• コロカル商店でのお取り扱いのお知らせ_"feature" colocal x RING BELL

    Information of handling by colocal market_”feature” colocal x RING BELL

    Yamamo received coverage of colocal before. It serves as a cause and you can purchase from “colocalmarket.” There are three items, a gift set with a tote bag, a gift set with a towel, and an apron. The apron is a sales schedule from April. The digest board of former coverage is written on the page of goods introduction. It is combination of “a seasoning and tableware”, and we are pleased if you try our products. @feature

    colocal market在的处理的告知_”feature” colocal x RING BELL


    colocal market

    Yamamo Miso and Soy Sauce Brewing Company 3 items + tenugui set
    Yamamo醤醤油釀造商 3份+手擦(掉)組套

    Yamamo Miso and Soy Sauce Brewing Company 6 items + totebag set
    Yamamo醤醤油釀造商 6份+大手提袋組套

  • 3331×10 でのお取り扱いのお知らせ_"feature" 3331 Arts Chiyoda

    3331 Arts Chiyodaの一角にあるショップ、3331×10にてヤマモの商品の取り扱いが始まりました。従来の販売方法も勿論大切に思うのですが、共有する意志からくる新たな販売形式には心躍るところがあります。芸術空間の中に日常の商品がある景色は、人々に新しい価値観をもたらすのでしょう。新たな価値を築く試みに参加できること、同時代性を共有できること、非常に感謝しております。そんなワクワクが詰まった店舗を、ぜひ、体験してみてください。

    Information of handling by 3331x10_”feature” 3331 Arts Chiyoda

    Handling of the goods of Yamamo started in 3331×10 in one corner of 3331 Arts Chiyoda. I consider the conventional sales method carefully. And I further expect a new sales form which comes from the will to share. The scene which has everyday goods in art space builds a new sense of values to people. I am happy that it can participate in building new value. Moreover, I appreciate that contemporaneity is sharable. Please experience a store with expectation of such many. @feature
    3331×10在的处理的告知_”feature” 3331 Arts Chiyoda

    3331 Arts Chiyoda一角有的3331×10Yamamo的商品的处理开始了。我重要地考虑以前的销售方法。又我更加期待着来自(源于)共享的意志的新的销售形式。艺术空间中有日常的商品的景色,形成向(到)人们新的价值观。我对能参加为制作新的价值的感到高兴。还有,对能共享同时代性的表示感谢。请试着体验有那样的多的期待的店铺。

  • 47 GIFT 2013 -お中元- での販売のお知らせ_"feature" D&DEPARTMENT

    会期 2013年7月19日 – 2013年9月29日

    時間 11:00 – 20:00(入場は19:30まで)※9月17日、18日は休館となります

    場所 d47 MUSEUM



    Information of sales of 47 GIFT 2013 – summer gift- _”feature” D&DEPARTMENT

    Date   July 19 – September 29, 2013
    Time   11:00 – 20:00 (Entrance is to 19:30)  *It will be closed on September 17,  18. 
    Place  d47 MUSEUM

    < Extract > 

    Japan divided into 47 has a mountain and the sea, and has rich nature. A historied traditional dainty. The famous sweets produced because the tourist industry is prosperous. Alcohol, rice, dried noodles, etc. We did boxing of the vessel which eats them as unique GIFT together. We exhibited the assortment of 47 kinds of such food. You need to feel individuality of Japan and need to present GIFT to the person who was indebted. Please realize Japan.

    在47 GIFT 2013-中元節節禮物品-的銷售的告知 _”feature” D&DEPARTMENT

    會期 2013年7月19日-2013年9月29日

    時間 11:00 -20:00(入場連19:30)※9月17日,18日成為閉館

    地方 d47 MUSEUM

    < 摘錄 >


    渋谷ヒカリエ8階、47 GIFT 2013 -お中元- で「あじ自慢 300ml」が販売されます。稲庭うどん、つゆ、いぶりがっこ、曲げ輪っぱという秋田のお中元の中に選んでいただきました。木桶で一定期間熟成させ、まるみと熟成感のある「あじ自慢」を、秋田の食材で味わうことができます。また、各県にちなんだキャッチコピーとディスプレイの展示も見応えがあります。弊社パンフレットもディスプレイの一部に組み込んでいただいております。合わせてお楽しみいただければと思います。ぜひ、足を運んでみてください。

    “Ajijiman 300ml” is sold in the event of the eighth floor of Shibuya Hikarie. The gifts of Akita are Inaniwaudon, Tsuyu, Iburigakko, and Magewappa. Our products were chosen into this gift. “Ajijiman” carries out certain fixed period maturing with wooden barrels, and becomes a taste with balance and a feeling of maturing. This can be tasted with the foods of Akita. Moreover, the catch copy of each prefecture and exhibition of a display are also wonderful. Our pamphlet is also exhibited as a display. I think if you can enjoy also here. Please visit. @feature


    The purchase of “Ajijiman” is from here. 


  • 記事掲載のお知らせ_一個人_February Issue

    一個人2月号「秋田の発酵文化を味わう」にて、ヤマモの記事が掲載されております。YAMAMO FACTORY TOURを中心に弊社の取り組みを取材していただきました。伝統を受け継ぎながら新たな挑戦を続けるには忍耐力と時間が必要になります。まずは危険個所の改善から衛生管理、製品開発や組織開発、地域の持続可能性の追求まで。少しでも前進しながら革新的な取り組みを続けていくことでそれを成し遂げることができると信じ、今日まで歩みを進めて参りました。ぜひ、誌面をご覧いただきたいと思います。


    News of Article Publication_Ikkojin

    Yamamoto’s article was published in the February issue of One Individual “Taste the Fermentation Culture of Akita”. We had you cover our efforts around YAMAMO FACTORY TOUR. It takes patience and time to take on new challenges while continuing the tradition. First, from the improvement of danger points to hygiene management, product development and organization development, and the pursuit of local sustainability. We believe that we can achieve this by continuing to do some innovative work while moving forward a bit, and we have made progress today. I would like you to look at the magazine. _mediainfo._magazine



    山本的文章發表在二月號的《品嚐秋田的發酵文化》一書中。 我們已經為您介紹了圍繞YAMAMO工廠巡演所做的努力。 在延續傳統的同時,需要耐心和時間來應對新的挑戰。 首先,從改善危險點到衛生管理,產品開發和組織發展以及對地方可持續性的追求。 我們相信,可以通過在繼續前進的同時繼續做一些創新工作來實現這一目標,並且我們今天已經取得了進展。 我希望你看看這本雜誌。


    Ikkojin_February 2020_Taste The Fermentation Culture of Akita


    Ikkojin_February 2020_Taste The Fermentation Culture of Akita


    Ikkojin_February 2020_Taste The Fermentation Culture of Akita



    一方で、次代に向けた新しい取り組みにも意欲的。現代の視点を取り入れることで新しい味噌・醤油の価値を確立すべく努めている。世界の食文化と和の調味料が融合し進化していく理念、「Life is Voyage」を掲げ、2011年には世界展開も開始し、海外から脚光を浴びることにもなった。ヤマモブランドの味噌・醤油を味わうと、新しい価値観に気付かされるはずだ。


    Integrating tradition and innovation to address the world

    Fermentation and maturation of miso and soy sauce proceed slowly in the dark moromi-gura. The barrel, which is larger than the entrance, tells the story of a barrel craftsman once assembling inside the storehouse. Yamamo Miso Soy Sauce Brewing Company is located in Yuzawa City, which is blessed with underflow water of the Minase River, a tributary of the Omono River flowing through the Yokote Basin in the southern part of Akita Prefecture.
    Since its establishment, the factory that is still being used while repeating extension and renovation has a strong history. The feature is that a series of processes such as squeezing, burning, blending, filtering and filling are performed in one large space while updating the equipment according to the times. The reason why modernization and rationalization are not made unnecessarily is also because the value of the long-lived storage yeast is carefully considered. You can feel the attitude of trying to preserve the traditional miso and soy sauce.
    On the other hand, we are eager to take on new initiatives for the next generation. We are striving to establish the value of new miso and soy sauce by incorporating a modern perspective. Under the concept of “Life is Voyage”, a concept that combines and evolves the world’s food culture and Japanese seasonings, the company launched its global business in 2011, and has been spotlighted from overseas. When you taste the Yamamo brand miso and soy sauce, you will notice new values.



    味o和醬油的發酵和成熟過程在黑暗的諸味蔵中緩慢進行。比門口大的槍管告訴我們,槍管工匠曾經在倉庫內組裝。 Yamamo味噌醬油釀造公司位於湯澤市,那裡有皆瀬河的底流水,後者是流經秋田縣南部橫手盆地的雄物河的支流。
    另一方面,我們渴望為下一代採取新的舉措。我們正在努力通過融合現代視角來確立新型味o和醬油的價值。公司秉承“Life is Voyage”的理念,融合併發展了世界的飲食文化和日本調味料,該公司於2011年啟動了全球業務,並受到海外的關注。品嚐Yamamo品牌的味噌和醬油時,您會注意到新的價值。


    Ikkojin_February 2020_Taste The Fermentation Culture of Akita




    Spinning Akita’s miso and soy sauce tradition into the next generation
    Yasushi Takahashi, the seventh generation of Yamamo miso soy sauce brewer. Succession of tradition, creation of new value, and overseas expansion. I am busy making next-generation miso and soy sauce.
    A café and a shop are added along with the traditional brewery. It is a unique space where tradition and innovation are in harmony. A space that embodies the seventh generation of philosophy.
    Put the moromi in a tub called “ship” and squeeze the soy sauce. Squeeze slowly over each drop over time. Cedar barrels are marked with the year of manufacture in the Taisho era. For over 100 years, it has been supporting Yamamo miso-making.
    A moromi storehouse with cedar barrels that easily exceed their height. Yeast with storage helps maturation, and a miso with the unique flavor of Yamamo is born.
    Miso “YUKIDOKE”. When put on the tongue, it feels like a melting snow with a natural sweetness. Offering miso and soy sauce products that match modern food culture. The packaging is also modern.


    將諸味放入稱為“ ship”的浴缸中,然後榨醬油。隨著時間的流逝,慢慢擠壓每滴水。雪松木桶標誌著大正時代的製造年份。 100多年來,它一直支持Yamamo味噌的製作。
    味iso“ YUKIDOKE”。戴在舌頭上時,它就像融化的雪花,具有天然的甜味。提供符合現代飲食文化的味噌和醬油產品。包裝也是現代的。




    〇About 一個人



    〇About Ikkojin

    Practical information magazine that enjoys my time. I want to regain my thrill and excitement in middle and old age. “One Individual” is an information magazine that shakes the minds of middle-aged and senior citizens from a variety of genres, focusing on clothing, food, and housing.



    實用的信息雜誌,讓我很開心。 我想重拾中年的興奮與興奮。 《一個人》是一本信息雜誌,它以各種服裝,食物和住房為主題,動搖了中年和老年人的各種流派。


  • 記事掲載のお知らせ_FRaU TRAVEL_November Issue

    FRaU TRAVELにて“伝統ある調味料に新たな価値を”のタイトルで伝統と革新が融合する蔵元としてご紹介いただいております。伝統が伝統であるためには、革新的な取り組みが続いていくことによってその価値が担保されていきます。しかし伝統の中にどれほどの革新的な取り組みをしていくのかということは、蔵元によって異なります。それが業界や地域社会の必要性と相まったときに広く認知され、変わり始めていくことになります。これからもヤマモは自身の築き上げた伝統にいかに対峙し、取り組みを進めていくことができるのか追求しています。ぜひ、誌面をご覧いただきたいと思います。


    News of Article Publication_FRaU TRAVEL

    FRaU TRAVEL introduces it as a brewery that combines tradition and innovation with the title “New value for traditional seasonings”. In order for tradition to be a tradition, its value is secured by continuing innovative efforts. However, how much innovative efforts will be made in the tradition depends on the brewery. When it is combined with the needs of the industry and the community, it will be widely recognized and will begin to change. Yamamo continues to pursue how it can confront the traditions it has built and continue to work on it. I would like you to read the magazine. _mediainfo._magazine


    文章發布通知_FRaU TRAVEL

    FRaU TRAVEL將該啤酒作為結合傳統與創新的啤酒廠而推出,並命名為“傳統調味料的新價值”。 為了使傳統成為傳統,通過不斷的創新努力可以確保其價值。 然而,傳統上將做出多少創新努力取決於啤酒廠。 當它與行業和社區的需求結合在一起時,它將得到廣泛認可並開始發生變化。 Yamamo繼續追求如何面對已建立的傳統,並繼續為此而努力。 我希望你讀這本雜誌。


    FRaU TRAVEL_NOV. 2019



    醤油の基本的な原料は、大豆、小麦、塩。同じ原料を使い、同じような作り方をしても、醸造元によって醤油の味が違うのは、香りの決め手となる酵母や、味作りに欠かせない麹がそれぞれ違うから。秋田県内で醤油を醸造している蔵を20カ所調査したところ、4カ所で特異的な〝蔵付きの酵母〞が見つかったという。そのうちのひとつが、〈ヤマモ味噌醤油醸造元〉。県南部の湯沢市で150年以上続く醸造所だ。七代目の高橋泰さんは、建築を学んだのちに家業を継いだ人物。「誰が継いでも変わらないものを守るのではなく、伝統と革新を融合させることで、レガシーとして次世代へ残すことに意味がある」と話す。そんな七代目は、伝統の味を守るだけでなく、新たな酵母を用いた醤油づくりにも積極的だ。2012年からは海外展開もスタートさせ、自身がデザインを手がけた商品パッケージにリニューアル。蔵と土地の魅力を伝えるためのファクトリーツアーには、新たな手法としてアートを取り入れた。併設する〈YAMAMO GARDEN CAFÉ〉では、四代目が作庭した庭園を背景に、醤油や味噌を用いたメニューでおもてなし。日本の調味料に馴染みのないインバウンドの旅行者にも受け入れやすいよう、フォーやジェラートなどをアレンジした。ここを訪れれば、醤油ができる工程を見て、実際に味わって、知ることができる。

    1. 秋田県内に流通するのは1.8ℓ瓶がメイン。「これじゃなきゃだめ」と言う地元のお母さんも多いという。 
    2. リニューアルしたパッケージは七代目が手がけたもの。海外輸送に耐えられるよう、断熱性と密封性を併せ持つ素材を採用した。店頭では商品の販売も行っている。
    3. 庭園を望む〈YAMAMO GARDEN CAFÉ〉では、仕込みにも使われる天日塩をベースに味付けしたフォーや、味噌・醤油ソースを使ったジェラートなどを提供。六代目が書家として手掛けた作品の展示もあり、アートの力を伝統産業に生かしている。 
    4. ほんのり甘みがある「あま塩醤油」が、秋田の代表的な醤油。つけ醤油、かけ醤油、煮付けなど、使い勝手のいい日常の調味料。
    5. 1.8ℓ瓶は昔ながらのデザイン。これが秋田ではおなじみのパッケージ。


    Adding new value to traditional seasonings

    Sauce, soy sauce, sashimi, and sashimi are the essential seasonings for a Japanese table. It is classified into “Koikuchi”, “Usukuchi”, “Tamari”, “Saishikomi”, and “Shiro”, and the familiar taste varies depending on the region. Koikuchi accounts for 80% of the circulation in Japan, but Akita ’s taste is “Ama-soy sauce”. It is characterized by modest salt and a slight sweetness.

    The basic ingredients for soy sauce are soybeans, wheat and salt. Even if the same ingredients are used and made in the same way, the taste of the soy sauce differs depending on the brewer because the yeast that is the decisive factor of the fragrance and the koji that is indispensable for making the taste differ. A survey of 20 breweries brewing soy sauce in Akita Prefecture revealed that yeast jars with unique breweries were found in 4 locations. One of them is Yamamo Miso and Soy Sauce Brewing Company. It is a brewery that has been in Yuzawa City in the southern part of the prefecture for more than 150 years. Yasushi Takahashi, the seventh generation, was a person who succeeded the family business after learning architecture. “It doesn’t protect anyone who inherits it, but it makes sense to leave it as a legacy by fusing tradition and innovation,” he says. The seventh generation not only protects the traditional taste, but is also active in making soy sauce using new yeast. In 2012, we started overseas expansion and renewed the product package that we designed. Art was introduced as a new technique in the factory tour to convey the charm of the warehouse and the land. At the that comes alongside, you can enjoy a menu using soy sauce and miso against the backdrop of the garden created by the fourth generation. Four and gelato were arranged to make it easier for inbound travelers who are not familiar with Japanese seasonings. If you visit here, you can see the process of making soy sauce, actually taste it, and know it.

    1. 1.8ℓ bottles are mainly distributed in Akita Prefecture. Many local mothers say that this is not good. *
    2. The renewed package was created by the 7th generation. In order to withstand overseas transportation, materials that have both heat insulation and sealing properties are used. The store also sells products.
    3. overlooking the garden offers pho seasoning based on the salt used in preparation and gelato using miso and soy sauce. There is also an exhibition of works by the 6th generation as a calligrapher, making use of the power of art in traditional industries. *
    4. “Ama salt soy sauce” with a little sweetness is Akita’s typical soy sauce. Easy-to-use daily seasonings such as tsuke soy sauce, kake soy sauce and boiled.
    5. 1.8ℓ bottles are traditionally designed. This is a familiar package in Akita.



    醬油,醬油,生魚片和生魚片是日式餐桌的基本調味料。 分為“濃口”,“薄口”,“溜”,“再仕込”,“白”並且熟悉的口味因地區而異。 小池口占日本總流通量的80%,但秋田的口味是“天麻醬油”。 它的特點是適度的鹽和輕微的甜味。

    醬油的基本成分是大豆,小麥和鹽。即使使用相同的成分並以相同的方式製成,醬油的味道也會因釀造商的不同而不同,這是因為作為香氣的決定性因素的酵母和使味道不可缺少的酒麯不同。對秋田縣20家釀造醬油的啤酒廠進行的一項調查顯示,在4個地點發現了帶有獨特啤酒廠的酵母罐。Yamamo味噌醤油醸造商就是其中之一。這是一家位於縣南部湯澤市超過150年的啤酒廠。第七代高橋泰是在學習建築後繼承家族企業的人。他說:“它並不能保護任何繼承它的人,但是通過融合傳統和創新將其保留為遺產是有意義的。”第七代不僅保護傳統口味,而且還活躍於使用新酵母製作醬油的過程中。 2012年,我們開始了海外擴張並更新了我們設計的產品包裝。在工廠巡迴演出中,藝術品作為一種新技術被引入,以傳達倉庫和土地的魅力。在旁邊的,您可以在第四代花園的背景下享用醬油和味mis的菜單。為了使不熟悉日本調味料的入境旅客更方便地安排了四和意式冰淇淋。如果您訪問這裡,您會看到醬油的製作過程,實際品嚐和了解的過程。

    1.1.8ℓ瓶主要分佈在秋田縣。 許多當地母親說這不好。
    2.更新的軟件包是第七代創建的。 為了承受海外運輸,使用了既具有隔熱又具有密封性能的材料。 該商店還出售產品。
    3.俯瞰花園的提供用於調味的pho調味料,以及使用味o和醬油製成的意式冰淇淋。 還利用書法在傳統工業中的力量,展出了第六代書法家的作品。
    4.有點甜的“阿瑪鹽醬油”是秋田的典型醬油。 易於使用的日常調味料,例如調味醬油,烤製醬油和煮沸的調味料。
    5.傳統上設計了1.8ℓ瓶罐子。 這是秋田人熟悉的軟件包。


    FRaU TRAVEL_NOV. 2019


    ○About “FRaU TRAVEL”



    ○About “FRaU TRAVEL”

    Daily life and small trips are connected comfortably. Travel & Lifestyle Magazine
    CO-TORIP’s seasonal issue was born in May 2014. From the desire of those who like to travel more, we have featured a special destination that has been digging every season with a special look at seasonal destinations. A travel lifestyle magazine for girls who love traveling, such as seasonal travel specials and timely outing information.


    ○About “FRaU TRAVEL”

    日常生活和小旅行之間的聯繫很舒適。 旅遊與生活雜誌
    CO-TORIP的季節性問題誕生於2014年5月。 為了滿足那些喜歡旅行的人的需求,我們提供了一個特殊的目的地,該目的地在每個季節都在挖掘,著眼於季節性目的地。 面向喜歡旅行的女孩的旅行生活方式雜誌,例如季節性旅行特惠和及時的郊遊信息。