FOLK HOOD Founder / Creative Director
Aki begun her career as a sumie artist in 1988 performing globally. Aki then switched to become a designer in 2004. As a creative director, Aki provides brand consultation and design direction to her clients. She joined Fermenstation in 2015 being responsible for its brand development and logo design, product naming, catalog and website creation. Aki has been involved with Fermenstation since 2012.
From naming to design, original product development Aki provides a wide range of consulting services from concept creation to packaging and PR.
Other activities include writing and publishing, art director for design events such as “DESIGN TIDE”. Aki has been awarded many creative awards globally.
Favorite fermented foods: katsuo-bushi (fermented bonito) and amazake (fermented rice drink)
2001 Grand Prix, LIAA London International Advertising Awards
(Food Package Design Category)
2003 Finalists, LIAA London International Advertising Awards
(Pharmaceuticals Package Design Category)
2005 How magazine design award (logo design Category)
2005 ReBrand design award
2006 Grand Prix, Davey Awards (logo design Category)
2006 Grand Prix, I.D magazine Annual (Concept Category)
2009 SDAJapan Sign Design Association
2018 Grand Prix, Gourmand World Cookbook Awards (Design Category)
Fermenstation Co., Ltd.
President and Representative Director
Graduated from International Christian University and Tokyo University of Agriculture. Prior to establishing Fermenstation,
Lina has worked at Fuji Bank., Ltd. (Currently Mizuho Corporate Bank, Ltd.), and Deutsche Securities.
Fermenstation is a premium ethanol venture business manufacturing alcohol and fermented residue from rice. Fermenstation mainly supplies premium alcohol to the cosmetic industry as ingredient and also develops and markets its own original products. It developed a sustainable and eco-friendly business model whereby any byproduct is turned into a value-add ingredient or product in and of itself.
Lina was awarded the Audience Award at Global Brains Alliance Forum 2018, Special Award at JR East Startup Demo Day2018, The DBJ 3rd Women Entrepreneurs New Business Plan Competition, Special Innovation Award and the British Business Award 2014 (Community Contribution), is The Entrepreneur Awards Japan (TEAJ) Finalist and
Japan Representative for Creative Business Cup 2014 Denmark etc.
Her Products received Social Products Award 2014.
Favorite microorganism: Aspergillus oryzae Favorite fermented drink: beer
Land scape planner / artist
Born in 1999,and is the next generation representative. Switched from high school to online education to research the world with the theme of “final design”. She qualified as a permaculture designer at the age of 16. Currently studying land scape design at Kyoto Institute of Art and studying the relationship between animals and plants and people in the 21st century. Also a member of FOLKHOOD.
Dyer / Designer
After graduating from a college in California with a fashion degree, moved to Paris and
studied Haut-Couture, joined in a fashion company.
Through out working in the fashion industry and being exposed to European cultural
fusion, the interest eventually returned back to the Japanese roots, Kimono.
For more deep study one of the finest kimono Oshima Tsumugi, returned to Japan and
moved to Amami Oshima in 2006.
Learning and exploring the beauty of Japanese artisan techniques, at the same time
experiencing the disappearance of the kimono culture and it’s craftsmanship, felt an
imperative duty and hope to carrying on to the next generation the importance to
protect endangered tradition. Which led to create a brand “mudwestern” using
traditional mud dying technique and Oshima Tsumugi under the concept of “DENTŌBI
PROJECT” (DENTŌBI = traditional beauty) .
Continuing activities between Kamakura and Amami Oshima today.
A certified Minamata environmental master.
A certified Kumamoto Prefecture agricultural producer
Operating a three-generation tea plantation in Minamata, Kumamoto Prefecture.
This region, which suffered from public pollution in the form of Minamata disease, has explored environmentally-friendly forms of local products that span from local production on through to sale.
Over the course of the plantation’s development, producers there discovered that the local climate imparts a unique flavor and terroir to the tea.
For forty years and spanning two generations, the plantation has pursued ecologically sustainable, organic tea production (free of chemical fertilizers and pesticides). In April of 2019, the plantation welcomed seventy years in operation, and is undertaking a project to develop ecological forest farming using 100+ year-old tea trees by 2030. The project makes use of unutilized tea trees. They also engage in consulting on product development using medicinal herbs for tea. In recent years, the company has also been engaged in collecting natural tea plants inhabiting the mountains.
Main tea produced: green tea (steamed green tea/roasted and rolled tea), black tea, Oolong tea, white tea, local tea (kancha, bancha)
Out Of Order /CD, Album （Beams Records）
Ausland /CD, Album （After Hours）
Starcloud, Moonsky and Ocean /CD, Album （After Hours）book:translation
EKIBEN The Ultimate Japanese Travel Food