Shizuoka's food cultureKnow

Thanks to the warm climate, the beautiful and abundant spring water of the Kakita River, and the nearby granary area, Shimizu Town's koji-making techniques, which are said to have been taught by monks in Kyoto, have been passed down through generations, and are still a long-established store today. The factory remains. Sourced from the underground water of Mt. Fuji, and supported by the constantly gushing Kakita River, the area is home to precious flora, fauna, people, and koji.