Kura Café Sen no Hana

Kura Café Sen no Hana

This is a café/restaurant where you can try local cuisine that uses locally made miso pastes and soy sauce from the nearby Kunitaya Miso Factory.

Venue Details

Venue Details
Websitehttp://kunitaya.jp/
Contact

+81243247018

0243-24-7018

Best SeasonAll Year
Access Details
Access2 Chome-30 Takeda, Nihommatsu, Fukushima 964-0902
View directions
Getting there

By Car: 20 min drive from Nihonmatsu I.C. exit off the Tohoku Expressway.

By Train: 20 min walk (or 11 min bus ride) from Nihonmatsu Station (JR Tohoku Main Line).

Nearby

The World Glassware Hall
Museums & Galleries

Fukushima Prefectural Museum of Art

Fukushima Prefectural Museum of Art, located at the foot of Mt. Shinobu on the north side of Fukushima City, houses over 2,000 pieces of art, including paintings, block prints, carvings, craft works, and more. Some highlights of the museum's collection include paintings by Shoji Sekine and woodblock prints by Kiyoshi Saito, both of whom were born in Fukushima Prefecture, as well as a collection of impressionist art, and 20th century paintings by artists such as Ben Shahn and Andrew Whyeth.

The World Glassware Hall
Local Foods

Niida Honke Sake Brewery

Located in the sleepy village of Tamura-machi, and surrounded by sprawling rice fields is the Niida-Honke brewery. Since its founding in 1711, Niida Honke has seen eighteen generations of head brewers, each bringing their own personality and subtle changes to the company and its sake. The current head brewer is Yasuhiko Niida, an incredibly nice person with an awe inspiring passion for making Sake. Under Mr. Niida’s supervision, Niida Honke has seen many changes. In 2011 the brewery celebrated its 300th anniversary and the achievement of using 100% natural rice in its brewing process. Unfortunately, this was the same year as the Great East Japan Earthquake and the following nuclear disaster. Despite the difficulties, Niida Honke worked hard to return the health of the rice fields. After the fields were cleaned and returned to their healthy status, a decision was made to move the company into a more sustainable and natural direction with the goal of creating its sake with 100% natural and organic ingredients. They currently grow much of the rice used to create their sake in the fields that surround the brewery. Working with local farmers to create healthy, high quality rice that is grown without the use of pesticides or harmful chemicals. In the future Niida Honke aims to brew all of its sake in natural wooden tanks, switch entirely to solar power, and grow 100% of its own rice. For each bottle that you buy, Niida Honke takes one step closer to these goals. Read more about the sake brewing process at Niida Honke!

The World Glassware Hall
Nature & Scenery

Abukuma Cave

A world of mystical beauty created over millions of years, Abukuma Cave is said to have the greatest variety and the largest number of stalactites in the whole of Asia. It takes about an hour to explore the inner world of the cave and the terrain is easy to navigate on foot. Abukuma Cave is a limestone cave that was discovered in 1969. Inside, visitors can walk the 600-meter-long path to explore and view the beautiful cave formations. Visitors can’t help but be impressed by the beauty of these natural creations formed over the course of 80 million years. The largest hall in the cave, called Takine Goten (Takine Hall), and Tsuki no Sekai (The Moon World), is illuminated with dramatic stage lighting and is particularly impressive. Also not to be missed are the rare cave formations called boxwork, you can identify them by their unique shape; thin blades of minerals coming off the walls and ceilings forming a honeycomb or box-like pattern. Abukuma Cave is the only cave in Japan with boxwork that is open to the public. Another notable stop along the cave path is the Christmas Tree and Silver Frost; both are impressive stalagmites that resemble festive holiday trees. The Christmas Tree is over two meters tall and said to be the largest example in all of Asia. There is an additional thrilling adventure course; experience crawling through narrow passages and climbing a ladder to spectacular views over the cave! This 120-meter-long course runs parallel to the main passage, but please note that visitors may have to crawl on their hands and knees at times. When you have finished exploring the mysterious depths and come back to the surface you can find plenty of restaurants and souvenir shops. Visit in mid-June to July to see the neighbouring hillside covered in 50,000 lavender plants.

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Kura Café Sen no Hana
Local Foods

Kura Café Sen no Hana

The Kura Café Sen no Hana is located on the grounds on Kunitaya Miso Factory in a remodeled kura (storehouse). Try the local flavors of Fukushima cuisine with their lovely lunch items featuring locally Nihonmatsu-produced miso and soy sauce. There are also many other menu items to appreciate, such as amazake, Mongolian-style tea, and coffee. The inside of the shop is also calming and decorated with local pressed flowers. Open from 11am to 6pm (with a break from 2 to 3pm), the Kura Café Sen no Hana is sure to give your taste buds a treat. Their fair prices and delicious cuisine make them popular with locals and visitors alike. The amazake, a nonalcoholic drink made from koji, or fermentation starter, is popular with guests. As for food, the zaku zaku soup is a traditional soup of chunky cubed vegetables which is eaten on special occasions like festivals and ceremonies, it is a famous Nihonmatsu specialty. But if you’re wanting to go for dinner, make sure you’re there before last order at 5:30pm (4:30pm on Sundays). Next door to the Kura Cafe Sen no Hana, guests can also visit the Kunitaya Miso Factory. The red-wood lattice of the exterior is especially attractive. In addition to the tours, the Factory also sells miso, soy sauce, and koji which is used to make Fukushima’s famous sagohachi pickles. All the products for sale are made at the Kunitaya Miso Factory and use pure water from Mt. Adatara and locally grown ingredients. It’s a great way to get the fresh flavors of Fukushima Prefecture. There are also seasonal products available, so be sure to have a look!

Himonoya Sake Brewery
Local Foods

Himonoya Sake Brewery

Fukushima’s sake is renowned across Japan, and Nihonmatsu is known in particular as a region with great sake production and high-grade sake producers. Using water from Mt. Adatara, the sake of the area is characterized by a mellow taste and is popular with sake lovers around the world. Himonoya Sake Brewery was established in 1874 and specializes in Senkonari sake; Senkonari is named after the battle standard "Sennari Hyotan (1000 Gourds)" of Toyotomi Hideyoshi, the famous military leader and one of the great unifiers of Japan. The sake at Himonoya is a local secret that many outsiders, even Japanese, don’t know about. To get real sake-brewing experience to be sure to visit in the winter on a morning when the sake brewing art begins and most of the day’s tasks are performed. Because Himonoya Sake Brewery operates in a traditional and artisanal manner, it only makes sake during the winter season (a centuries-old rule). The tours and sake tasting offered at this old-fashioned brewery are available by reservation and are a treat to anyone with a taste for Japanese sake, or Nihonshu. These sake brewery tours are free for groups of one to ten people and take only 30 minutes to experience the brewing process. Guests should be legal Japanese drinking age, 20 years old or more, in order to enjoy the free tasting. There are four types of sake to be sampled along the tour, among them Kinpyo is the most highly recommended with its sweet aftertaste it makes an excellent match for Japanese snacks.

Niida Honke Sake Brewery
Local Foods

Niida Honke Sake Brewery

Located in the sleepy village of Tamura-machi, and surrounded by sprawling rice fields is the Niida-Honke brewery. Since its founding in 1711, Niida Honke has seen eighteen generations of head brewers, each bringing their own personality and subtle changes to the company and its sake. The current head brewer is Yasuhiko Niida, an incredibly nice person with an awe inspiring passion for making Sake. Under Mr. Niida’s supervision, Niida Honke has seen many changes. In 2011 the brewery celebrated its 300th anniversary and the achievement of using 100% natural rice in its brewing process. Unfortunately, this was the same year as the Great East Japan Earthquake and the following nuclear disaster. Despite the difficulties, Niida Honke worked hard to return the health of the rice fields. After the fields were cleaned and returned to their healthy status, a decision was made to move the company into a more sustainable and natural direction with the goal of creating its sake with 100% natural and organic ingredients. They currently grow much of the rice used to create their sake in the fields that surround the brewery. Working with local farmers to create healthy, high quality rice that is grown without the use of pesticides or harmful chemicals. In the future Niida Honke aims to brew all of its sake in natural wooden tanks, switch entirely to solar power, and grow 100% of its own rice. For each bottle that you buy, Niida Honke takes one step closer to these goals. Read more about the sake brewing process at Niida Honke!

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