Kyushu Shinkansen Full Line Opening 15th Anniversary Project: "Tsubame's Great Adventure"
JR Kyushu Official Channel
Fifteen years since the emotional commercial that even the company president was moved to tears by—
the day the Kyushu Shinkansen "leaves the tracks."
After overcoming two major earthquakes, a big project to "soar freely" is now underway.
(Originally aired on March 12, 2026)
On March 12, 2011, the Kyushu Shinkansen was supposed to make a शानदार full-line opening. However, due to the impact of the Great East Japan Earthquake that struck the day before, it began its service quietly. The inspiring commercial that symbolized bringing Kyushu together was aired for only three days, becoming a "phantom commercial."
Fifteen years later, a major project is in progress in which the Kyushu Shinkansen "leaves the tracks" and "spreads its wings freely." We went behind the scenes to report on it.
Kyushu Shinkansen Full Line Opening "Congratulations! Kyushu" — the Opening Commercial from 15 Years Ago
JR Kyushu Official Channel
Corporate Tug-of-War Tournament Held in Tokyo's Marunouchi Business District: A Fierce Battle for Company Pride
May 29, 2026 – Lifestyle & Trends
A corporate tug-of-war tournament was held in the Marunouchi business district, where office workers from nearby companies competed against one another. The enthusiastic cheers echoing through the office area attracted the attention of many passersby.
The event was organized for employees working in the surrounding area and took place during their lunch breaks. This year, 80 teams participated in the competition.
In the championship match, a restaurant management company faced off against a real estate investment firm. The contest became a fierce battle, with both companies putting their pride on the line.
In the end, the restaurant management company emerged victorious.
The tournament was originally launched to promote health and encourage interaction among workers. The 2026 event marked its 10th anniversary, and the competition remained lively and exciting until the very end.
[Hakata Gion Yamakasa] "Boarai" Purification Ceremony Held for Carrying Poles of the Famous "Running Decorative Float"
June 1, 2026, 12:26 PM
Ahead of the start of the Hakata Gion Yamakasa festival on July 1, a traditional purification ceremony known as "Boarai" (Pole Washing) was held on the morning of June 1. During the ritual, the carrying poles used for the festival floats were washed and purified.
About 20 members of the Kamikawabata-dori group, the festival's Eighth Yamakasa team, gathered at the Hama-miya shrine of Kushida Shrine in Fukuoka City's Hakata Ward.
Using seawater drawn from Hakata Bay, the participants carefully washed six carrying poles, each measuring 7.2 meters in length and weighing 80 kilograms. These poles support the group's massive decorative float.
Kamikawabata-dori is famous for its "Running Decorative Float" (Hashiru Kazari Yamakasa). Every year, the team carries a spectacular decorative float standing more than 10 meters tall into the sacred track area of Kushida Shrine.
Shinichiro Akimaru, General Affairs Officer of Kamikawabata-dori, said:
"This year as well, we hope to dedicate a Yamakasa that is safe and secure, brilliantly ornate, and full of heroic spirit."
The Hakata Gion Yamakasa festival will officially begin on July 1 with the public unveiling of the decorative floats throughout the city.
Hakata Gion Yamakasa (hah-kah-tah ghee-on yah-mah-kah-sah)
Hakata Gion Yamakasa is one of Japan's most famous traditional festivals, held every July in the Hakata district of Fukuoka. The festival is dedicated to Kushida Shrine and has a history of more than 780 years.
According to tradition, the festival began in 1241 when a Buddhist priest carried holy water through the town to pray for an end to an epidemic. Over time, this religious ritual evolved into the spectacular festival seen today.
The Main Attraction
The highlight of the festival is the Yamakasa, large decorated floats carried through the streets by teams of men.
Participants dressed in traditional festival clothing carry floats weighing around one ton while running through the streets at high speed, shouting:
"Oisa! Oisa!"
The most exciting event is the Oiyama race on the morning of July 15, when teams compete over a course of approximately five kilometers.
Decorative and Racing Floats
There are two main types of Yamakasa:
Kazariyama (Decorative Floats)
Huge, elaborate floats often more than 10 meters tall, decorated with historical figures, samurai , legends, and popular characters.
Kakiyama (Carrying Floats)
Smaller floats designed to be carried and raced through the city.
One unique exception is the famous Kamikawabata-dori float, known as the "Running Decorative Float," which combines the size and beauty of a decorative float with the excitement of movement.
A Festival of Tradition and Community
The festival is not only a religious event but also a symbol of local pride and community spirit. Neighborhood teams spend months preparing for the event, and many residents consider it the most important annual tradition in Hakata.
In 2016, Hakata Gion Yamakasa was included in the UNESCO-recognized group of Japanese Yama, Hoko, and Yatai float festivals, highlighting its cultural significance and long history.
For many people in Fukuoka, there is a saying:
"Summer begins when Yamakasa ends."
The festival remains one of Japan's most energetic and beloved cultural celebrations.
Women and Hakata Gion Yamakasa
The Hakata Gion Yamakasa festival has traditionally maintained a practice known as:
Nyonin Kinsei (nyoh-neen keen-say)
which literally means "women prohibited" or "exclusion of women."
Under this tradition, only men are allowed to serve as float carriers (kakite) and participate in the main races and carrying rituals of the festival.
This custom originates from the festival's long history as a religious event associated with Kushida Shrine and reflects centuries-old local traditions rather than modern sporting rules.
However, this does not mean that women are excluded from the festival entirely. Women actively participate in many aspects of the
event, including:
Supporting festival operations
Assisting with float preparation and decoration
Organizing community activities
Providing hospitality and logistical support
Participating in children's events and related cultural programs
The tradition has occasionally been debated from the perspective of gender equality. Some people advocate for change, while others argue that the festival is primarily a religious and cultural heritage event whose traditional practices should be preserved.
As a result, the current system remains largely unchanged: women play important supporting and organizational roles, while the role of carrying the Yamakasa floats is traditionally reserved for men.
This type of gender-based participation rule is not unique to Hakata Gion Yamakasa. Similar customs can be found in some traditional festivals and religious ceremonies elsewhere in Japan, although practices vary considerably from region to region.
Sakurajima's Heavy Ash Fall Continues to Affect Residents on June 8 — Long Lines at Car Washes, Parents Clean Ash from Elementary School Pool
(MBC News Now, broadcast on June 8, 2026)
At around 7:00 a.m. yesterday, an eruption occurred at the Minamidake summit crater of Sakurajima. The eruption continued for about an hour, sending a large amount of volcanic ash toward downtown Kagoshima.
At the Kagoshima Local Meteorological Observatory in Higashi-Korimoto Town, officials recorded 35 grams of volcanic ash per square meter during the 24-hour period beginning at 9:00 a.m. yesterday. This marks the first time since May of last year that ash accumulation has exceeded 30 grams in a 24-hour period.
Today, long lines of vehicles could still be seen at gas stations across the city as drivers waited to wash ash from their cars.
"I was really surprised yesterday morning. The ash was so bad. I've been waiting about 20 minutes already. I thought about giving up halfway through, but since I've come this far, I might as well get the car washed before going home."
Meanwhile, at an elementary school where students are preparing for a long-distance open-water swimming event, volcanic ash has created additional challenges.
Looking closely at the pool, a layer of ash can be seen settled on the bottom.
At Matsubara Elementary School, 34 students are preparing to take part in the annual Kinko Bay long-distance swim scheduled for August 4.
Large amounts of ash accumulated on the bottom of the pool used for daily practice. Today, parents volunteered to clean the pool using underwater vacuum cleaners.
"We cleaned it once yesterday as well. The ash we're removing today is what accumulated afterward. During swimming practice, the children need to keep their eyes open underwater, so this work is necessary to prevent volcanic ash from getting into their eyes."
According to the meteorological observatory, the volcanic swelling that had been observed since May 30 was largely relieved by yesterday's eruption.
U.S. Navy's USS New Orleans Returns to Sasebo After Completing Middle East Deployment — Tripoli Amphibious Ready Group Concludes Six-Month Mission
7-Aug-26 NBC Nagasaki Broadcasting (NBC長崎放送)
The USS New Orleans, a U.S. Navy amphibious transport dock ship deployed to the Middle East from Naval Base Sasebo, completed its mission and returned to Sasebo on the afternoon of August 7.
USS New Orleans Returns to Sasebo After Completing Middle East Mission
The USS New Orleans, an amphibious transport dock ship assigned to Naval Base Sasebo in Nagasaki Prefecture, returned to Sasebo after completing its mission in the Middle East.
At approximately 3:40 p.m. on August 7, the ship berthed at Juliet Basin at Naval Base Sasebo.
Member of the Tripoli Amphibious Ready Group
According to the U.S. Navy, the New Orleans operated as part of the Tripoli Amphibious Ready Group (ARG), together with the amphibious assault ship USS Tripoli and the dock landing ship USS Rushmore, both also based in Sasebo.
The group is capable of transporting up to approximately 700 Marines, as well as Landing Craft Air Cushion (LCAC) hovercraft.
Approximately Six Months of Operations in the Middle East
The Tripoli Amphibious Ready Group headed for the Middle East in March and spent approximately six months operating in the region.
According to the U.S. Navy, its missions included maritime security and interdiction operations in the northern Arabian Sea, as well as the transportation of personnel and supplies and combat aviation operations.
The USS Tripoli returned to Naval Base Sasebo on July 27, followed by the USS Rushmore on July 29.
The U.S. Navy stated that there were no casualties among the personnel deployed from Sasebo during the mission.
The Ship Was Covered in Rust, So I Asked AI About the USS New Orleans' Repair Plans After Its Return to Sasebo from the Middle East.
USS New Orleans: Planned Maintenance After Returning to Sasebo
The USS New Orleans (LPD-18), a San Antonio-class amphibious transport dock ship homeported at Sasebo, Japan, returned to its home port in August 2026 after an extended deployment to the Middle East as part of the Tripoli Amphibious Ready Group.
Following the deployment, the ship is scheduled to undergo a substantial period of maintenance and repair at Commander, Fleet Activities Sasebo. The work appears to be focused primarily on restoring equipment reliability, repairing worn components, and addressing accumulated maintenance requirements rather than carrying out a major overhaul.
1. Fire-fighting and seawater systems
One of the publicly announced repair projects involves the ship's No. 1 fire pump motor and its associated seawater suction valve.
The planned work is scheduled for the period from July 27 through October 31, 2026. Repairing these components is important because the fire-main system is a critical safety system aboard an amphibious warship. The work will help restore the reliability of the ship's fire-fighting capability and associated seawater systems.
2. Potable-water system
The ship is also scheduled to receive repairs to the No. 4 potable-water pump motor.
This system is essential for providing drinking water and other fresh-water services to the crew and embarked Marines. The repair is likewise planned for the July 27–October 31, 2026 period.
3. Hangar-deck lighting
Another maintenance project involves the replacement of lighting in the hangar deck.
The work was formally solicited in July 2026, with the place of performance listed as Sasebo. Replacing lighting may appear relatively minor compared with repairs to propulsion or combat systems, but lighting is important for safe maintenance, aircraft and equipment handling, and operations in enclosed spaces.
4. Additional shipboard repairs
Other publicly announced projects include repairs to a door dogging mechanism on the third platform of the number-one cargo/weapons elevator area, as well as replacement of equipment associated with the ship's sound-powered telephone system. These projects indicate that the post-deployment maintenance period involves a wide range of smaller mechanical and electrical repairs throughout the ship.
5. Further maintenance into early 2027
The maintenance program is not expected to end in October.
A separate Navy pre-solicitation notice calls for repair and continuous maintenance of the USS New Orleans' craft and other equipment from approximately October 22, 2026, through January 30, 2027. One identified task is the preservation of the ship's aft AEM/S mast.
This suggests that the ship will remain in a relatively extended maintenance cycle after completing the initial July–October repair period.
Overall assessment
The publicly available information does not indicate that the USS New Orleans is scheduled for a major shipyard overhaul or a fundamental modernization program after its Middle East deployment. Instead, the available contracts point to a post-deployment maintenance and repair period.
The work includes:
Fire-pump and seawater-system repairs
Potable-water pump repairs
Hangar-deck lighting replacement
Mechanical repairs to shipboard equipment
Replacement of communications-related equipment
Preservation and maintenance of external structures and masts
Additional corrective and continuous maintenance
The timing is consistent with the normal needs of a warship returning from a lengthy overseas deployment. A ship operating for an extended period in the Middle East can accumulate maintenance requirements involving corrosion, mechanical wear, electrical equipment, pumps, valves, lighting, communications equipment, and other shipboard systems.
Therefore, the maintenance planned for the USS New Orleans in Sasebo should be understood as a broad post-deployment repair and maintenance period designed to restore the ship's material readiness and prepare it for future operations, rather than simply cosmetic work or routine cleaning.
A Taste of Shinshu: An American Man Making Mead from Honey Wins Gold at a British Competition — Nagano
Have you ever heard of a drink called mead? It is an alcoholic beverage made from honey. An American man who has embraced the natural beauty of Shinshu is producing his own mead here in Nagano. What drives his passion for making this unique drink?
With its clear amber color and rich, sweet aroma, mead has been enjoyed in Europe and other parts of the world for centuries.
In Japanese, it is known as "honey wine" (hachimitsushu). It is a fermented alcoholic beverage made from honey, water, and yeast.
Although mead is not widely produced in Japan, there is a Shinshu-made mead that has gained recognition overseas as well.
In Ikeda Town, Nagano Prefecture , surrounded by rice paddies and rich natural scenery, there is a small meadery.
"It has become quite clear now, so it will soon be ready for bottling. It really looks beautiful."
The man behind the mead is Eric Bosick, a 53-year-old American. He established this meadery last year and began producing mead.
The process is simple on the surface: yeast is added to honey diluted with water, and the mixture is fermented. After four to six months, the mead is ready.
But the ingredients themselves are anything but simple.
Eric Bosick:
"We use about 220 kilograms of honey in a single tank. I don't have a fixed lineup of just a few products. If I can get really good, beautiful honey, I'll make mead with it."
In Eric's office, bottles of honey line the shelves.
Eric Bosick:
"This is all honey. Most of it is acacia honey. And even among these, you can see how different the colors are. I'm always looking for delicious honey, so I get samples from various beekeepers and taste them."
Honey is the foundation of mead's flavor. The taste varies depending on the flowers from which the bees collect nectar, and some say there are more than 1,000 varieties of honey.
Mead makers select different types of honey depending on the flavor they want to create.
However, even if Eric finds a honey he loves, there is no guarantee that he will be able to obtain the same honey the following year.
Eric Bosick:
"There are really a lot of fluctuations depending on the weather and the bees. I may want to make the same mead again a year later, but perhaps the bees aren't doing well, or there are weather problems and hardly any honey is produced. That happens too."
It is truly a matter of "once in a lifetime."
Among the meads Eric has created so far are "Shinshu She Said," made by fermenting wildflower honey from Kijimadaira Village with Shinshu apple juice, and "Midnight," made with wildflower honey from Shinshu combined with blueberries from the surrounding Kita-Azumi area.
By combining a wide variety of honeys with locally sourced ingredients, Eric creates flavors that are truly one of a kind.
That philosophy is at the heart of Eric's work—and it is also the reason he chose to establish his meadery in Shinshu.
Eric first came to Japan around the year 2000. At the time, he worked as a model and actor.
In 2011, while traveling in the Czech Republic, he discovered mead.
His grandfather had once kept bees, which sparked his curiosity and inspired him to learn more.
From then on, Eric immersed himself in the study of mead. He studied brewing at a university in the United States and gradually began making mead himself.
Then, last year, he found his new home in Ikeda Town.
Outside the windows he deliberately installed in his meadery is a magnificent view of the Northern Alps. He was captivated by the natural beauty of the area.
Eric Bosick:
"You can see the Northern Alps from here. The connection with the mountains is an important part of what I'm doing here. Little by little, you can see the snow arriving, or the autumn leaves appearing. It's really enjoyable to experience all of that."
What Eric values is something similar to what is known as "terroir" in the world of wine.
Terroir is the concept that the natural environment and unique characteristics of a particular region influence the flavor of a product. Eric believes the same idea can be applied to mead.
One example of his philosophy is this particular mead.
It is made with acacia honey from Hokkaido , infused with lavender grown locally in Ikeda Town for four months before being fermented.
In July, it won a gold medal at a mead competition in the United Kingdom.
Ikeda Town promotes itself as a town of flowers and herbs. Taking advantage of its cool, low-humidity climate, the area is known for cultivating chamomile, lavender, and other plants.
Eric even harvests lavender himself at a local lavender farm and uses it to finish his mead.
Saya Ono, Lavender Farm Manager:
"It's amazing to see how these flowers can actually be used in a finished product. His ideas are incredible. I'm really learning a lot from him. And it's so refreshing to discover that this combination can become something so delicious."
Eric's growing popularity can also be seen at the local roadside station, where a dedicated section has been created specifically for his mead.
Eric Bosick:
"This is honey. Since the honey has formed here, I put a beeswax cap on it."
Eric also keeps Western honeybees himself in a rented field in the town. He is studying beekeeping as part of his efforts to make better-tasting mead.
Eric Bosick:
"If it doesn't rain, the flowers don't produce much nectar. When nature is healthy and the bees are healthy, suddenly you can get an incredible amount of honey. These days, honey production is not very high across Japan."
Eric is concerned about the effects that changes in the climate may have on honey production.
Because his mead depends on limited gifts from nature, he continues his work with a strong sense of responsibility and purpose.
Eric Bosick:
"The next step is to create a place where you can enjoy a beautiful mountain view, with a flower park next to the meadery. There would also be beehives. Customers could come here, taste the mead, and enjoy the whole experience. That's the kind of experience I want to create. I'll keep working hard."
"Milk and Carbonation Don't Mix": The Story of "Ai no Skール," the Carbonated Drink That Challenged Industry Convention
The carbonated milk-based drink "Ai no Skール" (愛のスコール), a familiar favorite among people in Miyazaki Prefecture, is celebrating its 55th anniversary this year.
Behind the creation of this unique beverage was a deep affection for milk—and a determination to challenge what was considered common knowledge in the dairy industry.
With its distinctive pure white color and green label, "Ai no Skール" is instantly recognizable.
Rin Takeshita, announcer:
"It has a refreshing sweetness that spreads with a fizzy sensation, and it's really delicious. As someone from Fukuoka, I've been familiar with 'Ai no Skール' since I was a child. But I actually didn't know until recently that this drink was born in Miyazaki."
Skール was created 55 years ago.
It is manufactured by Minami-Nippon Rakunou Kyoudou, a dairy company headquartered in Miyakonojo, Miyazaki Prefecture.
The company was established to help small-scale dairy farmers in southern Kyushu who were struggling under a new dairy farming law enacted in 1954.
Toshiaki Hyakumaru, President of Minami-Nippon Rakunou Kyoudou:
"Because of the Dairy Farming Promotion Law, small-scale dairy farmers were not allowed to process or manufacture products from raw milk. They were even unable to build their own processing facilities."
Minami-Nippon Rakunou Kyoudou began as a company that handled everything from milk production to processing and manufacturing.
However, it soon faced a major problem: surplus milk.
During winter, when demand for milk declined, storage tanks would become full. To make room for newly produced raw milk, older milk had to be discarded.
Then an incident occurred that would eventually lead to the creation of Skール.
President Hyakumaru:
"When the company's first president, Toshio Kinoshita, went shore fishing on the coast of Kagoshima with some colleagues, he noticed that soda and milk had accidentally mixed together inside a cooler. That gave him an idea."
"He thought that even children who disliked milk might be able to drink it if the milk were mixed with carbonation. That was the basic idea behind the product."
Although the company had found inspiration for a new product, developing it was far from easy.
The problem was that when milk and carbonation were mixed together, some of the milk components would coagulate.
At the time, the idea that milk and carbonated beverages could not be mixed was considered common knowledge throughout the dairy industry.
President Hyakumaru:
"This was back when there were no personal computers. There were enormous amounts of documents on paper, and incredibly detailed calculations had been made concerning the theory and manufacturing process that eventually made Skール possible. It would be extremely difficult to reproduce that work today."
The result was what came to be known as "Skール Powder."
By turning the milk components into a powder, they could be mixed with carbonation without causing the components to coagulate. It also made the product relatively easy to store at a time when refrigeration technology was not as advanced as it is today.
President Hyakumaru:
"From the very beginning, the company was founded on the philosophy of 'pioneering innovation.' There seems to have been a strong desire to take on new challenges and create products that were the first of their kind in Japan."
That spirit continues to this day.
More than 100 different varieties of Skール have been developed over the years. Related products, including sweets, have also been released, and in June this year the brand collaborated with the popular character Cinnamoroll.
And there is more.
Rin Takeshita, announcer:
"At Miyazaki Airport, the gateway to the skies of Miyazaki, a limited-time store has opened to commemorate the 55th anniversary of the launch of Ai no Skール."
The store features not only Skール products but also bottles, crates, and other items that were used when the drink was first introduced.
Visitor from Hyogo Prefecture:
"Just like how people used to drink milk after taking a bath at a public bathhouse, Skール was also sold at bathhouses back then."
Visitor from Tokyo:
"It has a delicious taste unlike any other drink, and I love the nostalgic feeling I get after drinking it."
President Hyakumaru:
"Our company was founded by dairy farmers, and as a specialized dairy manufacturer dealing with milk, we have always had—and still have—a strong desire to create distinctive dairy products."
Ai no Skール is a beverage that Miyazaki can proudly call its own.
The love for milk and the determination to create unique products that went into its development continue to burn brightly, even as Ai no Skール celebrates its 55th anniversary.
A Taste of Shinshu: An American Man Making Mead from Honey Wins Gold at a British Competition — Nagano
Have you ever heard of a drink called mead? It is an alcoholic beverage made from honey. An American man who has embraced the natural beauty of Shinshu is producing his own mead here in Nagano. What drives his passion for making this unique drink?
I absolutely love mead. I have several friends who make it themselves and I've contemplated trying my hand at it, too. It's not that difficult; just find a place where you can buy honey in bulk and you're good.
The most seasoned mead brewer among my friends makes different sorts with hops, hawthorn and so on - they're incredibly delicious. I buy some from her every year, and lament not getting more every time it runs out.
"Milk and Carbonation Don't Mix": The Story of "Ai no Skール," the Carbonated Drink That Challenged Industry Convention
The carbonated milk-based drink "Ai no Skール" (愛のスコール), a familiar favorite among people in Miyazaki Prefecture, is celebrating its 55th anniversary this year.
Fun fact, 'skål', as it says on the bottle, means 'cheers' in Danish. So the bottle basically says '愛の乾杯'.
I wonder if the creators were aware of that?
I absolutely love mead. I have several friends who make it themselves and I've contemplated trying my hand at it, too. It's not that difficult; just find a place where you can buy honey in bulk and you're good.
The most seasoned mead brewer among my friends makes different sorts with hops, hawthorn and so on - they're incredibly delicious. I buy some from her every year, and lament not getting more every time it runs out.
Fun fact, 'skål', as it says on the bottle, means 'cheers' in Danish. So the bottle basically says '愛の乾杯'.
I wonder if the creators were aware of that?
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
