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今回のプランを監修する温泉療法専門医の早坂信哉氏。20年にわたり3 万人以上の入浴を医学的に調査し、お風呂・温泉・サウナと健康の関係を研究している医師。1993年自治医科大学医学部卒業、2002年自治医科大学大学院医学研究科修了後、浜松医科大学准教授、大東文化大学教授などを経て、現在、東京都市大学人間科学部学部長・教授。一般財団法人日本健康開発財団温泉医科学研究所所長。博士(医学)、温泉療法専門医。著作に『最高の入浴法』『入浴は究極の疲労回復術』など

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サウナは正しく入浴することで、血行が促進されて新陳代謝が上がり、免疫力が高まることや、睡眠の質の改善も報告されている。一方で入浴方法が適切でないと、脱水や体に高い負荷をかけるなどのリスクを伴う。ガイドブック「星のや軽井沢 サウナ読本」を読むことで、体にかかる負担を最小限に抑えた安心で心地よい入浴法を学びながら、サウナを体験することができるのだ。

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本プログラムではテラスに中温高湿のサウナが設置された特別な客室を用意。サウナは熱と蒸気によって体を深部から温める「ウェットサウナ」方式で、高湿の水蒸気を発生させる「ロウリュ」も可能。

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また、外気浴を楽しめるよう、テラスにグラビティチェアを設置。テラスからは満天の星や霧氷など冬の軽井沢の情景を望むことができ、周囲からは見えないよう配慮もなされているため、プライベートな空間で開放的な外気浴を楽しめる。さらに客室風呂で使用される浅間山の伏流水は軟水で皮膚刺激が少ないので、外気浴後にぬるめの温度で入浴することで乾燥しがちな肌をいたわることができる。

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サウナでたくさんの汗をかいた後に不足しがちなビタミンやミネラル、そして体を芯から温める発酵食材で仕立てた夕朝食を客室でいただける。朝食では、血流改善や整腸作用のある酒粕で仕立てた「冬野菜の吟醸スープ」など。夕食では、ビタミン豊富な20種類以上の冬の野菜や果物を、味噌や茸麹、チーズなどの発酵食材と、豆乳で仕立てた「発酵豆乳フォンデュ」が供される。

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信州の冬山の恵みであるジビエを日本料理の技法を用いて、それぞれの個性を感じる献立として提供。ジビエは、鹿や雉、穴熊や猪など、信州の山々が育んださまざまな種類を用意。

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特に鹿肉は、信州が誇る熟練の猟師がこだわりを持った方法で処理をした特別なジビエ。急所への一発で仕留めた鹿を、捕獲後すぐに解体処理を現地にて行い、-60℃で急速冷凍することで、クセの元となる臭みを極限まで抑え、鹿肉本来の旨味を引き出している。

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信州の清涼な湧き水や野草といった山の恵みを受けて育った鹿は、脂質の少ないあっさりとした風味ながら、凝縮された濃い旨味を味わうことができる。性別・年齢・部位ごとに異なる五種類の仕立てで味わいの違いを楽しむ「鹿尽くし」として提供。例えば雄鹿は茸と糀を合わせたきのこ醤油糀に漬け込み、炭火で焼き上げる。

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遠赤外線でじんわりと火入れされた雄鹿は噛むたびに、その特徴であるしっかりとした血の旨味を堪能できる一品となっている。さらに鹿の赤身肉の他にも適切に処理のされた雑味のない内臓肉の鹿ハツや鹿レバーも用意。上品かつ野趣あふれる鹿肉のさまざまな表情を味わえる一皿だ。

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強肴には、昨年の献立でも好評だった信州でもあまり出回らない「穴熊」を使用。甘みのある脂が特徴の穴熊を赤ワインで約1日煮込み、脂の甘みが煮汁に溶け出した一品。穴熊に合わせ、信州の伝統保存食である「寒干大根」を昆布出汁で炊き上げて提供。それぞれの特徴を生かし炊き上げた穴熊と寒干大根に、最後の仕上げとしてカウンター席の目の前で熱々の穴熊の脂を回しかけることで、渾然一体となった味わいが楽しめる。

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ジビエを引き立てるための、日本酒やワインのペアリングも。「鹿尽くし」には、鹿肉に相性の良い日本酒「宮坂醸造 真澄 KURO」とワイン「ドメーヌ ソガ サン シミ カベルネソーヴィニヨン ムラサキ第七農場 2020」を用意。鹿肉の五種の仕立てそれぞれと組み合わせて味わうことで、異なるペアリングとして味わいの変化を感じることができる。また、「穴熊と寒干大根香味油」には、果実味と心地よい深みがあるワイン「アロース・コルトン・プルミエ・クリュ」をマリアージュ。

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