“Satoyama”

A Japanese term for landscape shaped by long-term human interaction, where traditional farming practices have fostered a rich biodiversity.

【Moving Sake Out of the Mine】

In Shiwa Town, next to Morioka City, Tsukinowa Sake Brewery ages some of its sake deep inside Manjukō Mine from March through September.

Today, I had the chance to join the annual “sake carry-out,” held every September.

Manjukō Mine is known for its steady temperature and humidity—ideal conditions for sake to mature slowly. As we walked farther inside, the air grew noticeably cooler.

Interestingly, the mine feels warm in early spring, when the outside world is still cold, and refreshingly cool in September, when summer’s heat hasn’t quite let go.

Crates of sake were carefully loaded onto handcarts and slowly wheeled out, with great care taken to protect every bottle from even the smallest scratch.

【Apple Trees Waiting for Harvest】

No matter how many times I see it, I’m always amazed that such slender branches can hold apples so round and heavy.

Tasting them side by side, each variety reveals a clear personality of its own. Being able to enjoy different kinds of apples—and to taste them so soon after harvest—feels like a quiet luxury！

【Rice Harvest】

“Glad it’s sunny today,” we said to one another as we harvested rice together.

Thinking back to those tiny seedlings, it was astonishing to see how tall and full they had grown.

The first bowl of rice I harvested myself tasted better than any rice I had ever eaten before. Each grain felt precious, like a small jewel.

After the harvest, we sat along the edge of the field and shared a simple break time snack—kobiru, as it’s called here. It was perfect. 

【Autumn Mountains】

I’m struck by how many kinds of trees come together to form a single mountain.

Autumn was already my favorite season, but now I love it even more.

Looking out at mountains that resemble a giant bouquet of flowers, I ate a slice of apple pie and turned the pages of a book I’d been meaning to finish.

【Flavors of the Season】

With every rainfall, the satoyama takes another step toward the next season.

A whole sweet potato goes straight into the rice cooker. When the rice is done, everything is roughly mixed together.

Persimmons are delicious fresh, of course, but dried persimmons become a treasured winter snack, I’m told.

【Visiting the Sheep】

On a clear autumn day, we visited Suffolk North Japan Farm.

“Would you like to feed them?” we were asked, and soon we were offering apples and napa cabbage. The sheep were calm, gentle, and irresistibly charming. Climbing the nearby hill, we could see the town spread out below—it felt wonderful. Deep breath in.

When spring comes, I’d love to return with a picnic.

【Autumn Outdoor Cooking: Hoba Miso】

We headed to Tonan tsudoi no mori Forest Park.

On a large magnolia leaf, we placed miso, green onions, mushrooms, and pork. Wrapped gently, it went onto the charcoal fire. Then we waited, chatting as the aroma slowly rose.

As I held my hands over the fire, warmth crept from my fingertips inward. The cold wind that had felt so sharp earlier suddenly didn’t matter.

The finished hoba miso carried a soft, earthy fragrance from the leaf itself. It was hard to believe the seasoning was only miso.

The chill in the air felt like part of the flavor.

【Autumn into Winter】

The colors of leaves and flowers, the tone of the sky—

a short walk outdoors reveals the changing seasons more clearly than any calendar ever could.

【Harvest Experience】

Daikon radishes, sweet potatoes, potatoes, carrots—autumn fields are lively and full.

We worked steadily, harvesting while listening to farmers share their favorite ways to cook what we gathered.

【Mount Iwate】

No matter the season or the time of day, whenever Mount Iwate comes into view, I instinctively reach for my camera.

Bathed in the golden light of an autumn sunset, the mountain glowed softly. The summit already dusted  with snow. Morioka, too, is quietly preparing for the next season.

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