A new map of wine, food, and travel

When most people think of Hokkaido, the first things that come to mind are 'snow-covered land, lavender fields, hot springs, ramen, and seafood.'
This book goes beyond the familiar scenery and explores the true charm of Hokkaido, focusing on the pairing of alcohol and food.
The author went beyond simply introducing restaurants focused on tourist attractions and visited beer breweries, sake breweries, wineries, and whiskey distilleries to hear the producers' philosophies and record the process of creating alcohol.
It also showcases how food and drink create a positive synergy by experiencing the rich ingredients cultivated by Hokkaido's nature, the restaurants that cook them deliciously, and especially the cuisine of Michelin-starred chefs.
Here, you can enjoy delicious specialty coffee at local cafes, browse great markets, and visit local festivals, offering a diverse array of cultural experiences.


This book is quite different from existing Hokkaido travel books.
Rather than a typical tourist guide, it offers a more in-depth and mature way of traveling, encompassing drinks, food, and local lifestyles.
The author explores Hokkaido's major cities and smaller towns, including Sapporo, Otaru, Yoichi, Niseko, Obihiro, Abashiri, Asahikawa, and Biei, proving that eating and drinking are experiences that connect you with the history, culture, and people of the region.
This book will serve as a reliable guide for wine lovers, culinary travelers, cultural explorers, and anyone seeking a unique journey.


* This book is the first book in the 'Pocket Drink Guide' series by author Jeong Bo-yeon, and is the 'Hokkaido edition.'
This series is a project that introduces the drinking, food, and travel pleasures of various cities in Japan, as well as other countries such as China, the United States, and Europe, in a three-dimensional and in-depth manner.
Next will be the 'Kyoto edition'.

In 1876, in the heart of Hokkaido's development, 'Sapporo Beer' was born.
It wasn't just about making alcohol.
It was the first step toward establishing 'Western technology' in Japan and becoming a 'country of beer.'
--- p.25

A meal where the ice floes become the scenery, the alcohol becomes the food, and the wind becomes the scent, without any side dishes.
It was a feast of senses, something only possible on the winter sea.
In the Sea of ​​Okhotsk, where a cold wind blows, drift ice drifts across the calm but cold blue waves.
(…) cold fingertips, frozen air, foam as soft as snow.
Hokkaido's unique winter, complete with a single can.
It is not simply the act of drinking beer, but rather the scenery itself, breathing with the ice floes and drinking with the wind.
--- p.49

Shuji Minami, the eighth-generation master brewer of Kobayashi Shuzo, believes that “sake is ultimately something to be enjoyed with food,” and focuses on brewing sake that pairs well with food.
Specifically, we aim to create sake with a distinct acidity and clean taste, and pursue harmony with various dishes made with Hokkaido ingredients.
Perhaps for this reason, Kobayashi's sakes are excellent as 'drinks to enjoy with meals.'
Minami Toji says that since Hokkaido boasts an abundance of food as Japan's "treasure trove of ingredients," it is only natural that it brews sake to match.
--- p.57

Kamikawa Daisetsu Shuzo uses rice, water, and people produced throughout Hokkaido as the main ingredients of its brewing, realizing a symbiosis between local agriculture and sake.
What's striking is that each brewery is designed not just as a production facility, but as a hub for dialogue with the local community.
I was impressed by the fact that they were building a sustainable local ecosystem that spans agriculture, fermentation, and food culture, and that they were helping young talents pursue academic passion and innovation in the traditional field of "brewing."
--- pp.90~91

Tokachigawa Onsen has similar characteristics to the European 'Mor Onsen' and is called 'Japan's Mor Onsen'.
The Tokachi region has many wetlands and riverside sediments that were formed after the Ice Age, which has led to the development of peat layers. The hot spring water that springs from these areas is called "Mor Onsen."
Many people say that the biggest attraction of Sanyoan is the private hot springs in each room supplied with hot spring water.
Reading the description of Mori Onsen, I thought it would be nice to have a glass of Yoichi whiskey with its smoky flavor.
--- p.106

Morimoto Toji pursues a brewing philosophy that maximizes the benefits of the region's natural environment and raw materials.
He says, “If we fully utilize the strengths of the given environment, such as water, rice, and climate, which are unique to Hokkaido, we can achieve the best results.”
In fact, Takasago Shuzo appropriately utilizes Hokkaido-grown rice (Ginpu, Suisei, Kitashizuku, etc.) and high-quality rice produced throughout Japan, matching each sake with the most suitable rice variety.
Morimoto Toji strives to create the best sake together with local farmers, advocating for “good rice, good sake, and good relationships.”
--- pp.119~120

Yoichi's climate is said to be similar in average temperature and sunshine hours to the Alsace region of Germany and the northern Burgundy region of France.
Thanks to the unique terroir of the Yoichi region, the wines produced here have a balanced acidity.
--- p.133

Currently, Domaine Takahiko's wines are popular not only in Japan but also around the world.
Not only is the production volume small, but the wine is only sold to those who understand the wine philosophy of founder Takahiko Soga, so the wine is not sold to just any place.
For this reason, Domaine Takahiko is so popular in the secondary wine market that it can be called a craze.
--- p.144

“I guess you like Taketsuru?”
“Yes! The unique blending balance is so good.
But now it's hard to meet, so it's a shame.
“It’s especially hard to find in Seoul.”
“You should stop drinking now!”
--- p.218

If you look closely at the space, you will see that there is nothing carelessly placed there.
Tables and chairs created by woodworker Santaro Takahashi are paired with Louis Poulsen lighting.
I finished my work while sitting on comfortable furniture and slowly drinking coffee.
While spending time in a place where the light-filled interior, characteristic of Northern Europe, meets the refined sensibility of Japan, I felt as if I was being purified by the sunlight.
--- pp.247~249

Experiencing special flavors and cultures at travel destinations through the medium of 'alcohol' is always exciting and enjoyable.
However, as writing about my favorite alcohol became my 'job', my perspective on a glass of alcohol also changed little by little.
Why did they create this flavor? How did they express it this way? What do we want to say through alcohol now? A single glass of alcohol suddenly becomes a question, and before we know it, it becomes a window into our quiet hearts.

--- p.350