Moyashi House

Shigenori Uoya Architects and Associates

Outline: This is a renovation of a 100-year-old machiya house located about 1 km north of Kyoto Station. The building was once used as a place to cultivate koji for sake, and was named "Moyashi Machiya" because koji seeds are called "moyashi. The first and second floors are located in the front and back of the building, respectively, with a courtyard in between, and the building consists of four spaces of roughly equal area (front, back, first, and second floors).

Location