A world that emerges through creation.

Facing nature and standing at the same level as the creators,
The first important thing to understand.

We do not just sell the products we purchase, but are also attempting to "manufacture" products ourselves.

In particular, my encounter with Kamikatsu Awa Bancha was a fateful one.

Fascinated by the wild tea leaves growing vigorously in the tea fields where the trees grow in their natural state, he became the owner himself and started producing bancha tea.

Fermentation is the magic of nature.

The power of microorganisms is at work, demonstrating the incredible creativity of nature.

Truly a mysterious process

Tokushima is surrounded by the abundant nature of the sea, mountains, and rivers, and its unique fermentation culture has blossomed.

A large amount of miso and soy sauce are produced using ingredients that take advantage of the region's advantages, such as indigo dyeing, a typical example of a dyed fabric known overseas as "Japan Blue," rice grown on the plains, and soybeans grown as a second crop for indigo.

Thanks to the warm climate and abundant water of the Yoshino River, fermented products that are essential to modern life are concentrated here in Tokushima.

Tokushima Prefecture is actually the kingdom of citrus fruits.

It is famous as a production area of ​​sudachi and yuzu, and in particular, it boasts the highest production volume of sudachi in the country.

In addition, "Yukou" (Citrus fragrans), which is said to be a natural hybrid of yuzu and daidai, is also known as the "phantom fruit," and Tokushima accounts for 99% of the national production.

We have selected foods and everyday items that use these fresh citrus fruits in abundance, proposing a lifestyle that will enrich your soul with its aroma.