Last night huge flakes starting to fall in the heart of Niseko in Hirafu Village, Japan. An estimated 5cms fell on the ski runs creating an overnight winter transformation.
Signalling the start of the renown Niseko powder, the super fat flakes had many a local jumping with anticipation.
Niseko was touted by Forbes Traveller as the 2nd snowiest resort in the world last year - not hard when you get an average of 14m over the 5 month season.
Local Pizza Master out the front of the new premesis on Main Street Hirafu.
Some Niseko and Japan not-so-well-known trivia, just because we are excited that the season is about to start in 3 weeks…
>An Onsen (natural Japanese thermal baths) gets it water from 700m deep, having filtered through the local volcanic mountain for over 150 years; there are many of these throughout Niseko, with each having a different property ranging from healing and relaxing to invigorating and refreshing
>The ski village is actually called Hirafu, the term the world knows as Niseko is a neighbouring town 10 minutes away
>Japan sells very cheap beer
>The very cheap beer is actually not really beer as we know it; the Japanese Government tax the yeast in beers so some companies came up with a quasi yeast to deter tax - this fake yeast although makes super cheap beer also gives you crazy hangovers…
>You can buy sashima Octopus still alive, which they cut up in front of you at Sencho Restaurant
>Hokkaido (the Island Niseko is on) is reknown for having the best food in Japan
>For the first time Japan won best Whiskey in the world, beating all Irish and Scotch Whiskey’s…this feat was done by the Nikka Whiskey factory which is 50min from Niseko (and they give out free samples)
>There is surf a 1 hr drive from Niseko
>March skiing is underated
>Japan airports are being upgraded; Chitose (Sapporo) gets a super size terminal and Haneda (Tokyo) gets an over super size new international terminal; both mean the future is bright for the international ski reveller travelling to Niseko
>The local people are call Ainu - they have distinctive artwork and alpine style not seen anywhere else in the world
>Sushi is not all about the raw fish - its about the rice - restaurants keep a guarded secret on how they make their rice, from which makes up 70% of the Sushi taste
ニセコ町, 尼塞考, 尼赛考, 尼塞考, 尼賽考, 新雪谷, 新雪谷町