Every year from mid-July to mid-August, the popular sausage class is fully booked for children's parties.
From last year to this year, the current situation is that there are almost no group reservations.

Currently, in order to prevent the spread of coronavirus infections, we are limiting the number of participants to 4 to 10 people (only one group).
When entering the experience class, of course, health checks such as hand disinfection and temperature measurement,
If you are not feeling well on the morning of the day, we ask for your cooperation such as refraining from visiting.

On July 17th (Sun), there was a handmade sausage experience class led by Mr. Senda.

It was a lot of fun to participate, and at the end, we completed a super long sausage of about 2 meters.
I think the reason why I was able to stick around for so long was because of good teamwork.
Or is it because Ryotaro worked the hardest? ← Personally, I think this is it.

The finished sausage will be vacuum-packed with a cooling agent and placed in a Styrofoam bag.
You don't have to worry about taking it home even during the hot summer months.

[Regarding reservations] Please make a reservation one week in advance as we need to prepare ingredients.
https://www.arkfarm.co.jp/event/school_02.php

Manufacturing and Sales Department Kenichi Hashinuma