Evolving shaved ice made from natural ice, including local specialties and limited time offerings

It’s about a 15-minute walk from Tobu Railway’s Shimo-Imaichi Station. In this area, which once flourished as Imaichi-juku on the Nikko Kaido, you’ll find “Shogetsu Himuro,” a natural ice wholesaler founded in Meiji 27. Since you can enjoy shaved ice made with natural ice year-round at their shop, it’s always bustling with travelers.

Among the many items on the menu, these two are the most popular: the “Fresh Strawberry Premium.” Tochigi Prefecture is a “strawberry kingdom” that boasts the highest production volume in Japan. This treat is generously loaded with sweet, fragrant, fresh locally grown strawberries—both in the sauce and as the main ingredient.

The other top favorite is the “Mero Mero Melon.” This dish uses half a whole, in-season melon, with the seed cavity hollowed out to serve as the bowl. You’ll never get tired of eating it, right down to the last bite, and your mouth won’t get too cold. They say this is all thanks to the magic of natural ice.

What is the difference between natural ice and ordinary ice?

But what exactly is natural ice?
We asked Masao Yoshihara (nicknamed “Masa”), the fourth-generation owner of “Shogetsu Himuro,” to explain.

Unlike ice in a freezer, which freezes quickly, natural ice is formed by slowly freezing in the middle of winter. After about two weeks of drawing mountain spring water into the ice pond, hard natural ice with few impurities is created."

I see, high purity = hard ice, which is why it is hard to melt and fluffy even when shaved into small pieces. During the ice-making period, of course, but also during the rest of the year, cleaning and environmental maintenance are essential. After all, we are freezing and tasting nature as it is!

Shaved ice professionals gather at the place where natural ice is born

Early February 2018. We were able to witness the cutting of the natural ice. We headed for Shirasawa Pond, a 10-minute drive from the main store. A large ice pond (54m long x 22m wide) was spread out in a quiet mountainous area, and ice was forming all over the pond. Located in the shade of the mountain, where it does not receive direct Nikko even on sunny days, the stone wall on the mountain side was hand-piled by the first generation in the Meiji era and is still in use.

The ice is poured into the ice pond, which is about 330 tsubo in area, with limpid spring water from the mountains. On the day of the event, owners of shaved ice shops in the Tokyo metropolitan area who love Matsuki Icehouse's natural ice came to help out.
They were very proud of their work, saying, "Knowing the roots of the ice we serve at our stores makes us feel secure, and Guest/customers are also happy.

The ice is cut into pieces using an electric ice cutter in accordance with the vertical and horizontal lines drawn on the surface of the ice. The ice is then placed on bamboo rails and manually slid across the surface. Each piece of ice weighs about 40 kg, and 10 to 12 blocks of ice (one block weighs about 3.75 kg) can be produced. The annual production volume is about 5,500 sheets (220 tons).

The single-story wooden ice house is a historic structure dating back to before World War II. The pillars are made of cypress, which is resistant to warping, while the interior uses chestnut wood, which is resistant to moisture. Cypress sawdust is sprinkled over the ice to help preserve its coldness. The ice in this ice house reportedly lasts until summer without melting—the wisdom of our ancestors never ceases to amaze me.
“The basics of making natural ice haven’t changed since the Meiji era,” says Masa. “That’s why we can still use the properties and old tools that the first-generation owner built.”

Travel souvenirs for adults! On the rocks at home!

Natural ice is said to have appeared in the "Pillow Book" of the Heian period (794-1185). After the introduction of machine-made ice from overseas in the early Meiji period (1868-1912), the number of ice producers declined dramatically from its peak in the Taisho period (1912-1926), and it became a rare treat.

Currently, there are only seven ice producers in Japan (Nikko City, Tochigi Prefecture; Karuizawa Town, Nagano Prefecture; Nagatoro-cho, Saitama Prefecture; Hokuto City, Yamanashi Prefecture; and Kawaguchiko Town, Yamanashi Prefecture). Of these, three are located in Nikko, and Shougetsu Ice House is the oldest. With the unprecedented natural ice boom, the demand for high-quality natural ice is only increasing.
However, because it is handmade, there is a limit to production. We want to sell our rare natural ice to people who will take good care of it," says Masashi.

“I prefer face-to-face transactions,” he says, which is why he doesn’t sell online—only in-store. He sells block ice by the “ikkun.” He also offers crushed ice and shaved ice to go. It’s a great idea to pick up some natural ice as a souvenir from your trip and enjoy a whiskey on the rocks at home.

Shaved ice made from natural ice is evolving. Now, shaved ice is not just for summer.
Shaved ice from Nikko Natural Ice is a time capsule. You can enjoy the delicious natural ice created by Nikko's winters all year round," says Masashi. How romantic! Be sure to visit Nikko, the town of natural ice!

Matsuzuki Ice Shop Main Store

• 379 Imaichi, Nikko, Tochigi MAP
• 6 min. walk from Imaichi Station, 9 min. walk from Shimo-Imaichi Station
• 11:00 AM–4:00 PM *Hours may vary depending on the season and weather
• Mondays (Open on public holidays; closed the following day) *Subject to change depending on the season and weather
• 0288-21-0162
• Available