4-Day Japanese Soy Sauce & Koji-Making Experience
1 person ￥49,800〜 （Including Tax)
Soy Sauce Mushiro Koji Fermentation Hiketa
Only in Japan. Only at Kamebishi.
Japan's Only Hands-On Experience of Traditional Mushiro-Koji Making
Discover a rare Japanese tradition found nowhere else.
In the historic town of Hiketa, Kagawa Prefecture, Kamebishi has preserved the art of traditional soy sauce making since 1753 — a remarkable legacy spanning 273 years.
Here, you have a truly exclusive opportunity to experience *mushiro-koji*, a centuries-old fermentation technique using traditional rice-straw mats.
◆ Beyond the Brewery Tour — Become Part of the Tradition.
This is not a typical factory tour.
Step behind the scenes of a working soy sauce brewery and join skilled craftspeople in the actual koji-making process.
Feel the warmth, discover the aromas, observe the changes, and experience the living art of Japanese fermentation through all five senses.
◆ Live by the Rhythm of Fermentation.
Spend three nights at Kamebishi Residence, just steps from the historic brewery.
From early-morning preparations to late-night fermentation checks, follow the natural rhythm of koji cultivation and share in the dedication of the craftspeople who keep this tradition alive.
More than a visit. A rare chance to become part of Japan's living heritage.
EXCLUSIVE 4-DAY / 3-NIGHT PILOT EXPERIENCE
Limited to a maximum of two guests per group.
| Course number |
|---|
| TAK0100 |
| Available Dates |
| November 16, 2026 (Mon) – March 25, 2027 (Thu) 【Departure Schedule】 Monday Departure – Thursday Return (4 Days / 3 Nights) 【November 2026】 Nov 16 (Mon) – Nov 19 (Thu) Nov 23 (Mon) – Nov 26 (Thu) 【December 2026】 Dec 7 (Mon) – Dec 10 (Thu) Dec 14 (Mon) – Dec 17 (Thu) Dec 21 (Mon) – Dec 24 (Thu) 【January 2027】 Jan 4 (Mon) – Jan 7 (Thu) Jan 11 (Mon) – Jan 14 (Thu) Jan 18 (Mon) – Jan 21 (Thu) Jan 25 (Mon) – Jan 28 (Thu) 【February 2027】 Feb 1 (Mon) – Feb 4 (Thu) Feb 8 (Mon) – Feb 11 (Thu) Feb 15 (Mon) – Feb 18 (Thu) Feb 22 (Mon) – Feb 25 (Thu) 【March 2027】 Mar 8 (Mon) – Mar 11 (Thu) Mar 15 (Mon) – Mar 18 (Thu) Mar 22 (Mon) – Mar 25 (Thu) |
| Application Deadline |
| Book by 5:00 PM Japan time, five days before departure |
| Time Required |
| Duration: 4 Days / 3 Nights |
| Meeting Place |
| 8:00am Kamebishi Soy Sauce Brewery |
| Itinerary |
4 DAYS IN THE WORLD OF KOJI
An Exclusive Journey into Japan's Living Fermentation Heritage Step inside a historic soy sauce brewery established in 1753 and become part of a centuries-old tradition. Four extraordinary days of craftsmanship, fermentation, and authentic Japanese culture.
DAY 1 | MONDAY
Your experience begins inside Kamebishi's historic brewery. Discover the secrets of traditional soy sauce making and join skilled craftspeople in the actual production process.The Journey Begins — Step Inside the World of Koji 8:10 AM | Change into protective workwear 8:15 AM | Introduction to soy sauce making and the heritage of Hiketa 8:25 AM | Enter the traditional koji fermentation room 8:30 AM | Introduction to the art of koji cultivation 8:40 AM | Hands-On Koji Preparation and Spreading 10:30 AM | Cleaning and preparation of the fermentation room 12:00 PM | Break 1:00 PM | Traditional Soy Sauce Pressing Experience Observe the final pressing process and take part in removing the pressed solids. 3:00 PM | End of activities / Free time OVERNIGHT | Kamebishi Residence
DAY 2 | TUESDAY
Fermentation never follows a nine-to-five schedule. Wake before dawn to discover how the koji has transformed overnight, and learn the delicate art of caring for this living culture.Living Fermentation & The Art of Traditional Mushiro Craftsmanship 4:00 AM | Early-Morning Koji Fermentation Check 7:40 AM | Change into protective workwear 7:50 AM | Discover the overnight transformation of koji 8:00 AM | Hands-On Koji Care with Brewery Craftspeople 11:30 AM | Cleaning of the fermentation room 12:00 PM | Break / Free time (lunch on your own)
1:30 PM – 4:00 PM
4:00 PM | End of workshop / Free timeTHE ART OF MUSHIRO — Traditional Japanese Rice-Straw Craft Workshop Discover the traditional craftsmanship behind Kamebishi's unique fermentation process through a hands-on workshop with Mushiro JAPAN. ・Explore the history and cultural significance of mushiro mats ・Learn traditional rice-straw weaving techniques ・Create your own miniature mushiro mat ・Craft a traditional rice-straw broom ・Receive a certificate of completion A rare opportunity to discover the connection between Japanese craftsmanship and fermentation — from cultivating koji to creating the traditional tools that make it possible. 8:00 PM | Evening Koji Fermentation Check OVERNIGHT | Kamebishi Residence
DAY 3 | WEDNESDAY
Experience the remarkable world of Japanese fermentation, where microorganisms, time, nature, and generations of craftsmanship come together to create extraordinary flavors.Behind the Brewery Doors — Discover the Secrets of Fermentation 2:00 AM | Early-Morning Koji Fermentation Check 9:00 AM | Behind-the-Scenes Kamebishi Brewery Tour ・Explore the traditional moromi fermentation area ・Discover the history of Japanese soy sauce craftsmanship ・Enjoy a guided tasting of traditionally crafted soy sauces ・Learn how microorganisms transform ingredients through fermentation 11:00 AM | Check the progress of the koji 11:10 AM | End of scheduled activities / Free time OVERNIGHT | Kamebishi Residence
DAY 4 | THURSDAY
The moment you have been waiting for. After four days of observation, care, and hands-on craftsmanship, witness the final stage of koji cultivation.The Final Transformation — Harvesting the Koji 5:50 AM | Final koji inspection and work briefing 6:00 AM | KOJI HARVESTING — The Final Hands-On Experience Carefully remove the cultivated koji from the fermentation room, completing this remarkable stage of the traditional soy sauce-making process. 11:30 AM | Final cleanup 12:00 PM | End of Experience / Departure
More Than a Tour. Become Part of a Living Tradition.
Four Days. A 273-Year-Old Brewery. An Experience Found Only at Kamebishi.
IMPORTANT INFORMATION
※ Depending on weather conditions and the brewery's production schedule, guests may have the opportunity to participate in traditional mushiro mat drying and beating activities on Monday or Tuesday. These activities are not available in rainy weather. ※ The traditional rice-straw craft workshop on Tuesday (1:30 PM – 4:00 PM) is conducted by Mushiro JAPAN. ※ This itinerary is a sample schedule. As the experience takes place in an active working brewery, activities and timings may change depending on fermentation progress, production requirements, and weather conditions. ※ This experience includes early-morning and late-night activities. Meals are not included. |
| Meals Included |
| Meals Included Breakfast: 0 Lunch: 0 Dinner: 0 ※ Meals are not included in the tour price. ※ Guests are responsible for arranging their own meals during the stay. Enjoy the Freedom of Self-Catering A supermarket is located approximately a 5-minute walk from Kamebishi Residence, making it easy to shop for groceries and local ingredients. Your accommodation is equipped with a kitchen, allowing you to prepare your own meals at your convenience. Enjoy the flexibility of cooking for yourself and experiencing everyday life in a traditional Japanese town. |
| Maximum Number of People |
| Maximum 2 Guests |
| Minimum Number of People |
| 1 Guest |
| Guided Tour |
| Available Basic English is spoken, but not at a fluent level. Communication will be supported using a smartphone translation app when needed. |
| Tour Escort Provided? |
| No |
| Price |
| 49,800 yen/person |
| Optional Extras |
| Inclusions |
| ・Accommodation at Kamebishi Residence (3 nights) ・Hands-on Traditional Mushiro-Koji Making Experience ・Expert Guidance and Instruction from Brewery Craftspeople and Staff ・Guided Brewery Tour and Activities Included in the Itinerary |
| Payment Method |
| Bank transfer / Credit card / PayPay / PayPal *Payment cannot be made at Anabuki Travel stores. |
| Cancellation Policy |
| 【Cancellation Policy】 21 days or more before the tour start date: Free of charge 20–8 days before the tour start date: 20% 7–2 days before the tour start date: 30% 1 day before the tour start date: 40% On the tour start date: 50% After the tour has started or in case of a no-show: 100% ※ Cancellation fees are calculated as a percentage of the total tour price. ※ The cancellation policy is subject to Anabuki Travel's Terms and Conditions. |
| Requests to participants |
【Important Information – Please Read Before Booking】
■ Allergies For safety reasons, guests with soy or wheat allergies cannot participate in this experience. ■ Early-Morning and Late-Night Activities This experience includes activities at unusual hours, including as early as 2:00 AM and 4:00 AM, to follow the natural fermentation process. A reasonable level of physical fitness and stamina is recommended. Brewery staff will assist with moving heavy items when necessary. ■ Working Conditions and Clothing On Monday and Tuesday, some activities take place in hot and humid conditions and may involve considerable sweating. This experience is not recommended for guests who are uncomfortable working in warm environments. On Thursday, your clothing may become soiled with koji mold and other materials during the production process. Please bring several changes of suitable work clothes. Protective jackets, face masks, and hairnets must be worn during brewery activities. ■ Changes to the Itinerary As you will be participating in the actual production process at a working soy sauce brewery, activity schedules and procedures may change depending on the condition of the koji, fermentation progress, and weather conditions. Certain activities may be modified or unavailable depending on the circumstances. ■ Health and Safety For your safety, please carefully follow all instructions provided by the brewery craftspeople and staff throughout the experience.
【Special Conditions for Pilot Tour Participants】
This experience is offered as a special pilot tour to help us develop and refine an authentic Japanese cultural experience for future travelers. As a condition of participation, guests are required to complete a post-experience questionnaire and provide feedback after the tour. Your valuable insights will help us improve this unique experience and share Japan's living fermentation heritage with travelers from around the world. |
| How to join the tour? |
| 【1】Booking & Payment Select your preferred tour date and number of participants on the booking page, then complete your reservation. After booking, please complete your payment using one of the accepted payment methods. 【2】Receive Your Pre-Departure Information Approximately one week before your tour begins, we will send you a detailed pre-departure guide ("Travel Information") to the email address registered by the lead guest. This guide will include essential information such as the meeting point, meeting time, what to bring, and the detailed activity schedule. Your pre-departure information will be sent by Takamatsuu from info@takamatsuu.com. ※ Please ensure that your email settings allow messages from "@takamatsuu.com" so you do not miss important information. ※ We also recommend checking your spam or junk mail folder. 【3】Arrival & Your Experience Begins Please carefully check the meeting time and location provided in your pre-departure guide and arrive with plenty of time to spare. This is an authentic 4-day, 3-night immersive experience where you will take part in the actual soy sauce production process at a traditional Japanese brewery. Please bring suitable work clothes, several changes of clothing, and any other items specified in your pre-departure guide. ※ As this experience follows the natural fermentation process at a working brewery, activities and schedules may change depending on the condition of the koji and production requirements. |
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