Monday, 20 June 2011

Todd Stradford from Wisconsin, USA

Cheese House, Kuzumaki Kogen Farm くずまき高原牧場, Tohoku 岩手 >
Just north of Morioka was this small town in the mountains that used biogas, solar, wood pellets, and wind to power their dairy and wine operations. The nomu yogurt was great as well as the yakiniku lunch. The wine was foxy like a New York varietal. It reminded me of Widmer Lake Niagara if they still make it.

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