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Distillery Information

HONOR STAND

HONOR STAND sells fresh produce delivered by producers, plants and fruits harvested by mitosaya, and processed products made from these, as well as offering an eat-in area, making it a place where you can experience the cycle we carry out every day.

Distillery

All work related to sake brewing, from processing the ingredients to brewing, distilling, aging, and final product production, is carried out in this building.

The distillery, which has been renovated by Hideyuki Nakayama Architects to be functional and beautiful, can be visited during the Open Day. The cooling water from the stills is heat exchanged for indoor and outdoor heating, and is used again as cooling water.

Food processing plant/FOOD PROCESSING

This is a farm-to-product processing facility where freshly picked herbs, medicinal plants, and fruits are processed and dried on-site and turned into jams, herbal teas, and more.

SHOP/TASTING ROOM

It is a 6m high glass greenhouse. A bar counter welcomes you in front of the building, surrounded by dynamic rows of giant guava, jacaranda and avocado trees. On Open Day, a bartender is invited to serve special cocktails.

GLASS HOUSE

A 120m² glass greenhouse where temperate plants, fruit trees, etc. are grown in a natural environment.

ABSINTHE FIELD

We grow wormwood, fennel, anise hyssop, and other crops used to make absinthe.

MEDICAL PLANTS

The main field continues from the days of the herb garden. Hundreds of species of medicinal plants, herbs, fruit trees, etc. are cultivated in areas like an illustrated book. It is a plant illustrated book that you can enjoy by touching it as you walk along using the plates as markers.

MARCH PLANTS

This is a cool and refreshing zone even in summer, where plants grow in wetlands and in the shade of trees, such as acorus gramineus, kakitsubata, Japanese mint, and field wasabi.

KITCHEN GARDEN

The edible garden is where the vegetables and herbs we eat every day are grown. In one corner is a mobile chicken tractor where the chickens live. It is also a place for the hens to lay eggs, and they peck at the grass and till the soil. They move around every day in search of fresh grass.

COTTAGE

A small cottage with a charred cedar exterior was renovated from an arbour, and serves as a place to stay for guests and interns, and also as a counter shop for events.

BOTANICAL LIBRARY

A small library with books about food and plants. You can freely browse and borrow books on HONOR STAND and Open Day.

BEE'S HOUSE

It is a base for the bees that fly around mitosaya, pollinate the flowers, and collect nectar.

WISTERIA SHELF

We are currently creating a sauna using wood cut and sawn from conifers on the site, making use of the frame of an old wisteria trellis.

COMPOST

We make compost by fermenting the mash left over from distillation, fallen broadleaf trees, and incinerated ash from thinning branches. The resulting compost is used as soil for the fields on the premises.

CIRCLE GARDEN

The Farming Friday team has transformed this circular field into a place where herbs, vegetables and shrubs can grow in a natural environment.

MAP

HONOR STAND

HONOR STAND is a place where you can experience the circulation that we do every day, selling fresh products from producers, plants and fruits from mitosaya, and processed products made from them, as well as eating and drinking. Please see here for the dates of the event.

DISTILLERY

From processing raw materials to brewing, distilling, maturing, and commercialization, all the processes related to sake brewing are carried out in this building.

The distillery, which was renovated by Hideyuki Nakayama Architects, is both functional and beautiful and can be visited during Open Day. The cooling water of the distillation unit is exchanged for indoor and outdoor heating, and then used again as cooling water.

FOOD PROCESSING

This is a farm-to-product processing facility where freshly picked herbs, medicinal herbs, fruit trees, etc. are processed and dried on the spot to make jams, herbal teas, etc.

SHOP/TASTING ROOM

A 6-meter high glass greenhouse. On Open Day, a bartender is sometimes invited to serve special cocktails.

GLASS HOUSE

A 120 square meter glass greenhouse. Temperate plants and fruit trees are cultivated in a natural way.

ABSINTHE FIELD

The Absinthe Field grows mugwort, fennel, anise hyssop, and other plants used to make absinthe.

MEDICAL PLANTS

This is the main field that has been used since the days of the herb garden. Hundreds of species of medicinal plants, herbs, fruit trees, etc. are cultivated here, divided into sections like a picture book. Visitors can enjoy walking and touching the plants while using the plates as landmarks.

MARCH PLANTS

This is a cool zone even in summer, where wetland and shady plants such as iris, swallowtail, Japanese hackberry and field horseradish grow.

KITCHEN GARDEN

An edible garden where vegetables and herbs are grown for daily consumption. In one corner is a mobile chicken tractor where the chickens live. This is where the hens lay their eggs, peck at the grass, and cultivate the soil. They move around daily in search of fresh grass.

COTTAGE

This is a small cottage with an exterior wall of burnt cedar made from a renovated pavilion. It serves as a place to stay for guests and interns, and as a counter store during events.

BOTANICAL LIBRARY

A small library of books about food and plants that can be freely browsed and borrowed on HONOR STAND and Open Day days.

BEE'S HOUSE

This is the base for the bees that fly around mitosaya, pollinate the flowers, and collect nectar.

WISTERIA SHELF

The frame of the wisteria shelf where the old wisteria tree used to be is now being used to create a sauna made of lumber from coniferous trees cut down and sawn on the property.

COMPOST

The mash after distillation, fallen leaves from broadleaf trees, and incinerated ash from thinning branches are fermented to make humus. The resulting humus is used as soil for the fields on the premises.