Discover a side of Japan that even many Japanese have never experienced through this exclusive miso brewery tour by Morita Corporation, a company with deep roots in Japanese fermentation culture. Limited to just ten guests per day, this special experience invites you behind the scenes of a working miso kura in Tokoname, Aichi Prefecture, where time, craftsmanship, and microorganisms quietly shape flavors that have supported Japanese cuisine for centuries.

From the moment you arrive, immerse yourself in an atmosphere rich with the aroma of fermented soybeans and koji, an unmistakable scent that speaks to patience, tradition, and living culture. Guided by knowledgeable staff, explore the full journey of miso making, from the careful selection of ingredients to the fermentation process that unfolds slowly over months and even years.

As you move through the kura, learn how koji mold works as the heart of fermentation, how temperature and humidity are controlled, and how subtle differences in time and environment create dramatically different expressions of flavor, color, and aroma. Unlike textbook explanations, this tour allows you to see and feel the process as it happens in a real production setting, offering rare insight into a craft that usually remains hidden from view.

Following the brewery visit, continue the experience at the Morita Flavor Museum, where you will deepen your understanding of Japanese food culture through guided tastings. Compare multiple varieties of miso, discovering how sweetness, umami, saltiness, and depth vary depending on fermentation style and regional character. This tasting is designed not only to please the palate but also to train it, helping you recognize nuances that transform everyday dishes into something memorable.

To further enrich the experience, enjoy a curated comparison of Japanese sake, allowing you to explore how fermentation connects both miso and sake at a fundamental level while expressing itself in entirely different forms. Through these tastings, gain a holistic understanding of how fermented foods and drinks shape Japanese dining and lifestyle.

Throughout the tour, emphasis is placed on sensory experience—smelling the koji, observing the textures of aging miso, tasting differences side by side, and listening to stories that connect the kura to local history and modern Japanese life. This is not simply a factory tour, but a cultural immersion that reveals the philosophy behind fermentation and its role in sustaining both tradition and innovation.