Aichi Prefecture Day 1: Visiting Handa City and Himaka Island, where the Best Breweries and Seafood Industries Abound

My whimsical adventure in Universal Studios in Osaka last October was so delightful that I just couldn’t leave Japan alone. That is why just a couple of days later, I accepted an invitation offering to visit Aichi Prefecture – The Heart of Japan. Before I knew it, I found myself flying straight back to the Land of the Rising Sun.

Along with other travel and food writers, I arrived at Chubu Centrair International Airport via Singapore Airlines. The airport, located in Tokoname City, Aichi Prefecture, was our jump-off point for the neighboring city of Handa.

Handa City, or Handa-shi, served as a trading port for cotton and processed food during the Tokugawa Period in Japan from 1603 to 1867. Handa became known for its brewing industry in the latter years of Japanese history.

Among the highlights of our day’s itinerary was the renowned Red Brick Building in Handa. True to its name, this striking structure is constructed entirely from vivid red bricks, giving it a distinctive and historic appearance. Originally built in 1887, it once served as an old brewery factory, now standing as a tangible reminder of Handa’s industrial past and architectural heritage.

The Red Brick Building stands out like a sore thumb. Unlike its surroundings, which were chiefly Japanese, the Red Brick Building looked like a huge European warehouse. Aside from that, the building had traces of bullet holes. It definitely gave off an antique aura.

After touring, I understood why the Red Brick Building looks the way it does. The building is a monument in itself. It was declared a National Tangible Cultural Property, and the bullet holes in its walls serve as reminders of the American air raids in 1945, during World War II. At present, the Red Brick Building also stands as a symbol for Handa’s current legacy of processing one of Japan’s most excellent brands of beer—the Kabuto beer.

“Kabuto” is a Japanese word that means “samurai helmet.” The Kabuto beer is a brand produced to the highest standards in Handa. The Red Brick Building that stood before me was the same factory that used to process the said beer. Although the building isn’t functional anymore and stands only as a symbolic figure in Handa, Kabuto beer is still sold at several restaurants and pubs in Handa.

Our next stop for the day also showcased Handa City’s excellence in brewing. Our next stop, Kunizakari Sake no Bunkakan Museum, or the “Kunizakari Sake Culture Museum” in English, was a large black building, unlike our previous visit. The Museum highlighted the importance of Sake, or rice wine, to Handa’s history and culture.

The museum’s curator warmly welcomed us and proceeded to give an insightful lecture on traditional sake production methods used in bygone eras. They explained the intricate processes involved in brewing sake by hand, highlighting the cultural significance and craftsmanship of the artisans. Additionally, the museum showcased an array of authentic sake brewing tools—antique wooden fermentation barrels, delicate bamboo strainers, and ancient pressing devices—each telling a story of Japan’s rich brewing heritage.

Later in our tour inside the Museum, we were given a chance to taste various types of Sake produced by the Nakano Sake Brewery, one of the veteran Sake brewers in town. Cheers! Or, as the Japanese say it, “kampai”!

After our trip to the two breweries, we headed south of Handa-shi to the edge of Aichi Prefecture, overlooking Chita Bay and Mikawa Bay. Our next stop for the day was Himaka Island, one of the three small islands in Mikawa Bay, the other two being Shinojima and Sakushima. We got to Himaka Island via a short ferry ride from Katana Fishing Port.

Himaka Island, or Himakajima, as it is called by the locals, is located just offshore of Minamichita in Aichi Prefecture. The island is best known for its fresh seafood, such as octopus and blowfish, essential ingredients in most Japanese cuisines.

We arrived in Himaka Island just in time for Lunch. We headed straight to Hotel Himakaso, a famous hotel on the island.

When we got there, the chefs served us their best local produce, including steamed octopus, tempura, and fried blowfish. Having a complete seafood meal with the sound of the Mikawa Bay’s waves splashing from afar was just exquisite. The freshness of our seafood lunch only became more apparent.

After our fresh seaside Lunch, we visited a local seafood drying industry on the island. The business, managed by family members, specialized in the drying of octopus. We got to dry the octopus ourselves! The family members were also kind enough to show us how to properly clean freshly caught octopus, dress it, and stretch it out on a bamboo platform for drying.

We also toured around the island to see its main attractions. One of them is a tourist hotspot, a port filled with restaurants and souvenir shops. Since it’s my habit to buy souvenirs, I took my time selecting one for myself.

We eventually had to leave the island of Himaka and its beautiful seaside waves. We rode a ferry to return to mainland Aichi Prefecture. We traveled to Minamichita Hot Spring Resort upon reaching Katana Port, where we stayed overnight.

The drive to the resort took two solid hours, so it was nearly dinner time when we arrived. That is why after checking in, we immediately gathered in one of the function rooms for a full-course, Japanese meal.

We were provided with yukata sets in our rooms. A yukata is a Japanese garment that looks just like a kimono, although it is more casual and lighter. And, to complete our cultural experience, we wore the yukata provided to us while having dinner. I liked the resort’s restaurant’s minimalist elegance. It had an atmosphere suitable for our light chit-chat before bed.

After resting for a while, we went to our respective rooms to call it a night. My first day in Aichi Prefecture was both exhausting and enjoyable. Within a few hours, we delved into the local industries and history of Aichi Prefecture.

Feeling content with my day, I went to bed early to prepare for tomorrow’s itinerary. Stay tuned for my series on Aichi Prefecture 🙂

This Heart of Japan Familiarization Tour was made possible by the Tourism Bureau of the Aichi Prefecture Government, in partnership with Vector Inc. (Japan) and YMV & Associates Inc. (Philippines).

Read:

• Aichi Prefecture Day Three: A Historical Walking Tour
• Best Things To Do In Nagoya, Japan
• Octopus Sisig With Okra Recipe: Lutong Bahay Ni Mama Sita