BREAKING NEWS: Kawakaku x Hanamaruki Collaboration Product 'Maro Shio Koji Ume' Advances to Finals of Tsukemono Grand Prix 2026! A New Initiative from 50-Year-Old Kawakaku! 'Supreme Mildness' Achieved Through Powerful Partnership with Hanamaruki and 21-Day Aging

Kawakaku Co., Ltd. (Headquarters: Wakayama City, Wakayama Prefecture, Representative Director and President: Nobuhiro Kawashima), a comprehensive food manufacturer celebrating its 50th anniversary, is pleased to announce that its new product, 'Maro Shio Koji Ume,' which uses Hanamaruki Co., Ltd.'s (Headquarters: Ina City, Nagano Prefecture) 'yeast-fermented liquid shio koji,' has been selected as a finalist for the '11th Tsukemono Grand Prix 2026' (to be held from May 8th to 10th at Tokyo Big Sight).

Background of 'Maro Shio Koji Ume' Development: The Fruition of a Unique Trading Company x Manufacturer Model

Until now, the combination of 'umeboshi' (pickled plum) and 'shio koji' (salted rice malt) has been considered difficult for nationwide distribution due to manufacturing efficiency. Kawakaku, celebrating its 50th anniversary, overcame this challenge with a unique model that combines its strengths as a 'trading company with information power' and a 'manufacturer with development capabilities.' Through a long 21-day aging process, they completed a masterpiece that pursues natural umami and a surprisingly mild flavor.

Background of Advancing to the Finals

The key to advancing to the finals was Kawakaku's hybrid business model, 'Trading Company x Manufacturer.'

Overcoming Challenges: Traditionally, the combination of umeboshi and shio koji has been difficult for nationwide distribution due to challenges in fermentation control and manufacturing efficiency.

Trading Company's Information Power: As a trading company, Kawakaku focused on Hanamaruki's 'yeast-fermented liquid shio koji' as an innovative ingredient.

Manufacturer's Development Capabilities: At its own factory, Kawakaku established an unprecedented long aging process of 21 days. They succeeded in mellowing the sharp edges and maximizing the inherent umami of the plum using the power of enzymes from shio koji.

Why We Reached the Finals: Our Own Analysis

We analyzed the points that we believe led to high evaluation as 'next-generation pickles' in this judging.

'Super Mild' Eating Experience: The penetrating power of liquid shio koji eliminates the 'sharpness' of saltiness and acidity, achieving a surprisingly mild flavor that overturns the conventional notion of umeboshi.

Commitment to Clean Label: Amid rising health consciousness, they created deep umami solely through natural fermentation, without using chemical seasonings.

Successful Example of Cross-Industry Collaboration: The fusion of Kawakaku's 50-year-old traditional technology and Hanamaruki's fermentation technology created a completely new category not found in the market.

Development Staff's Joy and Enthusiasm for the Competition

Many staff members, from young to veteran, were involved in the commercialization of 'Maro Shio Koji Ume.' Upon receiving the news of advancing to the finals, the development team erupted in cheers.

Comment from the Development Staff: "During the 21-day aging period, the condition of the plums changes daily. We went through many trials and errors to find the optimal blend with liquid shio koji. It was a path we wouldn't have chosen if we prioritized efficiency, but the result of our dedication to 'delivering truly delicious food nationwide' has been recognized in the form of advancing to the finals, and the entire team is deeply moved. At the final competition, we want as many people as possible to experience the impact of this 'mildness'!"

Enthusiasm for Tsukemono Grand Prix 2026 Finals

The 'Tsukemono Grand Prix' brings together traditional pickles from all over Japan and innovative new products. 'Maro Shio Koji Ume' successfully advanced to the finals by proposing a 'new way of umeboshi' where shio koji maximizes the inherent potential of the plum.

'The 11th Tsukemono Grand Prix 2026' Venue: Tokyo Big Sight Dates: May 8th (Fri) - May 10th (Sun), 2026 Official Website: https://tsukemono-gp.jp Final Presentation and Tasting Judging: May 10th (Sun), 2026

Top Management's Vision: Kawakaku's Transformation

Kawakaku's challenges are attracting attention not only in product development but also in its management stance.

An interview with Representative Director and President Nobuhiro Kawashima was published in the 'Nikkei Business' magazine and web version (e.g., 'Portrait of a Challenger Pioneering the Future') at the end of February 2026.

In the feature article, he discussed the management strategy of how to innovate and create the next generation of food culture in the traditional umeboshi industry. The advancement of 'Maro Shio Koji Ume' to the Grand Prix finals is precisely one of the results of that strategy taking shape.

https://special.nikkeibp.co.jp/atclh/ONB/26/kawaturu0227/

Product Overview

Product Name: Maro Shio Koji Ume Contents: 5 pieces (approx. 120g) Launch Date: March 1, 2026 Sales Channels: National supermarkets, department stores, e-commerce sites, etc. Features: Uses Hanamaruki 'yeast-fermented liquid shio koji.' Achieves a mild texture through 21 days of long aging. Official URL: https://kawa Keywords: