Food, whiskey and of course cycling. After a number of whiskey buffs and foodies who have come on tour, it felt only right that we combine the best food and beverages that Hokkaido is known.
From succulent wagyu beef, freshly caught uni and miso ramen. What better way that to finish the last ride at a Whiskey distillery of Nikka which is one of the oldest in Japan.
You will be riding South West Hokkaido, amongst caldera lakes, smoking volcanoes and the Sea of Japan coast line. Eat, drink and ride.
Read a journal entry on this trip.
- Cycle through 2 national parks
- Ride to the base of a live volcano
- Visit Nikka whiskey distillery
- Rejuvenate in outdoor hot springs
- Enjoy exquisite seafood cuisine
Riding days of approximately 80 or 100- 120 km on rolling and hilly terrain. Elevation gains of around 1,000 plus meters daily.
241 km or 335 km
3,424 m or 4,563 m
Biggest Climbing Day
Transfer to the hotel which sits on the banks of a caldera lake. It is surrounded by 3 volcanoes and renowned for its indigo blue waters. Tonight we commence with an exquisite 'kaiseki' dinner which combines seasonal ingredients. Ready yourself for a number of gastronomic courses.
Day 2 The Caldera (79 km/ 1,316 m) or (103 km/ 1,350 m)
Cycle to the nearby caldera lake of Toya. The route follows quiet rural roads to the hotel has spectacular views over the lake. Each evening there are fireworks over the lake shot from a floating boat. After dinner, transport yourself back forty years and enjoy Japanese whiskey at a local bar.
Day 3 Fuji of the North (78 km/ 1,153 m) or (119 km/ 1,837 m)
Ride to Niseko which sits in the shadows of Ezo Fuji, or the 'Mt Fuji of the North.' We will have lunch at a restaurant with views overlooking the volcano. Continue to the Niseko Ski Village. After a sumptuous dinner, visit a local craft beer brewery to try their local ales.
Day 4 Nikka Distillery (84 km/ 955 m) or (113 km/ 1,376 m)
Ride out to the Sea of Japan and along the coast to a seafood barbecue restaurant right by the ocean. Choose from a combination of fresh oysters, mussels, scallops and prawns or the local delicacy of 'uni,' or sea urchin. We then transfer to Nikka Distillery to for a post ride drink. Celebrate the last night in one of the oldest whiskey bars in town, where you can drink thirty year old whiskey no longer in production.
Day 5 Sayonara
Departure day. Transfer back to Chitose Airport