{"code":0,"data":[{"keyword":"SUB CATEGORY","content":"PRODUCT DESIGN: SUSTAINABLE DESIGN","is_link":false},{"keyword":"ENTRANT COMPANY","content":"SHISEIDO CREATIVE, TOKYO","is_link":false},{"keyword":"TITLE","content":"BEST AFTER 2055","is_link":false},{"keyword":"BRAND","content":"OGI-MISO","is_link":false},{"keyword":"ADVERTISER","content":"TAKAMATSU CITY","is_link":false},{"keyword":"AGENCY","content":"SHISEIDO CREATIVE, TOKYO","is_link":false},{"keyword":"CHIEF CREATIVE OFFICER","content":"SO GEORGE SUGITOMO","is_link":false},{"keyword":"CREATIVE DIRECTOR","content":"YUKINO MIYAZAWA","is_link":false},{"keyword":"PRODUCT ART DIRECTOR","content":"TAKUHO SASAKI\/MINHU PARK","is_link":false},{"keyword":"ART DIRECTOR","content":"TAKAKI IKEDA","is_link":false},{"keyword":"COPYWRITER","content":"YUKINO MIYAZAWA","is_link":false},{"keyword":"ACCOUNT DIRECTOR","content":"REY NAKAYAMA","is_link":false},{"keyword":"OGI ISLANDER","content":"YAMATO FUKUI\/KAORI ISHIBE","is_link":false},{"keyword":"TAKAMATSU CITY","content":"SIHO IZUMI","is_link":false},{"keyword":"FILM PRODUCTION COMPANY","content":"BB MEDIA INC., TOKYO","is_link":false},{"keyword":"DIRECTOR","content":"ATSUYA SAKATA","is_link":false},{"keyword":"PRODUCER","content":"TOSHINORI AIHARA","is_link":false},{"keyword":"PRODUCTION MANAGER","content":"MARIKO NAKAGAWA","is_link":false},{"keyword":"BACKGROUND OVERVIEW","content":"Japan is the world’s most rapidly aging society, and depopulation is quietly eroding local cultures. On Ogi Island in the Setouchi Sea, 60% of residents are already elderly, making it increasingly difficult to sustain once-vibrant customs. One of these is Ogi-Miso, a barley-based miso, a fermented bean and grain paste fundamental to Japanese cooking, that reflects the island’s geography, water scarcity and wisdom around preserved foods. Now produced by only a few makers, Ogi-Miso is on the brink of extinction, demanding a new, sustainable form of cultural inheritance that the community can maintain without large budgets or industrial production.\r<br>The brief was to protect Ogi-Miso not through conventional branding or sales promotion, but by reframing it as a shared cultural responsibility and a model of cultural sustainability. Our objectives were to increase awareness, shift attitudes from “everyday food” to “intangible heritage,” and spark ongoing participation in its making. The primary targets were Ogi residents and younger migrants, with a secondary audience of culturally engaged visitors and media reached through the Setouchi Art Triennale.\r<br>","is_link":false}],"files2":[{"name":"DE05_003.mp4","type":"mp4"},{"name":"DE05_003_DI01L.jpg","type":"jpg"}],"count":2}