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Greetings from President Shuichi Ogura

Greetings from President Shuichi Ogura

Our aim at Team Imadeya is to be the best partner possible for our food and beverage industry clients, as well as the best advisor for our regular customers who want to enjoy excellent spirits with their everyday meals.

When I first took over the family business, it mostly focused on its delivery service to local households. However, competition with mass market retailers grew increasingly fierce and this made it hard for us to survive. I decided to completely overhaul our business operations from top to bottom, shifting the company's focus to sales to restaurants. We began to focus on local sake, wine and honkaku shochu produced by small-scale makers. We were pitted against massive corporations with vast resources, but the positive feedback and encouraging words we received from our customers gave us confidence and our business grew. We faced great challenges and hardships, but these challenges and hardships have made us what we are today.

What should Imadeya be? I spent a great deal turning this over in my mind. I needed to clearly define it so that I could make my staff understand. Then, I came across a word that seemed to sum it up – "shikon shosai."

[Shikon Shosai] – to act with the spirit of a samurai, but with the sense of a merchant

With this phrase, the fog lifted. I felt that it really showed me what it means to be a true merchant and not just a salesperson. Our company should surround itself with the excellent sake producers and offers a wide variety of unique items overflowing with the spirit and passion of their makers.

It's not simply a matter of the quality of our products. We want to gather together like-minded individuals and companies to create new partnerships and markets that are more than the sum of their parts. By tackling each obstacle that comes our way head-on together, we can nurture and grow our skills as a merchant.

The way to grow as a merchant is to continually give and expect nothing in return. When customers and partners see how you always put their interests first and face challenges with resolve, this creates a stronger bond with them. The idea is to bring satisfaction to every individual involved in that one bottle of sake or piece of merchandise.

The Japanese word for "hospitality" is [Omotenashi], which means “sincere”. We believe in offering service that is sincere and goes beyond surface appearances, where customers can feel the creativity, hard work and struggle that goes on behind the scenes. We believe this is how you offer service that's not only good but outstanding.

We try to exemplify the idea of [Shikon Shosai] by harnessing the strength of everyone involved in our operations to create a truly enjoyable experience for our customers. Our role as business partner is not only to sell sake but to help our business clients and partners thrive.

To this aim, every member of our staff takes on the part of our customers and business clients and offers continual support to nurture their growth in the marketplace. We want success for all.

Shuichi Ogura

Profile

Shuichi Ogura
Shuichi Ogura
Managing Director Shuichi Ogura
Hobbies: Surfing, diving, golf
Current obsession: Finding the most delicious things to eat
小倉秀一のfacebook
- Born in Chiba Prefecture on August 17, 1961
- Graduated from Seijo University's School of Law
- Participated on Seijo University's varsity yachting team, where he competed in the Los Angeles Olympics as a specially endorsed athlete in the 470 class.
- First place in Kanto Championship in razor class
1984
- After graduation, began working for Sapporo Breweries, Ltd.
- After working for 3 years at Sapporo's Saitama branch, returned to the family sake business, Imadeya
1993
- Received sake sommelier certification from Sake Service Institute International
- After visiting sake makers all over Japan and starting to handle local sakes, he began group importing wine from France, Spain, Italy and California.
2012
- Started handling exports of Japanese sake and honkaku shochu to Hong Kong, Canada and Singapore.
2014
- Ordained as chevalier by Ordre Des Coteaux de Champagne

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