通常記事– category –

Creating a kyusu suited to the modern home. Kiyomizu-yaki artist Joji Nakamura/Kyoto City, Kyoto, Japan

Also known as “cast glass. Part de verre by Tomofumi Ishida with Kyoto’s aesthetic sense/Kyoto City, Kyoto Prefecture

Tsuneyama Shuzo” continues to pursue further possibilities of dry sake while inheriting the spirit of its predecessors/Fukui City, Fukui Prefecture

Ishikawa Farm’s “Shemeshi” bathed in the morning sun of Akaigawa. Sweet and tasty rice to cheer everyone up/ Akaigawa Village, Hokkaido

Beautiful vessels with an appearance made by a wood craftsman of Echizen lacquerware who is not bound by the region of production Rokurosha, Yoshio Sakai / Sabae, Fukui, Japan

Up-and-coming master brewer has returned to his roots in sake brewing “Mori Sake Brewery”/Hirado City, Nagasaki Prefecture

Expert tea kneader – Yoshiaki Hiruma, Hiruma-en Teas

Kiyomizuyaki like this. Daisuke Shimizu of Kiyomizuyaki “TOKINOHA” for tasting life / Kyoto City, Kyoto Prefecture

Fujii Farm, which is engaged in integrated management of Omi beef, producing healthy and tasty cattle / Omihachiman City, Shiga Prefecture, Japan

Miyauchi Farm” which continues to preserve Zaida rice, a treasure of the earth slowly grown in a fan-shaped area / Toyako Town, Hokkaido, Japan

Sophisticated, translucent, and beautiful lines – Inoue Manji Kiln

Kama-firi-icha, which accounts for less than 0.03% of all Japanese teas, is produced through natural farming at Uenohara Tea Farm/Sasa-machi, Nagasaki Prefecture