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A long-established liquor store in Hokkaido has developed a new idea and a new sense of frozen amazake by incorporating Hokkaido to the maximum. Traditional sweetness "amazake" + vegetable ingredients + additive-free and gentle on the stomach and nostalgic deliciousness.

〜1,000

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Raisukurema

らいすくれま

Vendor

有限会社前田英一商店

Liquor license

YES

〜1,000

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About the brand

Fermentation culture× plant-based× Japan familiar Japanese ingredients = frozen amazake with a smooth texture that will please dairy ice cream lovers!

Both sake lees and rice malt are made from rice, and are made from rice and are not only allergic to dairy products, but also those who are vulnerable to the stomach and intestines, those who are interested in eating habits, and plant-based sweets that are gentle on the body and safe, and have a low burden on the stomach!

As a "drinking drip" body support sweets for a guilt-free reward with low calorie + low fat + dietary fiber content, hydration on hot days, and nutrition when you are tired or difficult to eat!

More about the Brand Owner

三嶋　一浩

Mishima, Kazuhiro

My name is Eiichi Maeda, a commercial liquor store that has been in business for more than 70 years in Obihiro City, in the center of the agricultural kingdom of Tokachi in Hokkaido, and I am the representative of Eiichi Maeda. At the end of the bubble economy, he was appointed as the third generation of students due to the sudden death of the second generation while he was a university student. With the end of the era of mass consumption, regulations on liquor licenses have been relaxed, and alcohol is sold everywhere in a disorderly manner. After March 11, 2011, the wave of low and non-alcoholic began to swell, and from the latter half of the Heisei period, it became especially noticeable during the New Year's party, and the boundary between those who drink alcohol and those who do not drink has become clearer since the spread of corona infection, and the social role of alcohol has become even more formal. In the midst of the severe blow of the spread of corona infection, no sales, no work, and agonizing days, a sloppy amateur quietly repeated trial and error and was born with difficulty. We will continue to develop new products and take on new business challenges from the perspective of a liquor store!

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Why are we doing?

What are we doing?

Commitment to the product

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Why are we doing?

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"The amazake made from sake lees from a local sake brewery that I get from my house at the end of the year is really delicious, and my family looks forward to it every year."

Our main business is a liquor store and liquor store in Obihiro City, the center of the Tokachi region of the agricultural kingdom of Hokkaido.

In the year-end month, when the demand for sake is at its peak, as a token of gratitude to customers who come to our store, the brewing season has begun, and the sake lees left over from the local sake brewery are divided into small portions and presented.

Sake lees are also sold in supermarkets, but sake lees made for sake lees are inexpensive and easy to obtain because there is almost no extract left in the sake, but they are also easy to use and have a good finish when made into amazake???。 In comparison, the purpose of sake lees in local sake breweries is to squeeze sake, and sake lees is just a by-product, a residue. However, when it is made into amazake, the sweetness is rich and the deliciousness is amplified, so it can be made delicious, so the number of happy voices from customers who made amazake with the sake lees distributed by our store has been increasing year by year.

With the passage of time, the main role of selling alcohol as a liquor store began to be replaced by supermarkets and DS, and the restaurants and nighttime bars to which alcohol is delivered are also becoming lower and non-alcoholic, and the use of alcohol continues to decline at a pace that far exceeds the speed of decline in customers. That phrase from customers who are looking forward to delicious amazake made from sake lees: Let's aim to be a liquor store that can make wonderful proposals to those who don't usually drink alcohol or who have never had a relationship with alcohol!

In the main business division, while continuing to operate stores that can propose special sake that has nothing to do with competition or competition, we took the opportunity of the Corona disaster to develop and sell products related to sake lees and amazake, and entered the food field for the first time.

We will continue to take on the challenge of developing products that incorporate ideas, feelings, and pride born from the perspective of a liquor store that is not a stereotype.

What are we doing?

A new genre of frozen sweets called frozen amazake with traditional sweetness and Japanese ingredients that you think about your body

Plant-based, Japanese ingredients, fermentation, and koji are indispensable keywords for the food of Japan.

Why is "Amazake", a sweet taste unique to Japan that has been loved all over the country for a long time, loved even in the Reiwa era?

Why are fermented foods and beverages so commonplace in the food market that they have developed in their own way?

Miso and soy sauce, Japan sake, shochu, and foods and drinks unique to Japan all have meaning in the fact that koji, yeast, and fermentation are involved.

I realized that the key to solving these questions is Japan people, Japan culture, and the advantage of the Japan location, in other words, "Japan."

For example, Japan people whose diet is mainly grains such as rice, beans, and millet, that is, it is a plant-based food culture

Therefore, Japan people are people with weak stomachs, and modern eating habits continue to put a burden on the body

Since Japan people are not resistant to alcohol, Japan sake and shochu, which are drunk warmly to reduce the burden on internal organs, have become widely popular

The more I understand about Japan culture, the advantages of Japan places, and the Japan of people's bodies, the more I think about it, the more I think about amazake, which contains the keywords "plant-based", "koji and fermentation", and "Japanese ingredients", which makes a lot of sense, is an important sweetness for the body of Japan people, and that is why it continues to be loved even now.

In addition, sake lees is still a waste product in some regions, and not all of it can be used effectively, so promoting its use can contribute to upcycling, and rice koji is a sustainable raw material that can suppress sugar supplementation by using the saccharification action of koji, so it can contribute to reducing the burden on the global environment.

Both raw materials that produce amazake can contribute sufficiently to solving social issues in the future, and we will continue to disseminate the appeal of [Raisukurema], which has the potential to fully challenge the plant-based demand that is expected to accelerate in the future.

Commitment to the product

Deliciousness that reminds you and your loved ones

Amazake is the main ingredient, and all secondary ingredients are Japanese ingredients, plant-based, and other flavors that make the most of the characteristics of amazake without adding any extra care or additives.

And two types of amazake loved all over the country, [sake kasu amazake] and [rice koji amazake].

"Raisukurema" is a true amazake brand that expresses the characteristics of each and coexists side by type.

The Amazake [Sake Kasu Amazake] type, which uses sake lees, is attractive because you can enjoy the rich adult taste refreshingly.

The main flavor [Gatsuri Sake Kasu Amazake] is a so-called plain flavor of the sake kasu amazake type.

Based on this taste, [Sake Kasu Refreshing Strawberry], which is a collaboration of high-quality strawberries from Tokachi in Hokkaido, which is easy to eat and refreshingly expresses the feeling of sake lees with a modest sourness of fruits, and [Sake Kasu Marikina Powder], which is a collaboration of soybean flour using local Tokachi green beans that allow you to enjoy the gentle and rich sweetness of Japanese sweets due to the presence of sake lees, and a total of three types of sake kasu amazake types.

All sake lees amazake types contain a slight amount of alcohol because they use sake lees, so you can enjoy a rich adult taste, so I added a ≪adult ribbon≫ to the package.

On the other hand, the Amazake [Rice Koji Amazake] type, which uses rice malt, is attractive because you can enjoy the "eating comfort" of rice with the gentle sweetness of rice.

The main flavor [moist rice koji amazake] is a plain flavor of rice koji amazake.

Based on this taste, there are three types of rice koji amazake: [Rice Koji Suito Poteto], which is a collaboration between Hokkaido sweet potatoes that allow you to enjoy the sweetness of sticky potatoes and baked sweet potatoes, and [Rice Koji Cheeky Pumpkin], which is a collaboration of Hokkaido chestnut pumpkin that allows you to enjoy the sweet pumpkin crunch.

The rice koji amazake type is non-alcoholic, so everyone from children to the elderly can enjoy it with confidence.

It is gentle on our bodies, and the raw materials and deliciousness that our bodies unconsciously feel nostalgic are packed into the cup.

Who are supporting us?

Women with high QOL awareness

● Inner beauty created by traditional materials

●High interest in eating habits that consider your loved ones

●Quest for a healthy and lustrous life

● Satisfaction with delicious taste with less guilt

●Preference for fermented foods that go well with the body of Japan people

Since our target audience is consumers who are attracted to the product concept, background, and raw materials, we expect sales at stores and business categories that are interested in the product concept, such as specialty stores and department stores that can provide product explanations and one-on-one customer service.

In addition, we have received inquiries from various businesses because it is a product that can be expected to be differentiated in business categories that can be sold in a certain degree of proximity, such as luxury hot spring inns, day-trip bathing facilities, fitness facilities, beauty salons, natural food stores, Japanese restaurants, yakiniku restaurants, resort facilities, etc.

In the case of unmanned display sales at large retail stores, display sales that avoid selling in the same way as similar categories are effective, and it is also suitable for attempts to increase fans by directly appealing to consumers who are looking for such products by using sales promotion events such as tasting sales and tasting events.

Depending on the approach and proposal method, it can be expected to match a wider range of scenes than milk ice cream, and we believe that it is a product that can be useful as a differentiated product that takes advantage of the strengths of the concept.

"It's unbearably delicious for those who like it."

"Attractive product with a new feeling"

"It's refreshing, so it's great for greasy food."

"Even though I don't use milk, I'm surprised at the rich taste."

"This raw material and concept should be more popular overseas and inbound than in Japan."

"I'm sure there are a lot of people who have been looking for this kind of product."

In this way, frozen amazake is a new product that directly matches the needs for plant-based foods, which are attracting global attention in the future.

If you have any questions or inquiries, we look forward to hearing from you at any time!

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Raisukurema

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About the brand

More about the Brand Owner

三嶋 一浩

Mishima, Kazuhiro

Learn more about this brand

Why are we doing?

What are we doing?

Commitment to the product

Who are supporting us?

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三嶋　一浩