Niigata– tax –

Using local ingredients procured from Niigata and Uonuma area, Hatago Isen provides delicious food with an element of surprise. Guestrooms are designed to cater to the different needs of each guest, whether staying in the room to read, recuperating in the onsen, or relaxing and taking a nap.

Established in 1717, Aokishuzo has been brewing sake in the snowy area of Shiozawa, Uonuma region for 300 years. Master brewer Echigo pours his artisanship into the trademark labels ”Kakurei” and ”Bokushi”. The combination of nature and master craftsmanship create the clear rich taste of their ”sake”.

Using ”takaramizu”, water from the spring of nearby Asahi Shrine, Asahi-shuzo produces flagship brand ”Kubota”. They value the harmony between nature and local environment, and also actively cultivate new talent.

The main structure is a renovated 150 year-old house which was transferred to this country hill, rich with nature. A Japanese style inn where you can enjoy the four seasons with just a short walk from the beaches of Ogi.

The brewery was established in the 5th year of Meiji Era and takes advantage of the rich Sado environment to the fullest. For instance, the locally grown Yamada-Nishiki, the best rice for ”sake”, is polished to 35% then fermented slowly at a low temperature to create ”Daiginjo YK35”.

Uonuma-shi has some of the heaviest snowfall in Japan. Clear fragrant ”sake” ”Midorikawa” is made with soft underground water pumped up from 50m and uses a strictly controlled, low temperature brewing method.

A Japanese style inn nestled at the foot of Mount Matsudake in Niigata, guestrooms are built in the ”sukiya-zukuri” style, a style that is harmonious with nature. Located in Iwamuro Onsen, the ”onsen” source is privately owned since April 2012.

Minokawa continues to bring out the ”umami” or deep flavor of the ingredients in their ”sake” brewing, such as ”Koshi-no-Omachi” made with Omachi rice and ”Arasawadake” matured by snow storage in ”yukimuro”.

A Japanese style inn with six cottages and three rooms in the annex overlooking ”Arakawa” stream which flows through Takanosu Onsen. The inn serves seasonal cuisine using local produce.

This vineyard in Niigata was started 120 years ago. Through selective grape breeding, they continue to produce fragrant wine well suited for the Japanese palate. Snow storage, a method often used in Niigata, is used for maturing their wine.

Situated along the pure clear waters of Agano River, you can enjoy a relaxing moment in an atmosphere reminiscent of authentic Japanese scenery.

Striving to produce kimono that is passed down for generations, Takizawa depicts all things in universe, creating work that embodies the new allure of kimono.

”Yahiko Jinja” is the Ichinomiya Shrine of Echigo area, which rests at the foot of Mount Yahiko. It has been worshipped and called ”Oyahiko-sama” since ancient times by the locals. Its enshrined god Ameno-kagoyama-mikoto is said to have taught people how to fish, produce salt, farm, and brew sake.

”The more you chew, the better it tastes!” exclaimed Nakata. Suzuki produces Koshihikari brand rice in the beautiful environment of Minami Uonuma district.