DIFFICULY
★☆☆☆☆
2 hours 30 minutes
1-10 people
From
From ¥55,000 (tax included)
田んぼ, ウェルネス, 農業
OVERVIEW
Story: Harvest of Gold
~ The Alchemy of Sun and Wind: “Hazagake” and the Art of the Sickle (Kama) ~
[Prologue: The Golden Climax]
The small seedlings planted in May have grown to nearly a meter tall, soaking up the strong summer sunlight and the water from the local hills.
When the autumn wind blows through the Akiruno Valley, the once-green fields transform into “golden waves” that bow their heads under the weight of the grain.
At last, the climax of rice cultivation—the time of harvest—has arrived.
Modern agriculture uses massive combine harvesters to cut the crops in an instant, but here, things are different.
We face life using a method that has remained unchanged for 10,000 years—namely, our own “hands” and “blades.”
[Chapter 1: The Spirit of the Martial Arts Residing in the Sickle (Kama)]
Our guide, Nishikawa—a former monk—hands us a traditional Japanese farming tool, the “kama” (sickle), gleaming with sharpness.
He speaks quietly.
“This is not merely a tool. It is a weapon capable of taking life, and if mishandled, it can also injure you.”
At those words, the participants sit up straight.
A master of bodywork as well, he teaches us an ancient technique: squatting deeply to stabilize the body’s center of gravity.
“Chop, chop.” The dry sound echoes through the rural hills.
What began as tentative movements gradually finds its rhythm.
The sight of him swinging the sickle with a clear mind transcends mere farm work, taking on a kind of refined beauty reminiscent of “martial arts.”
[Chapter 2: The Alchemy of Sun and Wind]
The harvested rice is not yet complete.
This is where the magic begins.
We perform “Hazagake,” hanging the bundled rice upside down on wooden racks.
Why hang it upside down?
To use gravity to draw the last remaining nutrients and flavor from the stems down into the grains.
And to dry them slowly using only the gentle autumn sun and breeze, rather than the hot air from machines.
This is Japan’s ancient “alchemy,” transforming the energy of nature into the deliciousness of rice.
When the work is finished, a massive “Golden Wall” appears before our eyes.
Illuminated by the setting sun, this wall is a symbol of an overwhelming sense of accomplishment—something you’ll never see in a modern city.
[Epilogue: The Luxury of Non-Mechanization]
The rice paddies, now empty of rice plants, stretch out vast and open, with grasshoppers and locusts flitting about in surprise.
With a pleasant sense of fatigue, we look up at the Golden Wall.
The meaning behind deliberately doing by hand a task that could be finished in a few hours with machinery.
It is to understand, through our own bodies, just how much hard work and the bounty of nature go into creating every single grain of rice.
The sweat you shed today will become the finest spice, transforming the rice you eat in a few weeks into the most delicious rice in the world—The Ultimate Taste.
As the hillsides on the mountain side of Tokyo turn golden, the story reaches its climax.
This is the “rice harvesting” ritual, where we use the traditional Japanese farming tool, the “kama” (sickle), to cut down the rice plants heavy with grain.
Learn the martial spirit embodied in the blade, and harvest life with a crisp “snap.”
The harvested rice is hung on “hazagake” racks, where the sun and wind work to concentrate its rich flavor.
Completed without machinery, relying solely on one’s own physical strength and the energy of nature, this is the most luxurious “golden experience.”
HIGHLIGHTS
The Spirit of Martial Arts Embodied in a Blade: Harvesting Life with the Traditional Farm Tool, the Sickle**
To harvest the golden rice stalks heavy with grain, we use Japan’s traditional **“sickle”**. A sharp blade can become a deadly weapon if mishandled, but when used correctly, it becomes an extension of the body. Under the guidance of a former monk, you’ll learn the “spirit of the blade” as a tool that takes life, as well as safe handling techniques, and proceed with the harvest with martial arts-like concentration, accompanied by the sound of “snip, snip.” It is a moment when, without the use of machinery, you feel the weight of life in your own hands.
The Alchemy of Sun and Wind. The Spectacular View of “Hazagake,” Which Concentrates the Umami**
Instead of threshing the harvested rice immediately, we practice the traditional technique of **“Hazagake (Sun-Drying)”**, in which the rice is bundled and hung upside down on wooden frames. By hanging the rice upside down, we use gravity to draw the nutrients and sweetness remaining in the stems down into the grains, then let them dry slowly using only the power of the sun and wind. After the work is done, the massive “golden wall” that appears in the rice fields is a quintessential scene symbolizing Japanese autumn and one of the most photogenic moments.
The Luxury of Non-Mechanization and Physical Movement: Learning the Aesthetics of “Squatting” Labor from a Massage Therapist**
In today’s world, doing everything by hand without using a single combine harvester—the mainstay of modern agriculture—is the most luxurious form of “hard work.” Although this is grueling work that requires you to remain in a half-crouch for extended periods, you will learn the physical technique of **“bending at the hips” (squatting using the hip joints)**—a method practiced by farmers since ancient times—from a guide who is a certified massage therapist. You will experience the “aesthetics of labor” that reduces physical strain and cultivate a deep respect for the process by which a single grain of rice reaches your table.
ITINERARY
TOKYO Yamagawa Rice Farming Vol. 4
Harvest of Gold: The Aesthetics of “Rice Harvesting”—Reaping Waves of Gold—and Sun-Drying
Theme: “Gratitude and Completion.”
The weight of reaping life and the traditional techniques that use the power of the sun to concentrate the rice’s flavor.
[Detailed Schedule (2 hours 30 minutes)]
• 09:00 - 09:30
Check-in & Preparation (Armor Up)
◦ Location: On-site or at Musashi-Itsukaichi Station.
◦ Attire: Long sleeves and long pants are mandatory to prevent cuts from rice leaves. Wear work gloves to prepare for the “battle” of the harvest.
• 09:30 - 10:00
Orientation & Sickle Etiquette (Way of the Sickle)
◦ Introduction: The rice plants, which were small seedlings in May, have grown to nearly 1 meter tall and are now bearing golden ears of grain. We celebrate this dramatic transformation.
◦ Safety Briefing: We will use the traditional Japanese blade, the “kama” (sickle).
▪ “The Spirit of the Blade”: From a guide who is a former monk, we will learn that the sickle is not merely a tool, but a sacred object capable of taking life. We will thoroughly practice safety protocols—such as blade orientation and how to apply force—that are akin to martial arts.
• 10:00 - 10:50
Activity 1: Rice Harvesting (The Harvest)
◦ Experience: We proceed to harvest the rice by hand, accompanied by the satisfying sound of “chop, chop.”
◦ Deep Culture Point:
▪ “Body Mechanics”: This is grueling work that requires maintaining a crouched position for extended periods. From a physical therapist’s perspective, we’ll practice traditional Japanese farming techniques—specifically, “bending at the hips” (a squatting posture)—to reduce strain.
▪ “The Luxury of Manual Labor”: While modern agriculture relies heavily on combine harvesters, here everything is done by hand. By experiencing the hard work involved in “delivering food to the table through our own efforts,” we cultivate a deep respect for every single grain of rice.
• 10:50 - 11:00
Golden Break
◦ Description: Sit on a bundle of harvested rice and take a break while gazing at the golden fields and the high autumn sky.
• 11:00 - 11:50
Activity 2: Bundling & Sun-Drying
◦ Experience: Bundle the harvested rice and tie it, then hang it on racks (Haza) to dry in the sun.
◦ Deep Culture Point:
▪ “Knot Tying”: Learn a special knot-tying technique using straw or hemp twine that won’t come undone even after drying and shrinking.
▪ “Hazagake”: Hang the harvested rice upside down on wooden frames. This allows the nutrients and flavor remaining in the stems to flow down to the grains by gravity. This scene, where the rice is dried using only the power of the sun and wind, is the very essence of Japan’s iconic autumn landscape.
• 11:50 - 12:00
Completion Ceremony & Gratitude (Gratitude)
◦ Details: Once the “Hazagake” is complete, a “Golden Wall” is formed.
◦ Closing: Autumn insects such as grasshoppers and locusts flit about the harvested rice fields. We bow in gratitude to the earth and sun that nurtured life, and disperse with anticipation for the next session (threshing and husking).
DETAILS
[Tokyo Yamagawa Authentic Rice Paddy Experience Tour: Important Notes, Attire, and What to Bring]
1. Attire
Since you will be entering the rice paddies, comfortable clothing that can get dirty is required.
Please wear rubber boots and work gloves.
2. What to Bring
A change of clothes, a towel, drinks, rain gear (as work will continue even in light rain), and a hat.
3. Fees
Included in the tour fee:
Activity participation fee
Not included in the tour fee:
Transportation to the site, parking fees (1,000 yen per day, payable in cash on-site), and personal expenses for drinks and snacks. Please bring cash for shopping.
4. Rainy Weather Policy
As a general rule, the tour will proceed rain or shine.
Rice paddy work must continue regardless of the weather.
However, if we determine that the event cannot be held due to severe weather such as a typhoon, we will contact you by the evening of the previous day to arrange an alternative date.
5. Other Important Notes
Safety Precautions: Shovels and hoes will be used.
Please follow the guide’s instructions and handle them carefully to avoid injury.
Respect for Wildlife: There are many living creatures in the rice paddies.
Please participate in the spirit of “Leave No Trace” and treat nature with care.
6. Meeting Place & Contact Information
Meeting Place: Itsukaichi District, Akiruno City, Tokyo (A detailed map will be provided via email after registration).
By Train: A 15-minute walk from JR Musashi-Itsukaichi Station.
By Car: You may use a nearby paid parking lot (1,000 yen/day).
Organizer & Inquiries:
Tokyo Yamagawa DMC Co., Ltd.
(Email: info@fwness.com)
Get in touch with our team for quotes and advice,
including tour content not included on this site.