The ability of yogurt to provide the nourishing properties of milk together with the live microorganisms from fermentation provides a unique combination of food assets. We suggest our readers pay a visit to Asamashuzo Tourism Center and check out the bounty from the beautiful bovines and the Center’s other fine products.Lactation biology, microbial selection, and human diversity are central themes that could guide investment in scientific research, industrial innovation, and regulatory policy oversight to propel yogurt into the central role for health-promoting food products. Nota bene: You can also taste several of their Nihonshu at the shop, including one made using yeast sourced from roses. So, moo-ve over, eggnog, you have a worthy challenger in town! If it were available closer to Tokyo, we would likely make it a Drinking Japan tradition to consume this over the holidays. The ingredients consisted of yogurt from a local farm, pot-distilled shochu (単式蒸留焼酎), and sugar. It was thick and creamy and reminiscent of eggnog.
As a sprawling complex, with lots of non-alcohol-related foods and souvenirs, we imagined the sake would be an afterthought, along the lines of “Oh, by the way, we also have this.” But one of the most popular items at the Center, at least according to reviews on Google, is a low-alcohol (5%) Yogurt Liqueur, which didn’t sound very appealing to us.īut lo and behold, their Yogurt Liqueur was absolutely delightful, beyond our wildest imaginations. (Source: Google Maps, 2022)įrankly, we were not expecting much in terms of quality alcoholic beverages when we stopped by at this place. The Asamashuzo Tourism Center (浅間酒造観光センター), marked with an A on the map. When driving to Kusatsu from Tokyo, you can drive past the Asamashuzo Tourism Center (浅間酒造観光センター). Even if you have never visited this place, you have likely seen images like this: Yubatake Kusatsu onsen is considered one of Japan’s top three hot springs. Moo-ve over, eggnog: there’s a new milk-based alcoholic beverage in town!
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