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FY2025 6th CJPF LAB ”Finance & Regional Revitalization × Cool Japan”

FY2025 6th CJPF LAB ”Finance & Regional Revitalization × Cool Japan”

The 6th CJPF LAB of this fiscal year was held under the theme of “Finance & Regional Revitalization × Cool Japan.” Three guest speakers were invited: Kotaro Omae, Chairman of Johoku Shinkin Bank; Naohisa Kawamura, Senior Managing Executive Officer of Cool Japan Fund, Inc. and Takami Kondo, Vice Chairman & Representative Director of SBI NEO MEDIA HOLDINGS Co., Ltd. / President & Group Representative of NEXYZ.Group. The moderator was Kenichi Watanabe, Director of the Cool Japan Public-Private Partnership Platform (CJPF). The event gathered a large number of participants both in-person and online, and generated lively discussion about insights from financial professionals engaged in Cool Japan, along with practical case studies. (Event date: March 3, 2026) Kotaro Omae | Chairman, Johoku Shinkin Bank Mr. Omae spoke on the topic of “Challenging Content Development to Enhance Regional Value.” He began by classifying financial institutions’ activities into “traditional financial services” and “non-financial services,” then explained the background behind Johoku Shinkin Bank’s focus on community engagement. As a non-profit cooperative financial institution, the bank can leverage its ability to take a long-term view on investment decisions, and has been pursuing content development directly linked to enhancing regional value. As a specific example, he first introduced the creation of a sake brand set in Kita Ward, Tokyo. The ward has a history of being called the “Sacred Land of Sake,” symbolized by the former National Brewing Laboratory (Red Brick Sake Brewery), a nationally designated Important Cultural Property. During the Sino-Japanese and Russo-Japanese Wars, over 3,000 master brewers (toji) gathered there from across the country to acquire the latest sake-making techniques—all in service of securing liquor tax revenue to fund the war effort. As chairman of the tourism association, Mr. Omae promoted the use of this facility and organized tours combining a facility visit with a full-course French dinner featuring fermented ingredients (approximately 50,000 yen per person), which sold out immediately. This experience strongly convinced him of the potential of heritage tourism. Building on these experiences, in 2024 he launched a sake called “HIEI” brewed using the “Asukayama yeast” collected from the former Shibusawa Garden in Asukayama Park, priced at 10,000 yen per bottle and limited to 2,024 bottles. It sold out and went into increased production. It has since been listed at Michelin-starred restaurants and the Imperial Hotel, becoming a high-value-added brand. Products such as caneles and ice cream made from sake lees are also […]

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