Port Town Walks in Hokkaido with Rui Yoshida

Episode Synopsis

In summer, visitors can enjoy picking cherries and grapes in the orchards, and freshly landed seafood. But even in winter, there are many attractions that can only be experienced in the harsh cold. Masataka Taketsuru, the father of Japanese whiskey, was one of those who were attracted to this region, closely resembling the cool climate of Scotland. At the Nikka Whisky's Yoichi distillery, you can find a lineup of rare whiskies, including a single cask of malt whiskey matured for 25 years, a glowing amber color, and both Rui and Ana Muroya were simply intoxicated by its mellow taste.... They found a place where salmon, crab, scallops, herring, even potatoes and carrots were smoked in the cold air. After tasting the smoked fish, they felt the urge to drink again. An izakaya full of human kindness that boasted of its home-style dishes, such as sea urchin and chives with egg, and offers more than 20 kinds of cocktails.