Guardian of Sake: Nada Gogo

The Nada Gogo area of Kobe City holds special significance in the sake brewing world. Sake brewing began here nearly 700 years ago, predating the commercial production of sake by three centuries. With its refined knowledge of sake production, Nada Gogo eventually provided 80% of the commercial sake consumed in the old capital of Edo, now Tokyo. You’ll begin your tour with an elegant lunch in a preserved traditional house before visiting three of Nada Gogo’s outstanding breweries to learn how to appreciate the taste of sake. Your host Eva will give you a deeper understanding of sake culture, visiting an exclusive location to learn how the traditional art of producing sake barrels is being preserved and a museum dedicated to the humble sake cup, whose shapes and materials affect the taste of its content more than you’d expect.

For sake connoisseurs, Nada Gogo represents the pinnacle of sake production, maintaining its world-class standards of delicately flavored sake for centuries. But whether your experience with sake stretches decades or mere days, this tour will introduce you to nuances of sake production rarely considered: the traditional barrels where sake is aged and the evolution of the sake cup, whose shape and material can drastically alter the flavor of the drink it holds. Your host Eva is a proud long-time resident of Kobe City and an official city Tourism Ambassador with a deep knowledge of Nada Gogo’s history and heritage. You’ll finish your day with her with a well-rounded understanding of the sake brewing process and the artisans and craftspeople whose hard work and innovation keep the engine running on this traditional Japanese industry.

Eva is an experienced guide who has been living in Kobe for over 10 years and is also an official ambassador of Kobe City. Passionate about her beloved city, she loves to share the hidden wonders of Kobe with her guests.

Bring smiles, enthusiasm and curiosity. A camera or smartphone for photo opportunities. A bottle of water to rehydrate as you'll be drinking mainly sake.