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Doing (5)～(7) Details
(5)Iwanohara Vineyard
(6)Maki Fureai Taiken Koryu Shisetsu
(7)Heartland Myoko
(5)Iwanohara Vineyard
Address:1223 Kitagata, Joetsu
Tel: 025-528-4002
Open: 9:30 am to 4:30 pm (reception for tours and tastings until 4 pm)
Closed: Sundays in January and February, year-end holidays.
Other days off on an irregular
basis (call ahead)
Email: mail@iwanohana.sgn.ne.jp
Founded in 1890 (making it one of the oldest vineyards in Japan) by the man known as the father of the Japanese wine grape, Zenbei Kawakami. Provides tours of the facilities, including the ishigura (stone warehouse) and museum; the attached shop sells the vineyard’s wine and other products. Enjoy local beef along with Iwanohara wines at the restaurant.
Tours (reservation required;free)
| Individual tours (groups of 10 or less) | ||||||
| • Tours start at 11:30 am | ||||||
| • First-come, first-served; limit of 20 in total | ||||||
| Group tours (10 or more) | ||||||
| • Available from 9:30 am to 4 pm (let us know your preferred time) |
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| • Limit of 45 people maximum for one tour |
Visitors are free to visit the museum and vineyards; no reservation required
(6)Maki Fureai Taiken Koryu Shisetsu
Address:991 Hara, Maki-ku, Joetsu
Tel: 025-529-3150
Fax: 025-520-8037
Hours: 9 am to 4 pm
Closed: Mondays
Email: npo_yomoginokai@yahoo.co.jp
The women of this area in Maki, in southeastern Joetsu, provide experience making local dishes, and enjoy old-fashioned, gentle, rustic flavors. Experience the fun of harvesting fruit and vegetables to cooking what you’ve picked; you’ll also learn the importance of nature in the process.
Courses
| Spring: Cooking using wild vegetables; dishes to accompany rice planting | ||||||
| Summer: Blueberry picking; making blueberry sauce | ||||||
| Autumn: Sweet potato harvesting, etc. | ||||||
| Winter: Mochi and miso making |
Fee: From 1,500 Yen/person; reservation required.
For groups of seven or more.
(7)Heartland Myoko
Address6186-1 Sekiyama, Myoko
Tel: Tel: 0255-82-3935
Hours: 9 am to 5 pm
Closed: New Year holidays; Other days off on an irregular basis (call ahead)
Email: info@myoko-gt.com
This multi-use Myoko City facility provides a varirty of outdoor and cooking
courses, including harvesting vegetables, cooking using local ingredients and craft-making. The instructors provide careful instruction so that even beginners can enjoy the experience with confidence.
Courses
| • Harvesting vegetables | |||||
| • Cooking classes—rice-flour pizza, sasazushi, mochi (pounded rice) making, etc. |
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| • Craft-making: coasters, decorative candles, etc. |
Fee: From 1,100 Yen/person. Reservation required. Transportation is available
