In Uonuma Jozo, rice koji, koji amazake and other koji products are produced. It is not only a factory but a interactive facility with areas which open for public. There are also café and place for workshops to know about fermented foods.
Uonuma Jozo has a natural refrigerator called yukimuro (“snow room”) which stores the fallen snow. The temperature in the yukimuro is around 0°C, and the humidity is consistently high. In this environment, vegetables, for instance, their sugar content increases not to be frozen, and it makes them taste milder. It is indeed the wisdom to make a good use of coolness of the snow.
Clear water is essential to amazake making. Uonuma’s water is infiltrated soft water which flows down from the Three Peaks of Echigo (Mt. Komagatake, Mt. Nakanotake and Mt. Hakkai), 1900 m in height over 10 km.
Uonuma Jozo was founded to pursue this water, Uonuma’s natural bounty.
Koji amazake made from this water, which keeps cool through the year and isn't affected by human life and industry, is refreshing and smooth to drink.