THREE HUNDRED YEARS AGO, the samurai of Aizu, a mountainous area in Fukushima prefecture, began brewing rice liquor. Since then, the prefecture has been considered the most distinguished sake-producing region of Japan. Its cool climate and water from mountain springs have made it the ideal place to grow rice and koji, the mold cultivated on steamed rice. After the 2011 earthquake and resulting nuclear disaster brought the world's attention to Fukushima, the region rebounded and the sake has long since been pronounced radiation-free. Here's how to explore the area's best breweries.
DAY 1: NIHONMATSU
This story is from the February 2024 edition of Travel+Leisure US.
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This story is from the February 2024 edition of Travel+Leisure US.
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