Special Experience
Kyoto/Osaka & around
Make Miso & Explore Japan’s Fermentation Culture at a Brewery Near Lake Biwa
Overview
In Shiga Prefecture, home to Lake Biwa, Japan's largest lake, a rich fermentation culture thrives. Join brewer and fermentation expert Kotaro Ikejima, also known as "Happy Taro," at his brewery near Lake Biwa to discover Japanese fermentation traditions. Under Ikejima’s guidance, you will learn to make shiro-miso (white miso), a twist on traditional fermented seasoning, and taste various fermented foods, including miso and doburoku (unfiltered sake).
Key Features
・Experience Japanese fermentation culture near Lake Biwa
・Take home your own white miso, ready to eat after 10 days of aging, along with two original miso recipes
・Taste and compare three types of miso and three types of doburoku
・Optionally, enjoy sweets made with koji for a additional fee
Kyoto/Osaka & around
from
¥26,000 /person
1 - 6 participants
90 min
Available in English
Cancel free up to 11 days before
* If fewer than 2 participants, the minimum fee will be JPY 52,000
Details
Discovering Japanese Fermentation Culture with an Passionate Brewer
Happy Taro Brewery, founded in 2017 by Kotaro Ikejima, also known as "Happy Taro," specializes in fermented foods like doburoku, amazake (sweet sake made only from rice and koji), and miso. Made with fully ripened koji, their products have earned a reputation for deliciousness through word of mouth and have garnered many fans across Japan.
Ikejima opened his own brewery after 12 years of training at three different breweries. With his expertise in fermentation, he has served as both a brewer and fermentation advisor, and has been featured in various media outlets promoting Japanese food culture.
This experience offers a chance to listen to Ikejima discuss koji and fermentation, tour the brewery, make shiro-miso (white miso), and enjoy tastings of both miso and doburoku.
Inside the Making of Trendy Fermented Food
Your tour kicks off with a welcome drink of miso-yu, made by dissolving white miso paste in hot water for a simple yet flavorful beverage. Ikejima considers miso soup a substitute for his morning coffee. As you sip, listen to him discuss his life's work in fermentation.
At Happy Taro Brewery, the malt room and brewing room feature large glass windows, typically allowing outsiders to peek inside. However, for this experience, you will receive an exclusive tour indoors. In the malt room, you will catch the aroma of koji, while in the brewing room, you might get a glimpse inside the fermentation tank if timing allows.
Ikejima recommends tasting the underground water, sourced from Mt. Ibuki in Shiga Prefecture, which Happy Taro Brewery uses for brewing. Unlike most soft waters in Japan, this subterranean water is hard, offering a noticeable difference in taste when sampled.
Making White Miso Ready to Eat in 10 Days
Next, you will try your hand at making shiro-miso (white miso), a tradition deeply ingrained on Okishima Island in Lake Biwa. Miso preparation typically begins in the warm season and is ready to eat after a week. As it is consumed, more is made, allowing for a flexible approach that suits modern lifestyles. Ikejima conceived the idea of offering the experience of making shiro-miso, which usually takes several months to mature but can be completed in just 10 days.
Making it is quite simple: Ikejima’s rice koji and salt are mixed with hand-crushed soybeans, brewing water, and kneaded together. The mixture is then packed into a container to seal out air, sake lees are spread on top to prevent mold, and the preparation is complete.
Take the prepared miso home and let it mature in a cool indoor place for about 10 days. For a smoother texture, use a food processor. Ikejima will also provide maintenance tips for your miso.
Experience the Flavor Variations with Miso and Doburoku Tasting
After making white miso, you will taste different varieties along with doburoku. Try the white miso used in "Miso Fromage," a popular product of Umi No Scole (a fermented food themed shopping mall in Nagahama, Shiga), "Taro Miso," a rice malt miso made with plenty of koji, and "Chukara Miso," a medium-salty miso aged for five years. Experience the flavor and salt differences firsthand.
Additionally, you can try Happy Taro Brewery's signature doburoku, made from local rice. Doburoku is a rice-based sake fermented with rice, koij, and water. Enjoy three varieties, including the classic "Happy Doburoku" and seasonal fruit-infused options.
For an additional fee, try the rice koji cheesecake made with Happy Taro Brewery's koji and amazake, served with tea. The gentle flavor of the cheese complements the sweetness of the koji, and you can experience the texture of koji in the cheesecake as well.
Sharing and Spreading Koji Culture for the Modern Diet
As an exclusive bonus for participants, you will learn two recipes featuring white miso. Discover how to incorporate shiro-miso easily into your cooking, ensuring you can enjoy it even after returning home.
"I believe anyone can make miso with the right know-how, and I want to spread its benefits to preserve koji culture. It would bring me joy if this project helps people integrate fermented foods into their daily routines," says Ikejima about his passion for this experience. We hope learning to make shiro-miso will make Japanese fermentation culture feel accessible and familiar to you.
Happy Taro Brewery
Happy Taro Brewery
Happy Taro Brewery is a fermented food workshop established in 2017 by Kotaro Ikejima, also known as "Happy Taro." The workshop produces miso, amazake, doburoku, and other fermented foods using rice sourced from local farmers and perfectly ripe koji handmade by Ikejima in his malt room. Beyond brewing, Ikejima also actively promotes Japanese fermentation culture through events and workshops.
Location
Happy Taro Brewery
Nagahama-shi, Shiga
Request for booking
* Required
November 2024
Sun
Mon
Tue
Wed
Thu
Fri
Sat
17
Available
17
Full
17
No Events
If your first choice is not available, we will confirm your booking based on your other preferred dates and times.
Additional Options
Rice koji cheesecake
JPY 1,900
0
Experience fee
Minimum fee JPY 26000 × 2 participants
JPY 52,000
*Minimum: 2 participants; JPY 26,000 × 2 will be charged for bookings below the minimum.
Price may change after date is selected.
Additional options fee
Interpretation in English
JPY 0
Other
Service fee (5%)
JPY 2,600
Total Price
JPY 54,600
tax & service fee incl.
Extra charges may apply for the following
- ・Interpretation / Dependant on experience schedule and language
- ・Optional add-ons / Souvenirs, delivery, etc.
Kyoto/Osaka & around
from
¥26,000 /person
1 - 6 participants
90 min
Available in English
Cancel free up to 11 days before
* If fewer than 2 participants, the minimum fee will be JPY 52,000
Things to know
Contact Us
If you have any questions, please contact us using the form below.
We also accept bookings from corporate clients and travel agencies.