Community projects

Japan Sake Brewing Project

One of the great community projects of Happo is the planting, harvesting and brewing of the local sake – Hakuba Happo Kurobishi. The project started in 2017. Participants can also join with Hakuba locals to experience the entire process of Japanese sake making, beginning from the planting and harvesting of sake rice. The theme is「You make Happo sake」‼

Sankei Nishiki, a sake rice newly developed by Nagano Prefecture, is grown in the nearby rice fields in Nodaira, Hakuba Village.

Every year, during the rice planting and harvesting season, we hold a hands-on tour. After the work, we celebrate with a small barbecue and taste local sake! We also set up a footbath with Hakuba Happo Onsen spring water to rest those weary legs and enjoy the fine views from this great spot!

2023 New Sake "Hakuba Happo Kurobishi Origarami Unfiltered Nama Genshu

  • Size: 720ml / 300ml
  • Manufacturer: Usui Shoten Co.
  • Classification: Junmai Ginjo Sake
  • Alcohol content: 17%
  • Rice used: 100% Sankei Nishiki from Hakuba Village, Nagano Prefecture

What is "Origarami"?
After the fermented mash (called “moromi”) is squeezed, the sake that first flows out contains many coarse particles of rice and yeast, making it cloudy and white. The “ori” floats in the sake after squeezing the mash. Origarami is characterized by a thin, dark color and a full-bodied flavor derived from the rice and yeast. In this case, the raw sake, which is produced without any heat treatment (called “hi-ire")also has a slight foaming sensation. This is what characterizes the full flavor of the rice and its freshness.


2023 「Hakuba Happo Kurobishi Junmai Ginjo Hiire 」

  • Size: 720ml / 300ml
  • Manufacturer: Usui Shoten Co.
  • Classification: Junmai Ginjo Sake
  • Alcohol content: 16%
  • Rice used: 100% Sankei Nishiki from Hakuba Village, Nagano Prefecture

What is "Hi-ire"?
By heating and then bottling freshly made sake as soon as possible, the freshness can be preserved and the mellowness is brought out. This flavor of Hakuba Happo Kurobishi is produced in the spring. When you take a sip the taste is clear in your mouth, a gorgeous aroma swells and a clean rice flavor disappears quickly, ready for the next sip!

白馬八方 黒菱

The Japanese Sake Brewing Project takes place at the terraced rice fields in Nodaira District and the fields in Happo District. Sake brewing and pressing is prepared and bottled by Usui Shoten, the brewery of Hakuba-Nishiki.

The name of the sake, Hakuba Happo Kurobishi, was chosen by a public vote and Hakuba Happo-one is one of the most popular slopes and viewpoint to enjoy when skiing or evening in the summer for hiking. Kurobishi has been loved by many people as in particular the greater area is known for backcountry skiing and mountaineering. The label has a moon on it. This sake has a story behind it: rice is planted on an auspicious day, brewed on a new moon, and pressed on a full moon. This is commonly known as "Tsukiyomi". This year, we will deliver it pressed at the new moon. May all those who drink Kurobishi be blessed and hold happiness in their hearts when thinking of the snowy landscape and mountains in Hakuba.

The photos of Japanese sake brewing project event
Facebook – Hakuba Happo-one Sake Project

Happo Yummy


Hakuba Happo is known as the birthplace of Japanese minshuku (family-run bed and breakfast lodging).
Happo Yummy is a local cuisine that uses eight or more seasonal and unique ingredients locally produced in the Hakuba Happo area and traditionally served at minshuku inns of Shinshu (old province name of Nagano prefecture).

Shinshu Hakuba is blessed with great nature, clear air, and mineral-rich water from the mountains, and with distinct four seasons the environment is ideal for agriculture. The area also offers a large reservoir of edible wild plants and mushrooms, mountain trout and other freshwater fish from the clean rivers originated from Hakuba, and an ideal natural setting to breed Hakuba pork.

Dishes cooked using many of these locally grown fresh ingredients are not only tasty but also very healthy. Containing eight or more kinds of local produce, they are expected to improve and enhance our immune system, making us more resistant to modern diseases and allergies.

Happo Yummy supports the local product as well as this local consumption model as a reference of dietary education for youth. Each lodge offers unique specialties - some restaurants combines eight or more local ingredients in the course menu; some contain more than eight local produce in a single dish.

Visit Hakuba Happo nestled in the grand North Japan Alps to enjoy the rich gifts of nature through Happo Yummy.

Happo Yummy - List of Affiliated Inns/Restaurants

  • Cuisine nameHappo Yummy nabe (hot pot dish) of HappeiMost of the vegetables are home grown. A chemical-free dish that is safe and healthy.

    The 8 local produce of Shinshu Hakuba(1) Hakuba pork, (2) Shinshu enoki mushrooms, (3) Shinshu shimeji mushrooms, (4) home grown hakusai (Chinese cabbage), (5) home grown carrots (6) home grown leeks, (7) home grown mizuna (mustard leaf), and (8) Shinshu soba buckwheat dumplings

    Facility NameHotel Weisser Hof Happei


  • Happo YummyWe offer Happo Yummy that combines local ingredients including seasonal vegetables from the garden, and edible plants and mushrooms from the mountains. Nabe (hot pot dish), tempura, cooked vegetables and many dishes are home-cooked with care and served from our kitchen. We also make our own rice, pickles, and miso bean paste. We express our hospitality with a warm meal.

    Facility NameShinminshuku Higashiwakata


  • Happo YummyLocal homemade cuisine using bounties of seasonal food from the fields and mountains. Dishes are prepared by Hakuba-born, Hakuba-raised okami (owner of the inn) in a manner passed down from her mother and late okami.

    Facility NameShinshu Hakuba Happo Onsen  Shirouma-so


  • Cuisine nameGrilled Hakuba pork and local mushrooms with miso on hoba leafServed at the dinner buffet at Hakuba Mominoki Hotel.

    The 8 local produce of Shinshu Hakuba(1) Hakuba pork, (2) shimeji mushrooms, (3) eryngii mushrooms, (4) shiitake mushrooms, (5) miso bean paste (6) yuzu (citrus) peels, (7) green leeks, and (8) hoba (magnolia) leaf.

    Facility NameHakuba Mominoki Hotel


  • Cuisine nameTasty miso oyaki (buckwheat dumplings) with local vegetablesAlso to be sold at Mimizuku-jaya

    The 8 local produce of Shinshu Hakuba(1) Hakuba pork, (2) enoki mushrooms, (3) shimeji mushrooms, (4) carrots, (5) gobo (burdock root), (6) eggplants, (7) dried daikon raddish, (8) local wheat (Shiga wheat).

    Facility NameHappo Local Cuisine Ohyokkuri


  • Cuisine nameNatsukashi-no-nabeThe nostalgic pot dish will warm you up and help you maintain your health and beauty.

    The 8 local produce of Shinshu HakubaMiso flavor with (1) hakusai (Chinese cabbage), (2) leeks, (3) daikon raddish (or spinach or nozawana leaf), (4) mushrooms (enoki, shimeji, nameko, etc.), (5) tofu, (6) Hakuba pork, (7) wheat dumplings (or rice cake), (8) sake lees (or salted koji rice malt).

    Facility NameVillage Hotel  Shinya


  • Cuisine nameHakuba sanzoku-ni (Hakuba pork and deer cooked in red wine & Shinshu miso paste)Served at the dinner buffet at Hakuba Mominoki Hotel.

    The 8 local produce of Shinshu Hakuba(1) Hakuba pork, (2) Hakuba mushrooms, (3) Shinshu mitsuba (Japanese parsley), (4) Hakuba-nishiki (Japanese sake), (5) Shinshu gibier (deer), (6) Shinshu red wine, (7) Shinshu miso bean paste, (8) Nagano seven-spice seasoning.

    Facility NameThe Beach Bar


  • Cuisine nameHakuba pork Shabu-shabuHakuba pork is tender, odorless and light - it’s so good to make you smile.

    The 8 local produce of Shinshu Hakuba(1) Hakuba pork, (2) maitake mushrooms, (3) enoki mushrooms, (4) leeks, (5) hakusai (Chinese cabbage), (6) daikon raddish, (7) carrots, (8) mizuna (mustard leaf).

    Facility NameBergtour Marukita


  • Cuisine nameMaruya Happo Yummy SukiyakiMaruya offers 7 daily specialties as Happo Yummy, including sukiyaki and tempura. Enjoy Jakuba pork, mushrooms and locally grown seasonal vegetables.

    The 8 local produce of Shinshu Hakuba(1) Hakuba pork or Shinshu beef, (2) shimeji mushrooms, (3) enoki mushrooms, (4) mizuna (mustard leaf), (5) leeks, (6) hakusai (Chinese cabbage), (6) broiled tofu, (7) konnyaku (konjac potato) noodle, (8) carrots

    Facility NameMaruya Ryokan