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Post-50th Reunion for Keio Alumni

Update:Jun. 05, 2015

The Post-50th Reunion was held for Keio alumni at the Hiyoshi Commemorative Hall on Saturday, May 23.

Now in its 62nd year, the Post-50th Reunion is a tradition that started in 1953 when Keio extended an invitation to alumni celebrating their 25th and 50th graduation anniversaries to attend the Commencement Ceremony. Currently, 25th anniversary alumni are invited to the Commencement Ceremony while 50th anniversary alumni attend the Entrance Ceremony. Since 1986, the Post-50th Reunion has been held every year for alumni celebrating any anniversary of graduation after their 50th. This year, as many as 5,900 graduates accepted the invitation.

Alumni who graduated between 1936 and 1959 attended the morning ceremony while graduates of the classes of 1960 through 1964 attended the afternoon ceremony. In all, around 4,220 Keio alumni assembled on Hiyoshi Campus not only from 46 prefectures, but also four from continental U.S. and three from Hawaii.

After the singing of Keio's Alma Mater “The Juku-ka," President Seike took the stage to give an update on current Keio news and gave warm words of welcome to all who attended.

After a toast was delivered by Vice-President Watanabe, alumni had a chance to catch up with one another under balloons that marked each graduating year, and the hour-long ceremony ended with renditions of "Keio Sanka" and "Wakaki-chi," led by the Keio Cheerleading Band. The new “Yamashoku Curry,” just launched earlier that day and sold in front of the Commemorative Hall, proved highly popular among the guests.

Hiyoshi Commemorative Hall
Hiyoshi Commemorative Hall
Inside the hall
Inside the hall

Alumni and President Seike taking a commemorative photo
Alumni and President Seike taking a commemorative photo
President Seike giving a welcome speech
President Seike giving a welcome speech

Singing of “Wakaki-chi”
Singing of “Wakaki-chi”
Guest alumni buying Keio merchandise including the “Yamashoku Curry”
Guest alumni buying Keio merchandise including the “Yamashoku Curry”

Photo: Aki Takematsu