Norwegian pages on their way to the world – from Western Norway to Japan

Norwegian cider fits surprisingly well with Asian cuisine. Now Andreas Kvame from OmCider wants to get Japanese people to choose cider and apple juice from Ryfylke – together with neighbor and cider producer Dan Olav Sæbø from Apal Sideri.

He has traveled extensively and knows both Asian cuisine and the requirements for export. Andreas Kvame, former CEO of Grieg Seafood, is convinced that Norwegian cider has a natural place with sushi and sashimi. The fresh acidity and pure fruit flavor make cider a good alternative when paired with raw fish and light dishes.

Norwegian cider only makes up a very small part of the world's total production. Nevertheless, Kvame claims that Norwegian cider often stands out strongly in international competitions. In cities such as London and Frankfurt, Norwegian producers account for a disproportionately large share of the prizes. The ambitions are nevertheless sober. The initiative starts in Japan, with the goal of controlled growth over time.

Innovative neighbors

8–10 months ago, Bodil and Andreas Kvame from OmCider joined forces with Dan Olav Sæbø from Apal Sideri. Together they established Norwegian Cider House, with the goal of reaching markets outside Norway.

The idea grew over time. According to Kvame, too little was happening on the export side, while Norwegian producers face strict marketing regulations. The solution was to think new things through and focus on international expansion.

Strong in teams

Production volumes are currently small, but the ambitions are clear. The company is targeting a high-end market and hopes to eventually bring together more Norwegian producers. Kvame points to soil, climate and craftsmanship as decisive factors.

The apples ripen slowly through long, bright summer nights. Each apple is picked by hand. This gives a different quality than industrial production, where the fruit is shaken down and collected from the ground. The result is pages with precision, freshness and clear origin.

Close to the market

The first taste samples have already been sent to Japan. The strategy is based on close relationships, personal follow-up and storytelling. Norway is perceived as exotic, and exclusivity is an important part of sales.

To lead the company forward, Bent Hansen has been brought in as CEO from March 2026. The goal is clear: to open doors for Norwegian cider internationally and contribute to growth for the entire cider industry.

This is just the beginning…

_{Text Trude Henrichsen}