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.
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.
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.
Can overlook the beautiful vineyards from the wine shop.
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.
「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. "
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).
View of Yamazaki Winery (on the hill) from Takizawa Winery.
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.
Famous for its charred lard soup.
Medium size lard in soy sauce ramen. The black part is charred lard.
More lard. All surface is black. Satisfied.
"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.
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.
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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