To Wellness and Beyond, One Step at a Time

Corporate Profile
YOMEISHU SEIZO
CO., LTD.

In response to the trust people have placed in us,
we contribute to enriching healthy lifestyles
Under this corporate philosophy, we provide products and services that will satisfy people who
desire the health of the mind and body and are in pursuit of enriched, peaceful lives.
“Yomeishu” was ﬁrst produced in 1602 by founder Sokan Shiozawa out of a desire for a healthierlifestyle, and continues to be manufactured to this day. Although the times may have changed,
we have continually inherited and passed along the spirit that seeks to contribute to the healthy
lifestyles of people, and this philosophy lies at the core of all of our businesses at Yomeishu Seizo
Co., Ltd.
We consider it our privilege to be able to aid in enriching healthy lifestyles, and will continue to
strive to respond with our utmost ability to the trust so many of people placed in us.

To Wellness and Beyond, One Step at a TimeWith time-tested wisdom and knowhow at
our back, we are indebted to the legacy
that brought us here. Thatʼs what keeps us
moving forward.
To Wellness and Beyond,
One Step at a TimeThrough steady devotion and tireless eﬀort,
weʼre forging a path to a new tomorrow.
Letʼs all walk into that bright future̶together.

Message from the President
Our companyʼs leading product, “Yomeishu”, is a herbal liqueurthat was ﬁrst produced over 400 years ago in 1602 in Ina valley,
Shinshu.

Its reputation gradually grew, and in 1923, we estab-lished a company in preparation for nationwide sales, seeking toreach and come to the aid of a larger number of people. We later
began exporting overseas, mainly to the countries of Southeast
Asia, and our product is being used and trusted in overseas
markets as a product with safe, reliable quality.
In addition, we have also undertaken business activities that seek
to bring people health and relaxation, including “CLASUWA”, ashop and restaurant complex, and “Liqueurs” “Food and Beverage” that was developed by utilizing the results of many years of
research by our company on herbal medicine and herbs.
Going forward, empowered by the trust of an ever-growing
number of customers, we will continue to strive to create productsof even higher quality and to realize our corporate philosophy, “In
response to the trust people have placed in us, we contribute toenriching healthy lifestyles.”Yomeishu Seizo Co., Ltd.
Representative Director
President

Taro Shiozawa

Yomeishu and Related Business Lines

For Healthy Everyday Living
Supporting your health, touching your lifestyle. Our products include
Yomeishu , Liqueurs , and Food and Beverage ,and we conduct overseas business activities, a mail-order business,and operate the commercial complex.

YomeishuSecond-Class OTC Drug

The power of herbal medicine,
herbal liqueur for a healthy lifestyle

About Yomeishu“Yomeishu” is a herbal liqueur to be consumed in small amounts as a part of your daily
routine. Medicinal ingredients from more than 10 varieties of natural herbs are
dissolved into “Yomeishu”. Through the synergistic eﬀects of herbal medicine andalcohol, “Yomeishu” improves the circulation throughout the entire body, fundamentally
improving the constitution, and restoring the physical condition. Essentially, “Yomeishu”
heightens our bodyʼs inherent immunity and natural ability to heal, getting to the root of
the problem to improve the various symptoms that arise when these natural abilities are
weakened. By drinking a little each day as part of your daily routine, “Yomeishu” will
restore your body to its naturally healthy state.

Bottle opening ﬁtted with bottle adapter.

Yomeishu〈1,000mL 〉

Yomeishu〈700mL〉

The 7 Eﬀects of Yomeishu
The prescription for “Yomeishu” contains herbs such as Ginseng
Radix that “supplements deﬁciencies in the constitution”, Cinnamomi
Cortex that “warms the body”, and Carthami Flos that “improves
the circulation”. It is a nutritionally fortifying herbal liqueur that
restores the body to its naturally healthy state while restoring thefundamental workings of the body and the physical condition.
●For nutritional fortiﬁcation to improve the following symptoms:

ChillsPhysical fatigue
Gastrointestinal
weakness

Poor complexion
Weak constitution

Loss of appetite
During andafter illness

To prevent the extracts from solidifying on the lip of thebottle as you continue to drink from an opened bottle of“Yomeishu”, making it diﬃcult to open the bottle again,
we have added an inner stopper to thebottle opening. This eliminates drips andmakes it more diﬃcult for the solid
extracts to stick to the lip, so the bottle
can be opened easily every time.

ou”

About “Miby

Symptoms such as fatigue, chill, and loss ofappetite that are experienced in spite ofnormal test results are known as a generalmalaise. In Oriental medicine, Ｍibyou refers
to this state of general malaise, while Ｍibyou
in Western medicine refers to conditions suchas metabolic syndrome, where there are noperceived symptoms in spite of abnormal test
results. Mibyou is essentially the precursor todisease, which will eventually develop into a
disease if left untreated. It is crucial to nip itin the bud, treating it before it becomes a
disease.

Herbal Ingredients of Yomeishu“Yomeishu” contains 14 varieties of herbal ingredients.
When multiple varieties of herbal ingredients are combined, their eﬀects expand.
As this draws out the merits of the respective ingredients, it is known as “herbal synergy”.

Epimedii Herba

Carthami Flos

Caryophylli FlosThe above-ground portionof Epimedium grandiﬂorum.
In addition to the legendthat a sheep that ate thisherb regained its energy, it
is known as an invigorating
tonic.

The saﬄowerʼs ﬂower isused. A vibrant red, it isalso used as a dye and oil.
It has the property of
improving the complexion.

The ﬂower bud of the
Syzgium aromaticum. It is
widely used as a spicecalled cloves. Its fragrance
increases the appetite.

Curcumae Rhizoma

Rehmanniae Radix

Eucommiae Cortex

The rhizome of Circuma
longa is used. A vibrantyellow, this herb is also a
key spice in curry in theform of turmeric.

Rehmannia root. A plantcharacterized by its elegant
ﬂower
and
crepe-likeleaves. It has been known
since ancient times as anherbalmedicinethat
increases stamina.

Eucommiae cortex is the
only species within a single
family and single genus,
making it an unusual plantin terms of its classiﬁcation.
Although the leaves areused for tea, the bark is usedin herbal medicine.

Dried Panax ginseng root.
It has been used in China
for 3000 years, and wasintroduced to Japan in the
8th Century. Its namehas become synonymouswith an invigorating tonic.

The root and rhizome of
the Saposhnikoviae radix
are used. It is also used
in “toso”, a medicinal saketraditionally consumed at
Saposhnikoviae Radix New Year in the hope of
health and longevity.

The bark and wood ofLindera umbellata are used.
When bitten or rubbed, itemits a refreshing fragrance.
Used as a material for
Linderae Umbellatae
high-end toothpicks.

An herbal medicine made byremoving and reﬁning theskin and internal organs of
the mamushi pit-viper. It
Agkistrodon Japonicae has been known since(*animal substance) ancient times as an eﬀective
medicine and invigorating
tonic.

Ginseng Radix

Ramus

Cinnamomi Cortex

Paeoniae Radix

Cistanchis Herba

Leonuri Herba

The bark of the “Cinnamomum” plant of the family
Lauraceae is used. With anenticing fragrance, it iscalled cinnamon when used
as a spice. It is known as a
stomachic medicine.

There is the Japanese saying,“When beauty stands, she isa peony”, denoting thebeauty of the ﬂower when it
blooms. Although it is also
used in gardening, its roots
are used in herbal medicine.

The ﬂeshy stem of the
Cistanchis herba plant in
the family Orobanchaceae.
It is a parasitic plant thatlives on the roots of plants
in the desert regions ofcentral Asia.

The above-ground portionof Leonorus sibiricus. It
has been used since
Roman times also in theWest as an “herb that isgood for mothers”, used
as a medicine for women.

The Synergistic Eﬀects of Herbal Ingredients and Alcohol
In order to eﬃciently draw out the medicinal eﬀects of its herbal ingredients, 14 varieties of herbs are simultaneously steeped inalcohol to make “Yomeishu”. This allows the ingredients to dissolve thoroughly into the alcohol, and the eﬀective ingredients are
extracted in a state close to their natural state. This traditional method of creating medicinal liqueurs known as “combined distillation” requires a high level of technique and experience due to the diﬀering rates of infusion of the respective herbal ingredients. By
going through the process of combined distillation and maturation, the product becomes mellow and rich, and as the medicinal eﬀects
of multiple herbs are linked together in the infusion process, this results in wide-ranging eﬀects that cannot be gained from the single
herbs. In small quantities, alcohol has the property of promoting circulation, promoting digestion, and inducing sleep by suppressing
the central nerves. When these eﬀects are added to the properties of the herbal constituents, it enhances the overall properties of the
product.

Liqueurs
Certainty of expertise and technical capabilities
that create appealing herbal liqueurs
We have leveraged the expertise we have accumulated overmany years to produce highly original liqueurs. Our particular specialty is our traditional method known as “combined
distillation,” in which the herbs are ﬁrst blended before being
steeped in alcohol.
We believe that “combined distillation” is an excellent
method that brings out the inherently good features of theingredients by steeping the herbs as they are. Herbs, which
grow in nature, contain a diverse variety of elements, andhow those elements are extracted varies depending on not
only the alcohol content, temperature and steeping time but
also the combination of the herbs being steeped. These

conditions are highly complex, and drawing out the aroma
and ﬂavor to create truly delicious herbal liqueurs requires ahigh degree of expertise.
In recent years, in light of the worldwide boom in craft gin,
we have also started distilling our own gin. This challengebegan from the very basics of installing a still, but we were
eventually able to produce craft gins that are acknowledged
even by experts.
So we can continue to deliver our high-quality herbal
liqueurs and their appeal to our customers, we will continue
with our challenge of innovating while upholding tradition.

Ginseng
LiqueurFruit and Herbｓ(Herb Liqueur)

GingerLiqueur

K anomori
Gin

Kanos hizu ku
Gin

Craft Gin
Cocktail

Honey Liqueur

Megumi - Night Relax-（Liqueur）

Medicinal Liqueurs

Kajo Hon-Mirin

5

Thousands of years ago, humans ﬁrst had
the idea of soaking medicinal herbs inalcohol and drinking the resulting product as
a medicinal liqueur. In those times, people
did not drink alcohol to get drunk. Instead, it
was highly valued as a precious commodity
for use in ceremonies and on other important
occasions. We know that the beneﬁts ofalcohol were known in ancient times
because of the old saying, “good wine engenders good blood” and because the old form of
the Chinese character for “healing” (醫)includes the character for “medicine” (医)atop the character for “alcohol” (酉), suggesting that medicine was supported by alcohol.
Like the East, the West also has a long
history of medicinal liqueurs. It is said thatmonks made medicinal wines and liqueurs attheir monasteries to bolster their own
physical health and for the welfare ofworshippers. In 18th-century Italy, Vermouth
was created by adding various herbs andspices to grape wine. Vermouth, which is
popular as an aperitif, can be considered to
be a variety of medicinal liqueur.

Food and Beverage
Proposing products that are easy to incorporate
into diﬀerent lifestyle scenes
We have declared a vision for our business of “contributing, asa positive anti-aging company, to aging in a healthy andbeautiful way.”
We have added nutrients that are good for the body to foodproducts that has been popular, such as black vinegar andamazake (sweet sake), as well as to gummies that can be easily
enjoyed. These are just some examples of the products wedevelop to supplement nutrients and components that people
tend to lack in their daily diets. In recent years, we have beenworking on the development of Foods with Function Claims
and Foods with Nutrient Function Claims, in the hope that we
can contribute to consumers in more diverse scenes in their
daily lives.

One ingredient we are particularly focusing on is Kuromoji(Lindera umbellata). This deciduous shrub, which belongs to
the laurel family and grows wild in Japanʼs mountainous
regions, has been the subject of our research for many years.
Expectations for Kuromoji extract are growing with proof
emerging that the contained polyphenols and other components have the various beneﬁts. We are pursuing research andproduct development of Kuromoji as a new health ingredient.
* Foods with Function Claims and Foods with Nutrient Function Claims
Foods with Function Claims (FFC) are food products that may be labeled withfunction claims based on scientiﬁc evidence at the business operatorʼs responsibility,
which are notiﬁed to the Consumer Aﬀairs Agency. Foods with Nutrient Function
Claims are foods used to supplement speciﬁc nutrients, with their nutrient function
labeled in accordance with government-stipulated criteria.

Yom e ishu Cough D rops

Yomeishu Seizo
Amazake

Ururuvinegar Drink

Gum i × Suppl e m e nt s

Ginger Black
Vinegar Drink

Black Vinegar Drink
Dilution type

(Sweet Sake)

Mail Order

Online Shop

Delivering “health” directly to your door

Delivering various products directly to customers, including Koken Seisai
designated quasi-pharmaceutical products, health products such as Kanka, asource of vitality drawing attention to the power of 3 varieties of ginseng,that were developped based on researh related to herbal medicine that wehave cultivated for many years, and CLASUWA products.

Mail Order Site

https://www.yomeishu-online.jp/
6Overseas Expansion
Bringing healthy lifestyles to the people of the world
Our companyʼs desire to “contribute to enriching peopleʼs healthy lifestyles”
is not limited to Japan. For many years, we have exported our leading
product, “Yomeishu”, overseas.
Our major markets are Hong Kong, Malaysia, Singapore, and Taiwan. We
have been a local favorite for over 50 years in Hong Kong, Malaysia, andSingapore, and over 20 years in Taiwan.
Although there is only one “Yomeishu”, its perception varies according to
the country and region. With a mind to the cultures of these countries andregions and the market environment, we are engaged in marketing
activities with a local bent.
Going forward, we aim to export not only “Yomeishu”, but also
“Herb-no-Megumi” in a move to further expand our overseas market.

Hong Kong Taiwan

Malaysia
Singapore

Disseminating information
through the Internet
Promotional

campaigns

Taipei Branch
In 2020, our Taiwan Represen-andtative Oﬃce was upgraded toother information are advertised

the Taipei Branch. In additionon our website and Facebook
page. It is interesting to see the

Web site（Hong Kong）

sales strategies that are rooted

diﬀerent ways in which thein local circumstances, thesamebranch will do business withproduct,

Yomeishu,isreceived by customers in othercountries,

and

the

diﬀerent

cultures and advertising expressions surrounding the product.

7

to deploying marketing andthe whole East Asian region inFace book（Malaysia）

its sights, with the aim of
expanding the potential for
new development.

Oﬃce building where theTaipei Branch is locatedCLASUWA
A commercial complex delivering “Your health. In Reasonable Way.”
CLASUWA oﬀers products and services that will put smiles on the faces of the customers who visit the stores.
Bringing local
products together
in one place

CLASUWA is a commercial complex that brings
together excellent products from each local area thathave been chosen with a discerning eye, changes theminto the best form, and delivers ﬁnished products thatwill delight customers in both body and mind.

Healthy
products

The products on oﬀer will make customers feel healthy
in both body and mind.

Reasonable
price

These products are not at all expensive, with quality,
premium goods being oﬀered at reasonable prices that
customers can aﬀord.

C LA S UWA Fl ags hi p S hop

CLASUWA began with the CLASUWA Flagship Shop at the lakeside of Lake Suwa in Nagano Prefecture in 2010.
Enthusiasm for the concept is leading to the shop at TOKYO SKYTREE TOWN・Solamachi Shop (Sumida Ward,
Tokyo) and Japanese Dining CLASUWA (Matsumoto City, Nagano Prefecture), and it continues to expand.
◆

CLASUWA Flagship Shop

(Suwa City, Nagano Prefecture)〈Restaurant〉

Restaurant

Bakery・Cafe Shop

Diners can take in the expansive scenery of Lake Suwa as they enjoy
cuisine that uses fresh seasonal vegetables and fruits nurtured by theShinshu regionʼs rich natural environment, including original brandfoodstuﬀs such as Shinshu Juicy Pork and Shinshu Juicy Gamefowl.

〈Bakery・Cafe〉

Enjoy bread baked fresh in store, freshly ground original-blend
coﬀee, and other special products in the spacious café area, amid
warm wooden interiors and fresh breezes.

〈Shop〉

A shop that sells Shinshu-themed products and CLASUWA products.

◆

CLASUWA TOKYO SKYTREE TOWN・
Solamachi Shop（Sumida Ward, Tokyo）◆

CLASUWA MIDORI Nagano Shop Shop

（Nagano City, Nagano Prefecture）

This shop sells CLASUWA products in MIDORI Nagano, which is
directly connected to JR Nagano Station.

Restaurant Bakery Shop
Opening in 2020. A complex includes a
restaurant, bakery, and shop, emulating
the concept of the CLASUWA Flagship
Shop.

◆

Japanese Dining CLASUWA Restaurant（Matsumoto City, Nagano Prefecture）

Opening in 2020 at the central business
district of Matsumoto, Nagano Prefecture.
A restaurant serving creative Japanesecuisine, with a focus on local Shinshu
foodstuﬀs, based on the concept of the
CLASUWA Flagship Shop.

Yomeishu Healthy Forest
A Soothing Forest, Sharing the Precious Nature of Komagane with Many
“Yomeishu” Healthy Forest was created with the aim of allowing customers who visited the
Komagane Plant to enjoy the abundant nature within the plant grounds and rejuvenate both theirminds and bodies. The Yomeishu Medicinal Herb Garden, where visitors can enjoy ﬂowers of theseason, has been established at the factory entrance. Within the grounds, there is a memorial hallmade from a remodeled former sake vault that was moved to its current location, and this contains
exhibits on the history of “Yomeishu” and 50 varieties of herbs. In addition, a variety of events are
held, including hands-on programs related to health. At the café adjoining the memorial hall,customers can enjoy a light meal or herbal tea in the sun-dappled space. Currently, the annual
number of visitors to “Yomeishu” Healthy Forest is approximately 100,000. Going forward, we intend
to further enhance the services oﬀered for the enjoyment of an even greater number of customers.

8

Production Environment

Delivering safety and reliability
from the rich greenery of the Komagane Plant
Komagane, Nagano prefecture commands a view of two Alps, the Central Alps and the Southern Alps.
The pristine air and clear water lies at the source of our product manufacturing.

The Komagane Plant Environment
The Central Alps and Southern Alps are made up of a chain of
mountains 3,000 m high. Between them runs the Tenryu River.
The Komagane Plant is situated on a plateau at an elevation of
800 m, surrounded by this environment. The grounds span anarea of approximately 360,000㎡. Roughly 70% of this area iscovered in forests.
Products such as “Yomeishu”, “Megumi -Night Relax-”, “Fruit andHerb Liqueur”, “Kajo Hon-Mirin”, and “Yomeisui” are manufactured at this plant. Each of these uses water as a raw ingredient,and the soft water sourced locally that is polished by the granite
on Utsugidake Mountain in the Central Alps is said to be theoptimal water for manufacturing. The high quality of the water
was the deciding factor in choosing the location for the plant.

Yomeishu Manufacturing Process
At the Komagane Plant eﬀorts are underway to improve the quality of all processes, from raw ingredients and the manufacturingof the wine base to preparation, bottling, and packaging.

1

Wine Base

The mirin sweet sake used for the wine baseis made by adding koji rice malt to steamed
glutinous rice, then letting it mature for a set
period of time. The koji rice malt converts the
starch in the glutinous rice into sugar,
creating a sweet and mellow mirin.

92Herbal Raw Ingredients

The time and origin of the herbal raw ingredients is noted and saved, and the herbs are
powdered and bagged each time a batch ismanufactured.

3

Steeping and Preparation

The prescribed herbs are steeped andcirculated in the wine base, and the active
ingredients are extracted. As the speed ofextraction diﬀers according to the herb, thisprocess requires a high level of skill and close
management.

Eﬀorts for Safety and Reliability

Procurement

Y-GMP, our own standard of quality control
From raw ingredients to the ﬁnal product, “Yomeishu” is manufactured with strict quality control for each process in accordancewith GMP (Good Manufacturing Practice), a standard for manufacturing and quality control of pharmaceutical products. The quality
division and manufacturing division at the plant work in close
collaboration, striving daily to send out better and better products
from the plant, both in terms of quality control and manufacturingcontrol.

Raw
Ingredients
STOR E

Product Planning/
Development

Water

Manufacturing

Delivery

Product
Containers andPackaging

Scientiﬁc Evaluation (Testing/Analysis)
Traceability

Protecting natural riches

Ruins within the Yomeishu Komagane Plant

In order to protect the forests within the plant grounds, acertain level of manual maintenance is required. By continuously cropping the undergrowth and periodically thinning theforest, we strive to maintain forests that are rich in diversity.
Further, the wood that is generated by the thinning of theforest is used by the customers who visit the plant as materials for the hands-on craft workshop and also to make benches that are placed along the walking paths within the
grounds.

4

Quality Control

Analytical tests are repeatedly conducted formany of the processes in accordance with
our own strict quality standards as we
maintain thorough quality control.

5These ruins were discovered in 1970 by a local archaeologist.
When the Komagane Plant was ﬁrst being built, a thoroughstudy was conducted, and the remains of residences, earthenware, and stoneware from the Jomon era (14,500 BC to 1,000BC), Yayoi era (300 BC to 300 AD) , and late Heian (794 to
1,185) era were unearthed, indicating that people had been
living in this naturally rich area from thousands of years ago.
We have recreated and exhibited the residences from eacharea within the plant grounds, and these are used as social
studies teachingmaterials for local
elementary andjunior high school
students.

Bottling

The prepared “Yomeishu” is sent to thebottling room, where it is bottled under strict
sanitary control.

6

Packaging

After bottling, the product is sent to the
packaging room, where labels are aﬃxed andthe bottles are put in a case to become aﬁnished product. It is from this plant that the
product is delivered to our customers.

10

Product Development Center
Responding to Consumer Needs
The Central Research Laboratories, the precursor to the
Product Development Center, was established in 1964 as theresearch and development division to make “Yomeishu”
responsive to the demands of the times, shining the light ofmodern science on “Yomeishu”, which was at the time a
product of experience, revealing the scientiﬁc basis for its
properties and contents. In 2014, the laboratories wererenamed the Product Development Center in order to clarify
its positioning as a division focused on the research anddevelopment of new products. At the Center, we are undertaking the development of new products that will contributeto the health of consumers.
Product Development Center（ Kamiina, Nagano Prefecture ）Development of Liqueurs and Food ProductLeveraging the expertise about herbs and the manufacturing
techniques that we have accumulated in the production of “Yomeishu”, we are developing products that are delicious and health-conscious.
For our liqueurs, we are developing products that draw out thepower of the ingredients and their natural ﬂavors by steeping
various herbs in alcohol. In recent years, in addition to liqueurs, wehave also developed gin (distilled alcohol) and other products, broadening the scope of our product oﬀerings. For food products, focusing
on the healthy aspects and functions of herbs and other ingredients,
we are developing products that can be easily incorporated into
certain scenes of daily life and that will supplement nutrients andother elements that people tend to lack in their daily diet.
We will continue to engage in the development of safe and reliable
products that are unique to us, so we can realize our corporate
philosophy of ʻresponding to the trust people have placed in us andcontributing to enriching healthy lifestyles.

Further uses for Kuromoji
Proanthocyanidins, the polyphenols found in Kuromoji (Lindera umbellata), activate anti-oxidizing enzymes in cells and neutralize
reactive oxygen species, indirectly curbing the proliferation of viruses.
This anti-viral property has provided hopes for the prevention not only of inﬂuenza virus strains, but also other virus strains such as
norovirus and rotavirus. We also know that proanthocyanidins come into direct contact with the surfaces of viruses, destroying theirmembranes and deactivating the virus. For this reason, we have started moving toward product development that uses
proanthocyanidins as a new functional ingredient.

Wh at is Ku rom oji (Li nde ra

um bel lat a)?

Kuromoji (Lindera umbellata) is a deciduous shrub of the laurelfamily that grows wild in Japanʼs mountainous regions. It ischaracterized by the black spots on its green bark. It isbelieved that the resemblance of those spots to written characters gave the plant its Japanese name, which literally means“black characters.” The stem and branches of the Kuromoji
plant are dried to produce the natural remedy, usho. Because
we have researched usho, which is also one of the ingredientsof “Yomeishu”, for many years, we were one of the ﬁrst to
discover the power of Kuromoji, and we have continued withthis research.

11

Tsurugashima Photovoltaic Power Plant

Eco-Friendly Natural Energy
We are undertaking eco-friendly photovoltaic power generation that makes eﬃcient use of
our assets and does not emit CO2, a cause of global warming.

Overview of the Photovoltaic Power Plant
We have been engaged in the business of photovoltaic power generation
by making eﬀective use of the former site of our plant in Tsurugashima,
Saitama prefecture, where we had been manufacturing the alcohol andglucose used as ingredients in “Yomeishu” since 1961. As it is abusiness located in a residential area, in consideration of the surrounding scenery, we intend to make use of it as part of our social contribution activities, reducing the stress on the environment, addressing
concerns regarding electricity supply, and using it for regional environmental education. The expected annual volume of power generation isthe equivalent of the amount of power consumed by 400 to 500 common
households.
Facility Name

Tsurugashima Photovoltaic Power Plant

Location

Tsurugashima, Saitama Prefecture

Area

Approximately 40,000㎡

Power Generation

1,990 kW

Expected Annual Volume
of Power Generation

Approximately 2,625,000 kWh / year

CO2 Reduction Eﬀect

Approximately 945 t / year

E-Collaboration Tsurugashima Environmental Education Facility

Photo Takumi Ota

This is a facility with the theme of “Considering energy, the earthʼs environment, anddisaster prevention” that is open for observation and connected to the photovoltaic
power plant. It is open to all, who are free to come and observe the facility to learn
about the mechanism of photovoltaic power generation and natural energy.
The structure was built and designed with resident participation based on repeateddiscussions among local residents and university students who were engaged in the“Tsurugashima Discussions with the Future Project 2013” of the Social Design Studioin the Department of Architecture, Faculty of Science and Engineering of Toyo University. To enable local residents to utilize it in the event of a disaster, the facility contains
a storage battery system and facilities that allow for mutual power supply with electricautomobiles, as well as functions that allow for the use of well water during disasters.
This environmental education facility received a Good Design Award in 2015 in the
public buildings and facilities division. As a facility that gives back to the local community, new forms of resident participation were incorporated into the buildingʼs design.
Although only a small project, the GDA jury commended our facility as oﬀering a newproposal for the design of public facilities in outer suburbs. Going forward, we willcontinue our eﬀorts to ensure that everyone is happy with the facility as a center forenvironmental education.

12

CSR

Code of Conduct

As a Member of Society

To ensure that each and every employee and executive actswith social awareness and responsibility based on the corporate philosophy “in response to the trust people have placedin us, we contribute to enriching healthy lifestyles”, we havelaid down a “Code of Conduct”.

Our local and social contribution activity eﬀorts［Tree Planting Activities ］［Volunteer Activities］［Cleaning Around the Plant］

The forests within the plant grounds are thinned
periodically and managed. We are pursuing thedevelopment of a forest with the ideal ofbeautiful, unspoiled woodlands that will soothe
peopleʼs hearts and continue into the future.

We cooperate with setting out the course
for the Shinshu Komagane Half Marathonand providing operational staﬀ on the dayof the event.

We conduct road clean-ups in the vicinity of
the factory and participate in the Tenryu
River clean-up that is part of the Picnic forTenryu River Water Systems Environment.

［Experience-Based Learning Activities］［Yomeishu Medicinal Herb Garden］［Komagane Plant Visit］

Through training sessions within our plant,
participants from the general public ranging
from junior high school students to adults
take part in our experience-based learning
activities.

Visitors can enjoy Paeoniae Radix and
Kuromoji (Lindera umbellata) used in Yomeishu, medicated liquor, as well as about 160
other medicinal plants, herbs, and ﬂowersof the season.

In order to allow customers to actuallyexperience just how safe and reliable theproduct is through observing the manufacturing process, we have created a plant visit
tour that is open to the public.

Yomeishu Seizo Co., Ltd. Komagane Plant Environmental Policy
At the Yomeishu Seizo Co., Ltd. Komagane Plant, while engaging in the production of “Yomeishu” and ourother products, we are conducting environmental preservation activities with a mind to living in harmony with
the natural environment of the Ina Valley, rich in greenery and water.
1. In order to preserve and maintain the earthʼs environment, we will comply with laws, agreements, etc. related to theenvironment, being mindful of production activities such as preventing pollution.
2. We will accurately measure the eﬀect that our production activities have on the environment, clarify ourenvironmental purpose and goals, and promote the continuous improvement of the environmental control system.
3. We will promote the eﬀective use of materials and the appropriate disposal of waste, reducing the impact on theenvironment.
4. In addition to striving for a symbiotic relationship with the local community, we will dedicate ourselves to corporate
activities with a mind to living in harmony with the natural environment.
5. All employees at the plant will be educated and given information on the environment, with the aim of raisingawareness and understanding of our environmental policy and environmental preservation.

13

To Wellness and Beyond, One Step at a Time2007

Corporate Informati o nCompany Overview（As of March 31st, 2021）

Stock Information（As of March 31st, 2021）

CompanyName: YOMEISHU SEIZO CO., LTD.

Listed ：1st Section of the Tokyo Stock Exchange,
1st Section of the Nagoya Stock Exchange

Address: 16-25 Nanpeidaicho, Shibuya-ku, Tokyo

Stock Exchange CodeEstablished : June 20th, 1923
Capital: 1.65 billion yen

Business
Activities: Manufacturing and sales of “Yomeishu”,liqueurs,andpharmaceutical products
Restaurant and shop management
Leasing of real estateElectric utility industry by natural energy etc, work pertaining
to supply and sales of electricity

Business
Year

：2540

Number of Shares per Share Unit ：100 shares
Total Number of Issuable Shares ：66,000,000 shares
Total Number of Shares Issued ：16,500,000 shares
Number of Shareholders：9,415: From April 1st of each year to
March 31st of the following year

Number of : 291
Employees
Website: https://www.yomeishu.co.jp/

Business Oﬃces
Headquarters

16-25 Nanpeidaicho, Shibuya-ku, Tokyo 150-8563

Telephone: 03-3462-8111

Osaka Branch

4F Osaka Ando Hazama bldg., 6-2-6 Fukushima, Fukushima-ku, Osaka-shi,
Osaka 553-0003

Telephone: 06-6455-5700

Komagane Plant

16410 Akaho, Komagane-shi, Nagano 399-4117

Telephone: 0265-82-3311

Production
Development Center

2132-37 Nakaminowa, Minowamachi, Kami-Inagun, Nagano 399-4601

Telephone: 0265-79-5678

CLASUWA Flagship Shop

3-1-30 Kogandori, Suwa-shi, Nagano 392-0027

Telephone: 0266-52-9630

Tsurugashima Photovoltaic
Power Plant

331-1 Tsurugaoka, Tsurugashima-shi, Saitama 350-2204

Telephone: 03-3462-8118

Taipei Branch

14F, No.51, Sec.2, keelung Rd., Xinyi Dist.Taipei 11052,Taiwan

Telephone: +886-2-2736-9588

Company History
1923 Established Tenryukan K.K. in Kami-Ina, Nagano Prefecture, inheriting the business of “Yomeishu” from the Shiozawa family
1925 Established the Tenryukan Tokyo oﬃce in Shibuya, Tokyo, as a step towards nationwide sales of “Yomeishu”
1951 Established the Okaya Plant in Okaya, Nagano Prefecture. Company name changed to YOMEISHU SEIZO CO., LTD.
1953 Established the Kansai Branch in Uji, Kyoto Prefecture (later moved from Kyoto to Osaka in 1971 and renamed the Osaka Branch)
1955 Listed on the Tokyo Stock Exchange
1961 Established the Saitama Plant in Tsurugashima, Saitama Prefecture (closed in 2006)
1964 Established the Technical Research Center in Okaya, Nagano Prefecture1972 Established the Komagane Plant in Komagane, Nagano Prefecture (the Okaya Plant closed in the same year)
1975 Established the Central Research Laboratories in Minowamachi, Nagano Prefecture (the Technical Research Center closed in the sameyear) (renamed the Product Development Center in 2014)
1982 Released “Kajo-honmirin” (mirin (sweet sake))
1989 Completed headquartersʼ new building
1994 Completed the Central Research Laboratoriesʼ new building
2002 Ceremony of the 400-year anniversary since the foundation of Yomeishu,
Completion of the Yomeishu 400-year Anniversary Memorial Hall
2005 Announced business and capital partnership with TAISHO PHARMACEUTICAL CO., LTD.
Established “Yomeishu Healthy Forest” (renewed as "CLASUWA-komagane" in 2021) at the Komagane Plant
2006 Established an internet mail order site “Yomeishu Honpo” (renewed as Yomeishu Online Shop in 2012).
Released “Kokenseisai” (designated quasi-pharmaceutical tablets), “Yomei-sui” (mineral water)2010 Released “Ha-bu-no-megumi” (renewed as "Yoru-no-yasuragi-Ha-bu-no-megumi" in 2020)(herbal liqueur). Opened the commercial facility“CLASUWA” in Suwa, Nagano Prefecture2013 Released “Taberumae-no-ururusu” (vinegar beverage) and “Fruit-to-herb-no-osake.”(fruit and herbal liqueur) Established “Tsurugashima
Photovoltaic Power Plant” in Tsurugashima, Saitama Prefecture2014 Established “E-collaboration (E-collabo) Tsurugashima,” a facility for tour at the “Tsurugashima Photovoltaic Power Plant”. Released"Taberumae-no-ururusu-beauty"(Vinegar Beverage)
2016 Released “Kohaku-shogashu” (renewed as "Syouga-no-osake" in 2020)(ginger liqueur), “Gummy × Supplements” (gummies), “Yomeishuseizo-no-kurozu” (black vinegar beverage)
2017 Released “Hachimitsu-no-osake” (honey liqueur), “Koraininjinshu” (ginseng liqueur), “Shoga-kurozu" (ginger and black vinegar), "Koraininjin-kurozu" (ginseng and black vinegar beverage). Established “Mito Yomeishu Nutritional Medicinal Herb Garden” in Mito, Ibaraki Prefecture2018 Released “Yomeishuseizo-amazake” (sweet sake), “Yomeishuseizo-nodoame”(renewed as "Yomeishuseizo-kuromoji-nodoame" in 2020)(cough drops)
2019 Released “Kanomori”, “Kanoshizuku” (craft gin), “CRAFT GIN COCKTAIL”（craft gin cocktail）
2020 Established the Taipei branch in Taipei City, Taiwan. Opened the commercial facility "CLASUWA-tokyo-skytree-town・soramachi" in SumidaWard, Tokyo, "Wa-dining CLASUWA" in Matsumoto, Nagano Prefecture

To Wellness and Beyond, One Step at a Time

YOMEISHU SEIZO CO., LTD.
2204

Yomeishu Seizo Co., Ltd. Organizational Chart（As of April 1st,2022）

Business Strategy
Department
Product Development
CenterAdvertising
Department
Overseas Business
Department

General Meeting of
the Shareholders

Board ofDirectors

Nomination and Compensation
Advisory Comittee

Sales Promotion
Department

Representative
Director

Taipei BranchTokyo Branch

Sales Department

Management
Meeting

Management
Planning Meeting

CLASUWA Business
Department

Osaka Branch

Pharmaceutical Aﬀairs andQuality Assurance Department
Komagane Plant

Audit andSupervisory Committee

Information Systems
Department

Compliance Committee
Crisis Management
Committee

Corporate Planning
Department

Environmental
Committee

Human Resources andGeneral Aﬀairs Department
Internal Audit
Department

Sustainability Committee

Management
Shohei Kawamura

Akihiko Maruyama

Taro Shiozawa

Katsuhiko Miyashita

Representative Director
Chairman

Senior Executive Oﬃcer,
General Manager, Product Development Center

Representative Director
President

Senior Executive Oﬃcer,
General Manager, Business Strategy Department

Hideo Tanaka

Director, Executive Vice President,
In charge of Corporate PIanning,
Human Resources and GeneraL Aﬀairs

Takashi Kambayashi

Director, Managing Executive Oﬃcer,
In charge of Sales

Tsutomu Ohmori

Akira Igawa

Senior Executive Oﬃcer,
General Manager, Corporate Planning Department

Masaaki Shimizu

Senior Executive Oﬃcer,
General Manager, Human Resources And General Aﬀairs Department

Director, Managing Executive Oﬃcer,
In charge of Pharmaceutical Aﬀairs and QuaIity Assurance, Production

Hisato Hiwatashi

Takashi Saito

Hisatsugu Naito

Satoru Nozaki ※Kazuhiro Imahoko

Director, Managing Executive Oﬃcer,
In charge of Digital Transformation
Director
Full-Time Audit and Supervisory Committee Member

Hajime Kasahara ※Director
Audit and Supervisory Committee Member

Akemi Sunaga ※Director
Audit and Supervisory Committee Member

General Manager, Advertising Department
General Manager, Overseas Business Department
Branch Manager, Taipei Branch
General Manager, Sales Promotion Department

Satoshi Kitahara

General Manager, Sales Department

Sadahito Fukumori

General Manager, CLASUWA Business Department

Shoji Tanabe

General Manager,
Pharmaceutical Aﬀairs and Quality Assurance Department

Sadayoshi Toba

※Outside director

General Manager,Komagane Plant

Takayuki Tanimura

General Manager, Information Systems Department

Haruhiko Ueno

General Manager, Internal Audit Department

Katsuhiko Hayashi

Deputy General Manager，Product Development Center

To Wellness and Beyond, One Step at a Time

YOMEISHU SEIZO CO., LTD.
2204

F inancial Informati o n
Shifts in Major Management IndicesTerm

100th Term

101th Term

102th Term

103th Term

104th Term

March 2018

March 2019

March 2020

March 2021

March 2022

(Unit: 1,000 yen)

10,655,361

10,523,794

10,478,935

10,383,596

10,577,246(Unit: 1,000 yen)

829,774

876,918

937,272

1,009,759

1,361,726(Unit: 1,000 yen)

1,615,064

686,793

787,894

807,559

949,899(Unit: 1,000 yen)

1,650,000

1,650,000

1,650,000

1,650,000

1,650,000

16,500,000

16,500,000

16,500,000

16,500,000

16,500,000

41,454,144

40,622,290

39,201,906

41,564,510

42,179,613

47,318,423

46,347,190

44,879,595

47,869,986

48,614,142

3,019.73

2,957.48

2,851.21

3,018.77

3,058.44

40.00

40.00

40.00

40.00

40.00

117.68

50.01

57.32

58.67

68.91

87.6

87.6

87.3

86.8

86.8

4.0

1.7

2.0

2.0

2.3

20.3

42.6

34.2

32.5

25.5

34.0

80.0

69.8

68.2

58.0

759,705

1,328,030

1,363,185

1,409,177

1,806,702

791,553△2,493,695△1,034,458△217,201△1,399,038△553,200△549,627△551,293△551,495△551,808

3,874,447

2,159,075

1,934,061

2,575,338

2,432,696

276

271

280

291

292

Closing Date
Sales
Ordinary Proﬁt
Current Net Proﬁt
Capital
Total Number of Shares Issued(shares)

Net Assets(Unit: 1,000 yen)

Total Assets(Unit: 1,000 yen)

Net Assets per Share(yen)

Dividends per Share(yen)

Current Net Proﬁt per Share(yen)

Equity Ratio(%)

Return on Equity(%)

Price-Earnings Ratio(times)Dividend Payout Ratio(%)

Cash Flow from Sales Activities(Unit: 1,000 yen)

Cash Flow from Investment Activities(Unit: 1,000 yen)

Cash Flow from Financial Activities(Unit: 1,000 yen)

End of Term Balance ofCash and Cash Equivalents(Unit: 1,000 yen)

Number of Employees(people)To Wellness and Beyond, One Step at a Time

YOMEISHU SEIZO CO., LTD.
2206

Financial Highlights

Sales

March
2018

March
2019

March
2020

March
2021

Operating Proﬁt

March
2018

March
2019

March
2020

March
2019

March
2020

March
2022

March
2018

March
2022

(m illion ye n )

March
2021

March
2022

March
2018

March
2018

March
2020

March
2021

March
2022

To Wellness and Beyond, One Step at a Time

March
2021

March
2019

March
2020

March
2022

(％）

March
2021

March
2019

March
2020

March
2021

Total Assets(m illion ye n )

March
2019

March
2020

March
2022

ROE (Return on Equity)

Current Net Proﬁt

March
2018

March
2019

(m i l l i o n y e n )Equity Ratio(m illion ye n )

March
2021

Ordinary Proﬁt

March
2018

Net Assets(m illion ye n )

March
2018

March
2019

March
2020

(％）

March
2022

(m i l l i o n y e n )

March
2021

March
2022

YOMEISHU SEIZO CO., LTD.
2206