We are now in the season when we can feel autumn passing by, but I hope you are all doing well.

My name is Murakami and I am in charge of meat in the manufacturing and sales department.

In our butcher shop, we strictly manage safety and hygiene in the workplace so that our customers can enjoy fresh meat.

- Disinfect with alcohol every 20 minutes while working.

- Spraying disinfectant after cleaning.

All of our butcher staff are committed to safety and hygiene, and are conscious of not leaving a single piece of meat behind when cleaning.

We will continue to do our best to ensure that our customers can enjoy our meat with peace of mind!

Manufacturing and Sales Department Hiromi Murakami