-
SAKE &
Fukui
Local rice, local water, local farmers. Yoshida Sake Brewery, taking on the world with Eiheiji Terroir
-
FOOD
Yamanashi
Hakubaku Co., Ltd.” – Our Passion for “Barley” Polished White
-
FOOD
Gifu
Mirin” made using a traditional method that has not changed since the Edo period: Mr. Takaaki Kato, Hakusen Sake Brewery
-
CRAFT
Okayama
25 years of making only “spoons”. Atsushi Sakai, woodworker
-
SAKE &
Aichi
Brewing sake with locally produced rice. Yamazaki Limited Partnership, the brewer of “Sonno”.
-
FOOD
Tokushima
WAKA Ristorante, creative Italian cuisine that makes the most of the ingredients
-
TRAVEL
Osaka
Sumiyoshi Taisha, the headquarter of 2300 Sumiyoshi Shrines in Japan
-
FOOD
Gifu
Masatoyo Tada of “BON DABON,” a Parma ham craftsman who spins Italian culture
-
CRAFT
Tottori
Warm white porcelain made in the image of the color of snow in the San’in region. Living National Treasure, Akihiro Maeda
-
FOOD
Aichi
Marui-Shouten, the creator of “fresh-cooked shirasu” that locks in the flavor of shirasu.
-
FOOD
Aichi
The first Nagoya souvenir. Aoyagi Uiro: “To be loved more,” a new challenge for the fifth eldest son.
-
CRAFT
Gifu
Kose Cormorant Cormorant Master of the Imperial Household Agency’s ceremonial cormorant business, which has been handed down since the Muromachi period (1333-1573) – Yoichiro Adachi
