SAKE blog

Ujien Co., Ltd (株式会社宇治園 https://www.uji-en.co.jp/ )

Luxurious bottled green tea, Gotas Gyokuro and Gotas Sencha of Ujien Co., Ltd was served at International media center of the G7 Summit at Hiroshima.

Gotas Gyokuro is Uji Gyokuro grown at Ujidawara of Kyoto. Gotas Gyokuro bottle has 5 unique types of Gyokuro, blended to offer rich wide cents and deep smooth umami.

It was released in December 2015 to propose an innovative way to enjoy Japanese tea.

Gotas Sencha is 100% Uji Sencha grown at Wazuka Cho. The tea leaves are strictly from Wazuka Cho, and it emits citric-fruits like scents and gives a refined umami. Gotas Sencha was released in December 2021 to propose innovative bottled tea.

Ujien is contracted as an exclusive tea growing field for a production of Gotas Sencha, therefore it performs the whole process of cultivation, harvesting up to the completion of the product.

To attract the world-wide audiences, the tea was created to bear more than 1 year of storage at a room temperature. It was a great opportunity to serve our bottled tea at G7 Hiroshima Summit because it successfully led to an exposure to the world. The company is determined to continue its promotion of Japanese tea and approach the world just as Washoku (Japanese food) and Sake do.

Company Information

• Ujien Co., Ltd
• Headquarter : 1-4-20 Shinsaibashisuji, Chuo-ku, Osaka-shi, Osaka-fu 542-0085
• Representative: Masaru Shigemura
• Foundation : 1869
• Tel：+81 (0)6-6252-7800 

https://prtimes.jp/main/html/rd/p/000000006.000016485.html

Author: Yutaro Kobayashi

President & CEO, Kobayashi Junzo Shoten Co., Ltd.

Based in Osaka, I lead Kobayashi Junzo Shoten, a sake wholesaler founded in 1890. Through the cultural richness of Japanese sake, my mission is to connect people and bring smiles to dining tables around the world.

While technology continues to make the world feel smaller, the stories and traditions behind sake brewing can easily fade into the background. I see my role as a bridge—sharing the passion of brewers, opening doors for new audiences, and delivering sake in a way that feels more approachable and relatable.

I enjoy visiting sake breweries, learning about new rice varieties and brewing techniques, and spending time with toji (master brewers) and kurabito (brewery workers) to experience the spirit of sake-making firsthand. On this blog, I’ll share those encounters, my personal insights, and tips to help you enjoy sake even more.

Thank you for reading, and I look forward to connecting with you.