Home of famous waters and breweries
The beautiful beaches of the ria coast in Obama, Wakasa earned the name miketsu-kuni (land of food), supplying foods to the capital via the so-called “saba kaido” (mackerel road). Wakasa mackerel is treasured in Kyoto, along with its tilefish and flatfish. The region has also been home to about 60 sake breweries since the Edo period, thanks to the many clean rivers flowing here that make the region a paradise of famous waters. The Onyu River in eastern part of the city is famed as the setting for the Water Ritual, supplying water to the Nigatsudo at Todaiji Temple in Nara, while Uriwarino Falls, one of the 100 Famous Waters of Japan, is nearby at Tentokuji Temple in Wakasa Town.
The subterranean waters of the Minami River are used in brewing, attaining the perfect quality and purity through the action of natural algae. Wakasa-brand sake is beloved by the people of the region, and popular nationwide for its soft, mild taste.
Established 1830, in the late Edo period. Merged with Wakasa Fuji in 1965, but split off in 2016 as Obama Brewery in its present location.
Bountiful ingredients of the “Land of Food,” and foodstuff processing
The rich seafood from the Obama fishing boats, supplied to Kyoto for centuries, offers a proud heritage and quality. The food culture here developed aimono, a variety of fish products that were neither fresh nor dried, to transport over the 18-ri (about 70-km) distance to Kyoto, including broiled tilefish, sun-dried flatfish, sea bream in bamboo leaves, mackerel, and conger eel, and you can try them all!
Try the unique fermented seafood of Wakasa, developed as preserved foodstuffs:Mackerel heshiko (pickled in sugar and salt for about a year),Mackerel narezushi (excess salt is removed from the heshiko, and the fish’s belly stuffed with rice and koji mold for additional fermentation)
Sake breweries in this region