Hawaii Kotohira Jinsha
Hawaii Dazaifu Tenmangu
Animals, also members of thecommunity of life, have co-existedwith humans for tens of thousands ofyears.
That powerful and mutually
beneficial bond continues today, withpeople and animals connecting inways that are essential to the healthand well-being of both.
Passing through the large Chinowa
made of ti leaves signifies
purification, protection and a renewalof the spirit for the second half of theyear.
Many thanks go out to the shrine
officers and volunteers for their timeand energies and Nik i Libar ios ofHawaii Doggie Bakery for thedonation of cookies.

Summer Special Edition 2017

M AHALOM AHALOM AHALOf or you r don at ion s

Volu n t eer s Ju n e 3

Volu n t eer s Ju n e 4

Thomas & Linda Agawa
Anonymous
Brent Furuya
Kumiko Futatsuiwa
Bryson Goda
Bob Harada
Hawaii Doggie Bakery
Joann Hino
Lorraine & Elsie Kadota
Joy Kimura
Elaine Komatsu
Milton & Kathy Kwock
Steve Miwa
Gerry & Audrey Mori
Shinken & Marilyn Naitoh
Katie Nakamichi
Craig & Diane Nishida
Mari Prem
Akiko Sanai
Gary & Linda Shinsato

Bryson Goda
Victoria Hallet
Bob Harada
Arthur K. Isa
Kien Kicho
Kell Komatsubara
Marilyn Naitoh
Shinken Naitoh
Craig NishidaDiane Nishida
Karen Nishida
Gary Shinsato
Linda Shinsato

Kyle Chun
Keiko Doughty
Jeff Fujioka
Debbie Glen
Grace Glen
Bryson Goda
Miyoko Hanahara
Bob Harada
Stacie Hata
Arthur K. Isa
Lorraine Kadota
Kobe Womens College

Elaine Komatsu

Kell Komatsubara
Calvin Mai
Marilyn Naitoh
Shinken Naitoh
Craig NishidaDiane Nishida
Karen NishidaDiane Ogasawara
Carole Omura
Stuart Pang
Akiko Sanai
Gary Shinsato
Linda Shinsato
Danny SongYuko Takahashi
Naomi Teramoto
Sharon TomaPr ivat e Blessin gs

Sh r in e Visit or s
Sig Zane, Kuha'o Zane and Zen
Yoshifuku of Sig Zane Designs,
visited the shrine on June 1st.
Sig Zane is an avid surfer,
fisherman, world renown huladancer, artist and cultural
exponent of Hawaiiana. His
designs are steeped in nature echoing his values to honor theland and the native culture andcelebrate excellence and beauty.

A Safe birth and Delivery blessing wasperformed on May 28.
Prayers were offered for the health andsafety of the baby that still grows within
and the removal of any fears andanxiety from the mother -- replacing itwith safety, peace, endurance and easeof birth as she enters into the mostwonderful moments of her life.

Welcome to Hawaii Rev Yasutomoand Mrs. Kosuzu Matsuyoshi.
Rev. Masuyoshi is a priest at
Dazaifu Tenmangu Fukuoka and isoriginally from Yamaguchi-ken.
The newlyweds met in Tokyo
while Rev. Matsuyoshi wasattending Kokugakuin University.
Wishing you a long and blissfulmarriage!!!

w w w.f lick r .com / kot oh ir a-dazaif u

Ju n e Tidbit s 6-6-6
6-6-6 or June 6 at 6:00 am brings tomind the birth of the infamous
Damien Thorn from the horrorclassic "The Omen." One can still
vividly recall the 666 birthmark on
Damien's scalp confirming his
demonic destiny as the Antichrist.
However, in Japan during the Edo
period (1603-1868), June 6 wasthought to be the most auspicious
day for 6 year olds to start okeiko or
lessons in traditional Japanese arts.
During the mid-Edo period, 6-6-6 orrepeating numbers were thought tobe fortuitous and on that special
day, hundreds flocked to schools of
traditional arts such as Ikebana
floral arrangement, Shamisen andTea ceremony in hopes that anauspicious start would lead to thediscovery of a child prodigy or givethe child a propitious beginning toan illustrious career in the arts.
The famous Noh performer andplaywright Zeami Motokiyo(1363-1443) wrote a book in the
1400s called "F?shi kaden" which
was originally intended to show
instructions for Noh practicesuitable for each stage of life.
Zeami wrote that in Noh, a childshould start practice at 7 years old,which is 6 years old in the West.
In ancient Japan under the Kazoe
doshi system of age reckoning,
every newborn was considered 1years old at birth.
The Kazoe doshi system wasrendered obsolete by law in 1902
when Japan officially adopted theWestern system known as Mannenrei.
Those seeking a distinguishedcareer in academics usuallyenrolled at Terakoya or temple
schools on the day of Hatsu uma the first day of the Horse in thesecond Lunar month, at theJapanese age system of 7 years old.
This custom began from theworship of Inari on the day of Hatsuuma and is based on the legendthat Inari (deity of wealth, businessand the performing arts)
descended from the heavens to thetop of Mount Inari on the first dayof the Horse in the second Lunarmonth of 711.
June 6 is now celebrated as Okeikono Hi (Day of learning traditional
Japanese arts), Ikebana no Hi (Day ofFloral Arrangement), Gakki no Hi(Day of Musical Instruments) andHougaku no Hi (Day of traditional
Japanese Performing Arts).

In st agr am : k ot oh ir adazaif uHon olu lu Japan ese Sak e Br ew in g Com pan yIn the late 1840s, sugar became amajor crop in Hawaii, leading to ashortage of laborers on the sugar
plantations. As a result, the Masters& Servants' Act was passed in 1850,
to allow hiring of foreign laborers forplantations.
Most of the early Japanese laborers
were single men and drinking Sake
became an escape from the difficult
plantation work and separation fromtheir homeland.
In 1887, the Kiku Masamume Brewery
began exporting Sake to the U.S.
Sake became so popular in Hawaii
that by November 1894, 83,000
gallons of Sake was being imported.
The California wine industry
complained, fearing Sake would hurt
their market in Hawaii.
California wine and Sake were paying
the same duty of 15¢ a gallon. In1895, a bill was introduced toincrease the duty on wine to 30¢ agallon, if it contained less than 14%

alcohol, and 50¢ if it was over 14%
alcohol. As most California wines
were around 20% alcohol, the duty
would increase by more than 3 times.
Sake would not be affected by this
proposed duty which angered
California wine makers who tried todefeat the measure.
Somehow they succeeded in not only
defeating the duty, but ended up in amajor reversal with an increased duty
on Sake instead, at an higher amountthan had been proposed for wine.
In June 1896, the Hawaii legislatureapproved ?An Act To Increase The
Duty on Liquors, Still Wines, And
Other Beverages Made From
Materials Other Than Grape Juice.?
This raised the duty on wines madefrom ingredients other than grapejuice, of less than 14% alcohol, to 60¢
per gallon, and if over 14% alcohol,
the duty became $1.00. It was
obvious that the bill specifically

The Honolulu Japanese Sake Brewing
Company in Pauoa Valley

targeted Sake, raising the duty from 4
to almost 7 times the prior rate.
Most Japanese laborers were earning$12-$15 per month, so in July 1897,
Sake became an expensive luxury thatthey could no longer afford. Due toJapan's war with China, the price ofSake doubled. By December 1897,
there was a significant decrease inSake consumption in Hawaii.
This led some in Hawaii to illegallybrew their own Sake, risking arrestand fines. However, one enterprising
Sake brewery in Japan found aloophole in the new Act.

in Hawaii, employing over 300 men.

The Kiku Masamume Brewery
realized that the duty only applied toSake that was shipped to Hawaii fromJapan. So they first shipped their Sakefrom Japan to California and thenlater shipped it to Hawaii, eliminating
the increased duty.

Prohibition stopped all Sake brewing.
The Honolulu Sake Brewery was oneof the few able to survive as they
produced ice during Prohibition.

In 1908, Daizo Sumida and T. Iwanaga
of Kimura & Co. opened the Honolulu
Japanese Sake Brewery Co. in Pauoa.
Sumida and his brew masters, S.
Fujikawa and T. Watanabe,
encountered significant problems
with the fermentation process due tothe hot weather but they persevered
and were able to produce a brew inDecember 1908 which was named
Takarajima or treasure island.
To address the difficulties of brewing
Sake in Hawaii's heat, Sumida
invented a refrigeration process
which would later be adopted bybreweries in Japan.
Sumida, with help of Takao Nihei, an
Amino Acid researcher from Japan

From left: Daizo Sumida (President), Takao &Misayo Nihei, Fusayo Sumida and Susumu
Nomura (Director of Operations) at Honolulu
Japanese Sake Brewery Company

was the first to use stainless steeltanks, the first to brew Sake year
round, first to use California rice andfirst to create an yeast strain which
reduced the foam created byfermentation, increasing the yield in avat by 30%. These foamless yeasts
are now used by a number ofJapanese breweries. By 1914, Sumida
was making about 300,000 gallons ofSake annually.
In 1916, the Sake brewing industry In
Hawaii was generating about$200,000 in revenue. As of September
1917, there were four Sake breweries

Once Prohibition ended in 1933, theHonolulu Sake Brewery returned tobrewing - creating a few different
labels, including Takara Masamune.
At the outbreak of the war in Hawaii,
the breweries were producing about
2 million gallons of Sake annually.
Production halted when a law wasissued prohibiting rice from being
used for anything except food.
As with Prohibition, the Honolulu
Japanese Sake Brewery found a way
to survive - this time by producing
soy sauce, under the label Marumasa
and later Diamond Shoyu.
Once the war ended and theprohibition was lifted, the Honolulu
Sake Brewery began making Sake
once again, as a subsidiary of Takara
Sake until they closed the businessin 1989.

CALENDAR
JULY
23 pm
Tsu k in am isai & Tan abat aAUGUSTFrom left: Craig Nishida, Rev Takizawa,
Gary Shinsato

The shrine participated in Damien
Memorial School's annual golf
tournament in appreciation of theirsupport of the shrine throughout
the years. Damien students createdthe shrine's website in 2004 and has
extended use of their parking lot forthe shrine's events for the past 13years.

For a few days in mid-June, Rev.
Takizawa was perplexed by the daily
disappearance of offerings of
uncooked rice from both altars.
Birds have eaten the rice offerings
on a few occasions but always left amess of molted feathers and raw
rice flung all over the shrine.
The mystery was solved on June 16
as a late night prowler was caught
on video walking along the narrow"CAT-walk between the omamori
displays. The cat was coaxed outthat night and fled the premises.

51 pm
Edu cat ion Blessin g Pr ep

610 am ~ 2 pm
Back -To-Sch ool Edu cat ion
Blessin g

Tan abat a Tan zak u
paper st r ips w ill beavailable in t h e
sh r in e f r om
Ju ly 1t o Ju ly 7.

M ain t en an ce

Mahalo nui to Fr ed Higa, Jr . for repairing thetermite eaten sliding doors of the shrine.
Mahalo to Gar y & Lin da Sh in sat ofor the donation of several large
outdoor planters.
Stem cuttings of the Ficus Benjamina
andand Sakaki were used to propagate
the shrubs for future use as Sakakisacred branches and trees to tie
Omikuji fortunes. Allan Tak esh it a's potted Sakaki plant
was replanted in the ground, near the Temizu wash basin.

A chisel was used to clean out the damaged area
and a special wood epoxy was used to fill thecavity to create a solid surface.
The wood epoxy dried in about 30 minutes and thearea was coated with a wood putty. The excess
was sanded off to created a well-blended repair.
The repair is permanent and won't fall out or off
like Bondo or water putty. Bob Har ada will begiving the doors a new coat of paint as part of the2017 Painting project.

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