The lunch Place where you can enjoy Soba noodle.

This restaurant is operated with the cooperation of residents living in the Atago district. They use domestically produced buckwheat flour and hand-make soba noodles every day. The tempura cooked with locally sourced vegetables is exquisite. You might have to wait a little, but be sure to enjoy the authentic soba noodles.

Koshigata is a utopia in Kyoto where nature and human life blend most beautifully. This village, carved out of the mountains about 600 years ago, now boasts some of Japan's finest terraced rice fields, producing the most delicious rice in Kyoto. In spring, butterbur sprouts, followed by dragonflies in summer. Persimmons ripen in autumn, and winter blankets the area in snow, revealing the rich natural beauty throughout the seasons.

At the heart of the village lies a cherished elementary school, where locals can share insights into Japan's education system. Finally, at the Yasaka Shrine in the village center, I'd like to convey the true essence of Shintoism from the perspective of the locals, explaining its significance to Japanese culture.

Haneda Sake Brewery is nestled in Keihoku, north of Kyoto, in a picturesque mountain valley where majestic Kitayama cedars stretch skyward in perfect alignment. The pure upper waters of the Katsura River flow through this forest-surrounded town, creating a serene landscape. Just east of the brewery, the tributary Yuge River marks the passage of the seasons, bringing pristine air, crystal-clear water, and the harsh winter chill that can drop to -10°C—all of which are invaluable to the brewing process, aided by the rich natural environment of this rural mountain region.

Keihoku’s forests benefit from the clean waters of the upper Katsura River, a source so pure that, from early June to early July, fireflies dance under the starry sky. While Kyoto's famed Fushimi water is a soft water, low in iron and manganese with balanced calcium and bicarbonate, Haneda Brewery uses medium-hard water from the underground streams of the Kamikatsura River, with a slightly higher mineral content (hardness of 130). This unique water produces sake with a delicate, refreshing acidity and a clean, smooth finish.

With a history spanning over 120 years, Haneda Sake Brewery continues to uphold traditional brewing methods in Keihoku. Time-honored practices, such as hand-washed rice and brewing in wooden barrels, have been carefully preserved and refined. This dedication to heritage is infused in every drop, defining the brewery’s distinct quality today.