Announced details
Food service and dining at izakayas
Shin Asahi Tofu contains 95% less salt equivalent than standard koya tofu.
A three-company collaboration involving 旭松食品, which supplies the koya tofu; SAPPORO HOLDINGS, which supplies the beverages; and 徳田商店, which provides the dining venues.
SAPPORO HOLDINGS operates businesses in the alcoholic beverages, food, and soft drinks sectors, including through SAPPORO BREWERIES LIMITED. 徳田商店 began as a liquor wholesaler founded in 1890 and now operates a diversified range of businesses, including restaurants.
Osaka–Kyobashi (Lincoln Shokudo and Washington Shokudo), Umeda (Roosevelt Beer Shokudo)
In this announcement the company addresses none of Contract Value / Offering price / Impact on Business Performance.
Ishiguro et al., Nippon Shokuhin Kagaku Kogaku Kaishi, 65(10), 488–492, 2018
Joint research by 旭松食品 and Shinshu University, International Journal of Biological Macromolecules 2025 Dec 6:149537
| Item | Details |
|---|---|
| Names of Products / Services Covered | Takoyaki-style Koya Tofu Karaage, Karaage Taro made with Shin Asahi Tofu |
| Counterparty | SAPPORO HOLDINGS, 徳田商店 |
| Counterparty overview | SAPPORO HOLDINGS operates businesses in the alcoholic beverages, food, and soft drinks sectors, including through SAPPORO BREWERIES LIMITED. 徳田商店 began as a liquor wholesaler founded in 1890 and now operates a diversified range of businesses, including restaurants. |
| Relationship with the Company | A three-company collaboration involving 旭松食品, which supplies the koya tofu; SAPPORO HOLDINGS, which supplies the beverages; and 徳田商店, which provides the dining venues. |
| Launch date | Beginning 23 March 2026 (Monday), stated as the launch date rather than a planned date |
| Applicable area | Food service and dining at izakayas |
| Location | Osaka–Kyobashi (Lincoln Shokudo and Washington Shokudo), Umeda (Roosevelt Beer Shokudo) |
| Quantitative Effects | Shin Asahi Tofu contains 95% less salt equivalent than standard koya tofu. |
| Source | Ishiguro et al., Nippon Shokuhin Kagaku Kogaku Kaishi, 65(10), 488–492, 2018, Joint research by 旭松食品 and Shinshu University, International Journal of Biological Macromolecules 2025 Dec 6:149537 |
Items this document does not state (9)
These are items the company does not state in this document. We do not leave them blank, nor fill them in from other sources or by inference.
The reasons the company gives
The company's own explanation, not something inferred from the numbers.To create new dining occasions for koya tofu and propose a new dining-out experience centered on health and enjoyment of food by combining the companies’ respective strengths in ingredients, beverages, and food service.