JAL, which has bases throughout Japan, has been continuously implementing regional revitalization initiatives (currently the “JAL Furusato Project”), and in August 2020 launched the “JAL Furusato Ambassadors,” cabin crew members selected through an in-house recruitment process who move to the area to promote initiatives in their respective regions. In December of the same year, JAL appointed “JAL Hometown Cheering Troops” who are involved in regional revitalization while serving as flight attendants. The aim is to develop products and solve regional issues for hometowns and other regions with which they have connections, utilizing the knowledge they have accumulated as flight attendants.
We spoke with Ms. Eriko Kobayashi, a JAL Furusato Ambassador who is involved in promoting the appeal of Yoichi and Niki wines at the Hokkaido Branch Office.
–What can you tell us about your initiatives?
JAL Presents Domaine Takahiko Maker’s Dinner and Winery Tour” to enjoy Niki wine from Yoichi, Hokkaido was held on March 2.
Domaine Takahiko Soga, which is headed by Takahiko Soga, who describes himself as a “farmer,” is run by his family, so it is usually difficult for them to organize events and tours for the general public. We are grateful to them for their cooperation in this event.
Domaine Takahiko was established in 2010 as the second winery in Yoichi since 1974. In 2020, “Nanatsumori Pinot Noir 2017” was selected for the first time in Japan for the wine list of “noma” restaurant in Denmark, and is one of the wineries that are attracting attention from all over the world. In 2020, “Nanatsumori Pinot Noir 2017” will be adopted for the first time in Japan on the wine list of “noma” restaurant in Denmark.
–How are you involved in this effort?
I served as MC for the Maker’s Dinner on the first day of the tour, where Executive Chef Toshiharu Tsuda of JR Tower Hotel Nikko Sapporo introduced a special new menu for the Maker’s Dinner based on Hokkaido ingredients; Toru Takamatsu, who works at Domaine Takahiko and will become the youngest Japanese Master Sommelier* in 2019 at the age of 24, proposed food pairings and talked about the wines that Mr. Soga himself has carefully crafted. ), Toru Takamatsu, who is the youngest Japanese sommelier working at Domaine Takahiko and will become the first Japanese Master Sommelier (*) in 2019 at the age of 24, proposed pairing suggestions with the dishes, and Mr. Soga himself talked about the wines he has carefully crafted and produced.
In addition, in order to satisfy guests coming from far away, we held many tasting sessions and meetings with Mr. Soga, Mr. Takamatsu, Executive Chef Tsuda, hotel staff, and JAL Group staff to welcome our guests.
*The Master Sommelier is the highest rank of the Sommelier Certification Institute, established in the United Kingdom in 1977, and is considered the most difficult of all sommelier certifications in the world. There are currently only about 300 sommeliers in the world with this certification.
–What are your future plans and prospects?
Hokkaido’s Yoichi and Niki towns have long flourished as towns of fishing and fruit trees, but they are also blessed with rich nature, capes, and mountains suitable for winemaking. Many young people have moved to these towns to pursue their passion for making wine that can only be made in this region, and many wineries have sprung up in recent years. Because the wines are made by hand with love and care, they are not sold on the market and there are only a very limited number of restaurants where you can taste them.
We would like to provide not only a chance to taste rare and precious wines, but also an opportunity to connect the smiles of visitors with the thoughts of producers and local people who support the remarkable development of Hokkaido wines, to create a related population through Hokkaido wines, and to increase the number of visitors to the production areas, thereby increasing interaction and improving convenience, I would like to contribute to regional development and revitalization through the promotion of wine and local food culture.
–What is your message to travelers?
Hokkaido has a variety of climates and natural landscapes depending on the region, such as Southern Hokkaido, Eastern Hokkaido, Northern Hokkaido, and Central Hokkaido, and a variety of wines are produced, taking advantage of the characteristics of the vast land. Hokkaido is also a treasure trove of foodstuffs, including meat, seafood, vegetables, cheese, and other ingredients that go well with the wines, as well as a thriving dairy, fishing, and farming industry. Why not spend an enriching time in Hokkaido, where you can experience pairings that can only be tasted in Hokkaido, scenery that cannot be seen, and hospitality that allows you to see the producer’s face, and thereby satisfy both body and soul?
© Source travel watch
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