When we first tasted Ayumasamune’s lineup, we were instantly captivated by the incredibly clean and smooth flavors born from the local snowmelt. That unforgettable first sip convinced us that we had to introduce their exceptional craftsmanship to our customers in the United States, sparking the beginning of our partnership. When we later spoke directly with Managing Director Tomihiko Iiyoshi, the current president’s father, we felt a deep connection to his family’s dedication.

We had the rare opportunity to taste their winter-exclusive cloudy “nama” (unpasteurized  sake), and were completely blown away by the experience. Because the sake continues to ferment in the bottle, producing natural gas, it requires a specialized cap and strictly cannot be laid on its side. While transporting that delicate bottle safely to the United States is a challenge, its striking taste inspired us to share Ayumasamune’s other offerings with the world.

The Myoko area routinely sees over 6.5 feet of snow in the winter. This heavy blanket naturally keeps the brewery at a stable 41 degrees Fahrenheit, creating the perfect environment for slow, cold fermentation. As the snow melts, it filters through the earth and emerges as remarkably soft spring water right inside the brewery building, flowing at an incredible rate of roughly 1,585 gallons per hour. This water is used for everything from washing the rice to the final brewing stages, without the need for electric pumps.

The brewery feels a profound duty to protect this pristine environment. In 1998, they built a state-of-the-art wastewater treatment facility that purifies up to 20 tons of brewing wastewater a day before returning it to the river, making it clean enough for carp to swim in. They also clean their equipment using electrolyzed water instead of harsh chemicals to avoid killing helpful microbes. Taking further advantage of the cold, they practice snow aging by burying around 2,000 bottles of sake in the snow each year, naturally refrigerating the brew while saving energy.