The powdery Konbucha we have known well appeared in 1918.　 It was made by Mr. Umazou Fujita, founder of GYOKUROEN. Yes, "Konbucha" of the GYOKUROEN is the founder.　 Also, Konbucha is original of the instant beverage.　 Therefore, it was much quicker than freeze drying instant coffee because it released in 1938.

In 1894 Umazou born in Shizuoka went to Tokyo at a young age and engaged in several jobs.　 Among all of these, working at the whole sale drug company (oriental drug store) which made Umazou how to prescribe medicines was valuable experience.

Umazou acquired how to grater a medicine using a tool called “Yagen” here.　 After that, Umazou worked at the food store where uncle owns, then acquired the know-how of purchasing and selling tea.　 He decided to commerce his own business in 1916 and opened tea store“SHIZUOKAEN” at Kameido in Tokyo.

Umazou showed his talent from here.　 Although he obtained a store, surviving in the competitive tea industry, something special is necessary.　 He searched for a taste that no other store didn’t have and lighted on the Konbucha.　 Konbucha which continues from the Edo era consecutively is a simple drink just pouring hot water onto Konbu.　 Though there is peculiar konbu taste, the feature can be said only that.　 Umazou thought.” If I could elaborate the taste and make Konbucha drinkable, it should also become the luxury goods such as coffee and tea”. 　 Make Konbu powdered and dissolve it in hot water and drink it- It was a novel idea that no one could ever imagine.

Tokorozawa factory that completed it in 1963.

There were large, middle and small sizes of Konbucha can in 1955.

The car displayed GYOKUROEN Konbucha sign in 1955 bend to advertisement on the street

Umazou came back to Tokyo and absorbed himself in researching how to bring out Konbu soup stock.　 He finally found best Konbu suitable for drink.　 Then he powdered the konbu in a mortar and considered the combination of seasonings such as salt and sugar.　 It was not easy to make new products from nothing, but he succeeded to make Konbucha that he craved in 1918.　 At the first time, although the store was small, he managed the store slowly but steadily and it became great success.　 Its quality was highly appreciated by the consumers “It is much more delicious than the current Konbucha” “It has deep taste just pouring hot water.”　 Above all, Umazou was encouraged by the people particular about tea lived in Tokyo supported him.

In this period, Umazou as well as other merchants also got big damage by Great Kanto Earthquake in 1923 and the defeat of World War II in 1945.　 Even so, he opened new base “GYOKUROEN” at Kanda, Tokyo in 1930 after the earthquake.　 He sold not only the Konbucha but also new item powdered tea “Uji green tea (Latter name “GYOKUROEN Green tea)”.　 Around this time, Umazou made an agreement not to handle tea instead of displaying the Konbucha on the selves (Japanese tea) with existing tea houses to provide the Konbucha to the nationwide sales route.　 However, Umazou was tough to naming the store “GYOKUROEN”.　 In addition, he sold “Noricha” in 1935.　 In these days, there were other companies in the same line of business that sell a similar Konbucha.　 However, GYOKUROEN was already becoming a leading company with no peer.　 By the way, well-known red can is an important identity of the Konbcha which has been used from first time.　 It is tightly guarded even now.

There is an episode that Umazou demonstrated an enthusiasm for Konbucha.　 When the tide of Pacific War expanded, various economic control laws went into effect.　 Needless to say, it became difficult to manufacture konbucha.　 However, Konbucha was rejoiced for comfort article, many same industry sector were using the substitute raw material and continued to make the inferior quality product.　 Even so, we can earn money if we manufacture the products and if we don’t company will be distressed.　 At this time, Umazou gave up making Konbucha production.Umazou thought that “If he lost his credibility making Konbucha now, he probably cannot reopen business when the war ended”.　 After the war, when Umazou started making konbucha again in the hut like barrack, before and during the war customers hearty welcomed the Konbucha.　 Hanging an advertising written ”GYOKUROEN Konbucha available now” at the entrance of a retail store, the customers gathered rapidly.　 The consumers also looked forward to seeing GYOKUROEN Konbucha.

“Konbucha for commercial use (powder)”
Volume 1kg

Popular “Canned Ume-Konbucha (granules)”
Volume 40g

Not only for commercial use, recently there are increasing usages of seasoning for home cooking motivated by TV program.　 When Konbucha had been taken up by information TV program as good for health, there is a good demand.　 In fact, it seems quite a few young consumers who are buying konbucha is not buying it as beverage but seasoning use.　 In this point, it is gladsome and worrisome for GYOKUROEN.　 Although to enlarge the consumer layer is delightful, nevertheless to be honest GYOKUROEN wants to increase the drink demand more.

Needless to say, GYOKUROEN is also taking various measures to arouse drink demand especially young people.　 Ume-Konbucha has been placed at the free drink corner of a certain family restaurant.　 In addition, advertising plan has been carried out using the model with magazine for young female.

Personally, if the trend that Japanese style taste seems stylish spreads more, Konbucha will be received more in the young layer.　 Konbucha different from Green tea, Japanese tea and Sencha, has a peculiar taste once you like it, you never forget it.　 After taking the meal or alcohol, when you want to take a break, it is slightly different from drinking the coffee or green tea.

I went to Renoir written at the beginning.　 There was a retro tea room crowded with business person not changing the appearance since 20 years ago.　 I saw the Konbucha on the menu and place an order.　 I do not know whether the Konbucha served me was GYOKUROEN one.　 However, it was delicious more than I had imagined.