Tasting the fermented food
With the climate and blessings of Gujo, and wisdom of people

Blessed with green mountains and clean water, mountain village has a rich food culture that affected by local climate. Fermented food produced by “Fermentation” which brews raw materials by the action of microorganisms. Starting from local miso that has been passed down in each family, soy sauce which was made together with miso, local sake made from rice and water, and fermented foods such as Tsukemono (Pickles) and Nishin-zushi that both used as preserved food, they are all from wisdom of local people to make the best use of the ingredients harvested. In recent years, Gujo also made Doburoku (Home-brewed sake) and craft beer. Let come and taste fermented food of Gujo.