(Sapporo-28/Asahikawa-wineries)日本美味しいもの巡り Japan delicious food tour

北海道のへそ、旭川へ。途中、三笠市の「山崎ワイナリー」に立ち寄る。前回訪れたのは寒い2月。この地のワイン造りのパイオニアで、自家農園で育てた葡萄だけでワインをつくるという家族経営のワイナリー。

To Asahikawa, the center of Hokkaido.  On the way, stop by "Yamazaki Winery" in Mikasa City. The last visit was in cold February.  A pioneer in winemaking in this area, a family-owned winery that makes wine using only grapes grown on its own farm.

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前回はピノ・ノワールを購入したが、今回はメルローを購入。現在は試飲不可の為コメントはできないが、ピノ・ノワールやケルナーが高い評価を受け、札幌市内のレストランでもファンが多い。

Bought Pinot Noir last time, so Melrot this time. Since tasting is not offered at the moment, hard to comment on their wines, but their Pinot Noir and Kellner are highly evaluated and many restaurants in Sapporo carry their wines.
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さらに近くの「滝沢ワイナリー」にも。ちょうど昨日ぶどうの収穫を終えたところとのこと、タキザワ・ワイナリーは化学肥料や農薬を極力使用せず、発酵もすべて野生酵母のみを使うこだわりのワイナリー。

Also stopped at the nearby "Takizawa Winery". Their staff said they just finished harvesting the grapes the previous day.  Takizawa Winery uses only wild yeast for fermentation without using chemical fertilizers or pesticides as much as possible.
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ワインショップからは美しい葡萄畑が一望できる。

Can overlook the beautiful vineyards from the wine shop.

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ケルナー、ブラン、旅路スパークリングロゼの3種類を有料試飲。北海道固有のブドウ品種「旅路」を使用したロゼスパークリングワインは亜硫酸塩無添加の瓶内2次発酵。

Had paid tasting of 3 types: Kerner, Blanc, and Tabiji Sparkling Rose.  Rose sparkling wine using Hokkaido's unique grape variety "Tabiji" is made by a secondary fermentation in a bottle without the addition of sulfites.

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以下はホームページから抜粋。

「ブドウは厳しい選果を経て直ちに除梗破砕され野生酵母による発酵を行う。最初の1週間程は果皮と共に醸し発酵させることにより色素や風味を抽出。一次発酵終了後に澱引きを行い、3気圧分の補糖をして瓶詰めを行うが、この際にも酵母の添加をせずに一次発酵で生き残った野生酵母の力を借りて瓶内二次発酵を行う。 仕込みから瓶詰まで亜硫酸の添加は一切無い。鮮やかなロゼカラーは例年よりやや濃い色調で、可愛らしい赤果実の香りにハッカやソーダのような清涼感が漂う。 細かな泡、亜硫酸無添加ならではの優しい果実味と旨みの乗った伸びやかな酸があり、果皮からのタンニンが適度な骨格と飲みごたえをワインに与える。」

The following is a quote from the homepage.
"Grape is carefully sorted and immediately de-stemmed and crushed and fermented with wild yeast.  For the first week or so, the pigments and flavors are extracted by brewing and fermenting with the peel.  After the primary fermentation, the grapes are starched and fermented at 3 atm.  Bottling is performed by supplementing the amount of sugar, but in this case as well, secondary fermentation in the bottle is performed with the help of wild yeast that survived the primary fermentation without adding yeast.  Addition of sulfite from preparation to bottling. The bright rose color is a little darker than usual, and the lovely red fruit scent has a refreshing sensation like pepper or soda.  Fine bubbles, gentle fruit flavor and deliciousness unique to the addition of sulfite There is a strong acidity, and the tannins from the peel give the wine a moderate skeleton and a good taste. "

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野生酵母による自然発酵ワインは、どれも体に優しく口に含むと幸せと北海道の生命力を感じ感銘を受けた。ピノ・ノアール(赤)、ケルナー(白)、旅路スパークリング(ロゼ)を購入。
Impressed by the happiness and vitality of Hokkaido when taste all the naturally fermented wines made from wild yeast.  Purchased Pino Noir (red), Kerner (white), and Tabiji Sparkling (Rosé).

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滝沢ワイナリーから山崎ワイナリー(丘の上)を臨む。

View of Yamazaki Winery (on the hill) from Takizawa Winery.

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さて、旭川のグルメは魚介系と豚骨のダブルスープが特徴の旭川ラーメン。色々と調べ、ホテルのフロントの方にマニアックと評された「蜂屋五条創業店」へ。来客がひっきりなし。

Asahikawa's gourmet is Asahikawa Ramen, which is characterized by a dual soup of seafood and pork bones.  After some research, went to "Hachiya Gojosogyou Branch", which was described as a maniac shop by the hotel front desk staff.  There were endless visitors to the shop.

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焦がしラードのスープが特徴。

Famous for its charred lard soup.
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ラード普通のしょうゆラーメン。黒い部分が焦がしラード。

Medium size lard in soy sauce ramen.  The black part is charred lard.

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ラード濃いめ。全面真っ黒。満足。

More lard.  All surface is black.  Satisfied.
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旭川駅から正面に伸びる「旭川平和通り買い物公園」。1キロ強ほど続く日本で最初の恒久的歩行者専用道路らしい。北国の日暮れが近づいてきた。

"Asahikawa Heiwadori Shopping Park" extends from Asahikawa Station.  It seems the first permanent pedestrian road in Japan that continues over one kilometer.  The sunset in the north country was approaching.
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旭川のもう一つのグルメ、新子焼き(若鶏の網焼き)の名店「小野木」へ。旭川出身の知人に勧められたお店で中心街から離れた不便な場所にあるが、地元の方で混んでいる。
Asahikawa's another gourmet is Shinko-yaki (broiled chicken) so went to famous "Onoki". The restaurant was recommended by an acquaintance from Asahikawa.  It is located in an inconvenient location away from the city center, but still was crowded with locals.

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店内は料亭のような佇まい。新子焼きと千鳥焼き(鶏の天ぷら)をテイクアウトしホテルで頂く。衣が適度に柔らかく香ばしく、何より肉がジューシーで、体に優しい味わい。老舗の味はひと味違う。

The inside of the store looks like a traditional Japanese restaurant.  Took out Shinko-yaki and Chidori-yaki (chicken tempura) and had them at the hotel.  The batter is moderately soft and fragrant, and above all, the inside is juicy and has a gentle taste.  The long-established taste is excellent.

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