Japan, with its enthusiasm for innovation, is entering the cider environment and not only tasting and importing cider, but defining its own trends. The influence of Asturian cider is evident in the search for a natural cider, of its own style, unfiltered and without additives, but they also experiment with products and formats similar to English or even Breton cider.
If something in particular had to be highlighted about the production of Japanese cider, it would be its extreme care for the orchards, which explains its tendency to produce single-varietal ciders, aspiring more to the quality of organic and local products than to the quantity of production.
Anyone who wants to learn more about this nascent cider culture will have the opportunity to do so this Friday at the Asturies Cider Museum in Nava, in a day dedicated exclusively to Japanese cider, with guided tastings, talks and tastings that will bring the Asturian public these exclusive ciders.
A selection of them will also be available in the Open to Public Tasting which will take place on Saturday, September 30, from 12 to 3 and from 5 to 8 p.m., in one of the largest cider tastings in Europe, which will take place in the FIDMA Congress Pavilion and in which for only for 10 euros you can taste 287 ciders from 92 ciders from three continents.
