About Us

Born in Urayasu, Chiba — the city known for Tokyo Disneyland —
I spent the first 30 years of my life surrounded by Japan’s gentle seaside culture.
During university, I studied in the United States for a year, and after returning home,
I was deeply drawn to the art of Aikido. Through its graceful movements and flow,
I cultivated the harmony of mind, technique, and body, learning discipline, humility, and respect.
For eight years, until I became pregnant with my first daughter, I trained every single week.

It was at that Aikido dojo that I met Mr. Shinichi Tsurubuchi, a farmer who grows natural rice used for premium sake.
His rice, cultivated without pesticides or fertilizers, embodies the true spirit of Japanese craftsmanship.
It has now become one of the most cherished products we proudly introduce to the world.

Twelve years ago, when my daughter turned two, I founded my first international preschool.
I simply wanted to create the kind of school I would want my own child to attend —
a place where curiosity, kindness, and individuality could grow freely.
Today, I operate two international schools in Kawasaki and Kamakura, where children learn not only English but also the essence of Japanese values and harmony.

As I watched my students and my own child grow, I began to feel a strong desire to preserve Japan’s beautiful culture, nature, and traditions for the next generation.
Our way of life — rooted in wabi-sabi and timeless virtue — must continue to flourish.
This belief inspired me, two years ago, to begin sharing Japan’s food and sake with the world.
I wanted the true value of Japan’s craftsmanship to be recognized internationally,
and for fair rewards to reach the hands of those who dedicate their lives to quality.
Through this, I hope to support producers who pursue excellence,
and to pass on Japan’s culture of integrity and creation to future generations.

Among these encounters, I reconnected with Mr. Tsurubuchi —
whose naturally grown rice is used at the renowned sake brewery, Kidoizumi.
The resulting sake is not only exquisitely delicious,
but awakens every cell in your body with the living energy of nature itself.
Especially the unpasteurized sake, which contains active yeast and microbes, revitalizes the body and enhances beauty from within.

For centuries, Japan has preserved its health and food culture through the wisdom of fermentation and aging.
Using additive-free, organically grown ingredients, we ferment them naturally and capture their living microorganisms using Japan’s cutting-edge freezing technology.
When thawed in water, these living microbes awaken once again — delivering both vitality and flavor.
Modern science now shows that the diversity of microbes in our bodies deeply influences both physical and emotional well-being.

As society advances with automation and technology, our physical connection to nature is quietly fading.
That is why it is more important than ever to move our bodies, listen to nature’s voice, and feel life directly.
By embracing the power of microbes and living foods, we can awaken our true human vitality.

Through Japan’s wisdom of harmony and its connection with nature, I hope people around the world can experience a sense of happiness that makes their cells come alive again.
It is my greatest wish to share the beauty, spirit, and emotion of Japan’s living culture with as many people as possible.