── Could you share what led to your appointment as the president of Kanazawa Brewery?

Tatami

I’ve known the Chairman of Kanazawa Brewery Ichiro Fujita, who also oversees real estate business, since we were cohorts at the Kanazawa Junior Chamber of Commerce. We’ve collaborated in various business associations as well. Around the time former president Suzumori decided to step down, I had just launched a food consulting company. I believe that’s why they approached me.

── I understand you also have experience in managing restaurants?

Tatami

My father managed izakayas and Japanese restaurants, and I entered the restaurant industry by inheriting his businesses. Later, I entrusted the restaurant operations to my husband while I focused on consulting.

── What kind of restaurant do you currently manage?

Tatami

I run a Japanese restaurant called Kisetsu no Ryori to Nagomi-zake Jūni no Tsuki (Seasonal Dishes and Sake, The Twelve Months). We offer dishes with seasonal ingredients that change throughout the year. The name reflects our aspiration to offer various tastes of all twelve months to our guests.

── Just hearing about it makes me want to visit the restaurant!

Tatami

Thank you. We hope that customers not only enjoy the food but also our drinks and the ambiance of the restaurant. Every element contributes to the experience.

── I’ve read that you are a certified sake advisor and sake sommelier and are also well-versed in wine.

Tatami

Initially, I enjoyed wine a lot and wasn’t fond of sake (laughs). However, customers often asked me about sake, and I felt the necessity to learn about it more thoroughly. Around that time, a liquor store I worked with invited me to the tour inside a sake brewery. Witnessing the intricate and profound craftsmanship of sake-making captivated me, eventually leading me to become a certified sake sommelier.

── I hear you also host sake-related events?

Tatami

I was trying to find effective ways to make the most of my sake sommelier certification. I decided to organize my own sake events to showcase the joys of pairing sake with food and have attendees learn about its nuances. While it’s been challenging to communicate these aspects effectively, it’s been a rewarding experience.

── What are your thoughts on beer?

Tatami

Beer, sake, and wine are all fermented beverages, so I found it relatively easy to relate. However, since my primary expertise lies in sake, I’ll need to build up my knowledge of beer.

── It sounds like you’ll develop a passion for beer as well. What are your goals you wish to achieve with Kanazawa Brewery?

Tatami

During the COVID-19 pandemic, we ventured into external sales, which taught me the excitement of selling products and also helped us accumulate valuable insights. I aim to utilize this knowledge to explore new sales channels and develop products that strengthen and redefine our brand.

── What makes Kanazawa Brewery’s beer unique? Could you tell us its characteristics and ways to enjoy it?

Tatami

Kanazawa Brewery’s beer is handcrafted, we also cultivate our yeast. We take pride in the name Kanazawa Beer, as we were Kanazawa’s first craft beer company. Kanazawa boasts exceptional artisans and specialty shops, making Kanazawa as a kind of brand with high reputation. I hope our beer can contribute to advertise the splendor of Kanazawa brand across Japan.

── Finally, could you share a message for your customers and your thoughts on Kanazawa’s appeal?

Tatami

Please try Kanazawa Beer, which complements both celebratory occasions and everyday life. Kanazawa is a city where tradition and innovation coexist and making a unique balance. Blessed by the sea, mountains, water, and people, richness in our culinary culture is unmatched. I invite everyone to visit Kanazawa to experience its beauty and enjoy our craft beer.

── Thank you very much!