KANESHIGE FARM & CIDERY

Last Updated: 19 September, 2024

We originally intended to feature Kaneshige Farm & Cidery in late 2020, after they remarkably grabbed a silver medal in the UK’s International Cider Challenge Wood Aged Category for their “Julien Deep Impact” barrel-aged cider, Kaneshige’s first entry into a tasting competition outside of Japan. But they politely asked if we would wait until they felt they were ready, as they had a few projects in the works, projects they desperately wanted us to share with our readers. Two years later, the time has come.

Kaneshige Farm & Cidery is based in Shimojo, a village located in the mountains of southern Nagano Prefecture. It is an area that has been fighting decades of population decline; according to census data, in 2020 there were 3,545 people living in Shimojo, down 15.6% from the previous poll. There are no local railways and no high school, and the region relies on its primarily agricultural economy of crops including apples, pears, dried persimmons, and buckwheat.

They got their start in 2014, when Yasuhiro Furuta, in charge of his father’s farm, attended a research group meeting on apples, where he learned that apple juice could be fermented and turned into alcohol. He wound up enlisting the help of his former classmate, Hayato Sakurai, and together they recruited Yasuhiro’s younger brother, Kenshi.

The ball really got rolling by the end of 2016, after Kaneshige had renovated a section of their juicing operations into a makeshift cidery to take advantage of its wasted space, and been granted a request that the town be designated as a tokku (thereby giving them access to a special license allowing them to begin producing cider at very small volumes, provided they only use local ingredients).

Two years later, they took a trip to Portland, Oregon in the United States and discovered the craft beer and cider scene there, being particularly impressed by how beer and cider were available side-by-side. They were already toying with the notion of expanding into beer; Portland was their proof and inspiration it could work.

Fast forward to now, and after witnessing the birth and growth, as well as the accomplishments of Kaneshige Farm & Cidery, it should be clear to see why we regard them as one of Japan’s outstanding cider stories. 

In addition to the aforementioned silver medal they won in 2020, this year they also took bronze in the world’s largest cider tasting competition, the Great Lakes International Cider and Perry Competition (GLINTCAP) held in the United States. They were also one of the five Japanese participating cidermakers in the first Global Cider Connect, an international cider collaboration effort, where Kaneshige was teamed with American cidermaker giant, Blake’s Hard Cider Co., and created a cider together.

On top of that, they have launched not one, but two new projects. Camp & Cheers Kaneshige, a rentable campground with an on-site taproom, and their newly inaugurated craft beer brewery.

But a little about their ciders first.

Kaneshige Farm & Cidery’s line up is extensive, they have produced everything from standard, hopped, spiced, and barrel-aged ciders to assorted fruited ciders, and even a gin-inspired lime and juniper berry-infused offering called, “Rickey”. Interestingly, the majority of their ciders have clever one or two word names that play off the ingredients and styles employed: “Jam”, “Hand Grenade”, “Doctor”, and “Zavieru” to name a few.

Kaneshige now produces about 6,000 liters of cider per year (with a goal of reaching 10,000 liters in five years), explaining that they make so many different kinds of cider to test what works best with their customers, and also because they are still relatively new to the game and prefer to experiment with diverse techniques and cidermaking processes.

Fuji apples make up half of the apples that Kaneshige uses, but they also work with many other local varieties such as Tsugaru, Shinano Sweet, Akibae, Jonathan, and Maypole. Sakurai says they are mainly keen on pushing what they can do with Fuji, as it is the predominant apple in Japan.

When we spoke to Kaneshige, the brewery side had just released their first two batches – a Belgian Apple Wheat and Peach NEIPA. And where Sakurai is the head cidermaker, the younger Furuta, Kenshi, takes on the role of brewmaster while Yasuhiro runs the farm side of things. 

Being farmers, they wanted to show their respect and love for the area’s produce, so they are currently focused on brewing fruit beers. When we asked if they had a core range in mind, Kaneshige replied they are still getting to know their system and want to get a few more brews under their belt, as well as hear feedback from customers, before making any final decisions.

Like their cidery, they have the ability to produce 6,000 liters of beer per year and aim to be at 12,000 liters in five years. While their ciders can be purchased in bottles and kegs, their beers are packaged in keg format only. Both are readily available in bars, pubs, restaurants, and bottle shops in the southern Nagano region, and can also be found at select locations outside of the prefecture, but the best place to experience what Kaneshige has to offer is undoubtedly at their campsite, Camp & Cheers Kaneshige.

Opened in March of this year, this latest attraction was once a mere thought that transformed into reality when Kaneshige took over management of a nearby campsite that was threatening to close due to Covid. 

Accessible by car, Camp & Cheers Kaneshige contains a main camping area with ten separate sections (cars okay), two other campgrounds (cars prohibited), a dog run, kids park, kitchen and restroom, and a café and taproom. Bordered by a river and lush forests, it is an ideal place to truly get away from it all while still being able to enjoy fine craft beer and cider.

Reservations are required; all information can be found at their website, which we strongly urge you check out for details and links.

Kaneshige’s philosophy of “always wanting to include a sense of fun and playfulness in our beers and ciders” is immediately obvious, admirable, and incredibly refreshing. The fact that these three young individuals have been able to take the reins handed down to them by the generation before them and turn an old business into a new one by connecting with their own generation is nothing short of extraordinary.

When asked what is next for Kaneshige Farm & Cidery (and brewery), they promptly replied, “People are starting to recognize hard cider, especially in bigger cities. We’re excited about getting beer drinkers turned on to our cider. We’re also looking forward to expanding our business and whatever else the future holds for us.”

inCiderJapan wishes Kaneshige Farm & Cidery the very best and expects that many of our readers will be visiting them sooner than later.