Facilities based in the Kohoku water bird park, the largest habitat for wild birds in the prefecture.

Kohoku Mizudori Station is located inside a water bird park that is visited by a variety of wild birds throughout the year.

Koka City offers a “Rural Life Experiences in the Ninja’s Hometown, Koka”(home stay program), to experience real rural life for junior and senior high school excursions.

A restaurant and café on a mountain with a view over Lake Biwa.

Shiga Prefectural Kibogaoka Culture Park covers approximately 416 hectares and is divided into three zones; the culture zone, outdoor activities zone, and sports zone.

The Sotoen climbing kiln, making Shigaraki-yaki ceramics, is one of the largest in Japan, and continues to run at maximum output.

An investigation into the history of Shigaraki reveals it to be a bountiful land, where Shigaraki Palace once stood, perfectly suited as a location to link other regions together and overflowing with produce from the mountains, sea, lake and fields.

Aikyo-no-Mori (Aikyo Forest) is located amid a natural pine forest that spreads along the Shibukogawa River, a tributary of the Echigawa River.

Eigenji Onsen “Happuno-Yu,” located in front of the gates to Eigenji Temple, allows you to enjoy outdoor bathing amid incredible natural beauty.

Kobo chou-chou creates a variety of confections from the sake lees provided by no less than 6 sake breweries located around Lake Biwa.

Located in the Mt.

In May, the route taken by the Shizugatake Lift passes beautifully blooming fringed iris.

Sugatani Onsen is famous for its hot spring waters, which the generals of the warring states period would often visit for extended periods.

This beach with beautiful, endless white sands and green trees is also alive with people enjoying playing in the water, camping, barbeque and marine sports.

Yomeien Garden is a Chinese style garden that was created in partnership with Yuyao City in Zhejiang province, China.

Imohei’s kintsuba (red bean paste wrapped in wheat-flour dough) are carefully cooked using three types of sweet potato paste and mochi rice flour.