On the foothills of the Nunobiki Highlands, on the south-east side of Lake Inawashiro, lies the town of Konan, which orginated as a post town along the road between Koriyama and Aizu-Wakamatsu. There are still signs in that reveal this past. Hoping to revitalize his hometown, Junpei Koyama started growing wine grapes. He dreams of cultivating frapes that convey the characteristics of Konan-machi. As a contract-vinyard for Ouse Winery, the chardonay made from his grapes were very well received. Chef Serizawa from VegeCafeBar BestTable is sure to provide a wonderful course lunch that goes well with wine, and brings out the flavor of Konan-machi in early fall!
jardin du lac - https://koriyama-city.note.jp/n/nee01d9eb1cd6
Seasonal VegeCafeBar BestTable - https://magonotetravel.co.jp/besttable
This tour is no longer offered.
A report is being prepared.
Highlights
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Winegrape-selecting and leaf-removing workshop!
Join a winegrape-selection and leaf-removing workshop at Koyama's vinyard, where the grapes are starting to take color.
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Veggie-full, ethnic-flavored course lunch of Konan's delicious ingredients
One of Konan's famous local foods is the Nunobiki Daikon (large radish), grown at the Nunobiki Highlands. Furthermore, enjoy a young local farmer's colorful, flavorful vegetables.
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Take in the breathtaking mountain-scenery at the Inawashiro lakeside
What a treat: a mountain- and lake view at the same time. That's just your average day in Konan. Enjoy a sight that's both calm and imposing.
Cast
- The beauty of Konan-machi, Koriyama's Western frontier jardin du lac - Junpei KOYAMA
- Hoping to revitalize his hometown, Junpei Koyama started growing wine grapes. He dreams of cultivating grapes that convey the characteristics of Konan-machi. As a contract-vinyard for Ouse Winery, the chardonay made from his grapes were very well received. Get to know Konan-machi's young pioneers!
Jumpei Koyama grew up as the second son of a four-child, sixth-generation Koyama family in Konan. Besides winegrapes, he cultivates rice through circular farming methods, and until 2011 used to a grow Nunobiki daikon (large radish) and cabbage, as well as keep cattle for beef. Having always had a natural affinity with farming, he joined an agricultural vocational school after high school. He had considered going to a regular, 4-year college, but enjoyed being at the farm so much that he started farming right after graduation.
He had always dreamt of farming fruit, but was told the area’s harsh natural conditions were not conducive, which is why so few farmers in the area were involved in fruit-farming.
But when the Fukushima Ouse Winery was established, he saw this as an opportunity. When he casually went to hear a talk about winegrape-farming, he first learned that cold areas can actually make great grape-soils.
He started experimentally growing grapes in 2018, starting with Chardonnay-grapes. He now has a 1000 Chardonnay grapevines on 0.5 ha of land, as well as 15 ares of 150 Muscat Bailey A grapes.
There’s not one answer to growing grapes, and its an endless process. That’s what Junpei Koyama loves about farming and winemaking alike.
- Koriyama's diversity and Konan-machi VegeCafeBar BestTable Yasuo SERIZAWA
- Chef Serizawa is the head chef of Seasonal VegeCafeBar BestTable. Valuing local production & consumption, his focus is on seasonable vegetables. Having worked in Koriyama for a long time now, Konan-machi feels like a homegame to him. Let Chef Serizawa bring you the best of Koriyama, from Konan!
The importance of getting to know the farm(er)
In the mild rain, Chef Serizawa makes his appearance at Junpei Koyama’s grapefarm. A member of the Magonote Travel group, he is the head chef of Seasonal VegeCafeBar BestTable, known for providing guests with delicious food made from seasonal ingredients, local ingredients.
Chef Serizawa has made several appearances with FoodCamp, but didn’t have that many opportunities to meet with farmers and producers until recently. But he strongly feels that visiting the place yourself, and getting to know the producer is the best way to learn about the products made there.
Tour Schedule
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Pick-up / Meeting Place
8:30 a.m.
Pick-up by taxi (Koriyama Kanko Kotsu Taxi) from your house or place of stay in Koriyama, or at Koriyama Station. We will inform you of your pick-up time one day before the tour.
*For those scheduled for pick-up at Koriyama Station, please arrive at Koriyama Station by 8:15. -
Let's go!
9:00 a.m.
Departure for the tour site, from the Magonote Travel Asaka Office.
* Those coming to the Office directly, please arrive by 8:50 (limited parking available). -
Arrival in Konan → Winegrape Farming Experience
9:50 a.m.
We will arrive at the farm of Junpei Koyama, where we will help him with his job of growing grapes. *We will prepare workgloves for all participants. Please bring items like a hat and towel, and be sure to wear comfortable clothing.
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Lunchtime!
12:30 p.m.
The lunch will be provided by chef Yasuo Serizawa (BestTable), and will include an abundance of delicious vegetables and other foods from the Konan area. Of course, this is also the time for Koyama's Chardonnay to shine. There will also be various original (non-) alcoholic beverages for you to enjoy.
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Shopping!
14:30 p.m.
Learn all about Konan's most delicious products. *You can also take the time to enjoy the view of Fukushima Prefecture's most famous lake: Lake Inawashiro.
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Departure
15:00 p.m.
Time flies. We will depart from Lake Inawashiro and head back to the Magonote Travel Asaka Office.
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Arrival at the Magonote Travel Asaka Office
15:50 p.m.
After arriving at the Magonote Travel Asaka Office, you will be brought by taxi to your home or place of stay in Koriyama City, or to Koriyama Station.
*For those planning further travel by public transportation please prepare an itinerary from 16:30 forward.
Tour details
- Date(s)
- September 2 (Sat.)
- Fee
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*same rate applies for children/participants travelling to the venue directly with their own vehicle.Per person ￥18,700 - What to wear/bring
- ・This tour takes place outdoors. In case of clear skies, please prepare a hat or cap to protect you from the sunlight.
・Please wear comfortable shoes and clothing.
・In order to prevent the further spread of COVID-19, please wear a mask. - Conditions of Participation
- Participation open to everyone over elementary school-age, and able to participate on their own (no need for accompaniment by a care helper, or with permission from a doctor). Same price for adults and children.
- Operating Company
- Koriyama Kanko Kotsu K.K.
- Tour Operator
- Magonote Travel's own staff will accompany the tour.
- Payment Method
- Please refer to "How To Apply" for more information.
- Travel Insurance
- Travel insurance is required for all tours, in case of accidents and emergencies. The insurance fee is included in the price. For this reason, we need to ask for your date of birth.
- Cancellation Fee
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The following cancellation fees will be charged for tours with lodging and tickets: 20 to 8 days in advance: 20%, 7 to 2 days in advance: 30%, the day before the tour: 40%, on the scheduled date before the tour starts: 50%, no-show without notice: 100%.
For one-day tours, the following fees will be charged retroactively from the day before the start of the tour: 10 to 8 days in advance: 20%, 7 to 2 days in advance: 30%, 1 day in advance: 40%, on the scheduled date before the tour starts: 50%, no-show without notice: 100%. - In case of bad weather
- The tour will not be cancelled in case of bad weather. However, in case the tour has to be cancelled due to a natural disaster, you will be informed one day before the tour. In this case, you will receive a full refund.
- Minimum number of participants
- If there are fewer than 15 participants the tour will be cancelled. In such case we will inform you at least 4 days in advance.
- Terms and Conditions of Travel
- Please visit the ‘Terms and Conditions of Travel'-page.
- Other points of caution
- In order to prevent the spread of COVID-19, we ask all guests to fill in a health-check form beforehand. We will send you the details after we have received your application. Thank you in advance for your cooperation.
