Yamagata Prefecture, the number one wine kingdom in Tohoku, has a variety of wineries in various parts of the prefecture. This time we will introduce trivia about Yamagata Prefecture wines, as well as tours of brewing establishments, winemaking experiences, tastings, etc.
.NEFT Editorial Department
Located in the southern part of Yamagata Prefecture, the Okitama region is divided into three cities and five towns: Yonezawa City, Takahata Town, Nanyo City, Shirataka Town, Nagai City, Kawanishi Town, Iito Town, and Oguni Town. Yonezawa city among them...
On June 10th, 1689 (7/26th of the New Calendar), when Matsuo Basho and Kawai Sora left Mt. Haguro, perhaps due to fatigue, Basho borrowed a horse to descend the mountain...
Daiwa Consilio
On May 28th, 1689 (7/14th of the New Calendar), Matsuo Basho and Kawai Sora returned to Obanazawa from Yamadera (Tateishi-ji Temple), and Takano Kazue, where they were located next to Oishida Town...
Daiwa Consilio
The Rokujurigoe Kaido is a highway on the Ushu Kaido that leads from Yamagata to Tsuruoka, and is a road that leads to the "Sokujurigoe Kaido" that leads to the crossing of several mountain pass at the foot of Mt. Dewa.
Matsuo Basho and Kawai Sora, who had a great purpose in visiting Hiraizumi Oshu all the way from Edo, were from Ichinoseki, Iwate Prefecture, and...
Daiwa Consilio
Tobishima, a small island floating in the Sea of Japan, is the only inhabited island in Yamagata Prefecture, located 39km northwest of Sakata City, Yamagata Prefecture. On nice weather from the island, Mt. Chokai...
We have soy sauce that has been loved for generations in Yonezawa City, southern Yamagata Prefecture. Its name is "Umaitere." Every citizen of Yonezawa knows about it, and I've heard that each family always has one bottle in their own...
During the Edo period, the largest source of income in the Yamagata domain was "Mogami safflower," which was cultivated within the domain. The red dye produced from safflower is essential for coloring Nishijin weaves in Kyoto. the...
Tsuruoka City has been a long-standing experience of local cuisine that makes use of seasonal ingredients, including mountain produce such as wild vegetables and mushrooms, the bounty of the villages such as rice, edamame, turnips, and bamboo shoots, and seafood such as cod and flounder...
