Ｘ年後の関係者たち 2024年11月18日
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00:00If you'd like to watch it again, go to T-Bar.
00:30The one who made it real was Calpis Water, which was released in 1991.
00:38It was a pain in the ass to dilute it with water,
00:41so Calpis, which was enjoyed at home,
00:44was a big hit because you could drink it outside.
00:49Super Famicom, Tokyo Love Story, Juliana Tokyo, etc.
00:55It was the biggest hit of the year.
01:02But behind the scenes was a series of difficulties,
01:05and the hard work of the developers.
01:10Tonight's event is a run of Calpis Water.
01:14Now, the door to space and time opens.
01:17Behind the Scenes
01:20The behind-the-scenes of the movement that the people involved talk about.
01:29The first person is Mr. Yasuo Yanagihara,
01:32who was in charge of the development of Calpis Water at the time
01:35and is now the chief of product development at Asahi Drinks.
01:41Mr. Minagawa, who was also in charge of branding and sales.
01:46Mr. Masujima, who is the chief of product research.
01:49Mr. Yohata, who is the brand manager of Calpis,
01:52will tell a story that can still be told today.
01:58First of all, how much is Calpis Water selling right now?
02:02It's a 2023 record.
02:05Including Calpis Water,
02:07it has a record of 32 million cases,
02:10including the type of drink and the head bottle.
02:13I'm not paying attention at all.
02:16There's no doubt that it's selling.
02:19Plus, there's the old-fashioned Calpis.
02:22There's a light Calpis,
02:25and there's a healthy Calpis.
02:28There are various types.
02:31First, the story of the birth of Calpis.
02:34That's 105 years ago.
02:37The father of the sea was born in a temple
02:41Mr. Kaiun Nishima, who worked as a teacher.
02:45Why did the teacher come to develop Calpis?
02:48The trigger was a drink from a certain country that he visited on a business trip.
02:55I crossed over to Uchimongol.
02:58It's kind of like that.
03:01Yes, it's a long trip.
03:04I didn't have a strong body,
03:07so I was a little out of shape.
03:10At that time, the people of Uchimongol
03:13gave me a bottle of sour milk
03:16that they drank at their homes.
03:20As I drank it,
03:23I heard that my body was getting better.
03:26That's when you started making Calpis.
03:30After I returned from Uchimongol,
03:33I couldn't forget what I drank in Uchimongol.
03:37I wanted to make something like that in Japan.
03:40That's where my research started.
03:44So there weren't any products like that in Japan at the time.
03:47I heard there was yogurt,
03:50but Calpis is the first lactobacillus drink in Japan.
03:56I want to make that drink that I met in Mongolia.
03:59With that in mind, I started researching lactobacillus.
04:03First, he made caramels and creams,
04:06but the development of the essential lactobacillus drink
04:09did not go well.
04:14However, the development of lactobacillus
04:17made a big step forward.
04:20I did a lot of research,
04:23and in the process,
04:26I found lactobacillus and calpisine,
04:29which is now called Calpisine.
04:32That's how I discovered Calpisine.
04:36You found Calpisine by trying various lactobacillus drinks?
04:39That's right.
04:41So when you found Calpisine,
04:44you knew it was good for you?
04:47Yes.
04:49So you increased the amount of Calpisine?
04:52Yes.
04:54So you can't get Calpisine from anywhere?
04:57No.
04:59You can't get Calpisine from anywhere?
05:02Why did you find Calpisine?
05:06Calpisine is made up of several bacteria.
05:09If it's not made up of several bacteria,
05:12it won't look like this.
05:15So there's no perfect balance of bacteria?
05:18No.
05:20Once Calpisine is gone,
05:23you can never make Calpis again.
05:26Calpisine is made up of several bacteria.
05:30So Calpisine is only found in one place?
05:33That's right.
05:35Does it never disappear?
05:39During the Great East Japan Earthquake,
05:42and after the war,
05:45we kept Calpisine to prevent it from disappearing.
05:49I see.
05:51If you increase Calpisine too much,
05:55there's a risk of it being stolen.
06:00If you increase Calpisine too much,
06:03it's difficult to manage.
06:06Is that really the only way to get Calpisine?
06:09No.
06:10That's a strange thought.
06:13There's not much of it in the world.
06:16Besides yogurt,
06:19there's not much of it in the world.
06:22This is the first version of Calpis.
06:26It was released as a water-soaked drink.
06:32It's very different from the original.
06:35It's about the size of a hoppy.
06:39It's cool.
06:40It's a cool package.
06:42It's like the Venus of Milo.
06:45It's not a light drink.
06:48It's a healthy Calpis.
06:52I see.
06:53What kind of people were you going to give it to?
06:57Calpisine and sugar were added.
07:01In the background of the war,
07:04sugar was an important source of nutrition.
07:07The Mishima Navy had children,
07:10or people with weak bodies,
07:13or pregnant women.
07:16When I went to Mongolia,
07:19I was saved when I got sick.
07:22I wanted people like that to drink Calpisine.
07:26It's a drink full of nutrition.
07:30Calpis, which was the first lactobacillus drink in Japan,
07:36was loved by people all over the world.
07:40Soon, the demand for gifts increased.
07:44It became a staple product of the Showa era.
07:48About 70 years after its release,
07:52Calpis Water was born.
07:56What has changed since then?
08:00The times have changed a lot.
08:03It's a time when people drink outside.
08:06For example, when convenience stores came out,
08:09the big difference was that they cooled it down.
08:12It's natural now, but at the time,
08:16it was sold by cooling it down.
08:20It was a time when people wanted to drink outside.
08:24In the old days,
08:28people drank Calpis at home.
08:32It was like a father, a mother, and a child at home.
08:36As convenience stores increased,
08:39each manufacturer released a new product.
08:42It's the era of Calpis Water.
08:46In the 1980s, there was Pocari Sweat.
08:50Then there was tea, honey lemon,
08:54tea, natural mineral water,
08:58and so on.
09:02Who do you think will be your rival?
09:06Calpis Water is sweet, refreshing, and delicious.
09:10It's a so-called refreshing drink.
09:14I think the products here will be rivals.
09:18Calpis was late in the change of times
09:22and was also affected by sales.
09:26I'm a little confused.
09:30It's hard to sell outside.
09:34At that time, the company was in a state of debt-free management.
09:37The company was in a difficult situation.
09:41It was discussed that Calpis was necessary for people to drink outside.
09:45I think the company is very serious.
09:49I'm worried that this product won't sell.
09:53I'm worried that the old signboard,
09:57the agricultural Calpis, won't sell.
10:01You don't have to have a bottle of Calpis water at home.
10:05You don't have to have a bottle of Calpis water at home.
10:09I'm worried that sales will decrease.
10:13Didn't you sell it by diluting it with water?
10:17It was called Calpis Soda a long time ago.
10:21The carbonated type was already out before that.
10:25I've had many different challenges.
10:29I've been honest with you many times.
10:32That's why I was able to sell it as it was.
10:36I didn't realize it.
10:40It's easy to dilute Calpis water.
10:44I think it's better to dilute it and put it in a bottle.
10:48I was doing culture business at that time,
10:52so I thought I could do it right away.
10:56Sell Calpis with diluted water.
10:59The development of Calpis Water, which seems to be easy at first glance, took a lot of time and advanced technology.
11:09What was so difficult?
11:15When we try to provide products with cans or PET bottles,
11:20we need to deliver them in a state that does not change for a year.
11:26It is very difficult to maintain that state.
11:31In the case of Calpis at that time, if you dilute it with water and put it in a glass,
11:36the bottom will turn dark in a few hours and the top will be like water.
11:44If that happens, the value of the product will be lost.
11:48It's like what's written on tea.
11:50It's like, shake it before you drink it.
11:53That's right.
11:54If you leave it for a long time, it will sink completely.
11:58If you leave it for a long time, it will sink.
12:03That's why it's the most difficult to dilute it.
12:07But the Calpis bottle is always the same concentration, right?
12:11It's about five times that.
12:13It contains sugar, and the content of milk is also thick.
12:17Originally, the way to keep the milk protein in a sour state is called pectin.
12:26It's like a food fiber that you can get from fruits and plants.
12:30I knew that if I mixed it and added it together, I could keep it.
12:35It's a technology that can be used in drink yogurt.
12:39As you can imagine, it's very sticky.
12:43But what we wanted to make was to make Calpis that you can drink when you're really thirsty outside.
12:50It was a very difficult technology at the time to maintain that state without adding pectin.
13:00Is there a way to keep lactobacillus uniform without using pectin?
13:05The days of research have begun.
13:09As you can imagine, milk protein hardens when it turns from milk to yogurt.
13:17We started from the point of how to make the sticky state finer.
13:24We tried to see if there was any food material that could replace pectin.
13:31We were doing everything we could.
13:35How long does it take to make research?
13:37It's going to be released in 1991, right?
13:39How long does it take to make research?
13:41I think it takes 10 to 20 years to make research.
13:45Until it's finalized.
13:47So you can't really count the number of trials?
13:50That's right.
13:51To be honest, it takes 20 years.
13:54Is Calpis difficult?
13:57Is it something you can't quit?
13:59Technicians are strange.
14:01I'm sure there are things you absolutely want to do.
14:04When I listen to the stories of my predecessors,
14:07I want to make it happen in a way that I can drink it deliciously.
14:14But I've never heard of people giving up.
14:19If it takes 20 years, there are people who quit before it's completed.
14:25Of course, there are people like that.
14:28When I joined, there were a lot of huge amounts of research.
14:34It took nearly 20 years to continue the development of Calpis water.
14:38What conclusions did the developers draw?
14:42It's about how to reduce the amount of protein in milk.
14:47At that time, we finally adopted a formula called homogenizer.
14:52Originally, it was a milk fat called muscle fat.
14:57If you look at it in detail, it's like the old-fashioned word for sterilized homogeneous milk.
15:03If you leave the milk fat alone, it will float on top.
15:09There is a machine called a homogenizer to make it uniform.
15:13In the end, we used it to apply it.
15:17We were able to keep Calpis milk protein in a stable state.
15:23And the taste is what interests me.
15:26Calpis is one of the tastes of the people who make it, and the taste tends to be divided.
15:31What is the ideal taste that Calpis Water aims for?
15:35Basically, we aim to dilute Calpis water by 1 and water by 4.
15:42It is written in the formula of the concentrated type of Calpis.
15:45Basically, we say that you should dilute it five times and drink it.
15:49Even if you adjust the concentration, the taste is slightly different.
15:57What kind of difference is it?
16:00As I said earlier, the most important thing is to keep the taste unchanged for a year or half a year.
16:10In the case of concentrated Calpis, when you drink it in a cup,
16:14a cup is about 150 to 200 ml.
16:20In the case of Calpis Water, it was a can of 350 ml when it was released.
16:24Now it's a 500 ml can.
16:26You can drink Calpis more refreshingly and smoothly.
16:29For the satisfaction of drinking one can,
16:32or for the freshness of drinking it all,
16:35you can change the condition of the scent a little.
16:41You can drink Calpis more smoothly.
16:45When I actually drink it,
16:47Oh, I see. It's delicious.
16:49It's very gentle.
16:51I've always had the image that Calpis is sticky,
16:56but it's very smooth.
16:58I have the image that I made a mistake.
17:01It's delicious.
17:02Calpis Water, which has been aged for 20 years, has finally been completed.
17:08What is the reaction of the company to its completion?
17:12From the perspective of a technician,
17:15of course, there is a feeling that a certain shape has been created,
17:19but I'm not sure if the customers will accept it or say it's delicious.
17:24Are you more anxious?
17:26I'm overwhelmingly anxious.
17:28When Calpis Water was released,
17:30everyone liked this product and bought Calpis.
17:33Everyone said,
17:35I don't think it's going to sell.
17:37Everyone is looking back.
17:39Are you weak?
17:41I don't think it's a company that makes such a sweet thing.
17:45I was in the second year of junior high school at the time.
17:48There was a family discussion about whether Calpis Water was Calpis.
17:57It was a family that drank Calpis every year.
18:02While drinking it every day,
18:04my family wondered what it was like.
18:08There was such a principled person.
18:10I'm nervous.
18:12Calpis Water, which has been completed with confidence.
18:17All companies are releasing new products one after another.
18:22What are the reactions of convenience stores to the proposals from Calpis, which have not been traded so far?
18:29Some customers said,
18:31If it's good, will it sell?
18:33Some customers said,
18:35That's right. It's finally out.
18:39Why didn't you release it?
18:41There were honest reactions like that.
18:45A few months before the release of Calpis Water,
18:51I explained to a convenience store salesperson that a new product was coming out.
18:57He nodded.
18:59I felt something.
19:01He said,
19:02It wasn't mineral water to make Calpis.
19:06It wasn't Calpis-specific water.
19:10It's more delicious.
19:12After the release of Calpis Water,
19:14I was told that the company would like a straight Calpis.
19:19I've heard that there were various proposals.
19:24The fact that it became Calpis Water in the end,
19:27At that time, I had a misunderstanding.
19:30I thought,
19:31This water is important.
19:33It's a reaction that can't be ignored.
19:37Thanks to that, Calpis itself was famous.
19:42It was a well-known product that everyone drank.
19:46I thought I'd give it a try.
19:48Even if it was a relatively small amount,
19:51I think it was accepted in a good way.
19:54Calpis, which gained confidence,
19:56The next step towards the hit was a commercial.
20:00Advertising strategy has also changed with Calpis Water.
20:05I remember the first commercial song.
20:09Calpis Water of excitement.
20:12Don't buy it.
20:14I can't catch up with the product.
20:16Is there any audio that has been left behind for many years?
20:20It's okay if it's broken.
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21:22What is the commercial strategy to spread Calpis Water to the world?
21:27When I hear about Calpis,
21:29I think of the type of water you drink,
21:32such as Sayuri Yoshinaga,
21:34or Shigeo Nagashima.
21:36It's a national star.
21:41That's how I started the commercial.
21:43Calpis Water is a strategy.
21:46Calpis itself is a family, a child, a small child.
21:51When Calpis Water came out,
21:53college students and high school students,
21:55people in their teens started drinking it outside.
21:59It was just right for high school and college students.
22:03I see.
22:04Calpis itself is a taste of first love.
22:07There was a word for that important weapon.
22:11In that sense, Calpis Water is for high school and college students.
22:14It's for the first love.
22:16It's like youth.
22:18It's easy to imagine.
22:20It's important to use the talents of young women.
22:25Here's a video of the commercial.
22:30Oh, this song!
22:35I feel like...
22:39What?
22:41I feel like...
22:42Want to drink?
22:44I feel like drinking Calpis Water.
22:48My favorite.
22:50Calpis Water.
22:55Yes, Calpis.
22:57I remember the first commercial song.
23:00Calpis Water by Tokimeki.
23:03When did it disappear?
23:06I remember it so well.
23:08Calpis Water by Tokimeki.
23:13When did it disappear?
23:14I remember it so well.
23:16I see.
23:18The youthful path continues.
23:21The image of the character has become the gateway of the new actress, called Calpis Girl.
23:30Do you have any impression of her?
23:32Well, I was in charge of her.
23:36And I'm still in charge of her.
23:38And I'm still in charge of her.
23:43Wow, Anna Tsuchiya?
23:45Yes.
23:46Isn't she the same Anna Tsuchiya now?
23:49Yes, she was Anna Tsuchiya 20 years ago.
23:51She was Anna Tsuchiya 20 years ago.
23:53Calpis Water finally hit the market.
23:58It was a big hit.
24:03How did people react to it?
24:08Calpis Water was a hit when it sold 4 to 5 million cases.
24:14I remember it well.
24:16The sales plan of this product was 4 million cases.
24:20So it was a hit.
24:21I thought it was a strong plan.
24:26But it probably exceeded 4 million cases in 3 or 4 months.
24:30It exceeded 20 million cases in the first year.
24:33It was definitely a big hit.
24:35It was a big hit.
24:36I was surprised at the 4 million cases.
24:39I thought it was a strong plan.
24:41You were not aware of it.
24:43It was a big hit.
24:44Then, many people were negative about it.
24:46And Calpis became popular in the company.
24:48That's right.
24:50But when Calpis Water sold, Noh Shuku also sold.
24:53I was worried like a fool.
24:56I'm glad it ended suddenly.
24:58There were many different people who drank it.
25:03People who only drank Calpis once or twice a year drank Calpis Water several times a year.
25:09I learned a lot.
25:10There were people who drank Calpis outside and said it was delicious.
25:15That's right.
25:17It was a big hit by chance and was featured in newspapers and magazines.
25:23In the 1991 Nikkei Hit Product Ranking, it won first place by beating Super Famicom, Tokyo Love Story, and Juliana Tokyo.
25:36And it was influenced by the boom in various situations.
25:41I was doing business outside.
25:45I was surprised.
25:47When I went to a convenience store to buy a lunch box, there was only one door.
25:53It was Calpis Water.
25:56When I entered a convenience store near my university, I was proud as an employee.
26:05But I was worried.
26:08Why were you worried?
26:10You could have just said,
26:12Look! Look! Look!
26:13I was modest.
26:15At that time, employees were told not to buy products because they couldn't catch up with them.
26:23It's better to buy and show that it's selling.
26:27But I couldn't catch up with it, so I couldn't buy it.
26:30I happened to hear from a friend that when I bought it at a vending machine,
26:38the one I was manufacturing two weeks ago was sold and bought at a vending machine.
26:44It was a strange situation.
26:46If you think about the flow of distribution, it was sold right away.
26:49I remember that it was in a state where it couldn't be stopped.
26:53Didn't you have enough production lines?
26:56As far as I remember at that time,
27:00I was really doing my best to increase the number of factories that could make it.
27:06And you had a lot of trouble manufacturing it, didn't you?
27:09Couldn't you easily increase the number of lines?
27:11As I said earlier, there is no homogenizer machine anywhere.
27:15Of course, it was necessary to introduce it.
27:18How to make it, how to add calpis, how to add sugar, and how to distribute it.
27:25I was doing it in a very detailed way.
27:29There were a lot of failures.
27:32There were some factories that I couldn't make in the end.
27:37I was doing it all over Japan.
27:41Calpis water is now available at family restaurants and drink bars.
27:47Calpis Sour is also available at izakayas.
27:51I see.
27:52That kind of way of drinking is also spreading.
27:54That's right.
27:55I was worried about what to do if it didn't sell.
27:59But thanks to the release of Calpis Sour, I was able to distribute it.
28:04Rather, this brand was getting better.
28:06It's been a long time since you could drink it at home.
28:11You can drink it anywhere.
28:12That's right.
28:13If it sells this much, there will be more employees.
28:18There will be more salaried workers.
28:20When agriculture was very popular in the past,
28:24senior employees gave me a lot of bonuses.
28:27I was told a lot of boasting stories.
28:30When Calpis Sour sold, I thought it would be amazing.
28:33That's right.
28:34I don't remember.
28:36I don't remember because I was busy at that time.
28:40I was young, so I didn't get that much.
28:43It's not that popular yet.
28:45Even if it becomes number one.
28:47In the past, I was told a lot of boasting stories.
28:51That's a lot of things.
28:53However, Calpis Water, which recorded a historic big hit,
28:57gradually faded in the latter half of the 1990s.
29:00What was the cause of the decline in sales?
29:03I'm getting tired of it.
29:07After a few years of release, I had a hard time.
29:10It's always the same taste.
29:12The strong point is that it's a taste that doesn't change.
29:14In the world, it's amazing.
29:16All companies and companies have developed various technologies.
29:22For example, Calpis Water has been around for 96 years.
29:25It's a small 500ml bottle.
29:28It's been around for 96 years.
29:31It's been around for 96 years.
29:34It's been around for 96 years.
29:36In that time, the mass-produced drink market became a pet.
29:39It's grown a lot because it can be drunk outside.
29:43I don't think it was very popular.
29:47Calpis Water also changed from a can to a pet bottle,
29:51according to the spread of pet bottle drinks.
29:54But there was a pitfall.
29:57Now pet bottles are on sale.
30:01There was no response.
30:03At that time, there was a green pet bottle.
30:08When it was changed from a can to a pet bottle,
30:11Calpis Water was sold in a green colored bottle.
30:19What was this?
30:23I've been wondering for a long time.
30:26It was Calpis Water.
30:28I thought it was a green liquid.
30:31Why was it green?
30:34Is green the most appropriate color?
30:37This bottle is a color that does not get affected by light.
30:43I tried various things.
30:45The concentrated Calpis Water was put in a brown bottle.
30:49It's like a beer bottle now.
30:51It was wrapped in paper.
30:54It was a certain age group.
30:57It's not a fashionable shape.
31:00It's a very strong element that reduces the effect of light.
31:04I tried various colors for this pet bottle.
31:08I found that green was the least likely to be affected by light.
31:13I thought I could do something about it.
31:16I chose this green in the process of changing from a can to a pet bottle.
31:21I had an image that it was this color for a while.
31:25I don't remember drinking much with this color.
31:29Didn't I buy it?
31:31I thought it was Calpis if it was white.
31:36I was surprised that green was sold.
31:40I remembered it.
31:42How did the customers react to this?
31:45We thought it couldn't be helped.
31:49It's simple.
31:50I thought it was a melon flavor.
31:52I had such an image.
31:54I thought it was a melon flavor.
31:58I thought it was melon water.
32:00That's right.
32:01That's why I've never drunk it.
32:03I thought it was a melon flavor, but it wasn't.
32:06I thought there were customers like that.
32:09It didn't look like Calpis water in the first place.
32:14Pet bottles are sold in the world.
32:17All companies are increasing their sales.
32:20The number of channels has increased.
32:22I think there was one person who didn't grow so much.
32:27He couldn't keep up with the movement.
32:29I think there was one person who couldn't keep up with the movement.
32:32We were doing business at that time.
32:34We thought we could do something about it.
32:36We put leaves on researchers.
32:39It was a big theme from the company.
32:43We had to make it transparent.
32:46Of course, there was a problem with the appearance from the customer's point of view.
32:51Basically, we had to make it transparent from the point of view of recycling.
32:57It was a big theme for the research and development staff.
33:01We've been researching it for a long time.
33:04How did you develop a pet bottle type that doesn't get affected by light?
33:11Calpis water is a fruit.
33:16At the end, we adjust the taste with the ingredients extracted from plants.
33:22Some of the ingredients contain ingredients that absorb the influence of light along with the good scent.
33:32We select and select from all kinds of ingredients.
33:37In the end, it absorbs the light in a way that doesn't affect it.
33:43Do you change the Calpis side?
33:45Yes.
33:46Don't you change the package?
33:47We don't change the package.
33:49As I said earlier, we make the package transparent.
33:52We have to use things that are not mixed from the point of view of recycling.
33:57It was a big trend in the world.
34:00The big theme was how to deal with the contents.
34:04Can't you expand the range of distribution?
34:07Of course, we can.
34:09But it doesn't mean that it doesn't affect it.
34:12Even if we do it to the bottom, even if it looks like this, it will eventually circulate.
34:18I see.
34:19It will take a little longer, but if you try to keep it for half a year or a year, it will have a lot of effect.
34:25By changing the liquid itself, it is possible to sell transparent PET bottles.
34:30Did the sales go up?
34:34It was a time when I was having a hard time.
34:37The sales went up so much that I couldn't believe it was a transparent bottle.
34:42As a consumer, I thought, of course.
34:46I don't know anything about it.
34:49I learned a lot from that.
34:52I thought it was unavoidable.
34:55I thought that this could provide a better product.
35:00I also learned that there was a gap between the impression of Calpis that the actual consumer would have.
35:07It was a really good study.
35:09Developing a transparent PET bottle type, the sales have also recovered.
35:13I thought it was safe.
35:16In the middle of the 2000s, the sales went down again.
35:20What is it this time?
35:23Do you know the whole body muscle that is deeply related to weight and belly fat?
35:30Lactobacillus muscle?
35:32Bifidus muscle?
35:34Actually, it's Lactobacillus muscle.
35:36Lactobacillus muscle is currently in focus among various whole body muscles.
35:41However, it is said that about 10 people have enough Lactobacillus muscle in their intestines.
35:47If you are worried about weight and belly fat, you need to take good care of it.
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36:01The secret is the original combination of Lactobacillus muscle and HMPA, the first functional ingredient in Japan.
36:09Lactobacillus muscle increases the whole body muscle in the intestines and supports the decrease in weight and belly fat of people with bifidus muscles.
36:16In fact, the functionality has been confirmed by 12 weeks of intake.
36:22In addition, it improves constipation by adjusting the intestinal environment of people with bifidus muscles.
36:27I thought it was good to see Lactobacillus muscle on TV.
36:32I bought it because I thought it was Lactobacillus Premium.
36:37I want to try weight loss.
36:40It's refreshing.
36:42It's easy to continue with one grain a day.
36:44Now, with the power of Lactobacillus muscle, you can improve your weight, belly fat, and constipation.
36:51Lactobacillus Premium
36:52It's 3,480 yen including tax, but it's even cheaper on regular courses.
36:58As of the first time, we will deliver it for 980 yen, which is about 71% off.
37:06Free shipping!
37:08It's a regular course, but we don't promise the number of purchases.
37:12Applications are 0120-63-4545 and 0120-63-4545.
37:23What's going to happen to Hiroshi Sekiguchi? Sunday at 12 noon.
37:28In the mid-2000s, sales were down again.
37:32We conducted a user survey without knowing the cause of the problem.
37:37Then...
37:39The white color of Calpis water is the color of white coloring.
37:45I was told that Calpis water is artificial and not good for health.
37:51I found out that there is an image that Calpis water is just a sweet white drink.
37:57I had an image of Calpis water.
38:01People who are a little older than me say that Calpis water is good for health.
38:07But I have an image that Calpis water is a drink that makes you fat.
38:12When I was in elementary school, there was a picture in front of the nurse's office.
38:16There was a picture of the amount of sugar in various drinks.
38:22It was a coke-like can.
38:26There was a drink that looked like Pocari Sweat.
38:29There was a can that looked like Calpis.
38:33The elementary school students were selling a lot of negative campaigns.
38:38They didn't say the product name.
38:40I've always thought that Calpis water was a sweet drink with a lot of sugar.
38:45I have an image that Calpis water makes you fat.
38:49I've always thought that Calpis water was a drink that makes you fat.
38:57I think there was a different image than that.
39:01I had an image that Calpis water was a drink that was sweet and delicious, but it had calories.
39:08But there was a difference in temperature when it was made, right?
39:13That's right.
39:14How do you stop it?
39:15At that time, I was an employee who worked 24 hours a day for Calpis.
39:22I knew everything about Calpis, and I thought it was natural.
39:26I was quite shocked that I didn't know the basics of Calpis.
39:31You were so famous that you thought you already knew what Calpis was.
39:36I thought it was a premise.
39:38Calpis is made from milk, so the raw material is only milk.
39:44So I thought it was natural that the color was white.
39:48I was also looking at the survey.
39:50There was a customer who said,
39:54There was a customer who said,
39:56I was shocked.
39:58I talked to Mr. Yohata, and he said,
40:00He didn't say how to stop it.
40:03We've been communicating that Calpis water is refreshing and delicious.
40:08He said,
40:09There are a lot of raw materials in drinks.
40:12There are a lot of artificial things that use that kind of coloring.
40:16There's a strong sweetness and a strong umami.
40:18Calpis is too good to be natural.
40:23I don't think so.
40:25I'm sure there are people who think it's too strong to be natural.
40:30That's right.
40:31Maybe it's because it's made from milk, and it's made with lactic acid bacteria.
40:42I didn't say that.
40:44I was noticed by the company.
40:46A user survey that shocked Calpis officials.
40:50How did they improve it?
40:54Calpis's father, Kayun Mishima,
40:57He said,
40:58There are four essential values of Calpis.
41:01It's delicious.
41:02It's safe.
41:03It's self-sufficient.
41:05It's economical.
41:07The discussion in the company was to start with that.
41:10I decided to start with being safe.
41:14As for what I've been doing,
41:16First of all, as a raw material for domestic milk,
41:20It's been fermented with lactic acid bacteria that have been passed down for 90 years.
41:24Why is Calpis so good?
41:26I've been developing activities to convey that.
41:31In addition, to break down the negative image,
41:34He adopted that catchphrase, which is now familiar.
41:39In the ad, I'm going to tell you how Calpis is made.
41:44At the end of all Calpis brand ads,
41:47I'm going to put the word, Calpis.
41:51It's been a long time since this catchphrase changed.
41:55It's actually been seven years.
41:57It's been a long time since 2007.
42:01I see.
42:02This is the trigger.
42:04At that time, as the background of the era,
42:06In the early 2000s, there was an image of food.
42:11There was.
42:12It's not food terrorism, but there's a lot of manufacturing trouble.
42:17There was a background where there was a problem in the food industry.
42:22As Yohata said earlier,
42:24We're going to tell you from scratch.
42:27How do we make this?
42:29That's exactly the background of the era.
42:32The consumers may have had doubts about the food as a whole.
42:37That's the era.
42:38We have to solve the misunderstanding.
42:41With the return to the origin, sales have recovered.
42:45It has grown up again.
42:49It sold well.
42:51That's right.
42:52It sold well as long as it was safe and secure.
42:56It's been a while since 2012.
43:01It's been a while since 2012.
43:03In 2012, functional lactic acid bacteria such as R1 came out.
43:09There was a health boom where vegetable juice was sold as a special supplement.
43:16If it's a health boom, isn't Calpis going to be on it?
43:20I did a user survey again to see why it was falling.
43:24I had an image that it was safe and secure.
43:28It seemed to be good for the body.
43:30It seemed to be healthy.
43:32It was at a very low level.
43:34We have to solve the misunderstanding one by one.
43:37Both of them are transmitted.
43:39Sales have increased.
43:40If this continues, Calpis...
43:45It tastes a little too strong.
43:47It's going to be a misunderstanding.
43:49It's going to be repeated.
43:51We have to keep appealing.
43:53Mr. Mishima said that if we keep appealing to the real value, Calpis will be immortal forever.
44:04So there are times when we can tell you that it's safe.
44:07There are times when we can tell you that it's healthy.
44:09There are times when we can tell you that it's delicious.
44:11I think it's important to keep a good balance.
44:14It's obvious that it's famous.
44:17It's hard to keep telling you.
44:20More than 30 years have passed since the Calpis water boom.
44:24Relationships continue to study lactic acid bacteria.
44:29Recently, new products using Calpis have also been developed.
44:34I can't sleep well.
44:37I can't get up well.
44:40The cause may be in your sleeping quality.
44:45So...
44:47Green Up from Ajinomoto.
44:49A sleeping supplement that brings you a deep sleep quickly.
44:57I'll introduce it to you for 500 yen.
45:02What kind of sleep is a good quality sleep?
45:05I'll explain it to Mr. Mihashi, who knows a lot about sleep.
45:09This is a graph of good quality sleep and bad quality sleep.
45:15Good quality sleep leads to deep sleep quickly at the beginning of sleep.
45:21This is the point.
45:24The beginning of sleep determines the quality of sleep.
45:28The beginning of sleep is important.
45:31I didn't know that.
45:33Ajinomoto's sleeping supplement, Green Up, brings you a deep sleep quickly.
45:42The secret to the greatness of Green Up.
45:45It's in the main ingredient, Glycine.
45:50Ajinomoto's research shows that by taking 3,000 mg of Glycine at once, you can get a deep sleep at about twice the speed.
46:00That's amazing.
46:04In fact, there are many entertainers who love Green Up.
46:11Yes.
46:13I've been using Green Up for 4 years.
46:18I haven't heard of it.
46:20Yes.
46:22I've been taking it for 5 years.
46:25Are you kidding?
46:26I'm serious.
46:28I can sleep well.
46:30And this man.
46:32Sleeping changes your life.
46:35I will continue Green Up for a good sleep.
46:38Ajinomoto's sleeping supplement, Green Up, has been sold for 11 years in a row.
46:42Ajinomoto's sleeping supplement, Green Up, has been released.
46:46It costs 5 million yen.
46:53If you try it before the renewal, you can try it again.
46:58It's less than half the price.
47:00I will buy it.
47:01I will buy it.
47:02You can apply by calling 0120-118844 or by calling 118844.
47:11I feel like I've fallen asleep.
47:15I can move quickly during the day.
47:18It has become my important partner.
47:21You can sleep well with just one coin.
47:25Please call now.
47:35What is the latest product that uses Calpis?
47:40This is a product called Plus Calpis.
47:44I've been studying Calpis for a long time.
47:48I've been using it for a long time.
47:51It has three functions, sleep, immune system, and fat.
47:59It's good for your health.
48:03Is it made from Calpis?
48:07It's not the same kind of calpis.
48:09It's made from the calpis that I've been studying for years.
48:16You've been studying it for a long time.
48:18Are there other derivative products?
48:20Yes.
48:21The first product I released was Amyl-S, which reduces blood pressure using lactotripeptide.
48:33It's been derived from Amyl-S.
48:37Is it still good for your health?
48:41It's amazing.
48:43Calpis is a derivative of Amyl-S.
48:46Calpis has been used as a seasoning for cooking in recent years.
48:51Calpis has also been used for overseas development.
48:55What kind of future does Calpis have for the next 100 years?
49:00When I was drinking Calpis,
49:03there were many people who knew Calpis, but didn't drink it recently.
49:13However, when I was drinking Calpis, many people told me that it was really delicious.
49:19I want to keep drinking Calpis.
49:23I want to keep improving my skills, but I also want to make sure that I don't change.
49:30I want to keep improving my skills.
49:36I think it's important to keep improving your skills in the company.
49:42We haven't talked about it yet, but it's about time.
49:47Thank you for your time today.
49:50Thank you very much.
49:52I'm going home now.
49:57I'm going home now.
50:00At the end of the interview, he said,
50:05It's important to be healthy.
50:09Is your health okay?
50:11Let's check your health.
50:14You don't have enough vegetables.
50:16You don't have enough food.
50:18Fat, blood sugar, and stomach condition.
50:22How are you doing?
50:24Here are the recommended products.
50:26Double vegetables and vegetables.
50:30It is also recommended for people who are worried about the condition of their stomach after eating.
50:36This is Morinaga Seika's delicious green juice.
50:40Thank you very much.
50:42We use 10 kinds of nutritious vegetables and fruits in Japan.
50:47You can easily compensate for the lack of vegetables and food in one day.
50:52Healthy point.
50:53It's full of vegetables, but it's delicious.
51:01It's delicious.
51:04It's delicious.
51:06I want to drink this every day.
51:08It doesn't smell blue at all.
51:12Morinaga Seika's delicious green juice is the best green juice on sale.
51:22In addition, the increase in the number of neutral fatty acids after eating is about 22%.
51:31The increase in blood sugar is about 29%.
51:36In addition, the number of excretions is reported to increase by about 27%.
51:43It's a delicious green juice.
51:46I thought it would be useful every day.
51:49It improves blood sugar levels, neutral fatty acids, and the condition of the stomach.
51:55It's refreshing every day.
52:00Morinaga Seika's delicious green juice.
52:05You can try it at a reasonable price this time.
52:08It's a great opportunity.
52:11It costs 3,460 yen including shipping and tax.
52:18If you apply within 30 minutes, you will receive 12 bottles of delicious green juice for 1,500 yen.
52:28In addition, we will give it to 500 people in advance.
52:33In addition, we will give you 6 bottles and 18 bottles in total for 1,500 yen.
52:45Morinaga Seika will pay for shipping and delivery for free.
52:53Please contact us at 0120-670-326 for inquiries.
53:03Morinaga
53:05The next 100 years is the most important time.
53:10The contents we know will change depending on the age.
53:14It's a good opportunity to get to know each other.
53:17It's an opportunity for employees to get to know each other.
53:40Next time, Mr. Maric.
53:47As long as you don't go beyond the cradle, the world won't look at you.
53:513, 2, 1.
53:54Every Monday at 11 p.m.
53:57If you want to watch the program again, please watch it on TVER.
54:02SHOCK JAPAN
54:04What?
54:06It's hard to hear.