Aramasa’s Sato Yusuke on Rice Cultivation and the Future of Uyashinai

AERA STYLE MAGAZINE published the second part of Haruo Isshi’s feature on Aramasa and Yusuke Sato on September 2, 2026, tracing the connections between rice, brewing and the local community.

Reviving Rice Varieties

The feature follows Aramasa’s revival of Fukunohana and its use of Kairyo Shinko, linking choices in the field to the brewery’s different labels.

Rice Growing in Uyashinai

Employees and contracted farmers grow much of Aramasa’s rice in Uyashinai, Akita. The article describes cultivation without fertilizers or pesticides, involving water-level adjustment and repeated manual weeding.

Ideas for the Community

Sato outlines plans to reuse vacant buildings for making miso, soy sauce and vinegar, and an eventual restaurant hosting visiting chefs.

Read our coverage of Part One.

Read the original Japanese article.