The theme of my trip to Shiga last week was sustainable tourism with a major emphasis on supporting local craftsmanship from wooden bucket makers, rice farmers, and sake breweries. Shiga is a prefecture right next to Kyoto. In fact, the hotel we stayed at was only 10 minutes away from Kyoto station. Shiga is a quiet prefecture known for its serene, often mirror-like lake called Biwa. Surrounding the lake are small towns and mountains.
The story begins in a rice field. A terraced one! Terraced rice paddies, cherished for their natural beauty are fading due to population decline and aging communities. I got to tour the lush fields and learn about what the farmers hope to do in the future. Visitors can join local residents on a guided walk through the fields, and learn about rice cultivation and its role in environmental conservation. After the tour, enjoy rice balls while taking in the views. Seasonal experiences include rice planting in early May and harvesting in early September. We just missed the main season! But I am determined to go back again.
I then got to visit a 270-year-old award-winning sake brewery, called Fukui Yahei Shoten. Through travel agencies like us, visitors can come here for a rare tour usually closed to the public. Explore the brewery's sake-making process that uses local rice from the rice fields I visited in the morning. After the tour, I got to sample a variety of globally acclaimed sake and fruit liquors. My favorite was the lemon flavored one which was so refreshing in the summer heat.
After sipping sake to my heart’s content, I got to visit the Nakagawa Mokkougei studio on Lake Biwa, where wooden buckets are handmade by third-generation craftsman Shuji Nakagawa. This workshop has been recognized for blending innovative design with traditional wooden bucket-making techniques that date back 700 years. After observing the crafting process, visitors can hear Mr. Nakagawa discuss his efforts to modernize while preserving tradition. As an optional activity, try your hand at making your own chopsticks! I was so happy to take home cypress wood shavings that can be used as potpourri.
As evening rolled in, we headed back to the Biwako Hotel to unwind. Dinner was a real treat, featuring local Shiga specialties like fresh fish, omigyu beef, and, of course, rice from the fields we visited earlier! It was so light and fluffy. Every bite reminded me of the journey the rice took to get to my plate. Each dish was perfectly paired with sake from the region, making the meal even more special. I really appreciated how the hotel goes the extra mile to support local producers. What a wonderful way to connect with the community through food! And the day all began with a rice field.
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