A sake (nihon shu)
In Japanese, sake is called nihon shu. The idea that one can still drink this drink is often distorted by bad experiences. However, it is not a strong alcohol, but a rice wine fermented between 14 and 17°. There are thousands of varieties of nihon shu. The purest and rarest is called junmaishu, the most commonsanbaizōshu, and in between,honjozōshu (which contains no more than 25% added alcohol). Most sake is prepared with Yamada Nishiki rice, produced in the region of Hyōgo and recognized as the best sake rice. In addition to the major national brands, thousands of small producers, who make their own nihon shu (jizake), are trying to make a place for themselves in the market. Nihon shu is either karakuchi (dry) or amakuchi (sweet). It can be eaten hot(atsukan) or cold(reishu). Many sake companies are based in the towns of Kōbe and Nishinomiya because of the quality of the water there. The water, flowing underground from Mount Rokkō, is rich in calcium, potassium and minerals and contains an ideal amount of iron.
A knife
Japanese cutlery, of high quality, is recognized throughout the world, as much by great chefs as by amateur gourmets. And to acquire one of these exceptional knives, there is nothing better than going to Sakai, in Osaka prefecture. Endowed with an extremely rich past, the city has played a leading role in the manufacture of weapons and katana. This tradition was then perpetuated in the cutlery industry and the city is still considered one of the cutlery capitals of Japan. About 80% of the knives produced in the archipelago come from Sakai, which still has many forges. And it will be difficult to make a choice. While there are more than 70 shapes of knives, it will also be necessary to choose the wood that makes up the handle, between ebony, mahogany, walnut or cherry. And to cut fish, the blade will be single-edged, while for meat or vegetables, it will be double-edged. Some shops also offer the possibility of customizing the handle. The forge Mizuno, in Sakai, is one of the most famous, even perhaps the most famous. A shop is adjacent to the workshop.
A pottery
Japan, a country of art and craftsmen, abounds in pottery villages, some of which enjoy a good reputation. In Kansai, one thinks of the commune of Sasayama, where the potters' village of Tambayaki is located, whose history began more than 800 years ago. Many craftsmen, about sixty, perpetuate this traditional art in the region. Tambayaki's oldest climbing kiln, or dragon kiln, was first created in 1895. It is a long, narrow kiln built on a hillside that allows a large quantity of pottery to be fired. It is still in use today. In Sue no sato, there is a collective shop that gives an overview of the work of the village craftsmen, a nice address for a purchase. As for the pottery of Echizen, it was born further north, in the prefecture of Fukui, at the end of the Heian period (794-1185). It is one of the six ancient potteries of Japan.
A local craft beer
Although Japanese beer dates back to the Edo period, it became truly industrialized at the end of the 19th century through trade with Germany and the United States. In 1876, the first brewery in Japan was established under the name Sapporo. But apart from the beer giants of the archipelago, Sapporo, Ebisu and Asahi, it was in 1994, with the relaxation of alcohol laws, that several microbreweries were created in Japan. And since then, the market for local craft beer, or ji bīru in Japanese, has continued to grow and gain market share. There are many local breweries in Kansai prefectures that produce their own beers. Some compete with each other in terms of inventiveness for labels, while others have fun flavoring them with original ingredients. It is not uncommon to find them on the tables of restaurants or in shops selling local products. Most of them are excellent, such as those of the Tambaji and Zig Zag breweries in Sasayama, Awaji Beer on Awaji Island, WA.BEER in Fukui or Daisen G Beer in Tottori.
Incense
Awaji Island is the cradle of incense in Japan. It is known to produce nearly 70% of the country's production. The discovery of fragrant wood in the 6th century and the island's climate and winds, ideal for the drying stage, are at the origin of this ancestral tradition which continues on the island. The Hako company, founded in 1893, is a typical example of the company that raised incense to the rank of an art. Its leaf-shaped incense papers are of a rare elegance. The scents are also very varied, whether lemon, cinnamon, matcha or sakura. Several companies open their doors to visitors and it is often possible to participate in workshops. Awaji incense is a sure value, just like Kyoto or Sakai incense. Last but not least, it is a souvenir that will quickly be forgotten in your suitcases.
A washi paper
This type of traditional Japanese paper, which is internationally renowned, is recognizable among all. Made of wood species, this paper was introduced to Japan in the 7th century by Buddhist monks from China. This paper comes in hundreds of variations, ranging from colour, texture and ornament. It is used every day for pleasure (origami...), to accompany an art (calligraphy for example), but also to decorate the interior (walls of shôji or lamps). We appreciate the fact that it lets the light pass through without revealing what is hidden behind it. Some papers are very famous like the Inshu Washi, considered as one of the oldest traditional Japanese washi papers, the one from Echizen, considered as the cradle of washi paper, or the Kurotani washi, in Kyoto prefecture.
