1st Cross Dining Interview with Performers ＜Part 3＞

We will be holding a one-day only premium lunch/dinner event, "CROSS DINING 1st CROSSOM MORITA x Yamanashi Producers," on Saturday, November 30, 2024.

CROSS DINING is a local restaurant that opens for a few days in the area where LOOF is located. It is a new form of regional revitalization that invites top chefs from all over Japan to cross paths with key players in the area and add high value to the dining experience unique to the area.

With the first event approaching, we interviewed five of the performers. They talked about what made them decide to participate and their outlook for the future.
This time we will be introducing interviews with key figures Maruyama and Kitahara from Agbel, and Yamada from Far Yeast Brewing.

■Keisuke Maruyama, CEO of Agbel Inc.
903-6 Kamiozou, Shioyama, Koshu City, Yamanashi Prefecture https://agbell.co.jp/
<Biography>
Agbel was founded in 2020

The third person is Mr. Keisuke Maruyama, CEO of Agbel Co., Ltd., which is ringing the bell for a new era in agriculture. He is the third generation of a grape farmer who has been in business in Yamanashi City for over 60 years. After graduating from university, he worked for Recruit before taking over the family business when his father fell ill. He took over the family-run farm and incorporated it in just two years. He has expanded the production area by 20 times, and created a unique model that is integrated from production to sales.
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–What was your impression when you first heard about “CROSS DINING”?
Maruyama: It looks like it could be an opportunity to create new value in agriculture.

– What made you decide to participate?
Mr. Maruyama: Would you say yes to the request from my comrade LOOF from Yamanashi?

–What are your expectations for the “CROSS DINING” event?
Maruyama: I hope this will be an opportunity to create new value in agriculture, from production to consumption.

–What is the appeal of Yamanashi?
Mr. Maruyama: It is a fruit-producing region and has an abundance of water. The basin climate allows us to grow delicious fruit.

– Not just in Yamanashi, but are there any projects or events you would like to do in the future?
Mr. Maruyama: Agricultural field experience event

– Finally, please tell us what you are particular about.
Mr. Maruyama: We are confident in the quality of our products.
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Agbel is a company that is characterized by its integrated business model, utilization of abandoned farmland, and training of young producers. Young people hoping to become farmers from all over the country are gathering in Agbel's original training program to learn about agricultural management.
We hope that your experience at "CROSS DINING" will be inspiring and provide an opportunity to create new value in agriculture!

■Shiro Yamada, President and CEO of Far Yeast Brewing Co., Ltd.
4341-1 Kosuge Village, Kitatsuru District, Yamanashi Prefecture　https://faryeast.com/

<Biography>
After working for a company, he moved to Europe to study at a graduate school and discovered the appeal of beer. He founded Far Yeast Brewing in 2011 and began brewing in Kosuge Village, Yamanashi Prefecture in 2017.Mission: Democratizing Beer Bringing back the diversity and richness of beer
Vision: Co-create new value with the local community and amaze the world

Our last guest is Shiro Yamada, CEO of Far Yeast Brewing Co., Ltd. Since the company was founded in 2011, it has attracted a lot of attention both at home and abroad for its innovative products, such as beer made with Japanese pepper and yuzu, and beer made with local Yamanashi ingredients, and has won numerous awards at international beer competitions. Due to scheduling conflicts, he will only be providing products this time, but he is one of the people who sympathize with and have high hopes for "Cross DINING."
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–What was your impression when you first heard about “CROSS DINING”?
Yamada: I was very excited about the collaboration between local ingredients and a top chef.

– What made you decide to participate?
Yamada: It matches our company's vision, and most importantly, it seems like fun.

–What are your expectations for the “CROSS DINING” event?
Yamada: I want more people to know and rediscover the charms of Yamanashi.

–What is the appeal of Yamanashi?
Yamada: Although the area is small, the scenery is varied, from basins to mountainous areas. Each region has its own unique culture.

– Not just in Yamanashi, but are there any projects or events you would like to do in the future?
Yamada: We plan to open a complex where people can experience brewing beer near the roadside station in Kosuge Village in the fall of 2025.
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Far Yeast Brewing is also active in local activities such as the "Yamanashi Support Project" and product development in collaboration with local businesses. I feel that we are connected by our desire to let more people know about the charms of Yamanashi. I would love to work together with them in the future to promote Yamanashi.