Shoukibai

Shoukibai (株式会社勝僖梅) is a Japanese food company headquartered in Wakayama City, Wakayama Prefecture, specializing in premium pickled plums (umeboshi) made from Kishu Nanko-ume, the large, soft, high-quality apricot-plum variety for which the Minabe region of Wakayama is famous. The company was founded in May 1987 (Showa 62) by Kiichi Katsumoto, a native of Minabe, who wanted to make the region's large Nanko-ume plums into a less sour, more approachable product that could be served as a tea accompaniment rather than only as a sour condiment. After about a year of trial and error balancing sweetness, acidity and salt, he commercialized the sweet-seasoned umeboshi line sold under the product name Katsuki-bai (勝喜梅). The corporate name Shoukibai (勝僖梅) was coined by employees from the characters of his name — 勝 (Katsu) from Katsumoto, 僖 (Ki) from Kiichi, and 梅 (bai/ume) for plum — giving the company an auspicious, plum-centered identity. The company positions itself as a specialist in gift-grade umeboshi, using only the highest-quality "A-grade" Kishu Nanko-ume, selected piece by piece and cured with proprietary methods. Its product range spans everyday household packs, casual gifts, and premium gift boxes. Flagship premium lines include Shozui (祥瑞), a slow-aged top-quality umeboshi; Kizashi (兆), an elegant gift line for new beginnings such as births and celebrations; and Kiwami (極), made only from specially selected "Tok-A" grade plums, individually hand-selected and wrapped in washi paper, popular for mid-year and year-end gifts as well as wedding favors. Other notable products include the Tokusen Matsu-Hana wooden-box gift set, ceramic-jar packs, the Katsuki-bai casual gift series, Kokorokubari, Plum Blossom, Umeomohi, Tsuzumi, Tetora, the Luxury Chazuke tea-rice seasoning developed with a long-established bonito flake maker, and Hyourin, a milk ice cream containing a whole Kishu Nanko-ume developed with a major ice cream manufacturer. The company also produces a brandy-based umeshu plum liqueur under the Shoukibai name. Shoukibai operates a head office and main store in Wakayama City, a store in the Kintetsu Wakayama department store, a factory and shop in Minabe Town (including a Minabe plum liqueur brewery), and a Tokyo sales office, which has moved from Tsukiji to Ueno and later to Kanda. The company has appeared in Japanese media including TBS's "Lavit," Fuji TV's "Pop UP!," NTV's "ZIP!," and ABC's "Ohayo Asahi desu," and its products have been featured in magazines such as Lettuce Club and Pia MOOK. It is a private company with capital of 62.7 million yen and a small workforce, and it remains family/ founder-influenced, with Kiichi Katsumoto as representative director and chairman and Ryuji Hosokawa as representative director and president.

Shoukibai was founded in May 1987 (Showa 62) by Kiichi Katsumoto, a native of Minabe Town in Wakayama Prefecture, the heartland of Kishu Nanko-ume. At the time, umeboshi were generally small, very sour, and eaten in one bite; large Nanko-ume plums were considered too sour to eat whole and were mostly processed into plum paste. Katsumoto believed that people across Japan would be amazed by the region's large, impressive Nanko-ume plums. Recalling being served pickles as a tea snack, he conceived the idea of serving large umeboshi not as a sour condiment but as a delicious, less sour tea accompaniment. After about a year of trial and error, he balanced sweetness, acidity and salt to create the sweet-seasoned umeboshi product Katsuki-bai (勝喜梅). The corporate name Shoukibai (勝僖梅) was proposed by employees, combining 勝 from Katsumoto, 僖 from Kiichi, and 梅 for plum, giving an auspicious name; the product name uses 喜 instead of 僖. In May 1988 the food sales company Kabushiki Kaisha Shoukibai was established with capital of 10 million yen, and a plum-processing factory was built in Minabe Town (then 南部町). In 1992 the main store opened in Nishikonisho, Wakayama City. In 1993 the company exhibited at the World Resort Expo hosted by Wakayama Prefecture as a local product. In 1994, with the opening of Kansai International Airport, it opened a store on the 2nd floor of the passenger terminal building. In 1995 it opened a store in the JR Wakayama Station station building VIVO Wakayama. In November 1996 it opened a Tokyo Tsukiji store (with an attached branch). In January 1997 the main store was newly built and relocated from Nishikonisho to Nishitakamatsu in Wakayama City. In August 2004 the Tokyo Tsukiji store was closed and the sales office moved to Ueno, Tokyo. In January 2005 capital was increased from 52.7 million yen to 62.7 million yen. In October 2005 the VIVO Wakayama store at JR Wakayama Station was closed and a store opened in the basement (B1) of the Kintetsu Wakayama department store. In October 2008, as orders increased, four pickling tanks were added at the Minabe factory. In January 2013 the old Minabe factory was closed and a new factory completed in Higashiyoshida, Minabe Town. In May 2018 the company celebrated its 30th anniversary. In November 2018 it opened a store on the 2nd basement floor of the Wing Building of the Abeno Harukas Kintetsu main store. In November 2019 the Tokyo sales office moved from Ueno to Sotokanda. Over the decades Shoukibai expanded its product range from core umeboshi into gift sets, chazuke seasonings, umeshu, and even ice cream, while maintaining its identity as a Kishu Nanko-ume specialist. It has received media attention for its premium and gift-oriented products, and it continues to operate stores and a factory in Wakayama and a sales office in Tokyo.

• Founded by Kiichi Katsumoto in Wakayama; sweet-seasoned Katsuki-bai umeboshi commercialized after about a year of development.

• Kabushiki Kaisha Shoukibai established with 10 million yen capital; plum-processing factory built in Minabe Town.

• Main store opened in Nishikonisho, Wakayama City.

• Exhibited at Wakayama Prefecture's World Resort Expo as a local product.

• Opened store on 2F of Kansai International Airport passenger terminal.

• Opened store in JR Wakayama Station building VIVO Wakayama.

• Opened Tokyo Tsukiji store with attached branch.

• Main store newly built and relocated to Nishitakamatsu, Wakayama City.

• Closed Tokyo Tsukiji store; sales office moved to Ueno, Tokyo.

• Capital increased from 52.7 million yen to 62.7 million yen.

• Closed VIVO Wakayama store; opened in B1 of Kintetsu Wakayama department store.

• Added four pickling tanks at Minabe factory due to increased orders.

• Closed old Minabe factory; completed new factory in Higashiyoshida, Minabe Town.

• Celebrated 30th anniversary.

• Opened store on B2 of Abeno Harukas Kintetsu main store Wing Building.

• Tokyo sales office moved from Ueno to Sotokanda.

Premium specialist in gift-grade Kishu Nanko-ume umeboshi, using only A-grade fruit and traditional curing methods.

• Shozui (祥瑞)

  Top-quality umeboshi made with selected ingredients, skilled technique and strict quality control, slowly aged for a refined result.

• Kizashi (兆)

  Elegant gift line for new beginnings, births and celebrations, available in single to quadruple layers by budget.

• Kiwami (極)

  Made only from specially selected Tok-A grade Kishu Nanko-ume, hand-selected and wrapped in washi paper; popular for mid-year/year-end gifts and wedding favors.

• Tokusen Matsu-Hana

  Large Kishu Nanko-ume in a wooden box, divided into four bags to preserve flavor; ideal for gifts.

• Katsuki-bai Series

  Casual gift and household series emphasizing volume, with large umeboshi in shiso, 10% salt and 20% salt variants.

• Luxury Chazuke (贅沢茶漬け)

  Chazuke seasoning developed with a long-established bonito flake maker to pair with sweet-seasoned umeboshi.

• Hyourin (氷輪)

  Milk ice cream containing a whole Kishu Nanko-ume, developed with a major ice cream manufacturer.

• Shoukibai Umeshu

  Brandy-based plum liqueur made with care, enjoyed straight for rich plum flavor.

1. 1【公式】紀州南高梅・贈答用梅干し専門店 勝僖梅shoki-bai.co.jp
2. 2会社概要 | 勝僖梅shoki-bai.co.jp
3. 3商品のご案内 | 勝僖梅shoki-bai.co.jp
4. 4Shoukibai - Wikidatawikidata.org