THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Taste Hakushu whisky, Katsunuma wines and regional sake, then warm up in a mountainside onsen with potential views of Mount Fuji. This full-day tour from Tokyo mixes short drives with concentrated tastings and local cuisine.
Taste Hakushu whisky, Katsunuma wines and regional sake, then warm up in a mountainside onsen with potential views of Mount Fuji. This full-day tour from Tokyo mixes short drives with concentrated tastings and local cuisine.
Steam rises off the mountain-side onsen as a crisp wind pushes clouds across Mount Fuji’s shoulder, and the guide taps the bus door—this is the rhythm of the day: short drives, long views, and tasting rooms tucked into forest and vineyard.
Verified experiences and guided adventures in the surrounding area.
Operated by VAS · Kofu, Yamanashi
Steam rises off the mountain-side onsen as a crisp wind pushes clouds across Mount Fuji’s shoulder, and the guide taps the bus door—this is the rhythm of the day: short drives, long views, and tasting rooms tucked into forest and vineyard.
The itinerary threads through Yamanashi’s wine country and the wooded slopes that feed Japan’s modern spirits industry. Visitors sample Hakushu’s woodland-aged whiskies, sip wines from Katsunuma’s stone-vat cellars and try sake from a brewery known for donating cedar casks to Meiji Shrine. Hoto udon—thick noodles in a vegetable-rich broth—anchors the meal and offers a regional culinary counterpoint to the drinks. Geologically, the basin valleys here collect volcanic soils from Fuji and the Southern Alps, giving local fruit and rice distinctive flavor profiles that winemakers and brewers leverage.
Expect a practical day: roughly 400 km round trip with about five hours in transit and interspersed 30–60 minute tasting stops. The onsen is mountain-side and tattoo-friendly, but guests must not be intoxicated; etiquette and modesty rules apply. Carry ID—participants must be 20+ to consume alcohol. Bring layers for temperature swings near Fuji, a quick-dry towel, and a compact daypack for snacks and purchases.
Logistics are straightforward: morning pickup in Tokyo, small-group transport in an air-conditioned van, and a moderate pace that balances seated travel with short walks between venues. For travelers wanting a compact introduction to Japan’s drinks, food and hot-spring culture framed by Fuji’s presence, this tour delivers a dense, sensory day.
moderate.
10 hours.
Light to moderate—able to sit for extended transit and walk short distances between tasting rooms and the onsen
Yes—this particular onsen is tattoo-friendly, but guests must still follow local bathing etiquette and hygiene rules.
Children can join the tour but cannot consume alcohol; supervisors should ensure meals and activities suit younger guests.
Onsen staff prohibit entry if you are visibly intoxicated—pace tastings and drink water to avoid issues.
Tours typically start in Tokyo with pickup at designated central locations; confirm your exact pickup point when booking.
Katsunuma and surrounding districts developed wine and sake production in the late 19th–20th centuries using volcanic soils and imported viticulture techniques; some breweries maintain historic ties like cask donations to Meiji Shrine.
Vineyards and onsen operators emphasize water stewardship and limit single-use plastics; follow local rules, pack out litter, and respect private agricultural land.
VAS operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
Steam rises off the mountain-side onsen as a crisp wind pushes clouds across Mount Fuji’s shoulder, and the guide taps the bus door—this is the rhythm of the day: short drives, long views, and tasting rooms tucked into forest and vineyard.
Steam rises off the mountain-side onsen as a crisp wind pushes clouds across Mount Fuji’s shoulder, and the guide taps the bus door—this is the rhythm of the day: short drives, long views, and tasting rooms tucked into forest and vineyard.
The itinerary threads through Yamanashi’s wine country and the wooded slopes that feed Japan’s modern spirits industry. Visitors sample Hakushu’s woodland-aged whiskies, sip wines from Katsunuma’s stone-vat cellars and try sake from a brewery known for donating cedar casks to Meiji Shrine. Hoto udon—thick noodles in a vegetable-rich broth—anchors the meal and offers a regional culinary counterpoint to the drinks. Geologically, the basin valleys here collect volcanic soils from Fuji and the Southern Alps, giving local fruit and rice distinctive flavor profiles that winemakers and brewers leverage.
Expect a practical day: roughly 400 km round trip with about five hours in transit and interspersed 30–60 minute tasting stops. The onsen is mountain-side and tattoo-friendly, but guests must not be intoxicated; etiquette and modesty rules apply. Carry ID—participants must be 20+ to consume alcohol. Bring layers for temperature swings near Fuji, a quick-dry towel, and a compact daypack for snacks and purchases.
Logistics are straightforward: morning pickup in Tokyo, small-group transport in an air-conditioned van, and a moderate pace that balances seated travel with short walks between venues. For travelers wanting a compact introduction to Japan’s drinks, food and hot-spring culture framed by Fuji’s presence, this tour delivers a dense, sensory day.