Miyagi Prefecture is one of Japan's leading sake-producing regions, boasting a delicious array of "mountain and sea delicacies." To capitalize on this strength, JR East Japan View Tourism & Sales Co., Ltd. (headquarters: Sumida-ku, Tokyo) is launching the "Miyagi Sake Enjoyment Series No. 3 (Sanriku Course, 1 Night, 2 Days)," a travel package departing and arriving at Tokyo Station or Sendai Station that focuses on Miyagi sake, combining Miyagi sake breweries and local tourism resources to raise awareness of Miyagi sake. Don't miss this opportunity to enjoy a trip tasting Miyagi sake.
Travel product overview
⑴ Product nameMiyagi Sake Enjoyment Series Part 3 (Sanriku Course, 1 Night, 2 Days)
⑵ Departure dateDeparture: Friday, January 10, 2025, 2 days and 1 night
⑶ Arrival and departure times① Tokyo departure/arrival course: Tokyo Station departure 6:04 / arrival 20:48
② Sendai departure and arrival course: Sendai Station West Exit Bus Terminal departure time: 8:20 / arrival time: 17:30
⑷ Number of people to recruit Limited to 15 people
Recommended points
1. Learn about sake brewing and alcohol through a tour and tasting at a sake brewery in the Sanriku area of Miyagi Prefecture (Day 1: Kakuboshi, Day 2: Otokoyama Honten).
Kakusei store exterior (image)
corner star
Since its founding, the brewery has put "quality first" and has pursued sake that is elegant yet flavorful.
Kakuboshi has been closely associated with the food culture of Kesennuma, a fishing town, without interfering with the flavor of fresh seafood. Their motto is to make sake that you will never tire of drinking from the first sip to the last drop, and that you can enjoy to the very end.
(Major brands: Kinmon Ryogoku/Suidori-ki)
Otokoyama Main Store
Founded in 1912, their flagship brand, "Soutenden," is a sake with a clean, crisp aftertaste that emphasizes the unique character of Kesennuma. The water used for brewing the sake is pumped from a soft spring called "Arajin Spring Water" in the Shikaori district. This soft water gives the sake a smooth, clean mouthfeel. This sake is perfect to enjoy with seafood dishes.
Otokoyama Main Store Uomachi Store exterior (image)
② Lunch will be served using sake from the Sanriku area and ingredients from Miyagi Prefecture.
Asahi Sushi exterior (image)
Day 1 Lunch: Asahi Sushi Main Branch
This sushi restaurant mainly sources fresh seafood from the local Kesennuma area, and serves sushi made with great care and skill. This time, we've paired Kakusei sake with sushi including the famous "Original Shark Fin Sushi," as well as seasonal seafood sashimi and the rare "Oyster Tempura."
Dinner on the first day: nine one
For dinner, enjoy creative Mediterranean cuisine made with plenty of ingredients from Kesennuma. Each dish is paired with a selection of local sake from local breweries "Kakusei" and "Otokoyama Honten," allowing you to enjoy pairings unique to Kesennuma.
Lunch on the second day: Fish Market Port Town Restaurant Sen
Enjoy our specialty "Swordfish Harmonica Set Meal" made with swordfish from Kesennuma, along with Otokoyama Honten's signature brand "Soutenden." *Harmonica is a rare part of the swordfish, located at the base of the dorsal fin.
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