Message from the President as a Fermentation Sommelier®

For us Japanese, fermentation has long been an integral part of our lives. Miso, soy sauce, vinegar, and sake - all support the Japanese dining table and are deeply connected to the four seasons of life.

I was attracted to the world of “fermentation” because I felt that the process of creating rich aromas and tastes through the workings of invisible microorganisms had something in common with human growth and social change.

As I gained experience in the food industry as a company employee, I had the opportunity to be involved in research and product development related to fermentation. Later, I became a “Fermentation Sommelier®” and began not only to convey the appeal of traditional Japanese foods to people in Japan and abroad, but also to gain a new perspective on fermentation as a “way of life” and "career. I have come to see fermentation as a “way of life” and a "career.

Time“ and ”environment" are indispensable keywords for fermentation. It is not about seeking immediate results, but about taking the time to nurture and provide the necessary temperature and air. This is an important way of thinking that can be applied to relationships with others and to one's own career development.

I hope to continue to help connect Japan and the world through food and culture, while conveying the wisdom and depth of fermentation.

info@jia-a.net