The Onna-Zake of Fushimi

Begin in Fushimi, Kyoto’s legendary brewing district, where soft underground water gives local sake its elegant, gentler profile known as onna-zake. The district is also shaped by canal-side streets and longstanding breweries that have defined sake-making here for centuries. Going beyond a pub crawl, Kyoto-based cultural curator Eric takes you on a deeper look at a tradition that has sustained some of Japan’s oldest sake companies. You begin at Gekkeikan, exploring the museum to understand the science, tools, and history of nihonshu, another name for sake. From there, the scale shifts as you visit a boutique brewery to discover the intimate, labor-intensive processes of Fushimi’s smaller producers. Between tastings of different flavor profiles, you walk the atmospheric streets of the district before settling into a historic building for a meal of yakitori and teppanyaki. Over the meal, Eric weaves together the stories of Fushimi, its breweries, and their place in Kyoto culture.

Many visitors come to Fushimi for a sake tasting; this experience offers a deeper exploration of Japanese sake craftsmanship in a heritage sake-making district. Eric brings more than two decades of immersion in Kyoto, along with deep knowledge of Japan’s food and cultural traditions. He translates the language and helps interpret the cultural context. What is distinctive here is the combination of access and narrative. You are given a comparative look at the industry — contrasting the scale, history, and scientific development of a big-name brewery with the quiet, artisanal world of boutique brewers. Together, they give a fuller picture of how the district works. Eric is also a chef and a natural storyteller who views food and drink through the lens of creative community and historical evolution. Beyond tasting sake, you are engaging with someone who understands the layers of Kyoto, ensuring a sophisticated dialogue that values depth, heritage, and the subtle chemistry of the brew.

Originally from Toronto, Canada, Eric has been living in Kyoto for over 23 years. He first came to Kyoto to complete his Master’s degree in Japanese Art History and now works as a teacher and translator. Since 2022, he has been running a monthly pop-up restaurant, serving Cantonese-inspired dishes. Well connected with the art and culinary communities in Kyoto, he is eager to share this wonderful city with visitors.

Bottled water to stay hydrated while you are walking around and sampling sake. Smartphone or camera for photographic memories.