Located in Kushiro City, the gateway to East Hokkaido overlooking the Pacific Ocean, is Fukutsukasa Brewery, a venerable establishment with over 100 years of history. This brewery is one of the few in Japan that continued production throughout World War II without interruption. The Japanese sake "Fukutsukasa," cultivated in the cool climate of Kushiro—famously described as "a town that is amusingly cool," with average temperatures from July to September hovering around 20 degrees Celsius—is a well-kept secret among sake enthusiasts. Made with rice from Hokkaido and groundwater filtered through the great nature of East Hokkaido, it is characterized by a refreshing smoothness and a taste that pairs well with any dish. Locally cherished as an everyday sake for its drinkability, it's said to be "the sake that you drink every day." During the annual brewery open day, locals form long queues to enjoy "Tarekuchi Sake," a special brew available only at this time. Other popular products include the challenging brand "Goshiki no Kumo," crafted by young brewers, and "Pon Epere," adorable bear-designed ceramics. When enjoying Fukutsukasa in its hometown of Kushiro, "Darakan" is recommended—a delightfully leisurely experience where Fukutsukasa is warmed to body temperature in a barrel placed beside the hearth at robatayaki restaurants, allowing you to sip "gently" for hours. Fukutsukasa can mainly be enjoyed at dining establishments in the Kushiro area.
There are meal vouchers available for use at robatayaki restaurants, so why not find your favorite spot?

Nemuro City, located at the easternmost point of Japan, is well known for witnessing the earliest sunrise. In this region, with its clear air and distinct seasons, Usui Katsusaburo Shoten was established in 1887 as a traditional sake brewery. In the past, sake brought all the way to Nemuro was very expensive. The renowned sake "Kitano Katsu" was created with the aim of producing sake locally so more people could enjoy it. Their commitment to being a brewery rooted in the community remains unchanged, providing employment to local kombu fishermen during the off-season in winter. The meticulously crafted sake is produced in limited quantities, making some varieties challenging to obtain outside the region. Known for its excellent pairing with seafood, a hallmark of this fishing town, Kitano Katsu is a popular choice among sake enthusiasts nationwide. The premium sake "Daiginjo" has notably won the gold prize three times at the Japan-exclusive Annual Japan Sake Awards. To strengthen the business, they transitioned from a sole proprietorship to a corporation in October 2024. Kitano Katsu is scarcely distributed outside the Kushiro and Nemuro areas. Since Usui Katsusaburo Shoten does not sell sake directly, it can be purchased at liquor stores within Kushiro and Nemuro. Enjoy pairing Kitano Katsu with delicious gourmet cuisine featuring seasonal ingredients at local dining establishments, which is highly recommended.

Akkeshi Town, an hour's drive east from Kushiro City, is known for its oysters and is home to "Akkeshi Whisky," a product gaining attention both domestically and internationally. With a climate and natural environment similar to Scotland's Isle of Islay, Akkeshi is ideally suited for whisky distilling. Driven by the desire to "create whisky like Islay malt using traditional Scottish methods," Akkeshi Distillery uses Scottish-made stills, reflecting their dedication to quality. The distillery, established in 2016, won the title of world's best in the Blended Whisky category at an international contest in 2022. Akkeshi Whisky is crafted using barley and mizunara oak from the vast lands of Hokkaido, along with the pristine waters of Akkeshi, under the motto "crafted from the nature of Hokkaido." In addition to the taste of the whisky itself, it boasts a wide variety of bottles, most of which are rare, making them highly sought after, with many already difficult to obtain. You can savor Akkeshi Whisky at local dining establishments or the oyster bar inside the roadside station "Akkeshi Gourmet Terminal Conchiglie." Occasionally, Conchiglie hosts a lottery event for Akkeshi Whisky, with applications accepted only on-site, offering a chance to obtain these rare whiskies.

Adjacent to the Kushiro Wetlands, Tsurui Village is a beautiful place home to the red-crowned crane, a living national treasure. Here, the closed-down local elementary school was transformed into "Brasserie Knot." It is the only brewery in the Kushiro and Nemuro area specializing in craft beer, using custom-designed brewing equipment instead of off-the-shelf products. The brewery offers free tours, and at its onsite shop, visitors can sample beers and fill growlers with draft beer to take home. These craft beers, crafted by stripping away impurities and unnecessary elements, feature a pure taste that naturally blends with the nature of East Hokkaido. The wide variety of seasonal beers come in stylish packaging, making them perfect gifts. Their craft beers pair well with any dish and fit any occasion. Brewer Hiromi Uetake, who started his career at "COEDO BREWERY" in Saitama Prefecture and served as head brewer at "Hobbitkotan Brewing," also brewed beer in Canada at "Godspeed Brewery." Enjoy these meticulously crafted beers by a seasoned brewer.

Facing the Sea of Okhotsk, Abashiri City is famous for the "drift ice" that covers the sea surface in winter. In collaboration with the School of Bioindustry at Tokyo University of Agriculture located in Abashiri and with a joint effort between the university and local community, "Abashiri Beer" was developed. These beers, crafted using Germany's traditional brewing method through the rare three-kettle process used in Japanese local beer, are known for their deeply flavorful richness. They are brewed with a variety of unique adjunct ingredients such as the local specialties like scallops and milk. Among the favorites is the "Drift Ice DRAFT," which uses the drift ice from the Okhotsk Sea as its brewing water. There are also many other unique and diverse beers available exclusively in Abashiri. The beer factory has an adjoining restaurant, "YAKINIKU Abashiri Beer Hall," where you can enjoy fresh, locally brewed beer alongside premium Okhotsk Abashiri Wagyu beef.

Located about an hour's drive inland from Abashiri City is Kitami City, a central hub of the Okhotsk region. After the revision of the Liquor Tax Act, "Okhotsk Beer" became a pioneer of modern craft beer in Japan as one of the first to develop local beer. With a focus on 100% malt and crafted meticulously using traditional German methods, this beer is a unique delicacy that can only be savored here. Each beer is handcrafted with great care and effort. With the philosophy that "beer is a living thing," Okhotsk Beer is made with the intent of offering fresh beer, hence its short shelf life of 30 to 60 days. The adjoining beer hall, "Okhotsk Beer Factory," offers fresh beer paired with dishes like "Okhotsk Kitami Salt Yakisoba" and local Hokkaido beef or Ezo deer cooked in beer.

Located a 50-minute drive east from Abashiri City, the gateway to Okhotsk, is Kiyosato Town. Known as "the birthplace of water," Kiyosato is famous for its "Kaminoko Pond," which is said to be fed by the underground water of Lake Mashu. Developed using this pure water and the town's renowned potatoes is "Potato Shochu Hokkaido Kiyosato." As the first potato shochu made in Japan, it is characterized by its unique refreshing and gentle taste. The stylish bottle design makes it a perfect gift. At the Kiyosato Shochu Distillery, visitors can tour the distillery and learn about the history and production process of Kiyosato shochu, offering an unmissable experience for shochu enthusiasts. Guided tours with staff are available with prior reservation.

A 40-minute drive west along the coastline from Kushiro City takes you to Shiranuka Town. It was here in 1992 that the shiso shochu "Tantakatan" was developed, using an abundance of red shiso grown in the area. Originally created as a product for Shiranuka's "One Village, One Product" movement, it was initially sold only within Hokkaido. However, word of mouth increased its popularity, and now it is a shiso shochu enjoyed throughout Japan. The red shiso used in Tantakatan is specially grown by contracted farmers exclusively for this product. In Shiranuka, where the town enjoys long daylight hours and significant temperature differences between day and night, the red shiso harvested is known for its vivid purple color and strong fragrance. At the roadside station "Shiranuka Koi-toi," you can purchase Tantakatan and try the fragrant "Tantaka Ramune" made with plenty of the locally grown shiso!