To launch your own coffee brand in Japan, lock your model (OEM partner vs in‑house 1–5 kg roaster) and line up compliance, sourcing, packaging, and sales in parallel. Form a Godo Kaisha (fast, low-cost) or Kabushiki Kaisha, open a business bank account, and clear a trademark (class 30; consider 43 if café later) via J‑PlatPat, then file with the JPO. If roasting/packing yourself, implement HACCP-based hygiene (simplified plan is acceptable), consult your local health center on facility specs (venting, washable surfaces, hand‑wash sink), and keep roast/cleaning logs; many prefectures don’t require a specific “coffee manufacturing” permit, but confirmation locally is essential. If importing green/roasted beans, arrange a customs broker for Food Sanitation import notification and Plant Quarantine; target moisture ≤12% and defect standards, start with 30–60 kg lots. Labels (Japanese) must show product name, ingredients, net weight, best‑before, storage, country of origin, and seller; add roast date, grind size, and brew ratio; only claim “organic” with JAS certification. Use nitrogen flush and one‑way valve bags; set shelf life 90–180 days. Go online first: Shopify/Base, enable konbini and PayPay/Stripe, ship via Yamato Compact or Letter Pack Light (200 g x1). Test marketplaces (Amazon, Rakuten), subscriptions, and pop‑ups; attend SCAJ to source.
