08/02/2026
小豆島。
2月6日、7日。
今年も「木桶による発酵文化サミット」に参加させていただきました。
全国各地から、
木桶による発酵文化の未来を本気で想い、
時間も労力も惜しまず、小豆島へ集まる皆様🚢
やはり、ここに集う方々の行動力は違います🔥
だからこそ話は深く、
立場や業種を越えて自然と通じ合い、
気づけば心が一つになっている🤝✨
木桶でつくられる醤油や味噌。
国内流通量は、まだわずか1％。
それを2％へ。
そして、世界の1％を本気で取りにいく🌏💪
決して簡単な道ではありません。
それでも、この高い志に人生を懸け、
先を歩き続けてこられた尊敬すべき方々の背中を見ていると、
自分もまた、前へと踏み出せる。
そう感じさせてくれる場所が、ここ小豆島です🍀
私にとってここは、
木桶との出会いの原点であり、
何度でも自分自身の覚悟を確かめ直せる場所🔛✨
この文化を、次の世代へ。
そして、世界へ🌱
感謝と責任を胸に、また明日から一歩ずつ歩んでいきます🚶♂️
Shodoshima.
Every time I come to this island, my posture straightens and my mind feels clear 🌿
On February 6th and 7th,
I once again had the honor of participating in the *Kioke Fermentation Culture Summit*.
People gather here from all over Japan,
driven by a sincere desire to protect and carry forward the future of fermentation culture made in wooden barrels.
They come to Shodoshima without sparing time or effort 🚢
The level of action and commitment shared by everyone here is truly different 🔥
That is why conversations are deep,
connections form naturally beyond roles or industries,
and before we realize it, our hearts are aligned 🤝✨
Soy sauce and miso made in wooden barrels
still account for only about 1% of the domestic market.
Our aim is to grow that to 2%,
and to truly claim 1% of the world 🌏💪
This is by no means an easy path.
Yet, when I look at the backs of those I deeply respect—
people who have devoted their lives to this high aspiration
and continue to walk ahead of us—
I find myself able to step forward as well.
That is what Shodoshima gives me 🍀
For me, this island is the origin of my encounter with wooden barrels,
and a place where I can repeatedly reaffirm my own determination 🔛✨
Passing this culture on to the next generation,
and sharing it with the world 🌱
With gratitude and responsibility in my heart,
I will continue to move forward, one step at a time 🚶♂️
#木桶による発酵文化サミット
#小豆島
#味噌
#芋慶
