Mt. Adatara

Mt. Adatara

Mt. Adatara is actually made up of multiple active volcanoes that form a broad mountain. It last erupted in 1996. Poems in the book Chieko-sho by Kotaro Takamura (1883-1956) helped make the mountain famous.

The summit of Mt. Adatara stands at an altitude of 1700 m, stretcheing about 9 kilometers in a north to south direction. Views of Mt. Adatara are lovely in and of themselves, but the views that visitors have of the surrounding area once they reach the summit are breathtaking. Chosen as one of Japan’s top 100 mountains, as well as one of the top 100 mountains for flowers, a viewspot at an altitude of 1300 m can be accessed by gondola lift. This means that it is relatively easy to climb even for beginners.

On summer evenings, a light-up event inspired by the Milky Way and the flowers of Mt. Adatara is held, gracing those scaling the mountain by gondola lift with a spectacular view. In autumn, visitors are afforded a stunning view of autumn leaves making it a popular place for scenic momiji-gari (autumn leaf viewing).

Kurogane-goya Mountain Lodge is a rest stop for visitors (it even serves as lodging for those on long hikes). Stay here overnight to sample the lodge's famous curry, which is reserved for overnight guests only. The lodge’s public hot spring facility uses naturally-sourced, cloudy hot spring water. Even if you aren’t staying, why not enjoy a quick dip to relax your muscles after a hike?

Venue Details

Venue Details
Websitehttp://www.nihonmatsu-kanko.jp/?p=462(Automated translation available)
Contact

Nihonmatsu Tourism Federation

(+81) 243-55-5122

info@nihonmatsu-kanko.jp

Best SeasonAll Year
ParkingAvailable
Access Details
AccessOkudake Onsen, Nihonmatsu City, Fukushima Pref. 964-0075
View directions
Getting there

The most popular trailhead for hiking Mt. Adatara is the Okudake Trailhead, starting at Adatara Kogen Ski Resort.

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

Nearby

The World Glassware Hall
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Handmade Japanese Washi Paper Craft Experience

Kami-Kawasaki Washi paper has a history of over 1,000 years. It was given the name "Kami-Kawasaki Washi" because of its origin in Nihonmatsu City's Kami-Kawasaki district. Since the name of districts changes with the years, during Japan's Heian Period, it was known as "Michinoku-gami "("paper made in Michinoku"). Kami-Kawasaki Washi paper has been used regularly as shoji paper (paper for sliding doors). Many people are charmed by the warmth and simple beauty of Kami-Kawasaki Washi. Paper mulberry, a type of tree used for making the paper, is grown locally. The traditional production method, from producing the raw ingredients to making the paper, is continued in Nihonmatsu City even today. Sticking to traditional production methods ensures that the finished paper has a luxuriant warmth and refinement, and is strong and durable. At present, a variety of products, such as dyed paper, folkcraft paper, and paper crafts, are produced, all of which maintain the paper's original texture. Although the demand for shoji paper is declining, there is still demand for products such as wallpaper and lamp shades. In this way, Kami-Kawasaki Washi remains important to us everyday.   At the Washi Traditional Crafts Gallery - located at Michi-no-Eki Adachi (Roadside Station) - visitors can make washi postcards, paper fans, and other items.

The World Glassware Hall
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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.

The World Glassware Hall
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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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