Astigarraga, Gipuzkoa. The gastronomy and culture of Basque cider is enjoying growing interest in japan where they are also beginning to make their own cider. During the traditional season of txotx, some 15 restaurants in various areas of the country, have organized their own beginning to the season and are doing so with a load of cider from Astigarraga, allowing them to taste the sagardoa from the newly bottled harvest.
This initiative, which includes the participation of these 15 restaurants and bars, has already been celebrated in some of the establishments, mainly in Basque-inspired restaurants. Specifically, at Ogasawara Hakushaku-teu (with one Michelin Star), Fermintxo Boca and Lanbroa (Tokyo), Ama-Lur, Aupa and Sekaishu (Osaka) as well as The Bogavante (Kyoto), among others.
During the events, besides tasting ciders with a Euskal Sagardoa designation of origin, attendees will learn about various aspects related to the culture of sagardoa, such its history, apple varieties, the elaboration process and the social expressions that surround it. For the occasion, the Astigarraga cider producer Zapiain, has bottled the first new cider of the year with designation of origin, made with native apple varieties, labeling its especially for Japan. In all, about 400 bottles have been shipped by air.
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