Begin your tour at a 350-year-old former sakagura (sake brewery), where you’ll taste some of the region’s best local sake. Nestled in a historic neighborhood, this sake brewery was established in 1637, during a time when samurai, lords, and the shogun still shaped daily life. It remained active until 2010 and is now open to the public year-round, including winter, which is typically the brewing season when many sake breweries close their doors to visitors.

With the help of your guide, walk through each step of the sake-making process that brings Nagano’s brewing heritage to life. Whether you’re a seasoned sake enthusiast or trying it for the first time, this tasting offers a memorable introduction to Nagano’s local flavors. You can savor several varieties produced by the brewery, gaining a new appreciation for the time and craftsmanship behind each pour. Other options are also available, such as a miso soup tasting or umeshu, a popular Japanese plum liqueur, and non-alcoholic drinks like amazake, a sweet rice-based beverage often enjoyed during New Year visits to temples.

Led throughout by your guide, it’s a relaxed, informative way to experience Nagano’s brewing tradition. Then, after a short walk of just a few minutes, your guide will take you to one of the town’s most traditional restaurants, where local oyaki (rustic buns filled with seasonal vegetables) are still made using time-honored methods.

At a traditional restaurant where oyaki are still prepared with care, you’ll taste this regional classic the way it’s meant to be eaten: warm, fragrant, and freshly made. Fillings often feature Nagano staples like nozawana vegetables, pumpkin, or eggplant with miso, offering a delicious contrast of earthy flavors and gentle sweetness. Enjoy them alongside a cup of tea, and you’ll understand how closely Nagano’s food culture is tied to its climate and people.