"differentiated value"

#11467475

11 August 2024

A Mango storefront is celebrating its 40th anniversary in 2024 at a time of strong business growth, which is leading Mango to present its new Strategic Plan, called 4E, which includes the company's business priorities until 2026, in Lisbon, Portugal, on August 10, 2024. Elevate, Expand, Earn, and Empower are key to achieving the objectives set, which include sales in excess of 4 billion euros in 2026. To achieve this, the company is strengthening its differentiated value proposition and promoting an expansion plan that foresees the opening of more than 500 new stores.

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#11467476

11 August 2024

People are walking by a Mango storefront in Lisbon, Portugal, on August 10, 2024. The company is celebrating its 40th anniversary in 2024 at a time of strong business growth, which is leading Mango to present its new Strategic Plan, called 4E, which includes the company's business priorities until 2026. Elevate, Expand, Earn, and Empower are key to achieving the objectives set, which include sales in excess of 4 billion euros in 2026. To achieve this, the company is strengthening its differentiated value proposition and is promoting an expansion plan that foresees the opening of more than 500 new stores.

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#4438828

31 May 2019

Master brewer of shochu are pouring the rice which will then come kneading the koji mold into steamed rice in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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#4438834

31 May 2019

Ceramic pots for the realization of the Shochu in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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#4438836

31 May 2019

Ceramic pots for the realization of the Shochu in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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#4438840

31 May 2019

Ceramic pot for the realization of the Shochu in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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#4438830

31 May 2019

Master brewer of shochu is working the most important part of the process, kneading the koji mold into steamed rice. Since handling the koij mold is vital to the quality of the liquor produced in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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#4438832

31 May 2019

Masters brewers of shochu is working the most important part of the process, kneading the koji mold into steamed rice. Since handling the koij mold is vital to the quality of the liquor produced in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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#4438838

31 May 2019

Master brewer of shochu is working the most important part of the process, kneading the koji mold into steamed rice. Since handling the koij mold is vital to the quality of the liquor produced in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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Commercial use is not permitted without prior authorization.
Please contact us for more information.