~Hokuto City, Yamanashi Prefecture~ The world's only OSAKE tourism
Hokuto City in Yamanashi Prefecture overlooks the Southern Alps and the Yatsugatake Mountains, and is blessed with abundant water, food and history.
It is also a rare area in the world where you can taste the world's finest wine, whiskey, and sake.
This place can be reached in 90 minutes from Tokyo.
We have prepared a tour that will allow you to experience it to the fullest.
Experience Highlights
- Suntory Hakushu Distillery（Dinner Dining Experience Course）
Hakushu Forest in Hokuto City is home to delicious water.
It is a place with a high reputation worldwide. There is a brewery that produces single malt whiskey called Hakushu. You can experience the rich nature of the Hakushu forest with all your senses.
A special tour of the distillery Tour of the whiskey manufacturing process,
You will enjoy a special tasting experience that can only be experienced at a distillery.
・GASBON METABOLISM（Lunch Dining Experience Course）
This facility was built in 2022 on the site of a huge former factory with an area of more than 1,000 square meters, in a superb location overlooking the Southern Alps and Yatsugatake Mountains and the countryside, where artists can stay and create.
The site has various viewpoints, including an antique shop and biotope, and the adjacent “MANGOSTEEN HOKUTO” features a craft beer brewery, Manchin Brewery, a taproom where you can drink draft beer, and Manchin Bao, which serves dumplings made from malted barley, the main ingredient of beer, after production. Manchin Bao, which serves dumplings made from malted barley after production, the main ingredient of beer, will welcome you.
- Tour of the "Shichiken" storehouses
Shichiken is a sake that has been produced in Hokuto City for a long time, about 300 years since 1750.
A producer group has been formed with local farmers to cultivate the rice used to make the sake.
The “Denso-Kura” is a space that exhibits valuable materials such as calligraphy, paintings, art works, and old documents that have been handed down in the Kitahara family, the brewery's family.
The tour will also include a sake tasting.
・Enjoying Grace Wine's vineyards from the Bus
In 2010, Grace Wine became the first grape indigenous to Japan to be registered on the O.I.V. list and to have its grape variety name on the label. In addition, “Cuvee Misawa Akeno Koshu 2013” was awarded the Gold Medal and Regional Trophy at the Decanter World Wine Awards, the world's largest wine competition, for the first time for a Japanese wine. For the next six years, Grace Wine's Koshu wines have won Gold Medals. This vineyard will be viewed from the Bus
- Enjoy Kyogen at Misogi Shrine
I am here to share the secrets of ancient Shintoism, the practice of "Misogi" and the virtues of the practice with everyone. Sogi Shrine.
Misogi means to become "clean."
MISOGI Shrine is crowned by the main shrine of the ancient Shinto religion, and its “Shinmei-zukuri main hall” and “Noh theater made of Kiso cypress” are the only facilities of its kind in the world.
Come and experience traditional Japanese culture in a Kyogen workshop led by Mr. Tanrou Ishida, a Noh performer of the Izumi school of Kyogen. You can also watch a performance at the Nohgakuden.
(The workshop will be conducted in both Japanese and English)
＊Profile of Tanro Ishida, Noh performer of the Izumi school of Kyogen
Born on October 29, 1987 in Tokyo. He is a member of the Mansaku no Kai.
He is the eldest son of Yukio Ishida. Studied under Mansaku Nomura. He is a member of the Nohgaku Kyokai.
After making his stage debut at the age of 3 as the child monkey in “Utsuozaru,” he has performed as a child in Kyogen and Noh plays, and performed “Sanbaso” in 22 years. He graduated from the Guildhall School of Music and Drama in England.
He has performed throughout Japan, the U.S. including at Carnegie Hall in New York, and in Europe.
〈Lunch Dining Experience 〉Group1 Cource
Kobuchizawa Izutsuya
“Aged eel” is rare in Japan.
The best eel is carefully prepped and laid down to concentrate its flavor.
The best eel is grilled over binchotan charcoal with crispy skin and fluffy meat, and served with our famous “bamboo rice” style.
The bamboo is cut by the owner in the bamboo grove at the foot of Mt. Yatsugatake.
〈Dinner Dining Experience〉Group2 Cource
The dinner course will provide you with a dining experience that makes the most of local ingredients.
Yamada Shinji, the owner and chef of French restaurant Cuillette, who has been in Yamanashi for 20 years and knows the area inside and out, formed a special team for this day.
In addition, to pair your meal, we offer a special "OSAKE pairing," where you can enjoy special wines from Grace Winery, considered the finest in the area, Shichiken, and Hakushu whiskey.
Here you can enjoy a one-of-a-kind dining experience that can only be experienced on this day .
In addition, Misogi Shrine, which is normally off-limits to the public, will be specially set up as the dining area. This will be a one-night-only dinner in a special space, something KOMERU is particularly good at.
* Profile of French Cuisine Cuiette Shinji Yamada
Born in Yamanashi Prefecture in 1964. After training in France, he returned to Japan and worked at a restaurant in Tokyo before returning to his hometown of Yamanashi. In 2003 , he opened the French restaurant Cuiette.
Many guests come from not only within the prefecture but also from far away. 
<Special Hotel Stay>
For those who want to enjoy Hokuto City even more
Enjoy your stay at Hotel Key Forest Hokuto.
A small boutique hotel with six rooms that combines modernity and Japanese tradition, allowing you to enjoy the art of staying overnight.
A private open-air hot spring is located in the forest, about a 3-minute walk from the main hotel building.
The rooftop terrace, which is open 24 hours a day, offers a panoramic view of magnificent mountains such as the Yatsugatake Mountains, the Southern Alps, and Mt. Fuji, and at night you can enjoy a breathtaking starry sky overhead.
(Limited to 2 rooms for 2 people and 1 room for 3 people) 
【schedule】
<Schedule Group 1> October 27th (Sunday) Lunch Dining 10:00~
10:00 | Meet at Kofu Station
11:00 | Enjoy art and craft beer at GASBON METABOLISM
12:00 | Enjoy the vineyards of Grace Wine from the Bus
12:30 | Special lunch of aged eel at Izutsuya
15:00 | Lunch finished, move
15:30 | Tour of the "Shichiken" storehouse
16:30 | Kyogen Workshop at Misogi Shrine
17:30 | End of viewing
18:00 | Arrival at Hotel Key Forest Hokuto (Hotel Stay)
19:00 | End at Kofu Station
<Schedule Group 2> October 27th (Sunday) Dinner Dining 12:00〜
12:00 | Meet at Kofu Station
13:00 | Suntory Hakushu Distillery Special Tour
14:30 | Enjoy the vineyards of Grace Wine from the Bus
15:30 | Tour of the "Shichiken" storehouse
16:30 | Kyogen Workshop at Misogi Shrine
17:30 | Viewing ends
18:00 | Dinner (Misogi Shrine)
21:00 | Dinner ends
21:30 | Arrival at Hotel Key Forest Hokuto (Hotel Stay)
22:00 | End at Kofu Station
To join the tour, please visit the following page:
1. Click here to join the lunch tour on Sunday, October 27th
2. Click here to join the dinner dining tour on Sunday, October 27th
3 Click here to participate in the lunch tour and special hotel stay on Sunday, October 27th
4 Click here to participate in the dinner tour and special hotel stay on Sunday, October 27th
If you have any questions, please contact us below.
KOMERU Groumet & Culture Contact Information