120 years ago it was an indoor greenhouse for growing koji seeds, a key ingredient in sake as well as miso and soy sauce. Now, thanks to a small group of friends, it’s been beautifully renovated into the Kyoto Moyashi House. Whether you’re looking for an authentic place to stay or to host an off-site seminar, the large Machiya can serve as a unique backdrop.
More Via spoon-tamago.com
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