Made only with rice malt (kōji). Thanks to the power of kōji, the starch in rice is broken down into glucose, and proteins into amino acids, making it easier for your body to absorb. A perfect energy boost for the beginning of a long journey! At the Niseko Distillery, you can also enjoy guided tours and tastings.

“Kutchan potatoes,” grown with the passion of local farmers and the rich nature at the foot of Mt. Yotei. Simply boiled and served with butter to let the pure taste shine through. A true taste of Hokkaido.

Founded in 1899 (Meiji 32), this long-established shop offers delicious kamaboko (fish cakes) made with fresh Alaska pollock caught in Hokkaido.

Nothing says Niseko Gravel like a bold slice of fresh melon! Rankoshi Melon is one of Hokkaido’s three famous red-flesh melons, alongside Yūbari and Raiden melons. It is grown under strict sugar-content standards, giving it a rich sweetness and refreshing aroma. Cultivated in the blessed environment of Mt. Yotei’s spring water and sharp day-night temperature differences.

Grandmother’s handmade mitarashi dango (sweet soy-glazed rice dumplings), beloved in Kutchan for generations.

This year, at the request of the cheerful proprietress—“How many servings should I prepare?”—we’ve switched from last year’s rice balls to curry. Enjoy freshly harvested rice from one of Hokkaido’s top rice-growing regions. By the way, Kogane Onsen is a hand-dug natural hot spring with carbonated water discovered by chance while drilling a well. From the spacious open-air bath, you can take in sweeping views of Mt. Yotei—a highly recommended spot to visit.

“We are making it now!” came the call from the town office. This really is freshly made—refreshing yet rich ice cream from Rankoshi.