通常記事– category –

Carrying on the tradition of soy candy: the challenge of Umeya Tsune-Goro and Hou-Gakuen High School / Nanao City, Ishikawa Prefecture

Matsumoto Hizuhiko of Hibi Brewing Co., Ltd. takes on a new challenge: making nihon-shu using a method that goes beyond the traditional koji-moto method, and opens up a new future for nihon-shu. Kyoto City, Kyoto Prefecture

Spinning beautiful “time” with blown glass. Glass artist Kota Arinaga / Nanao City, Ishikawa Prefecture

“Yotsuya Sake Brewery” continues to pursue the taste it believes in, valuing the spirit of creation and challenge / Usa City, Oita Prefecture

AKABU SHUZOH Brewery: Creating a New History with AKABU / Morioka City, Iwate Prefecture, Japan

Kakinoki Chikusan pursues the delicious taste of Iwate Shorthorn Beef and conveys its appeal.

Jingamae Tea Production Association, a domestic black tea with a sweet taste born from surviving a harsh winter in an organically grown field

Sokichi Tanaka, the eighth generation owner of Yosaemon, who grows the finest pears in the best place in Japan

Demonstrating the Potential of Yuzu and Bringing “Miya Yuzu” to the World at 36 Degrees North Latitude. Tokoi Yuzu Orchard / Utsunomiya City, Tochigi Prefecture

Preserving the ancient bounty of the sea, “Boshu Black Abalone,” for the future. “Higashi Awa Fisheries Cooperative Association”

Sefa Utaki, a World Heritage Site famous as the most sacred place in the Ryukyu Kingdom

Making washi paper the standard for modern manufacturing: The challenge of Yamatsugi Paper Mills