YAMASA - Trademark Details
Status: 800 - Registered And Renewed
Image for trademark with serial number 73306972
Serial Number
73306972
Registration Number
1226802
Word Mark
YAMASA
Status
800 - Registered And Renewed
Status Date
2013-02-09
Filing Date
1981-04-22
Registration Number
1226802
Registration Date
1983-02-08
Mark Drawing
5S09 - Illustration: Drawing with word(s)/letter(s)/number(s) in Stylized form 75% Reduction
Published for Opposition Date
1982-11-16
Attorney Name
HOWARD N. ARONSON
Law Office Assigned Location Code
520
Employee Name
STRASER, RICHARD A
Statements
Certificate of Correction for Registration
IN THE STATEMENT, COLUMN 1, LINE 9, ["WORCHESTERSHIRE"] SHOULD BE DELETED AND *WORCESTERSHIRE* SHOULD BE INSERTED.
Indication of Colors claimed
Color is not claimed as a feature of the mark.
Goods and Services
[ SALAD DRESSINGS; ] SOUPS FOR DIPPING NOODLES AND SOUP BASES THEREFOR
Goods and Services
Teriyaki Sauce; [ Barbecue Sauce; WorcheSTershire * WORCESTERSHIRE * Sauce; ViNEGAR BASED Sauce; ] SOY SAUCE; [ Tonkatsu SAUCE (SAUCE FOR PORK CUtlets Served JapaNESE STYLE); ] SEASONINGS (Not Including SALT AND SUGAR SUBSTITUTES) [ and SpiceS ]
Classification Information
International Class
029 - Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats. - Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats.
US Class Codes
046
Class Status Code
6 - Active
Class Status Date
1983-02-08
Primary Code
029
International Class
030 - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice. - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice.
US Class Codes
046
Class Status Code
6 - Active
Class Status Date
1983-02-08
Primary Code
030
Current Trademark Owners
Party Name
YAMASA SHOYU KABUSHIKI KAISHA
Party Type
30 - Original Registrant
Legal Entity Type
03 - Corporation
Address
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Trademark Owner History
Party Name
YAMASA SHOYU KABUSHIKI KAISHA
Party Type
30 - Original Registrant
Legal Entity Type
03 - Corporation
Address
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Party Name
YAMASA SHOYU KABUSHIKI KAISHA
Party Type
20 - Owner at Publication
Legal Entity Type
03 - Corporation
Address
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Party Name
YAMASA SHOYU KABUSHIKI KAISHA
Party Type
10 - Original Applicant
Legal Entity Type
03 - Corporation
Address
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Correspondences
Name
HOWARD N. ARONSON
Address
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Foreign Application Information
Filing DateApplication NumberCountryForeign Priority Claim In
JapanFalse
Trademark Events
Event DateEvent Description
1981-11-10ASSIGNED TO EXAMINER
1982-01-05NON-FINAL ACTION MAILED
1982-09-21APPROVED FOR PUB - PRINCIPAL REGISTER
1982-10-05NOTICE OF PUBLICATION
1982-11-16PUBLISHED FOR OPPOSITION
1983-02-08REGISTERED-PRINCIPAL REGISTER
1987-01-27SEC 7 REQUEST FILED
1987-02-13SEC 7 REQUEST FILED
1987-02-13SEC 7 REQUEST FILED
1987-04-08CORRECTION UNDER SECTION 7 ¿ PROCESSED
1989-02-01REGISTERED - SEC. 8 (6-YR) & SEC. 15 FILED
1989-06-06REGISTERED - SEC. 8 (6-YR) ACCEPTED & SEC. 15 ACK.
2003-01-28TEAS SECTION 8 & 9 RECEIVED
2003-01-28REGISTERED - COMBINED SECTION 8 (10-YR) & SEC. 9 FILED
2003-05-25REGISTERED - SEC. 8 (10-YR) ACCEPTED/SEC. 9 GRANTED
2003-05-25REGISTERED AND RENEWED (FIRST RENEWAL - 10 YRS)
2006-06-14TEAS CHANGE OF CORRESPONDENCE RECEIVED
2008-04-14CASE FILE IN TICRS
2013-01-24TEAS SECTION 8 & 9 RECEIVED
2013-02-09CASE ASSIGNED TO POST REGISTRATION PARALEGAL
2013-02-09REGISTERED - SEC. 8 (10-YR) ACCEPTED/SEC. 9 GRANTED
2013-02-09REGISTERED AND RENEWED (SECOND RENEWAL - 10 YRS)
2013-02-09NOTICE OF ACCEPTANCE OF SEC. 8 & 9 - E-MAILED
2022-02-08COURTESY REMINDER - SEC. 8 (10-YR)/SEC. 9 E-MAILED