- The first of our day trips from Sapporo takes us northeast to Sorachi and Asahikawa, in search of things born from the land - and the people who bring out their best.
- Our first stop is Iwamizawa, where a small bakery makes bread with Kitanokaori, a rare Hokkaido-grown wheat prized for its rich aroma and natural sweetness. The baker returned to her hometown because she wanted to work with this exceptional local wheat. Nearby, at Housui Winery, vines survive harsh winters beneath deep snow that protects them like a blanket. Rain, snow, wind and dramatic temperature changes all help shape the character of the wines produced here.
- From Iwamizawa, the journey continues by train to Asahikawa. Fresh local milk becomes cheese meant to be enjoyed as part of the everyday table, while a generous bowl of soup curry brings together meat and about ten kinds of vegetables. Asahikawa is also renowned for furniture making, combining skilled craftsmanship with a strong tradition of design.
- Wheat, grapes, milk and wood. Each is a gift of the northern landscape, made richer by the skill and imagination of the people who live here.
