[Local love asked by JAL Hometown Ambassador/Support Team]A dinner where you can enjoy the pairing of Domaine Takahiko, a winery in Yoichi, Hokkaido that is attracting the attention of JAL flight attendants. “JAL Presents Domaine Takahiko Makers Dinner and Winery Tour” – Travel Watch

JAL, which has offices all over the country, has been continuously implementing regional revitalization initiatives (currently called the “JAL Furusato Project”), and in August 2020, cabin attendants selected through internal recruitment moved to the local area. In addition to launching “JAL Hometown Ambassadors” to promote initiatives in each region, in December of the same year, “JAL Hometown Support Teams” were appointed to work on regional revitalization while on board. The aim is to use the knowledge gained as a flight attendant to develop products and solve local issues for the hometown and the region with which she has connections.

This time we spoke with Eriko Kobayashi, a JAL hometown ambassador who works at the Hokkaido branch and is involved in promoting the appeal of Yoichi and Niki wine.

—Please tell us about your efforts.

“JAL Presents Domaine Takahiko Maker’s Dinner and Winery Tour” was held on March 2nd to enjoy Niki wine in Yoichi, Hokkaido.

Domaine Takahiko, which is headed by Mr. Takahiko Soga, who describes himself as a “farmer,” is run by a family, so it seems difficult to hold events and tour guides for general customers. , cooperated with a special maker’s dinner and winery tour for the development of Yoichi and Niki.

Domaine Takahiko opened in 2010 as Yoichi’s second winery since 1974. We are particular about organically grown Pinot Noir, and are passionate about creating red wines that feature “umami” and “broth” that match Japanese food culture through wild yeast and whole bunch fermentation. In 2020, “Nanatsu Mori Pinot Noir 2017” was included in the wine list of the Danish restaurant “Noma” for the first time in Japan, making it one of the wineries that is attracting attention from all over the world.

—How are you involved in this initiative?

I served as the MC for the Maker’s Dinner on the first day of the tour. Toshiharu Tsuda, Executive Chef of JR Tower Hotel Nikko Sapporo, introduced a special new menu for Maker’s Dinners based on Hokkaido ingredients. He worked at Domaine Takahiko and became the youngest Japanese master sommelier in 2019 at the age of 24.

Mr. Toru Takamatsu, who has obtained the certification, proposed pairings with the food, and Mr. Soga himself talked about the wine he has painstakingly created.The event proceeded in such a way that you could enjoy the rare conversations that you can only expect from a premium maker’s dinner. .

In addition, in order to ensure the satisfaction of the customers who came from far away, we held numerous tasting sessions and meetings with Mr. Soga, Mr. Takamatsu, Executive Chef Tsuda, hotel staff, and JAL Group staff to welcome the customers. .

Venue situation—

Please tell us about future developments and prospects.

The towns of Yoichi and Niki in Hokkaido have flourished as fishing and fruit-growing towns since ancient times, and are blessed with a rich natural environment and topography such as capes and mountains that are suitable for wine-making, making it possible to produce wine that can only be produced in this area. There are many young people who are passionate about wine and immigrate there, and many wineries have been born in recent years. Because it is lovingly and carefully made by hand, it is not available on the market, and there are very few restaurants where you can taste it.

In addition to simply tasting rare and precious wines, we provide an opportunity to connect the feelings of the producers and local residents who support Hokkaido’s rapidly developing wine industry with the smiles of our customers. I would like to make a small contribution to regional development and revitalization by creating new products, increasing the number of people interacting with wine and improving convenience by visiting production areas, and disseminating information about wine and food culture unique to the region.

View of Yoichi-cho Nobori district from Domaine Takahiko—

Please give a message to travelers.

Even though it is called Hokkaido, the climate and natural features vary depending on the region, such as southern Hokkaido, eastern Hokkaido, northern Hokkaido, and central Hokkaido, and a variety of wines are produced that take advantage of the unique characteristics of this vast land. Dairy farming, fishing, and agriculture are also thriving, making it a treasure trove of ingredients such as meat, seafood, vegetables, and cheese that go well with the wine. Why not spend a rich time that satisfies your mind and body by experiencing pairings that can only be found in Hokkaido, scenery you can’t see, and hospitality where you can see the faces of the producers?