Bosqueso
Kensuke Koremoto (Ph.D., MBA)
I first met Kensuke Koremoto shortly after he opened his cheese lab.
I’ve always enjoyed cheese, even without deep knowledge. However, after visiting and tasting his cheese at home, I was shocked.
“I’ve never tasted anything like this before.”
Since then, I’ve become a devoted fan of Bosqueso.
From Engineering to Innovation
Born in 1972 in Fukuoka, Koremoto studied fluid dynamics at graduate school and earned a Ph.D. in aerospace engineering at Tohoku University.
After graduation, he joined Honda R&D, where he worked as an aerodynamic engineer for Formula 1, as well as on business jets and fuel cell vehicles.
A Top Engineer Seeking Growth
While working at Honda, he pursued further studies in management at Business Breakthrough University Graduate School in 2007.
He believed that while success is not guaranteed by effort, growth always is.
Around the age of 37, he wanted to take on new challenges, including working on emerging market strategies at Honda.
Discovering the World of Cheese
With a love for cooking, Koremoto became interested in cheese as an ingredient and attended a seminar on natural cheese.
He was captivated by its depth and flavor.
He later obtained a cheese professional certification and began experimenting with cheese-making at home on weekends.
He even traveled to Hokkaido to learn more, becoming deeply immersed in the world of cheese.
A Connection to Saku
Around 2005, he began visiting Saku City in Nagano, where his wife’s family home had become vacant.
He spent weekends there, enjoying farming, hot springs, horseback riding, and making cheese as a hobby.
Through these visits, he built strong relationships with local people.
The area is home to many food professionals, including farmers, salmon producers, sake brewers, restaurateurs, soba makers, and bakers.
He began to envision revitalizing the region through cheese together with them.
Launching Bosqueso Cheese Lab
In 2015, Koremoto left his career at Honda.
In December of the same year, he founded Bosqueso Co., Ltd.
One year later, in December 2016, he opened Bosqueso Cheese Lab in Saku City.
He bases his cheese-making on European techniques while incorporating local resources.
For example, he uses naturally occurring lactic acid bacteria from local sake breweries and alkaline hot spring water for washing cheeses.
Today, he produces more than 20 types of cheese using both cow and goat milk.
He also hosts cheese seminars and pairing events with wine and sake.
He holds multiple professional certifications and serves as a judge at the World Cheese Awards.
Creating a Place to Experience Cheese
In April 2019, he opened “Bosqueso Umabaru,” a restaurant located near a horse park.
Visitors can enjoy lunch plates featuring a variety of cheeses, as well as original dishes made with whey.
Guests can also pair cheese with sake or wine while overlooking the riding grounds.
The restaurant offers a relaxed atmosphere where visitors can fully experience the flavors of the region.
The Meaning Behind the Name “Bosqueso”
“Bosque” means forest or satoyama in Spanish, while “queso” means cheese.
Through his time in Saku, Koremoto began to reflect on the meaning of true richness.
He also became aware of the decline of Japan’s satoyama landscapes.
He wondered how he could contribute through cheese.
By using livestock to help maintain the environment and combining their milk with local ingredients, he aims to create products that support the region.
The name “Bosqueso” reflects his vision of connecting nature, food, and community.
Reading his story is just the beginning.
Visit the cheese lab, meet the maker, and experience his craft in Saku.
