In recent years, Hokkaido's reputation as a producer of fine drinks has expanded well beyond wine. Distilleries and breweries producing Japanese whisky, craft beer, sake, and gin have emerged across the region, helping establish Hokkaido as one of Japan's leading destinations for alcoholic beverages.
Eastern Hokkaido is at the forefront of this movement. With abundant natural resources and a cool climate well suited to brewing, distilling, and aging, the region continues to produce distinctive drinks that reflect its local character.

In the first installment, we explored the world of Tokachi Wine. This time, our journey continues with craft beer and whisky, paired with local cuisine that reflects the character of each region. Our first stop is a unique brewery in Tsurui Village

A Brewery as a "Knot" Connecting Various Cultures
About 35 km north of Tancho Kushiro Airport lies Tsurui, a small village with a population of around 2,400. In a dairy farming area slightly away from the village center, you'll find "Brasserie Knot," a craft beer brewery.

Brasserie Knot occupies the former Mosetsuri Elementary School, which closed in 2004. The old gymnasium has been transformed into a brewery, while visitors can view the brewing facilities from an observation corridor. Unused classrooms have also found new life as rehearsal spaces for local bands and table tennis rooms. True to its name, Brasserie Knot has become a place where people, culture, and community come together through craft beer.

Bringing the Joy of Craft Beer to the Uninitiated
CEO Hiromi Uetake, a master brewer with about 20 years of experience, returned to Japan in 2021 after a successful career at a Canadian brewery. Reflecting on that time, he shares, "If I was going to return to Japan, I wanted to base myself in a region where craft beer hadn't yet caught on, and work to share just how exciting and diverse it can be."

That led Mr. Uetake to focus on "Doto" (Eastern Hokkaido), an area with very few breweries. While visiting various towns in search of a property suitable for a brewery, he learned about the former Moyosetsuri Elementary School.

"The gymnasium was the deciding factor," says Uetake. "There were no support columns inside, and the ceilings were high. It was an ideal space for a brewery. Finding this building was a turning point for us."
Following this discovery, the brewery officially opened in 2022, marking its fourth year of brewing this year.

The Philosophy of Kacho Fugetsu (The Beauties of Nature). A "Doto Collaboration" with Beer Infused with "Yamasachi" Grapes.

Brasserie Knot offers a core lineup of four signature beers.

"If you were to write the product names in kanji, they would spell Kacho Fugetsu—the traditional phrase for the beauties of nature: Flower, Bird, Wind, and Moon. Just as you would admire the changing scenery of the four seasons, I want people to choose their beer based on the season, the food, or simply their mood at that exact moment. That's the idea we poured into them."

Their limited-edition seasonal beers, which incorporate seasonal fruits and ingredients sourced right from Eastern Hokkaido, have also built a stellar reputation.

For instance, "YAMASACHI" features the red wine grape variety of the same name, originally developed by the Ikeda Town Grape and Wine Research Institute (which we visited in part one). Brewed every October using Yamasachi grapes grown right in Tsurui Village, this beer has become a signature winter tradition for the local community.

"Our beer sparks conversation between restaurant staff and their customers, with people saying, 'Ah, winter is finally here.' We brew our beer with a deep appreciation for that kind of connection," Mr. Uetake shares.

Enjoying a Tasting at the Retail Shop, Home to One of Hokkaido's Largest Beer Tap Systems
All this talk about beer was certainly making me thirsty. Without further ado, I headed straight to the brewery's retail shop.

Here, you'll find one of Hokkaido's largest beer tap systems, capable of serving up to 20 different varieties. In addition to canned beer sales, they offer draft beer to-go via growler fills (starting from 1,300 yen for 32 oz / approx. 960 ml) as well as tastings (220 yen for 100 ml).

First, I started with a glass of their signature "WIND." The powerful bitterness and gorgeous aroma of the hops—distinctive of a true IPA—instantly filled my mouth. Next up was "HAOTO," which left a lasting impression with its subtle, honey-like sweetness and elegant chamomile fragrance. Finally, I tried "YONAGI," a brew reminiscent of a pitch-black sea that delivered a smooth, deep richness across the palate.

Each beer has a distinct and vibrant signature character that hits the exact right spot, making you think, "Wow, this is delicious!" Yet, the finish remains remarkably mild and smooth on the throat. It is a masterful balance that amplifies the fun of choosing the perfect pairing for any dish or occasion.

Mr. Uetake's Top Picks! Tsurui Village Gastronomy to Pair with Craft Beer
Since I was already here, I wanted to savor the brews with some local Tsurui Village specialties. I asked Mr. Uetake to share his recommended pairings!

"Tsurui Village is famous for its cheese. In particular, I highly recommend pairing 'FLOWER' with the 'Mild' variety, which is less acidic and has a gentle texture. For the long-aged 'Gold' variety, which features a strong acidity and saltiness, 'MOON' is the perfect match. Also, venison seasoned jingisukan-style paired with 'WIND' is fantastic. The bitterness and aroma of the hops complement the rich flavor of the venison beautifully."

Savoring premium craft beer amidst the nostalgic atmosphere of the former elementary school. Immersed in a comforting afterglow that warmed both body and soul, my journey continued even further eastward.

Brasserie Knot
Address: 69-8 Moseturi, Tsurui-mura, Akan-gun, Hokkaido
TEL: Private
Hours: 12 PM – 3 PM (Saturdays, Sundays, and public holidays: 10 AM – 4 PM; ※Last order for growler fills and tastings at the retail shop is 30 minutes before closing.)
Closed: Irregular holidays

Building a Distillery in Akkeshi to Pursue the Ideal Whisky
The final stop on this Eastern Hokkaido "Cheers" Gastronomy Journey brought me about 70 km southeast of Tsurui Village to Akkeshi Town—one of Japan’s premier oyster-producing regions—and home to the Akkeshi Distillery.

The whisky venture was launched by Keiichi Toita, the second-generation president of Kenten Co., Ltd. (headquartered in Tokyo), with distillation officially kicking off in 2016.

President Toita had long been an ardent fan of Scotch whisky, particularly Islay malts (single malt whiskies produced on the Isle of Islay, Scotland) known for their distinctively briny and smoky aromas. Over time, he began harboring a dream to craft such a whisky himself.

Initially, his plan was to source new-make spirit from other distilleries and focus solely on aging it in his own barrels. However, upon discovering that even the simple act of filling casks with raw spirit required a liquor manufacturing license, he pivoted completely—deciding to build a distillery from scratch to produce his own spirit from the very beginning.

Akkeshi Town was chosen as the stage for this venture because its environment closely mirrors that of his beloved Isle of Islay. The region experiences significant temperature swings within a cool and humid climate, and it is frequently blanketed by a heavy "sea mist" that infuses the whisky with complex aromas. Additionally, the deciding factor was the access to crystal-clear brewing water that flows through layers of peat—an indispensable element in whisky making. Driven by his vision for the ideal whisky, he established the distillery in this very location.

A "Collaboration of Eastern Hokkaido" Transcending Maker Boundaries
The road to crafting true whisky is long and unimaginably profound—a sentiment that deeply struck me as I listened to Ryuya Shimano from the Whisky Business Division, who kindly guided me through the facility.

"The process of making whisky involves several stages: milling the barley, mashing, fermentation, distillation, barreling, and maturation. Among these, the steps requiring human hands take only about a week, up through distillation. Once the spirit is filled into the casks, we cannot intervene for at least three years. We can only leave it to the climate and terroir of Akkeshi, hoping it transforms into a delicious whisky."

Precisely because it leaves human hands, the selection of the casks where the whisky enters its long slumber is crucial. It is no exaggeration to say that this stage defines the aroma and flavor profiles. At Akkeshi Distillery, they utilize bourbon casks, sherry casks, and rare Mizunara oak casks, alongside wine casks previously used to age Tokachi Wine. Discovering this "Eastern Hokkaido collaboration" that transcends maker boundaries once again sent a thrill of excitement through me.

Enjoy It Islay-Style! A Pairing Experience of Akkeshi-Exclusive Whisky and Premium Oysters
Starting with their debut release in February 2018, "THE AKKESHI NEW BORN FOUNDATIONS 1," new expressions have rolled out one after another. More recently, in November 2025, they released "Shokan," the 21st edition of their highly acclaimed "24 Solar Terms Series."

However, due to the high demand and the rarity inherent to a small-scale distillery, these whiskies can generally only be acquired through lottery sales at retail shops. The "24 Solar Terms Series" is especially popular, routinely selling out the moment it hits the market.

Therefore, I decided to join a distillery tour that includes a tasting! The tour, organized through the Akkeshi Taste Terminal Conchiglie, allows visitors to sample one expression from the "24 Solar Terms Series" alongside "Kaki no komoriuta"(Lullaby of Oyster), a special blend exclusively served at dining establishments within Akkeshi Town.

The perfect pairing for the whisky is, of course, Akkeshi oysters. The Isle of Islay is also famous for its oysters, and it is said that locals there enjoy eating them raw with a splash of whisky poured directly over the top. Without hesitation, I tried it Islay-style!

The smoky aroma of the whisky melts into the briny freshness of the oyster, filling the mouth with a blissful afterglow. A whisky and an oyster, both nurtured by the very same sound of the tide—there was simply no way they wouldn't complement each other perfectly.

Immersed in Artisan Passion and Exquisite Gastronomy: A 2-Day, 1-Night Journey
Ikeda Town's wine paired with the rare "Ikeda Beef"; Tsurui Village's craft beer alongside "Venison Jingisukan"; and Akkeshi Town's whisky complemented by "Premium Oysters." This deeply moving two-day, one-night journey left me thoroughly captivated by Eastern Hokkaido's proud "fine spirits" and "gourmet cuisine," as well as the sheer passion of the artisans dedicated to their craft.

We highly invite you to embark on your own Hokkaido "Cheers" Gastronomy Journey and discover your ultimate, personal pairing.

◆Akkeshi Distillery
Address: 4-109-2 Miyazono, Akkeshi Town, Akkeshi District, Hokkaido
TEL: 0120-66-1650 (Customer Service Center)

◆ Akkeshi Distillery Tour

Meeting Location: Akkeshi Taste Terminal Conchiglie (2-2 Suminoe, Akkeshi Town, Akkeshi District, Hokkaido)

Operating Period: Designated days from mid-April to mid-November ※Reservations required at least 3 days in advance

Time: Starts at 9:30 AM (Duration: approx. 1 hour 30 minutes)

Capacity: Up to 10 participants ※Reservations close as soon as capacity is reached

Eligibility: Ages 20 and older

Fee: ¥5,000 per person (Includes guide, Akkeshi whisky tasting, and commemorative keychain) ※Oysters are not included in the tour fee

Transportation to and from the distillery is provided by a shuttle vehicle.

Please note that non-participants (including minors) are not permitted to accompany the tour.

[Source & Cooperation]
This article has been reprinted with permission from "DO Tabi," the official travel information website operated by AIRDO, the wings of Hokkaido.

In Cooperation with: AIRDO Co., Ltd.

Founded on the core philosophy of "Revitalizing Hokkaido's Economy," AIRDO is headquartered in Sapporo, Hokkaido. Operating as the "Wings of Hokkaido," the airline connects Hokkaido with Honshu and Fukuoka across 11 routes.

Under its brand vision, "Bringing air travel closer, with higher quality, to enrich people's hearts," AIRDO is dedicated to delivering an accessible yet premium travel experience, centered around "warm hospitality" tailored to each and every passenger.

"DO Tabi" is a travel curation media platform operated by AIRDO, the wings of Hokkaido.

As an airline that knows the local region inside out, we deliver travel inspiration to transform your desire to visit into a memory you are truly glad you made.

It is packed with content that will resonate deeply—not only with those currently planning a trip to Hokkaido, but also with anyone thinking, "I want to go somewhere, but I haven't decided where yet."