Hirosaki's Italian restaurant "Osteria Enoteca da Sasino" (Honcho, Hirosaki City, TEL 0172-33-8299 ) began selling the renewed "Sasino Ciddle" on March 23.

The same cider that is a blend of 5 kinds of apples from Aomori prefecture without taking leaves. Michiaki Sasamori, the owner of "Sasino", is confident that "the finish is like champagne. It goes well with meat dishes."

Mr. Sasamori is a chef known all over the country for receiving the "Cooking Masters", a chef award system of the Ministry of Agriculture, Forestry and Fisheries twice. Known as a "local production for local consumption" and "self-sufficient" restaurant chef, he is also known for making vegetables, prosciutto, and cheese from ingredients.

Mr. Sasamori started making wine in 2010 (Heisei 22) and also grows grapes for brewing himself. Cider brewing started in 2016 (Heisei 18) and made a cider called "Hirosaki Appo Wine!". "Because we use apples harvested that year, there was a characteristic for each year. With this renewal, we made a cider that can be drunk more stably," he said.

Mr. Sasamori says that with this renewal, fermentation is managed numerically rather than sensuously. After malolactic fermentation, the in-bottle secondary fermentation method was adopted. He started trial production in 2020 and said that he was satisfied with the result.

"I want to make a cider that will take root for 20 or 30 years," says Sasamori. "In addition to serving it as a glass in the store, it is also handled as a return item for hometown tax payment. Currently, only bottle stoppers are available, but champagne cork ones are available. I hope they can be used in various situations."

The price is 330 ml = 968 yen, 750 ml = 2,178 yen. It will be sold at "Sasino", Kato Liquor Store (Nishishigemori), "Cafe & Restaurant Brick" (Yoshinocho), and the official website.