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NEW
FOOD
Chiba
Farmer unit “Hatamuguri,” which connects people and nature through recycling-based agriculture, Kentaro Saito and Miho Ishii / Sakura City, Chiba Prefecture
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NEW
SAKE &
Kyoto
From Kyoto to the World. Kyoto Distillery, the home of Japan’s first craft gin “Ki-no-Mi” (Kyoto City, Kyoto Prefecture)
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SAKE &
Fukui
Refining the “Hakugakusen” brand and now aiming for the world. Takashi Yasumoto, Yasumoto Shuzo / Fukui City, Fukui Prefecture
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FOOD
Iwate
Pasturing Jersey cows and delivering “pasteurized, non-homo” milk throughout Japan. Nakahora Farm / Iwaizumi Town, Iwate Prefecture
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SAKE &
Tochigi
Straightforward and serious sake brewing in the future. Iinuma Meizo produces unfiltered unpasteurized sake “Sugata” / Tochigi City, Tochigi Prefecture
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FOOD
Chiba
Kazuaki Furukawa, the fourth generation owner of Furukawa FARM, who delivers high-quality pears with young people who will lead the next generation / Kamagaya City, Chiba Prefecture
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FOOD
Chiba
Be a craftsman for craftsmen: Takamoto Kitagawa, the third generation of “Kitagawa Chicken Farm,” produces eggs / Sodegaura City, Chiba Prefecture
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CRAFT
Ehime
Challenging the old masterpieces. Never-ending interest in pottery “Fugengama” / Imabari City, Ehime Prefecture
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FOOD
Chiba
Takashi Kurita of “kiredo,” a farmer who continues to convey the “deliciousness and fun” of vegetables and fields / Yotsukaido City, Chiba Prefecture
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FOOD
Fukuoka
A new kind of bread & doughnuts created from a chef’s point of view. AMAM DACOTAN” by Ryota Hirako / Fukuoka City, Fukuoka Prefecture
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FOOD
Iwate
Delicious natural sea urchins and “regenerated cultured sea urchins” from Kita Sanriku to the world. Kita Sanriku Factory / Yono Town, Iwate Prefecture
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CRAFT
Tochigi
Hideki Takayama, a woodworker who combines old and scrap wood to create warm furniture / Mashiko Town, Tochigi Prefecture
