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.
This koji amazake is made only with Koshihikari rice and rice koji produced in Uonuma. Its mild flavor lets you savor the deliciousness and natural sweetness of rice. Made with soft water that springs from the ground after flowing down from the source in the Three Peaks of Echigo to become underground water. (Keep refrigerated)
A fermented sweetener made using Koshihikari rice produced in Uonuma and Uonuma water. This natural fermented condiment can also be used in cooking in place of sugar or mirin. Spread on bread, mix into yogurt, brush on as a teriyaki glaze; its uses are endless.
We offer sets of koji amazake donuts and fondants au chocolat made under the supervision of pâtissier Hironobu Tsujiguchi, collaborations with Jiyugaoka Rollya, and koji gelato produced under the supervision of gelato maestro Taizo Shibano.
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.
