Yamaguhi Prefecture

Yamaguchi

The People of Yamaguchi

At Your Service

The word Omotenashi refers to the exceptional levels of service and hospitality with the aim to make each and every one of their customers feel respected and valued. Keiko Koto, Okami, or head hostess of Hagi no Yado
Tomoe in Hagi, tells us more about what Omotenashi means to her.

Can you tell us a bit about the history of the Ryokan?

My husband’s grandfather was the founder of Hagi no Yado Tomoe, though it was previously located somewhere else in Hagi. He was a government official and he founded the Ryokan as he wanted to help develop tourism in Hagi. Most of all, he wanted it to be a place where guests could not only relax, but also be inspired. Till today, his philosophy works as a guiding principle for us when we serve our guests.

How do you deal with difficult guests?

We would attend to them immediately, and ensure we are sincere in helping them solve the problem. To us, nothing is more important than establishing mutual understanding with our guests and if they are happy and smiling at the end of the day, we’ll know that we’ve done our jobs well.

Tell us about some of the more well-known guests that have stayed at the Ryokan.

We have served famous actors and actresses, as well as politicians and members of the royal family. But every guest is important to us, regardless of their status. Most of the time, these people also don’t expect or want special treatment anyway.

What do you hope to achieve with Hagi no Yado Tomoe in the future?

I love Hagi and I want the city to be well-known internationally. I hope the Ryokan can be part of that experience for guests visiting Hagi. Perhaps visitors can consider visiting the city in October during Kimono Week. It was an initiative I helped spearhead about seven years ago; seeing women walking on the streets in Kimonos is quite a sight to behold.

A Great Brew

When he was working at an events company in Tokyo, Hiroshi Aoki tasted an exceptionally fine Sake, and was inspired to start brewing it himself. 20 years on, he is the Toji, or head brewer of Santouka, at Kanemitsu Brewery in Yamaguchi City.

What were some of the challenges you faced when you first started brewing Sake?

To be a good Sake brewer, your five senses need to be extremely sensitive. Starting out, I didn’t know if my senses were attuned to the finer points of the brewing process.

What was the turning point for you?

I spent five years honing my craft, and one year after I became head brewer, I won an award for Sake-brewing. That definitely gave me a much-needed boost of confidence.

In Sake brewing, there are so many factors that are beyond your control. How do you overcome such problems?

You need pay attention to details such as the size, colour, and overall quality of the rice, and be quick to adapt to new and unexpected conditions.

Is Sake-brewing something you wish to pass on to future generations of your family?

Definitely, but I would like the next generation of brewers could develop their own brewing sensibilities. Sake-brewing is an art, and the Sake should be a reflection of the particular brewer’s unique taste and personality.