Namiimaru Tensui Suisan, Producer of Bungo Hamachi 'Wakamusha', Receives Emperor's Cup at Agriculture, Forestry and Fisheries Festival: Challenging 'Value-Creation' Aquaculture to Pioneer the Future of Fisheries

Namiimaru Tensui Suisan (Representative: Daiki Namiimaru), based in Saiki City, Oita Prefecture, has received the highest award, the "Emperor's Cup," at the 64th Agriculture, Forestry and Fisheries Festival. This marks the third time in 23 years for the fisheries sector within Oita Prefecture to receive this honor. Our company has been promoting a shift from conventional aquaculture focused on "quantity" to "value-creation" aquaculture that generates "value" through unique branding and IT integration. This press release introduces our initiatives for the brand fish "Bungo Hamachi 'Wakamusha'," which is a symbol of this transformation and highly acclaimed by culinary professionals, as well as our vision for the future of the fisheries industry.

■ Background of the "Emperor's Cup" Award: Updating the Aquaculture Industry to "Value-Creation"

The Emperor's Cup award particularly recognized the establishment of our "integrated in-house system," which handles everything from fry procurement to breeding, processing, and self-delivery.

After gaining overseas experience and inheriting the family business, Representative Daiki Namiimaru faced industry challenges such as a lack of pricing power due to reliance on trading companies and a shortage of human resources. To resolve these issues, he boldly pursued "branding" to control sales prices in-house and "IT integration" to reduce the burden on the field. As a result, we have achieved an improved gross profit margin (approximately 30%) and built a sustainable management foundation where a young generation, with an average age in their early 30s, can thrive.

■ Quality Recognized by Professionals: Three Commitments of Bungo Hamachi "Wakamusha"

"Wakamusha" is not just a farmed fish; it is a branded hamachi that pursues stable quality and deliciousness surpassing natural fish.

1. 4kg size, conscious of "single-use"

We ship hamachi at approximately 4kg, which is slightly smaller than typical amberjack (5-8kg). This size is designed from a practical perspective, making it easy for creative restaurants and hotel kitchens to use up in a single day, thereby contributing to the reduction of food loss. Stable year-round supply is also an attractive feature.

2. Unique feed blend that enhances umami

By feeding a diet blended with beer yeast, we have enriched the fish with umami components, inosinic acid and glutamic acid. Furthermore, the antioxidant properties of green tea catechins, kelp powder, and polyphenols have improved meat quality and achieved high freshness retention.

3. "Shinkei-jime" (nerve-killing) and "Immediate Processing" for ultimate freshness

All fish undergo "Shinkei-jime" to suppress oxidation and minimize odor to the extreme. Immediate vacuum packaging at our adjacent in-house processing plant enables ultra-fast delivery: same-day to Kyushu and Kanto, and by the next morning to Tohoku (Sendai) and even Taiwan overseas.

■ Young Power Changing the Work Style and Future of the Fisheries Industry

Namiimaru Tensui Suisan is focusing on enhancing welfare benefits and improving operational efficiency to dispel the "3K" image (Kitsui, Kitanai, Kiken - tough, dirty, dangerous) of the fisheries industry.

* IT-driven efficiency: Digitalizing weighing operations during shipment, using LINE for orders, and cloud for management have significantly reduced the workload.

* Development of a working environment: In addition to clean offices, break spaces, and childcare facilities, we have equipped a kitchen studio capable of shooting PR videos and an exclusive gym for employees.

■ Future Outlook: "From Oita to the World" We are currently expanding our sales channels not only domestically but also overseas to Taiwan, the United States, Malaysia, and other regions. Although challenges such as environmental changes due to global warming are numerous, we will continue to strengthen ties with local excellent ingredients and people, and transmit a fisheries industry from Oita that the next generation can be proud to work in.

【Company Profile】

Company Name: Namiimaru Tensui Suisan

Representative: Daiki Namiimaru (3rd Generation)

Location: 198-4 Kamanishinoura, Saiki City, Oita Prefecture

TEL: 0972-43-3700

FAX: 0972-42-0028

Business Activities: Aquaculture, processing, and sales of Hamachi and Amberjack

Homepage: https://wakamusha-oita.com/

Bungo Hamachi "Wakamusha" Special Page: https://impress-official.com/wakamusya-btob-lp/

From Oita to the world. A team of average age 32 leading the next-generation fisheries.

Bungo Hamachi 'Wakamusha' raised with beer yeast.

Rich Saiki sea and integrated in-house system. Pursuing freshness from harvesting to processing at our processing plant right next to the sea, enabling freshness retention.

From product development to distribution. In-house studio equipped with shooting functions. Towards a fun workplace. Fully equipped facilities including childcare and a gym.