青森県田子町（たっこまち）産のニンニクを使った炭酸飲料「ジャッツ タッコーラ」が話題を集めている。１月の発売後、インターネットで人気となり、注文が殺到。既に月間目標（５００本）の４倍以上を売り上げた。企画した田子町ガーリックセンターは「ニンニクとコーラという、斬新な組み合わせを楽しんで」とＰＲしている。田子町はニンニクの名産地として知られ、「ジャッツ」は驚いたときに使う地元の方言。「田子（たっこ）」のコーラで「タッコーラ」とネーミングもユニークだ。ガーリックセンターの佐藤恵子さん（３９）は「方言を入れたかったのと、コーラのはじける感じを表現しました。“じぇじぇじぇ”のように浸透するとうれしいです」と話した。飲むと、第一印象は炭酸が効いた普通のコーラだが、喉を通過するころニンニクの風味が口全体に広がる。瓶の赤いラベルに白いニンニク丸ごと１個をデザインしたポップな外見も特徴的だ。「ニンニク＝料理」という枠からはみ出て考えようというところからアイデアが出たという。粉末状ニンニクをわずかに使っただけなので、飲み終わってもにおいはそれほど気にならないという。１本２００ミリリットル入りで税込み３００円。センターのホームページから購入できる。田子町のガーリックセンターの店舗でも販売。都内では、にんにく料理専門店などに置いてあるという。青森県産ニンニクは全国シェアの約７割を占める。田子町の試算によると、２０１４年の同町の生産量は約１１００トン。これまでも麺にニンニクを練り込んだ「にんにくラーメン」や「にんにくワイン」、「にんにく焼酎」などを開発している。ガーリックセンターは、ニンニク産業の振興に取り組む一般財団法人「田子町にんにく国際交流協会」が運営している。
Soda "jyaltututaltuco-ra" using the garlic from Takko-machi, Aomori (たっこまち) attracts topics. It becomes popular, and, after release of January, orders rush on the Internet. I already sold 4 times or more of the monthly aim (500). The Takko-machi garlic center which I planned publicizes it saying "enjoy garlic and a novel combination called cola". A local dialect that Takko-machi is known as an excellent production center of the garlic and uses "ジャッツ" when I was surprised. "タッコーラ" and the naming are unique with cola of "Tako" (たっこ), too. Keiko Sato (39) of the garlic center told you, "I am glad when I expressed what wanted to put a dialect and the feeling that cola split open and penetrated" "je je je". The first impression is common cola which carbonic acid worked for, but a flavor of the garlic spreads through the whole mouth when I drink when I pass a throat. The garlic which is white on the red label of the bottle is characterized by the pop appearance that designed one entirely. It is said that an idea appeared from the place that says to protrude from the frame called "garlic = dish", and to think. Because I slightly only used the powdered garlic, it is said that I am not worried about the smell that much even if I finish drinking. 300 yen tax-included with 200 milliliters of one of them. I can purchase it from the homepage of the center. I sell it at the store of the garlic center of Takko-machi. It is said that I am put in the stores specializing in garlic dishes in Tokyo. The garlic from Aomori accounts for approximately 70% of the national share. According to the test calculation of Takko-machi, the amount of production of the town of 2014 is approximately 1,100 tons. "Garlic ramen" and "the garlic wine" which kneaded garlic into noodles develop "garlic shochu" until now. General foundation "Takko-machi garlic international exchange association" working on promotion of the garlic industry runs the garlic center.
Soda "jyaltututaltuco-ra" using the garlic from Takko-machi, Aomori (たっこまち) attracts topics. It becomes popular, and, after release of January, orders rush on the Internet. I already sold 4 times or more of the monthly aim (500). The Takko-machi garlic center which I planned publicizes it saying "enjoy garlic and a novel combination called cola". A local dialect that Takko-machi is known as an excellent production center of the garlic and uses "ジャッツ" when I was surprised. "タッコーラ" and the naming are unique with cola of "Tako" (たっこ), too. Keiko Sato (39) of the garlic center told you, "I am glad when I expressed what wanted to put a dialect and the feeling that cola split open and penetrated" "je je je". The first impression is common cola which carbonic acid worked for, but a flavor of the garlic spreads through the whole mouth when I drink when I pass a throat. The garlic which is white on the red label of the bottle is characterized by the pop appearance that designed one entirely. It is said that an idea appeared from the place that says to protrude from the frame called "garlic = dish", and to think. Because I slightly only used the powdered garlic, it is said that I am not worried about the smell that much even if I finish drinking. 300 yen tax-included with 200 milliliters of one of them. I can purchase it from the homepage of the center. I sell it at the store of the garlic center of Takko-machi. It is said that I am put in the stores specializing in garlic dishes in Tokyo. The garlic from Aomori accounts for approximately 70% of the national share. According to the test calculation of Takko-machi, the amount of production of the town of 2014 is approximately 1,100 tons. "Garlic ramen" and "the garlic wine" which kneaded garlic into noodles develop "garlic shochu" until now. General foundation "Takko-machi garlic international exchange association" working on promotion of the garlic industry runs the garlic center.