NOT NEW IN THE U.S.

One of our sakes (not snow-aged) was exported to the US, Europe, Canada, Mexico and other countries during the late 1950s to the early 1980s. The sake was enjoyed as an exotic alcoholic beverage with Sukiyaki or Tempura or other ethnic foods by those who had some connection to the culture or ancestry. Sake was mostly consumed warm at that time. When the dollar-yen (Japanese currency) exchange rates changed, however, exportation dwindled. Green River Sake Company concentrated on domestic business thereafter.

Larger sake breweries continued exporting, and some came to the States to start brewing. Despite these efforts, sake remained a minor ethnic drink for decades. American taste buds have become more epicurean as the economy has grown more prosperous. People can afford to be adventurous with food and alcoholic beverages. Sushi, tofu or Japanese infusion foods appear on the table at many events. An appetite for sake has also grown. Green River Sake received high remarks by many sake-wine and food critics at the Niigata Sake Seminar, NY in January 2006. At the sixth U.S. National Sake Appraisal, Honolulu on July 25, 2006, the "Golden Award of Excellence" was given to one of Green River Sake's products. We are now confident to promote the snow-aged and other matured sakes to those who are in pursuit of good quality sake, food and life.