From Mount Fuji to Mount Hood, passion for cider-making grips brewers, inspiring them to craft unique and flavorful beverages.
The Twin Peaks cider is a 2 Towns Ciderhouse collaboration with Japan’s Son of the Smith cidery, representing the culmination of a decade-long friendship. By blending ingredients from Japan and the Pacific Northwest, this project delivers a distinctive cross-cultural cider with ties to Oregon State University.
It all started in 2016 when Dave Takush, co-owner of 2 Towns Ciderhouse and head cidermaker, traveled to the Nagano region of Japan. There, he met Kota Ozawa, Takuro Ikeuchi and Nobumisu Miyajima, the visionary founders of Son of the Smith, known for their dedicated revolution in the Japanese cider industry.
Through cider and passion a bond was formed between the four.
Following Takush’s visit to Japan, Ikeuchi traveled to Corvallis and participated in a cider course at OSU, residing with Takush at his home. This set the stage for the Twin Peaks collaboration, presented at the Fuji to Hood festival, which sought to unite the cider traditions of Japan and Oregon.
In this particular project, Son of the Smith supplied a unique yeast strain cultivated from raw Japanese maple sap and honey. This yeast was propagated in 2 Towns’ lab and used to ferment freshly pressed Pacific Northwest apple juice in mead barrels chosen by Ikeuchi.
One barrel featured the Japanese wild yeast, while the other utilized a distinctive Brett strain from Takush’s favorite home brew, originating in Alaska. The end result is a cider that blends these two fermentations, creating a complex, layered flavor profile.
2 Towns is one of the leading craft cider producers in the United States, with over 100 employees, and is focused on creating top-notch craft cider from 100% fresh-pressed Pacific Northwest apples, according to the American Cider Association.
Takush is an OSU graduate who received his master’s degree in fermentation science. Inspired by his love for fermentation, he joined forces with two childhood friends to launch 2 Towns Ciderhouse in Corvallis.
“I really believe that a firm understanding of the science behind fermentation is important to succeed in today’s industry. Not only has my education at OSU helped me excel in my current job as a cidermaker, but it exposed me to new techniques, technologies and career opportunities along the way,” Takush said in an OSU alumni profile interview.
Takush is the current board secretary for the American Cider Association and also serves as a board member of the Cider Institute of North America.
More than just an event, the Fuji to Hood festival on July 20 symbolized a celebration of international camaraderie and a shared passion for fermentation. The festival rotates annually between Portland and Tokyo, where brewers from both countries come together to exchange their craft and cultural insights.
