The four prefectures of Shikoku each have their own unique culinary culture based on their geographical situation, with sake brewed to match the food. This series of guided tours explores the food and sake of each of the four regions.
Ehime faces the Seto Inland Sea which produces white fish known for its dense, amino-rich flesh, as well as octopus and shellfish. The islands and coastlines are dotted with citrus groves, that produce a bewildering variety of high-quality oranges year round. The mountainous interior produces chestnuts and mushrooms, and is home to tasty game animals.
We stay at venerable old onsen ryokan, renowned for their cooking and hospitality. We visit farms on land and sea, meeting the people who produce the food. Ehime has many small, family-run sake breweries that welcome visitors, and every day we visit one or two to learn about their brewing styles and taste their sake.
You can read more about the Shikoku food in our blog post, A Guide to Shikoku Cuisine.
Who is this tour for?
This tour is for those who like to travel with a guide and a small group of like-minded people. The focus is on the food and sake of Ehime, and we have a busy schedule of visits to breweries, farms, and food processing facilities. Although we visit a few key sights, food and its origins rather than sightseeing is what this tour is about. The onsen ryokan accommodation doesn’t have ensuite toilets and baths, so basically you need to be OK with getting naked with strangers. The tour is for foodies and those who want to engage with the traditional culture of Japan, irrespective of some little inconveniences.
Prices shown are per person
With 2 people: ¥368,000
With 3 people: ¥298,000
With 4 people: ¥258,000
Accommodation is 1 room for 2 people. Additional charge for 1 room per person: ¥60,000