We saw the garden first, and it was beautiful! Because it was fall, there were beautiful maple leaves with vibrant colors. So we sat and enjoyed the peacefulness of the garden and the beauty of nature.

The main temple is on top of a mountain, so after climbing for about ten minutes, we reached the main temple.

There, we went inside, and then outside of the temple, where a large bell was, we each rang the bell and then prayed for something.

After our temple visit, it was lunchtime. So, we ate Omi Chanpon near Hikone station.

It was my first time eating chanpon, and it was delicious! I also found out that it was a special food to Shiga, which was also interesting.

After our lunch, we headed to Inae station, and after a train ride, took a short bus ride to a sake brewery, where we learned how sake was made.

Before that, we played a game where we tasted different kinds of sake and had to match them to their bottles.

Needless to say, I couldn't tell which sake was which.

After the sake-making tour and the sake tasting game, we had a chance to look around the market area that was inside of the main building.

We tried many local Shiga foods, and drank amazake as well as plum sake. Amazake is not only good for your health, but it is also delicious and great for a cold day!

I don't like alcohol very much, but the plum sake was pretty tasty!

After a long, fun-filled day, we headed home. I learned a lot about Shiga and its' local foods and culture during this trip, and I am grateful for the chance I had to explore Shiga. It was a great day!

I am trainee from Hunan Province of China. I joined a trip program of Shiga. Plase read my trip report.

Last month, I had a Momijigari trip to one of the temples in Koton Sanzan which is one of the oldest temple in Omi, called Hyakusaiji Temple.

In autumn, Japanese people enjoy hanging out to have a view of autumn leaves, and they called this activity as Momijigari.

The "Kotoh Sanzan(3 mountains on the eastern part of Lake Biwa)" is wonderful area to enjoy the beauty of Momiji.

The approach to the main hall is very long. It's said it's the longest one in Kotoh Sanzan. Though, surrounded by lots of aging trees, you can still find the site to image a castle once stood here. There are lots of fallen leaves on the footsteps and rocks with moss, which let me sense the depth of history and time flies.

On entering the Kikenin Garden, I was fascinated by the scenery. It's a typical pond style Japanese garden. The pond, falls, hills, trees, stones and so on are layout in a unique balance. Walking around the pond, I found the gradation of red, yellow and green leaves is changed from different views.

Climbing to the top of this garden, a view of the Koto plain, Mt. Hiei and Mt.Hira is very wonderful.

In a good weather, and introduced by NHK of the Momoji Report last day, many visitors came here this day. Although the color of leaves is a little fading, Hyakusaiji's fallen leaves carpet is very beautiful, just like what to be said.

In the afternoon, we arrived at Fujii Honke, a sake brewery since 1831. The 5th Sigitama Festival is held on this day. It's the season for the new sake, so many kinds of new sake can be tasted in this Festival. What's more, we had a visit to the SakeKura(sake brewery). The owner made an excellent introduction of the brewery for us, and his preference for rice and water which moves me very much.

The owner said that without richness in water, nature and environment of Shiga, Fujii Honke's Sake cannot be made, and only using the local rice for sake brewing, the sakekura can find the way it lives.

Fuijii Honke's Sakekura is a place for make an old fashioned handmade style brewing. The brewery has high ceiling and earthen wall for suitable aging condition without air condition, which keeps perfect temperature and humidity, designed by the owner's mother. I was fascinated by the special design of this architecture, and had to admire Japanese people's wisdom.

I don't like alcohol, but the amazake is so delicious that I drank 2 cups. What's more, a friend of us bought plum liquor for us, so we had a great plum liquor party in day. It's fortunate that I was not drunk.

I bought the sake lees at last. It's so awesome I can enjoy yummy amazake and kasujiru in home.

At last, show you a picture of Omichanpon which I had eaten that day. The restaurant is near Hikone Station, and I ordered a spicy one, of course it's delicious.