AZUMANESOKO_
Seasonal additive-free gelato in the countryside
This truss-structured shop appears as you walk along a mountain road. In early summer, they serve gelato made with fresh combinations of seasonal ingredients, such as honey-soaked Nanko plums and haskap berries, and in midsummer, watermelon and chili peppers. The shop's signature products are three types of milk gelato, made in small batches to maintain freshness. You can enjoy the unique characteristics of each milk from three dairy farms in the prefecture.
Chef Kuwahara Koji has a background in French cuisine. He moved from Tokyo and discovered the producers and ingredients he encountered for the first time in this region, where the temperature difference is large and agriculture is thriving. He couldn't stop talking about how fascinating they were. You can sample each flavor, so it's a great idea to try them out and choose.
There are always 10 flavors on display in the showcase, including "Traditional," inspired by the traditional local food, walnut mochi. 
