Hirosaki Pomme by Adrien M from france

This project is first of all a project with ecological concerns. The starting point was how to valorize a local material to promote Hirosaki's apple, which evolved quickly in how to valorize leftovers of Hirosaki apple culture. After exploring different solutions, it appears clearly that the rural homemade alcohol tradition of using juice/wine/cider leftover, marc to made pomace brandy has a potential to have a significant impact for Hirosaki. As a designer I was concerned to promote an alcohol tradition, as effect of alcohol on health is significant but mainly also because be innovative on a product like this is tough. But I followed principles of Nabeel Hamdi and Tim Brown on what is a design solution. So more than designing a fictive brand, I focus on designing a bottle and its glasses that really creates interactions between people. That really explore what is a digestive alcohol. What is to visit Hirosaki as a tourist ? What is to live and work in Hirosaki ? So the result is to show that agriculture byproduct can be transformed in a moment of conviviality to warm peoples body and soul.