地鎮祭: A Photo Essay
Kamui Whisky's Groundbreaking Ceremony
Hey, I’m Casey. Welcome to our newsletter, sharing the startup journey of Kamui Whisky K.K.. We’ve been busy, but when we aren’t overwhelmed, the team or I will share a story as we set up a craft whisky distillery on a remote, volcanic island in the most northern part of Japan.
Over this past 4th of July weekend we were able to get many of the Kamui family together in Rishiri. Of course, it wasn’t a celebration of America’s birthday, but the celebration of another momentous event - breaking ground for the construction of our distillery.
Unfortunately, with Japan’s borders closed members of our team outside of Japan couldn’t make it to the dedication ceremony, but we were able to get members together who had never met in real life, and even a couple team members who had never been to the island. With negative PCR tests in hand, we were able to experience a special moment.
Heroes staring down the sun:
Sunsets at Kamui Whisky are gorgeous:
The construction equipment stood guard overnight. The dedication ceremony would be the next day, July 4th, a fortuitous link considering the heavy US makeup of Kamui’s founding team.
July 4th, day of our Groundbreaking ceremony:
The Kamui Whisky Distillery groundbreaking ceremony begins:
In his research about Kamui Whisky’s land the Mayor found that it used to be the site of a Shinto Shrine, Sankichi Jinja (三吉神社). It was moved years ago, but if you can somehow find its current home then that is a serious level unlock in your Rishiri skills.
Back to the ceremony:
I get to break ground:
After the ceremony:
The Formal Celebratory Luncheon:
After the groundbreaking ceremony we moved to a banquet hall for a formal celebration lunch. Team Kamui, the city councilors, and the construction leaders were all in attendance for a lunch of the delicacies Rishiri has to offer.
Most of the speech:
Finish with a BBQ
Later that day Team Kamui Whisky met up again for a BBQ, another nice 4th of July link, at the small fisherman’s port next to our land.
Everyone, especially my wife, got to enjoy the best uni (sea urchin) of the year. July is the time to go to Rishiri if you are a foodie.