Visit Fushimi Inari Taisha and walk through the iconic vermilion torii gates. Travellers can explore the shrine grounds, take photos, and experience one of Kyoto’s most recognisable traditional cultural sites.

Enjoy seasonal kaiseki cuisine with a specially arranged sake pairing at Uosaburo.

Learn how each stage of the brewing process creates differences in aroma, flavour, texture, and finish. The seminar introduces the role of koji and yeast, the characteristics of different sake rice varieties, rice polishing, filtration, and pasteurization. After the seminar, taste five different sakes produced in Kyoto, Fukui, Toyama, Shiga, and Hyogo. By comparing sakes made with different ingredients, regional traditions, and production methods, you’ll experience the remarkable diversity of Japanese sake. Each sake tasting is approximately 20 ml. Nuts and Japanese kaki-no-tane rice crackers are served as light snacks to accompany the tasting. This experience is designed to help you recognise why one sake tastes different from another. Whether you are new to sake or already enjoy it, the knowledge gained here will give you a useful guide for exploring and comparing Japanese sake in the future.

Discover Kyudo, the traditional Japanese art of archery, in Kyoto’s Gion district. In this beginner-friendly evening session, learn about Kyudo culture, practice basic shooting techniques, and enjoy a friendly mini competition guided by instructors with Kyoto university Kyudo club experience.