Made from 100% Fully Ripened Tsugaru Apples
Tamura Cidre is made using 100% fully ripened apples grown in Tsugaru. Rather than simply using apple juice as a base, the cidre is designed to make the most of the natural flavor and aroma developed by apples as they reach full ripeness.
Three varieties play an important role in its flavor profile.
Kougyoku
Kougyoku is known for its distinctive acidity and subtle astringency. It gives the cidre a lively character and helps create a refreshing finish.
Sun Fuji
Sun Fuji contributes a clean, pleasant sweetness. Its gentle sweetness helps balance the acidity of the other varieties without making the drink overly sweet.
Orin
Orin is valued for its elegant and fragrant aroma. Its refined fragrance adds another layer of complexity to the finished cidre.
The Important Role of Yeast
Yeast plays a crucial role in the production of cider and other fermented alcoholic beverages. During fermentation, yeast converts the sugars contained in apple juice into alcohol and carbon dioxide. The carbon dioxide creates the characteristic sparkle of cider.
There are many different types of yeast, and the particular strain used during fermentation can have a significant influence on the final flavor, aroma, and overall character of the drink.
Tamura Cidre Yeast
After considering the many thousands of yeast strains available, Tamura Farm selected a cultivated strain specifically suited to bringing out the best qualities of its apples. This specially selected yeast is known as “Tamura Cidre Yeast.”
The yeast was chosen to help produce a cider with a well-balanced, clear, and delicate flavor, while allowing the natural characteristics of the apples to remain prominent.
The result is a distinctive style of cidre designed to suit the refined palate associated with Japanese food and drink culture. It can be thought of as a distinctly Japanese-style cider that combines traditional fermentation techniques with the character of Aomori’s apples.
A Clear and Refined Flavor
Tamura Cidre is characterized by its elegant, refreshing acidity and subtle sweetness. Rather than emphasizing an intense sweetness or heavy fruitiness, the drink aims for a clean and delicate balance.
The different apple varieties complement one another, creating a layered flavor in which acidity, sweetness, and fragrance remain in harmony.
This refined character makes Tamura Cidre an appealing choice for travelers who want to discover a more delicate side of Japanese alcoholic beverages.
A Cidre Created by Apple Growers
One of the special qualities of Tamura Cidre is that it is made by an apple-growing farm itself. The people who cultivate the fruit are directly connected to the process of transforming their harvest into a finished sparkling beverage.
This close relationship between farming and cider production makes the drink a particularly interesting expression of the Tsugaru region’s apple-growing culture.
Experience the Taste of Tsugaru
Tsugaru is one of Japan’s best-known apple-growing regions, and its apples are an important part of the local identity. Tamura Cidre offers visitors a chance to experience these apples in a completely different form.
The acidity of Kougyoku, sweetness of Sun Fuji, and elegant aroma of Orin come together with specially selected yeast to create a sparkling apple wine that is clear, refreshing, and delicately flavored.
For travelers exploring Aomori, Tamura Cidre is a unique way to discover the craftsmanship of local apple farmers and the distinctive character of Tsugaru apples. Its balanced acidity, understated sweetness, and refined aroma make it a memorable example of Japan’s growing cider culture.