
桂鷺淵 (Katsura Sagishubuchi), CC BY-SA 4.0
Hyogo · Kansai
A preserved early-Taisho-era sake kura (used as the main brewhouse until 1969, opened as a museum 1982) in Kobe's Nada Gogo — the district producing roughly a quarter of all sake in Japan since the 1300s. Life-size dioramas walk visitors through the traditional brewing process, ending in an unpasteurized-sake tasting room.
Usual hours — confirm with the official site for holidays + seasonal closures.
How to get there
5-minute walk south from Hanshin Sumiyoshi Station; ~15 min from JR Sumiyoshi Station.
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