エコツアー絶景朝食〜どぶろく体験

モデルツアー

四季折々の美しい自然の風景が広がり、コシヒカリの産地でもある米どころ
A region with beautiful natural landscapes changing with the seasons, it is also the home of Uonuma Koshihikari rice.

栃尾とは？
What’s “Odiya”?

新潟県のほぼ中央に位置し、日本二百名山にも数えられる越後の名峰守門岳の豊かな自然に抱かれた町です。
Located roughly in the center of Niigata Prefecture, the town is embraced by the rich nature of Morimondake, a famous mountain in Echigo-Tsumari that is one of the top two hundred mountains in Japan.

豊かな大地と湧き水
Abundant land and spring water.

棚田と山を眺めながら絶景朝ごはん
Enjoying a breathtaking breakfast with a view of terraced rice fields and mountains.

一之貝の上から棚田や街並みを一望しながら清々しい空気の中でコシヒカリを使用した朝食をいただきます。シェフが作る旨みを活かしたコシヒカリを堪能できます。
Breakfast, featuring Uonuma Koshihikari rice, is served in the fresh air while overlooking the terraced rice paddies and townscape from the top of Ichinogai. You can savor the flavor prepared by the chef with Uonuma Koshihikari.

朝日差し込む参道から一之貝の集落を一望
Overlooking the Ichinokai village from the sunlit approach in the morning.

諏訪神社
Suwa Shrine.

suwa_shintoshrine

日本の文化遺産である神社
A Shinto shrine, a cultural heritage of Japan.

ご参拝
Thank you for your visit.

日本には一般的な神社参拝の作法
In Japan, there are customary manners for visiting shrines.

sannpai

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鳥居をくぐる際には立ち止まり軽く一礼します。参道は真中を避けて歩きます！日本人でも知らない人が多いんですよ。
When passing through the torii gate, it is customary to briefly pause and bow. Also, when walking along the approach, it’s common to avoid the central path. Many Japanese people might not be aware of this as well!

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そうなんですね！
That’s right! Please translate the above for me.
神社でのお参りはどうやるんですか？
How do you pray at a shrine?

拝殿前で
In front of the main hall.「二礼二拍手一礼」
「Two bows, two claps, one bow」の作法にてお参りします。
I will pay my respects following this etiquette.
神社の種類によって異なるんです。
It varies depending on the shrine’s kind.

とろりと甘くて栄養たっぷり。実は美容にも嬉しい「どぶろく」
Smooth, sweet, and full of nutrition. Surprisingly, ‘doburoku’ is also a beauty-friendly drink.

酒造のどぶろくつくり
Brewing Homemade Doburoku Sake

どぶろくってなあに？
What is Doburoku?

「どぶろく」は、水と米、そして米麹を合わせて作ったお酒です。
Doburoku is a drink made by combining water, rice, and rice malt (koji).
米を原料とするお酒のなかで、もっとも素朴で歴史も古いとされるのが「どぶろく」です。
Among the rice-based alcoholic beverages, ‘doburoku’ is considered the most rustic and has a long history. doburokusetumei

実際に『麹』をみて触れて感じて作ってみよう！
Let’s actually see, touch, and experience making ‘koji’!

どぶろくづくり体験
Doburoku making experience

農薬・添加物を使用せず100％国内産の原料と手作り。
Made with 100% domestically sourced ingredients and crafted without pesticides or additives.

「四規七則」
Four Regulations, Seven Rules

日本の文化『茶道』を実際に体験しよう
Experience the traditional Japanese culture of ‘Tea Ceremony’ firsthand.

sadou

おもてなしの日本独特の精神が特徴
Characterized by Japan’s unique spirit of hospitality.

茶道ってなあに？
What is ‘Sadō’ (the Way of Tea)?

伝統的なスタイルでお茶を客人にふるまうことが茶道の基本であり、心や精神の洗い清めの場としても歴史を経ています。日本で発達するおもてなしの精神が茶道に大きく反映されています。
“Serving tea to guests in a traditional style is the foundation of the tea ceremony, which has also transcended history as a space for cleansing and purifying the mind and spirit. The spirit of hospitality that evolves in Japan is strongly reflected in its tea ceremony.”

「洗い清め」と「思いやり」
“Wash and Purify” and “Consideration”

手水
“Temizu”

手水は茶席に入る前に行う作法です。口をすすぐ際、直接柄杓を口につけず自分の手をつかう。使い終わった柄杓は、持ち手に水を流し清めてから次の人に渡す。これらは思いやりと自身の洗い清めになります。作法を体感してみてください。
Temizu is a ritual performed before entering the tea ceremony space. When rinsing the mouth, avoid direct contact between the ladle and the mouth; instead, use your own hands. After use, pour water over the ladle handle to cleanse it before passing it on to the next person. These actions symbolize consideration and personal purification. Please experience the etiquette firsthand.

手水は洗い清めとして行われる作法。神社にお参りに行った際にも同じようなものを見かけるね！
Temizu is a ritual performed as a purification practice. You’ll see similar customs when visiting shrines!.

比礼の宮清水
Hirei no Miya’s Pure Spring Water

山からの湧き水が流れてくるので自由に綺麗なお水を汲んで飲めます。
Fresh spring water flows down from the mountains, allowing you to freely draw and drink clean, clear water.

サクサク、揚げたてアツアツ
Freshly Fried Crispy Hot.

栃尾のあぶらあげ
Tochio’s jumbo deep-fried tofu pouches.

栃尾の「栃尾あぶらげ」は、通常の油揚げの約3倍、芯までふっくらと揚がるのも大きな特徴。大きさ・味とも日本一と呼ばれています。
Tochio’s “Tochio Abura-age” is about three times larger than regular deep-fried tofu, and its fluffy core is one of its main characteristics. It is called the best in Japan in terms of both size and taste.

ALL

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Autumn

Winter