Kobe is Japan's great cosmopolitan port — the first to open to Western trade after 1868 and still wearing its international heritage on its sleeve in the hilltop Kitano district, where a dozen original foreign residents' mansions (ijinkan) remain open to visitors. The Nada district on the eastern city edge is Japan's single largest sake-producing zone, with free brewery tours and museum cellars, while the forested Mt. Rokko ridge above the city offers a cable-car retreat with panoramic views across Osaka Bay to Awaji Island. And then there is Kobe beef: marble-laced wagyu from Tajima cattle, best experienced at the source.
The Hakutsuru Sake Brewery Museum in Nada (free, 20 min by JR east from Sannomiya) is more interesting than its dry name suggests — the 19th-century brewery interior is intact, with 300-year-old cedar brewing vats, and the tasting room at the end pours four sake grades including a premium tokubetsu junmai not sold outside the building.
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