#01 Regional and Product Concept Development
We clarify what aspect of the region should be delivered, to whom, and as what kind of experience. We develop the concept across breweries, regional resources, tourism, food, and gifts, including the product name, message, target audience, and sales occasion.
#02 Product Development in 200mL Cans and 300mL Bottles
We select the format that best fits the concept, considering ease of comparison, portability, gift appeal, and where the product will be served. A 200mL can is light, resistant to breakage, and well suited to comparing several products. A 300mL bottle makes it easier to express exclusivity, presence, gift value, and a stronger role at the dining table.
#03 Sake Ice Cream and Products Using Regional Ingredients
For people who may feel a barrier to drinking sake, dessert can provide another gateway to the character of both the region and its sake. We explore possibilities such as sake ice cream and other products using regional fruit, agricultural products, and local specialties.
#04 Packaging and Communication Design
We create a consistent system that communicates the region’s character even before the product is opened, including original labels, presentation boxes, sleeves, leaflets, regional story cards, and multilingual guides.
#05 Experience Design Connecting Tourism, Accommodation, and Food
We bring together brewery visits, regional cuisine, accommodation, tastings, sake ice cream, and souvenirs into one experience of tasting a place. We design a journey that can be enjoyed during the trip and remain in memory afterward.
#06 Test Sales, Sales Channels, and Operational Design
Using events, hotels, restaurants, tourism facilities, corporate gifts, ecommerce, and other channels, we test sales and operations on a small scale. Rather than ending with a one-off project, we design the initiative together with continuity in mind.