Hamada Shuzo releases new brand ‘Ukaze’ of barley shochu – Blnding 4 types

On September 26, Hamada Shuzo, a shochu distillery in Ichikikushikino City, Kagoshima Prefecture, released a new brand of Honkaku barley shochu “Ukaze.” Founded in 1868, Hamada Shuzo is celebrating its 155th anniversary this year. Due to factors such as sweet potato root rot disease, the company has been strengthening its presence in areas other than imo (sweet potato) shochu. In February of this year, it launched another new brand of barley shochu “CHILL GREEN.” The new brand, introduced this time, is positioned as a “New Standard Barley Shochu” that blends four types of original shochu. The name “Ukaze” means “strong wind” in Kagoshima dialect, symbolizing their intention to make a big impact as a staple, Honkaku barley shochu from Kagoshima. The label design embodies the concept of the harmony of four base shochu. The shochu for the blend was selected from among hundreds of varieties. The company used four types: “Houkun,” “Houjun,” “Tarujuku,” and “Tanrei,” and employed a blending technique where they fine-tuned these four types in 1% increments. This blending method was likened to a musical quartet and named “Quartet Blend.” According to the company, it has achieved a quality that combines a refreshing taste with the sweet aroma reminiscent of biscuits and bread, along with the inherent flavor of barley, within this clear and crisp flavor profile. Director Kotaro Hamada said, “Our distillery has been developing barley shochu products for over 50 years, and we have poured our know-how into this. We hope you enjoy the sweet aroma that arises from the blend of distinctive original shochu.” The suggested retail prices are 2,195 yen for a 1800-milliliter bottle and 1,166 yen for a 900-milliliter bottle.

Italian restaurant ‘Tanto Tanto’ opens in Amu Plaza Kagoshima – First location in Kyushu

Italian restaurant Tanto Tanto opened on September 13 on the fifth floor of Amu Plaza Kagoshima Main Building. Tokyo-based Create Restaurants Holdings manages the restaurant. Tanto Tanto has six locations primarily in Tokyo, and this marks its first venture into Kyushu. The name “Tanto Tanto” means “a lot” or “more” in Italian. The restaurant features 75 tables and one private room that can accommodate up to 30 people. Lunch is offered in set courses, such as Felice (2,189 yen), where customers can choose one dish from five pasta and four types of pizza options, and Regalo (4,290 yen), which includes a pasta dish from six options and a meat or fish main dish. Dinner offers two course options, Tanto (7,700 yen) and Cuore (5,500 yen), along with a la carte selections, including appetizers, pasta, risotto, and pizza. The restaurant offers a selection of wine, including red, white, and sparkling wine, from various regions in Italy, such as Tuscany and Sicily. Opening hours: 11:00 a.m. – 3:30 p.m. and 5:00 p.m. – 10:00 p.m. (Saturdays and Sundays: 11:00 a.m. – 10:00 p.m.).

‘Menya Chou’ in Usuki, Kagoshima, offers ramen made with slow-cooked tonkotsu soup

Three months have passed since the ramen restaurant Menya Chou (Usuki, Kagoshima City, Phone: 099-298-1135) opened its doors near Wakida Stop on the Kagoshima City Tram line. The restaurant, which opened on June 4, is run by Kenji Nagao, the manager who honed his skills at Ippudo in Tokyo for ten years. Nagao, originally from Mie Prefecture, has been involved in the ramen business for 20 years, working in Tokyo, Okayama, and Okinawa. The name is derived from a wholesale/retail shoe store that Nagao’s family used to run, and it carries the meaning of “stability.” The location of Menya Chou is where the ramen restaurant “Amenimo Makezu,” which relocated to the Chuo Station area last month, used to be. The owner of Amenimo Makezu also had experience training at Ippudo, and despite not knowing each other personally, Nagao felt a connection, which led to the decision to open in the same location. The restaurant has a floor area of approximately 66 square meters with five counter seats and 12 seats at three tables available. The menu includes Tonkotsu (850 yen) made with a soup slow-cooked with pork bone, including the knee joint parts called “Genkotsu,” at high heat; Ninniku Shouga (Garlic-Ginger, 950 yen) with a soup made from pork bone, chicken, and vegetables; and Mazesoba (900 yen) with thick noodles and a sweet and spicy soy sauce dressing. Customers can add a free topping of black ma-yu oil, made by frying aromatic herbs such as garlic and green onions for an extended period. Nagao says, “We are particular about the compatibility of the soup and noodles, and we offer them based on combinations we arrived at after hundreds of trial runs. We aim to create a new style of Kagoshima ramen.” Opening hours: 11:00 a.m. – 2:30 p.m. and 6:00 p.m. – 10:00 p.m. Closed on Tuesdays.

Hamada Shuzo releases new brand ‘Ukaze’ of barley shochu – Blnding 4 types

On September 26, Hamada Shuzo, a shochu distillery in Ichikikushikino City, Kagoshima Prefecture, released a new brand of Honkaku barley shochu “Ukaze.” Founded in 1868, Hamada Shuzo is celebrating its 155th anniversary this year. Due to factors such as sweet potato root rot disease, the company has been strengthening its presence in areas other than imo (sweet potato) shochu. In February of this year, it launched another new brand of barley shochu “CHILL GREEN.” The new brand, introduced this time, is positioned as a “New Standard Barley Shochu” that blends four types of original shochu. The name “Ukaze” means “strong wind” in Kagoshima dialect, symbolizing their intention to make a big impact as a staple, Honkaku barley shochu from Kagoshima. The label design embodies the concept of the harmony of four base shochu. The shochu for the blend was selected from among hundreds of varieties. The company used four types: “Houkun,” “Houjun,” “Tarujuku,” and “Tanrei,” and employed a blending technique where they fine-tuned these four types in 1% increments. This blending method was likened to a musical quartet and named “Quartet Blend.” According to the company, it has achieved a quality that combines a refreshing taste with the sweet aroma reminiscent of biscuits and bread, along with the inherent flavor of barley, within this clear and crisp flavor profile. Director Kotaro Hamada said, “Our distillery has been developing barley shochu products for over 50 years, and we have poured our know-how into this. We hope you enjoy the sweet aroma that arises from the blend of distinctive original shochu.” The suggested retail prices are 2,195 yen for a 1800-milliliter bottle and 1,166 yen for a 900-milliliter bottle.

Stamp collection exhibition ‘Stamp Show’ in Kagoshima, including commemorative stamps

The stamp collection exhibition and event, “STAMP-SHOW in Kagoshima,” will be held on September 30 and October 1 in the meeting room on the second floor of SUNPLAZA TENMONKAN in Kagoshima City. The event is organized by a committee led by the members of the Japan Philatelic Society Foundation Kagoshima Branch. It has been held since 1998 with the concept of a “fun stamp festival,” and this marks the 24th edition. The event features the exhibition of stamp collections by collectors from within and outside the prefecture, as well as activities such as used-stamp grabs. This year, there will also be exhibits related to the Kagoshima editions of the Special National Sports Festival and Special National Sports Festival for People with an Impairment, which will start on October 7. The exhibition will showcase National Sports Festival stamps that have been issued continuously since World War II and commemorative postmarks with designs from the “Taiyo Kokutai (Sun National Sports Festival)” held in Kagoshima in 1972. On September 30, the Kagoshima Higashi Post Office will set up a temporary branch (11:00 a.m. to 3:00 p.m.) and sell commemorative items such as small postmarks with a design combining “Burning Sakurajima (the passion of the National Games)” and a stamp and frame stamps and postcards combined with the same postmarks. Visitors can send these items by mail at the venue. The opening hours are as follows: September 30 – 10:30 a.m. to 5:00 p.m., October – 9:00 a.m. to 3:30 p.m.

Craft beer festival ‘Craft Beer Shower’ to be held in Kagoshima – 13 breweries gathers

The craft beer festival “Craft Beer Shower” will be held on September 23 and 24 at the rooftop garden, Soraniwa, on the seventh floor of Maruya Gardens in Kagoshima City. The event is its fourth edition and brings together breweries and beer bars from Kagoshima, Miyazaki, and Kumamoto to offer craft beer and food that pairs well with beer. Tatsuhiko Wakamatsu, the owner of the craft beer and hamburger restaurant Dolphin Industry in Tenmonkan, and others have been leading the event since 2018. This year, 13 businesses will participate. Participants from Kagoshima are Dolphin Industry, Re:Ale, STOCK YARD, KAKUIDA BREWERY, Whack A Mole, Shiroyama Brewery, Honey Forest Brewing, and Ash Head Brewery. B.M.B Brewery and Novoru Brewing from Miyazaki, AMAKUSA SONAR BEER and WITCH CRAFT MARKET from Kumamoto, and GAME BREW from Saga will also join in. Each booth will offer food that complements the beer. Dolphin Industry’s booth plans to serve curry, biryani, sirloin steak, grilled shrimp, and more prepared by a Sri Lankan chef. Wakamatsu says, “Each business has prepared its finest beers. Please come and join us in tip-top condition to make the most of the event.” The event will run from 12:00 p.m. to 8:00 p.m.

Hamada Shuzo releases new brand ‘Ukaze’ of barley shochu – Blnding 4 types

On September 26, Hamada Shuzo, a shochu distillery in Ichikikushikino City, Kagoshima Prefecture, released a new brand of Honkaku barley shochu “Ukaze.” Founded in 1868, Hamada Shuzo is celebrating its 155th anniversary this year. Due to factors such as sweet potato root rot disease, the company has been strengthening its presence in areas other than imo (sweet potato) shochu. In February of this year, it launched another new brand of barley shochu “CHILL GREEN.” The new brand, introduced this time, is positioned as a “New Standard Barley Shochu” that blends four types of original shochu. The name “Ukaze” means “strong wind” in Kagoshima dialect, symbolizing their intention to make a big impact as a staple, Honkaku barley shochu from Kagoshima. The label design embodies the concept of the harmony of four base shochu. The shochu for the blend was selected from among hundreds of varieties. The company used four types: “Houkun,” “Houjun,” “Tarujuku,” and “Tanrei,” and employed a blending technique where they fine-tuned these four types in 1% increments. This blending method was likened to a musical quartet and named “Quartet Blend.” According to the company, it has achieved a quality that combines a refreshing taste with the sweet aroma reminiscent of biscuits and bread, along with the inherent flavor of barley, within this clear and crisp flavor profile. Director Kotaro Hamada said, “Our distillery has been developing barley shochu products for over 50 years, and we have poured our know-how into this. We hope you enjoy the sweet aroma that arises from the blend of distinctive original shochu.” The suggested retail prices are 2,195 yen for a 1800-milliliter bottle and 1,166 yen for a 900-milliliter bottle.

Stamp collection exhibition ‘Stamp Show’ in Kagoshima, including commemorative stamps

The stamp collection exhibition and event, “STAMP-SHOW in Kagoshima,” will be held on September 30 and October 1 in the meeting room on the second floor of SUNPLAZA TENMONKAN in Kagoshima City. The event is organized by a committee led by the members of the Japan Philatelic Society Foundation Kagoshima Branch. It has been held since 1998 with the concept of a “fun stamp festival,” and this marks the 24th edition. The event features the exhibition of stamp collections by collectors from within and outside the prefecture, as well as activities such as used-stamp grabs. This year, there will also be exhibits related to the Kagoshima editions of the Special National Sports Festival and Special National Sports Festival for People with an Impairment, which will start on October 7. The exhibition will showcase National Sports Festival stamps that have been issued continuously since World War II and commemorative postmarks with designs from the “Taiyo Kokutai (Sun National Sports Festival)” held in Kagoshima in 1972. On September 30, the Kagoshima Higashi Post Office will set up a temporary branch (11:00 a.m. to 3:00 p.m.) and sell commemorative items such as small postmarks with a design combining “Burning Sakurajima (the passion of the National Games)” and a stamp and frame stamps and postcards combined with the same postmarks. Visitors can send these items by mail at the venue. The opening hours are as follows: September 30 – 10:30 a.m. to 5:00 p.m., October – 9:00 a.m. to 3:30 p.m.

Yokohama-style ramen restaurant ‘Tatsuya’ opens in Yamadacho, Kagoshima

Two months have passed since Yokohama-style ramen restaurant Iekei Tatsuya opened in Yamadacho, Kagoshima City. The restaurant opened on July 19. Kazuhisa Ata, who trained at a Yokohama-style Iekei ramen restaurant in Kawasaki City, Kanagawa Prefecture, serves as the manager and chef. Ikekei ramen mainly features pork marrow and soy sauce broth and thick, straight noodles. The restaurant covers an area of approximately 99 square meters and features 32 seats, including 12 table seats, 12 tatami seats, and 8 counter seats. Ata mentioned, “We have made it easy for families to visit.” The restaurant’s soup is a combination of chicken and pork bone broth, and Ata uses noodles made from domestically sourced wheat, a medium-thick type produced by Kinnomugi Seimenjo in Tokaicho. The ramen menu includes Regular Serving (800 yen), Tatsu Special (1,100 yen), Green Onion Ramen, Wakame Seaweed Ramen, and Chashu Ramen, to name a few. The restaurant also offers rice bowl dishes, such as Nikumashi Don (700 yen) and Vegetable Don. Ata added: “We pay special attention to the noodles and chashu to make them as close to the original Yokohama-style Iekei ramen as possible. While Iekei ramen is often thought to be rich and heavy, we have crafted a flavor that is easy to enjoy and appeals to a wide range of tastes. Please come and give it a try.” Opening hours: 11:00 a.m. – 3:00 p.m. and 6:00 p.m. – 8:00 p.m. Closed on Tuesdays. Parking space for 13 cars.

Stamp collection exhibition ‘Stamp Show’ in Kagoshima, including commemorative stamps

The stamp collection exhibition and event, “STAMP-SHOW in Kagoshima,” will be held on September 30 and October 1 in the meeting room on the second floor of SUNPLAZA TENMONKAN in Kagoshima City. The event is organized by a committee led by the members of the Japan Philatelic Society Foundation Kagoshima Branch. It has been held since 1998 with the concept of a “fun stamp festival,” and this marks the 24th edition. The event features the exhibition of stamp collections by collectors from within and outside the prefecture, as well as activities such as used-stamp grabs. This year, there will also be exhibits related to the Kagoshima editions of the Special National Sports Festival and Special National Sports Festival for People with an Impairment, which will start on October 7. The exhibition will showcase National Sports Festival stamps that have been issued continuously since World War II and commemorative postmarks with designs from the “Taiyo Kokutai (Sun National Sports Festival)” held in Kagoshima in 1972. On September 30, the Kagoshima Higashi Post Office will set up a temporary branch (11:00 a.m. to 3:00 p.m.) and sell commemorative items such as small postmarks with a design combining “Burning Sakurajima (the passion of the National Games)” and a stamp and frame stamps and postcards combined with the same postmarks. Visitors can send these items by mail at the venue. The opening hours are as follows: September 30 – 10:30 a.m. to 5:00 p.m., October – 9:00 a.m. to 3:30 p.m.

Restaurant and café housed in renovated folk house opens in Hioki, Kagoshima

On September 1, Kominka Shokutei COCO-HANA and Kominka Café COCO_HANA, housed in a renovated old folk house, opened in Ijuin, Hioki City, Kagoshima Prefecture. The owner is Kenichi Okubo, who runs a construction company. While working in the construction industry, he came across an old traditional house that was over 100 years old. As it would be a shame to tear it down, he decided to renovate it, hoping to preserve it with some work. The total land area is approximately 1,488 square meters. Adjacent to the building that houses the restaurant is a building that used to be a stable, now housing the café on its second floor. The property features a spacious garden, and from the windows, customers can enjoy views of rice fields, rivers, and mountains. The restaurant has a counter with 4-5 seats and five 4-seater tables, and the café has a counter with 4 seats and a sofa seating area for 4 people. The name “COCO_HANA” is derived from the name of Okubo’s cat. Accessibility was considered with a slope at the restaurant entrance, allowing people to enter with their shoes on, and tables instead of traditional Japanese tatami seating. This decision was influenced by Okubo’s use of crutches due to an accident. The Okubo couple previously opened a bakery COCO_HANA, in Koyamadacho, Kagoshima City, last December, and with the opening of new establishments, they relocated the bakery to be part of the café. They offer freshly baked bread and buns made by Okubo’s wife, including Melon Pan buns, red bean buns, and various savory buns. The dining menu features daily set meals and rice bowl dishes. This month’s set meals include Chicken Tempura and Grilled Mackerel Marinated in White Miso and Pork Steak and Stewed Chicken Wing, while rice bowl options include Sukiyaki Rice Bowl and Green Onion Salted Pork Rice Bowl. Standard menu items include Black Vinegar Chicken Nanban Set (900 yen), Ramen, Mazesoba, and Curry (all 800 yen). The café offers soft drinks, ice cream, and waffles, to name a few. Okubo added, “We want to create a place where people can casually drop by. The location is one of the best things about this place. We hope our customers enjoy a relaxed atmosphere they cannot find in the city.” Opening hours: 11:00 a.m. – 3:00 p.m. Closed on Tuesdays during September, and other closure days will be announced on Instagram. There is a parking area for 15 vehicles. Starting from October, they plan to offer an evening menu, including hot pot dishes and alcoholic beverages.

Kagoshima Acupuncture Clinic Tsubozen gets a refresh with a modern look

Two months have passed since Tsubozen (Yamashitacho, Kagoshima City, Phone: 099-248-9646), a clinic offering acupuncture, moxibustion, and chiropractic, reopened after renovation. Previously operating as Acupuncture and Massage Tsubozen, the clinic refreshed its logo and interior design to create a more modern atmosphere, aiming to attract a younger clientele who can visit with a salon-like experience. The interior is predominantly purple, described as an “exotic yet somehow mystical space that evokes a sense of calm in one’s heart.” The clinic features five fully private rooms and incorporates music and aromas to “heal through all five senses.” All the treatment staff at the clinic hold national qualifications. Recognizing that 80% of their clientele are women, they have three female acupuncturists to ensure a level of understanding during treatments, maintaining an equal perspective. In addition to acupuncture and moxibustion treatments, they offer courses that combine chiropractic care, aromatherapy massages, and dry head spa treatments. Chief Director Masaya Kamitsubo added, “With the increase in remote work and extended use of computers and smartphones, women in the active generation are facing new beauty and health concerns. By relieving stress in both mind and body, we hope to assist them in living their best selves at all times.” Opening hours: 10:00 a.m. – 1:00 p.m. and 3:30 p.m. – 8:00 p.m. (Saturdays and Sundays: 9:00 a.m. – 1:00 p.m. and 2:00 p.m. – 6:00 p.m.). Closed on Thursdays and holidays.

Exhibition by four painters from Kagoshima: ‘A Gaze Towards Everyday Life’

The exhibition “A Gaze Towards Everyday Life (Japanese title: 日常へのまなざし)” by four Kagoshima-born painters began on September 5 at the underground auditorium of the Kagoshima City Museum of Art (Shiroyamacho, Kagoshima City). The event is organized by the Kawaru Aida no Bijutsu Committee, which consists of local artists and curators living in Kagoshima. The committee has been active since 2020, aiming “to create an art scene in Kagoshima where contemporary expressions can thrive.” The exhibition features watercolor paintings by “asamiru,” acrylic/oil/watercolor paintings by Naoko Kamiwakida, oil paintings by Natsuko Kiura, and dynamic works covering an entire wall by Chisato Hokazono. The four artists share the common theme of “expressing inspiration drawn from everyday, mundane moments and things around them.” Kiura, one of the participating artists, expressed hope and stated, “I believe the works may intersect with the viewers’ everyday way of life. I hope this provides an opportunity for people to engage with the works and thoughts of artists living in the same era and allows their imaginations to wander.” The exhibition is open from 9:30 a.m. to 6:00 p.m. (until 4:00 p.m. on the final day) until September 10. Admission is 500 yen for adults and free for students. A concurrent exhibition titled “Shaping Behaviors (Japanese title: 象るふるまい” will be held at the Retroft Museo in Maizancho.

Company president in Kagoshima publishes business book: ‘50 Techniques to Become a Likable Leader’

On August 16, Akiko Miyanohara, the president of Kagoshima-based staffing agency Seiyu in Daikokucho, Kagoshima City, published her first book titled “50 Techniques to Become a Likable Leader: Creating Teams to Solve Manpower Shortages (Japanese title: 好かれるリーダーに変わる50の技術〜人手不足を解消するチームのつくり方〜)” (Published by Seluba Publishing). Miyanohara took over Seiyu, which was founded in 1981, at the age of 20. The company specializes in dispatching staff for weddings and parties, coordinating models, talents, and hosts, and promoting food products. Additionally, they engage in activities such as introducing foreign personnel and managing restaurants. The group’s affiliated companies also operate welfare businesses for people with disabilities. They manage Tenmonkan Kajitsudo, Aquarium’s Kajitsudo, and the café Brew adjacent to Tenmonkan Library, providing Type A and Type B continuous employment support In this book, based on her experiences and guidance to a staff that exceeds over 10,000 people annually, Miyanohara compiles leadership skills that allow for maximizing team strength and preventing staff turnover. The book is structured into seven chapters, including topics such as “Communication to Understand Others” and “Work Techniques to Make the Most of Everyone.” The first chapter emphasizes the importance of not being disliked as the most crucial aspect of becoming a likable leader. It states, “Even if you are saying something reasonable, people won’t hear the words of someone they dislike,” and emphasizes the significance of leaders avoiding being disliked. The following chapters incorporate Miyanohara’s concrete methods for becoming a likable person, including communication techniques and choice of words. Miyanohara, who also serves as a lecturer in “charisma studies,” includes her insights in these chapters. Miyanohara intends the readers to be “business owners, leaders of various departments, part-time workers, and even leaders of temporary positions – anyone who works with a team, regardless of its size.” She says, “It is a waste when someone we have hired decides to leave. I am enthusiastic about this book becoming the foundation for alleviating workforce shortages and spreading its message from Kagoshima to all over Japan.” The book is 1,760 yen with 184 pages (128mm×188mm).

Photo exhibition by Aurora Guide Ayaka Niina in Kagoshima: Captured in Norway

The photo exhibition “Eternal Moments: Encountering Moments that Touch the Heart and Soul (Japanese title: 永遠の一瞬～心と魂が震える瞬間に出逢うとき〜)” by aurora guide Ayaka Niina is currently being held at Marginal Gallery on the seventh floor of Maruya Gardens in Kagoshima City. Ayaka Niina, born in Kagoshima City, became a guide of aurora borealis, or the northern lights, in Yellowknife, Canada in 2014. After attending a three-month language course in Canada on a working holiday visa, she searched for aurora guide jobs online. In the beginning, her English skills were not up to the level required for guiding, but she recalls having the attitude of “I don’t know if I can do it, but let’s give it a try. I only looked ahead.” She also mentioned having had the feeling that if it was her job, she could see the northern lights every day. Subsequently, she continued to utilize working holiday visas, becoming a guide in Uluru-Kata Tjuta National Park in Australia in 2016 and a nature guide and stargazing guide in Aoraki / Mount Cook National Park in New Zealand in 2017. In 2019, she once again became an aurora guide in Tromsø, Norway. “The aurora seen in Tromsø is exceptional,” says Niina. Instead of observing from a fixed location, the tours involve chasing the aurora while moving by car, considering factors such as weather and road conditions. In Tromsø, the aurora can be seen at minus 1 to 2 degrees Celsius in September, with no snow accumulation and a “tolerable cold.” The exhibition features 33 photographs, including the images of northern lights taken during her guiding in Tromsø and photos depicting life in Norway. Currently based in Kagoshima, Niina has established “Nina Universe,” offering private tours to see the aurora borealis. She also offers paid consultations about aurora tours and free consultations about studying abroad and working holidays. Niina added, “I hope this exhibition will become an opportunity to feel closer to the northern lights.” Opening hours: 11:00 a.m. – 7:00 p.m. Free admission. The exhibition runs until August 27.