MIZKAN MUSEUM (MIM) / Handa Canal | Handa City | Aichi Prefecture | Official Site | Sightseeing Information | Directions | Parking | Details | AichiNow-OFFICIAL SITE FOR TOURISM AICHI

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Handa-City MIZKAN MUSEUM (MIM) / Handa Canal

  • MIZKAN MUSEUM (MIM) / Handa Canal
  • MIZKAN MUSEUM (MIM) / Handa Canal
  • MIZKAN MUSEUM (MIM) / Handa Canal
  • MIZKAN MUSEUM (MIM) / Handa Canal
  • MIZKAN MUSEUM (MIM) / Handa Canal
  • MIZKAN MUSEUM (MIM) / Handa Canal

The Village of Vinegar, Handa's MIZKAN MUSEUM

Vinegar has been a popular condiment in Japan since the fifth century. The brewing town of Handa, south of Nagoya on the picturesque Chita Peninsula, created vinegar as a by-product of Sake brewing. Exporting soy sauce, sake and vinegar across Japan made Handa one of the more prosperous towns during the Edo Period (1603-1868). Handa remains home to the Mizkan company, founded in 1804, and producing vinegar to this day.

MIZKAN MUSEUM (MiM) / Handa Canal

The MIZKAN MUSEUM, opposite the Mizkan brewery, explains the history of Handa’s vinegar brewing and manufacturing process, using traditional tools and techniques. Tasting and sales of the company’s wares are also available.

The museum is divided into five zones. The first section shows vinegar production during the Edo period, compared with modern methods. Zone Two provides a visual understanding of the regions rich history through old photos and picture panels. The third section features a re-created 20 meter long transport ship used to ferry the produce to Edo (Tokyo) and around Japan, while Zone Four explains the connections between food culture, nature and the four seasons. The final zone is the experience zone, where you can make a silicone sushi souvenir, and blend your own original flavored Ponzu Japanese sauce, complete with original label.

[Temporary Closure Notice]
In order to prevent the spread of novel coronavirus (COVID-19) infections, the MIZKAN MUSEUM is temporarily closed for the time being. Please check the official web site for reopening information.

  • MIZKAN MUSEUM (MiM) / Handa Canal
  • MIZKAN MUSEUM (MiM) / Handa Canal
  • MIZKAN MUSEUM (MiM) / Handa Canal

Timeless Handa Canal

Handa Canal

The Handa Canal was built in the Edo period to hasten the export of specialty sakes and vinegar to Edo and around Japan. The canal is lined with traditional black walled warehouses called Kura. The mud walls of the warehouses are painted with a type of coal tar to protect them from the effects of the salt air. Famed Japanese film director Kurosawa Akira’s directorial debut movie, the 1943 classic, Sugata Sanshiro was filmed along the Handa Canal using the old warehouses as a set. Signboards along the canal front show scenes from the movie, as well as photos and notes on production. Even now the fragrant smell of the vinegar permeates the air around the Edo period buildings, adding to the authentic atmosphere. The various fermented products from the Chita Peninsula, as well as cotton was shipped from here to the major cities of Edo (Tokyo) and Osaka from these canal side wharfs.

Nearby is another museum of interest, the Kunizakari Sake Culture Museum. Kunizakari of Handa boasts 300 years of sake production history from the mid Edo period. The museum, housed in an old converted sake factory, shows the traditional sake brewing processes and features all manner of Japanese sake drinking and preparation utensils and materials on display. You can also try sake tasting while you learn about Japan’s national tipple.


  • Multipurpose toilet
  • Souvenirs
  • Parking
  • Nursing room
  • Wi-Fi
Location : 〒475-8585
2-6 Nakamura-cho, Handa-City, Aichi Prefecture, Japan
Fee : [Full Museum Tour]
Adults: 300 yen
Junior high and senior high school students: 200 yen Elementary school students: 100 yen
Children ages 6 and younger: Free of charge

[Short Museum Tour]
Adults: 100 yen
Elementary, junior high, and senior high students: 50 yen
Children ages 6 and younger: Free of charge
days / hours
: [Tour Start Times]
Every 30 minutes between 10:00 AM and 3:00 PM
*: Prior reservation required. Please access the link below for the online reservation page on the facility's official web site.
Parking : Available, free of charge
First parking lot: Approx. cap. 40 cars
Restrooms : Available
Holidays : Thursdays (if Thursday is a public holiday, closed Friday instead), year's end and New Year
Phone number : 0569-24-5111

Note: This page may not be current due to update time differences between site databases.
Should accuracy be critical, please verify this information using a direct source, whenever possible.

Barrier-free information


  • Access by public transport
    Access by public transport
    -15 min. eastwards walk from Chitahanda Station of the Meitetsu Kowa Line (board the Express (急行 Kyuko) service train bound for Utsumi (内海) from Meitetsu Nagoya Station) (about 32 min. ride, 660 yen), or;
    -5 min. eastwards walk from Handa Station of the JR Taketoyo Line (board the Semi Rapid (区間快速 Kukan Kaisoku) service train bound for Taketoyo (武豊) from Nagoya Station) (about 45 min. ride, 670 yen).
  • Access by car
    Access by car
    Approx. 10 min. (3.2km) eastwards from Handa-Chuo I.C. of the Chita Peninsula (Chita-Hanto) Toll Road via routes 365, 247, and 262.

    *: From downtown Nagoya-City, use the Nagoya Expressway Ring Route - i.e., enter at Marunouchi ramp, then head south by Nagoya Expressway R3 Odaka Route. At Odaka Junction, change to the Chita Peninsula (Chitahanto) Toll Road. Approx. 40 min. (35km) ride to Handa-Chuo I.C.

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#Handa Canal
#Vinegar Warehouses
#Vinegar Brewery
#Jozo Foods Culture
#Brewed Food
#Industrial Tourism
#Chita Peninsula
#Chita Hanto
#Handa Unga


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