Mr Yukio TOMOHIRO
DEPARTMENT : Production
AGE : 69
A FEW WORDS : Our brewing process uses Koji mold and Kobo yeast. We would like to focus not only on these traditional methods but we actively integrate cutting edge technology to produce more attractive products for the future.
WHY I JOINED THIS INDUSTRY ? I was attracted by a wide variety of functions of microorganism when I was young, which inspired me to do a research on microorganism and fermentation leading to my graduation of Zymology at Kyushu University.
HOBBY : Playing Tennis !