th Generation Takahashi is appearing on Kitchen Travel, a podcast dedicated to cooking time in the kitchen. Our navigator, Mr. Nomura, visited us two years ago and gave us a tour and a meal. The relationship at that time led to the request for this appearance, and the program will consist of a first part and a second part. The first part of the story focuses on how Takahashi spent his childhood and how he took over the family business. What kind of feeling does a person grow up with as they become aware of their career path and future being determined? I feel that I have once again been able to put my feelings into perspective. We hope you will watch the video.
Our guest this time is Yasushi Takahashi, the 7th generation of Yamamo Miso Soy Sauce Brewing Company. @the_7th_generation @yamamo_garden_cafe Yamamo is a miso and soy sauce brewer located in Yuzawa City, Akita Prefecture, and has been in business for generations since 1867. I had the opportunity to visit a while ago, but first of all, there was something strange about the website. When I actually visited, I remember being really surprised to see a view beyond my imagination. As you enter the traditional Japanese house, you see more and more things that are different from what you would normally imagine a brewery to be, such as galleries and glass showcases. A space with a view of a century-old garden can be turned into a café where you can enjoy experimental cuisine that makes full use of fermentation. A space and experience that emanates a unique atmosphere, a mixture of tradition and novelty, and the person who has been setting it all up is Yasushi Takahashi. Since that visit, I’ve had a secret goal of inviting him to join the podcast one day, and now it’s finally happened. As is becoming customary, we’ll be doing it in two parts this time. Nomura is a little nervous, but please enjoy the show.
An article about Yamamo is featured in NIHONMONO, a travel magazine that explores the ‘real things’ of ‘Japan’. Hidetoshi Nakata visited us and explained the benefits of Viamver®︎ yeast and the process that led to its discovery during the tour, and paired wines and food with the same yeast. We had a very interesting discussion about their views on the intended fermentation and the thoughts of the creators and how they communicate their values to the world.
Because of the yeast’s ability to work across technologies and genres, we continue to explore its potential in collaboration with other industries, such as winemaking. This is very rewarding, but it is not easy to communicate completely new products and values. The invisible bacteria and delicate flavours may sometimes have to be made easier to understand or from a different angle. Our conversation with Mr Nakata, who is also involved in efforts to communicate the value of sake to the world, made us think about this.
They have written an article about the efforts of the 7th generation so far. We hope you will take a look at it._mediainfo._magazine
In search of the future, the 7th generation head of the family chose the evolution of fermentation, ‘Yamamo Miso and Soy Sauce Brewing Company’
The Minase River flows through the southern part of Akita Prefecture, descends the Oyasu Gorge, enriches the Inaniwa Udon noodle village and joins the Naruse River in the town of Yuzawa. In 1867, Mosuke Takahashi, founder of the Yamamo Miso and Soy Sauce Brewing Company, began making miso and soy sauce near the Minase River. The beautiful water was essential for miso and soy sauce production, and the proximity of the river made it possible to transport the products by boat. After 150 years, the Yamamo Miso and Soy Sauce Brewing Company is now in the hands of the seventh generation of the family, Yasushi Takahashi. The name “Yasushi” is inscribed in his name, but Yasushi’s first choice was the path of change.
He had previously set his sights on a career in architecture, but at the age of 27 he returned to Akita to take over the family business. His decision to take over the business was driven by his love for the brewery, which had unknowingly taken up residence in his heart, and he thought that if someone else was going to take over the business, it should be him. However, the small brewery in Akita, in the north of Japan, was feeling a sense of entrapment. Tai felt that this was not good enough. He was not attracted to the miso and soy sauce business himself. He decided that he had no choice but to change things himself, and started working on the rebranding of the company on his own.
From the very beginning, it was abroad that he set his sights on. There was also a determination that I would be the one to take on the mission of communicating the proud traditional Japanese culture overseas. The soy sauce labels were changed to Japanese and English, an official website was created in foreign languages, and while retaining the good qualities of traditional industry, the design that emerged from the process looked 180 degrees different from what had been done before. No, to the casual observer, it only looked ‘different’. He clashes with old employees and finally with his parents. Tired and lost day after day, Yasu is still encouraged by the results of his work. In the second year of his involvement in overseas trade, he began doing business in Taiwan, and the following year he made a full-fledged foray overseas by actively exhibiting his products at overseas trade fairs. The brewery was also revamped into a completely different experience-oriented brewery by organising factory tours that include the garden of the Takahashi family mansion, which has been carefully passed down from generation to generation, as part of the tour. Furthermore, they opened the YAMAMO GARDEN CAFE, which connects courses with dishes made only with special yeast while enjoying the view of the garden.
Behind the café’s food offerings is the ‘experimental brewing’ that Tai-san has continued to carry out behind the scenes of innovation in traditional industries. Since taking over the company, Yasushi has conducted a number of experiments, such as actively using fungi used in industries other than miso and soy sauce, and adopting technological applications from other industries. These unprecedented experiments led to the discovery that the company’s own special brewer’s yeast fungus can produce large amounts of umami. Furthermore, many of the yeast strains used in miso brewing are said to be halophilic, meaning that they are active in a salty environment. However, this yeast fungus is not only halophilic, but can also live and work without salt and is a special fungus with the ability to produce nearly 6% alcohol. The yeast, which was discovered through 10 years of trial brewing, has been named Viamver® and will be presented at the Japanese Society of Brewing Science in 2020. In 2020, the yeast will be presented at the ‘Japanese Society of Brewing Science’ and a patent for both its production and manufacturing process has been applied for. Using this new yeast, the company has succeeded in converting it into a new fermented seasoning and in brewing natural wine with Viamver® yeast. It is now also capable of producing bread, butter and cheese. Furthermore, the company is challenging the possibilities of Viamver® yeast by brewing natural beer and doburoku using the same yeast.
The YAMAMO GARDEN CAFE offers full courses using Viamver® yeast not only in meat and fish dishes, but also in desserts and drinks. The company sees pairings and course meals using a single yeast as a new possibility for fermentation, and is working on this with a view to creating an auberge that invites people from home and abroad. Visitors can experience the history of the brewery through a tour of the atmospheric brewery. They can also learn about the evolution of fermented seasonings through cooking while admiring the beautiful garden. Yasushi believes that these experiences are the catalyst for the brewery to remain in people’s memories for a long time and become a much-loved brewery. This is probably because he believes that remaining in people’s memories is the essence of inheriting and passing on the thoughts of the predecessors who have spun them on for so long.
Yasushi adds new scenes to the traditional brewery one after another. He says he aims to revitalise the region by combining tradition, which demands that things remain unchanged, with innovation, which requires the creation of new things, and he hopes to weave a new tradition in the area where he was born and raised. We can’t wait to see what innovations he will continue to bring to the Yamamo Miso and Soy Sauce Brewing Company, and how far its products will go beyond the boundaries of traditional industry.
An article by Takahashi, the seventh generation, is published in the web media Professional Online. We believe that the pursuit of our own unique world of fungi, as well as the study of fermentation techniques that continue in the tradition, increases the probability of new innovations and also improves the cultural aspect of our business. You can find the background and details in the following article. We hope you will find it interesting._mediainfo._magazine
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報紙出版_Professional Online
關於第 7 代高橋的文章在 WEB 媒體的 Professional Online 上發布。 我們相信，追求一個獨特的真菌世界，以及對發酵技術的傳統研究，將增加創造新創新的可能性並改善文化方面。 詳細內容和詳細信息發佈在以下文章中。 我想讓你看看。
At the age of 27, Yasushi Takahashi took over the family business and became the seventh generation of the Yamamo Miso Soy Sauce Brewery, a long-established miso and soy sauce brewery that has been in business since 1867. While focusing on tradition, he is also actively pursuing new ventures such as branding of fungi.
In the world of kurayō, where the emphasis is on repetition of the past, Takamo Gomei Kaisha / Yamamo Miso Soy Sauce Brewery is developing new businesses outside the existing framework, such as wine brewing using bacteria derived from miso and soy sauce. We spoke to Mr Takahashi, Managing Director of Yamamo Miso & Soy Sauce Brewery, who is working hard on the business with a desire to “find the meaning of my succession”.
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Communicating value to customers through both inbound and outbound communication.
-Thank you very much for your time today. Could you tell us about the history of your company’s founding?
The company was founded in 1867, the year of the Great Reformation, and I am the seventh generation. I took over the family business when I was 27 years old, and this year marks the 15th year since then. Five years after I took over the family business, we started expanding overseas, and three years after that we started accepting inbound visitors.
As we are an old company, we have a lot of issues to deal with, including the building. Therefore, we would like to solve the issues through renovation, while at the same time stacking the content by accompanying it with new attractions, so that customers can visit us as a final destination.
We believe that we can best convey our value by doing both inbound and outbound, so we have taken the decision to have an inviting function in our own warehouse along with exports.
‘I want to find meaning in what I have inherited’ – a new form of business that is not bound by the style of the industry
-Can you explain the business you are currently engaged in?
As a new business, we are repeatedly conducting test brewing.
As a background, the miso and soy sauce industry differs from the wine industry in that people expect the same taste as last year. It is an industry that is far from innovation, as innovation is not really required. Although we are in such an industry, we are working to innovate in novelty, which has not been required in the industry until now.
There is a strong desire to find the meaning of my own succession, as I myself originally had no intention of taking over the family business and came back from a career in architecture.
We also offer paid tours as part of our inbound initiatives. At 3,300 yen for a tour lasting about one and a half hours, our pricing is high for the industry, but we believe that in order to convert the experience into value and turn it into a business, we need to raise the unit price and create quality that can withstand that.
Japanese craftsmanship is highly regarded around the world, so we believe that if the craftsmanship sites themselves have entertainment value, they can also be launched as experience-based consumption.
We are also actively engaged in efforts to discover new bacteria. This is not an easy task, as even useful bacteria can have the ability to kill, but through repeated work we have been able to discover a special type of bacteria that would fall under our patents.
I think the advantage of our new business is that we are focusing on creating cross-sectional products using this bacteria.
In terms of the characteristics of this fungus, it is capable of producing twice as much flavour as normal. Originally, the fungus was derived from miso soy sauce, so it is halophilic and cannot work in the absence of salt, but this fungus has the ability to ferment without any change.
It is said to be the first time in the world, academically speaking, that wine can be made with bacteria derived from miso soy sauce. The fact that we have found bacteria that can act transversely through our own research is our greatest strength, and ultimately we would like to brand our bacteria.
It has been decided that we will team up with other companies to produce doburoku in order to pursue the potential of our bacteria. We will continue to promote the move to collaborate with places that can brand and apply our bacteria.
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-It’s a ground-breaking initiative. What are your prospects for the future?
I would like to continue to work on initiatives that will allow us to evolve while exploring new areas of application for bacteria.
Before the new coronavirus broke out, people from the restaurant NOMA, which has been awarded the world’s best restaurant four times, came to a lecture and workshop we gave at our research centre in Copenhagen.
In fact, due to the new coronavirus, a German chef who was supposed to work in one of noma’s Japanese outlets lost his way and had to come to our company.
The foreign chef’s point of view is also very important, because he catches a different taste than the Japanese, which has allowed us to strengthen our area as a restaurant very much. Due to visa problems, the German chef went back home, but it was a very good experience for our company.
From there, we have created a movement to strengthen the area of gastronomy. Our bacteria has the ability to ferment soy sauce (barley) and also brew beer because of its resistance to hops.
We are considering teaming up with domestic manufacturers, but lager beer originated in Europe, so we would first like to find partners there who share our ideas.
We would like to continue to propose new possibilities for fermentation to the world in the form of collaboration between East and West using bacteria.
Preventing the decline of the industry. Developing business with a sense of mission.
-What are some of the challenges facing the industry as a whole?
I feel that the high barriers for new entrants are a challenge. There are more than 30 breweries left in Akita Prefecture, but the situation is that newcomers have a disadvantage.
The most precious value is to continue with the same production methods established in the past without changing them.
If this situation continues, the number of breweries will decrease and the number of breweries will decline, so we need to change the balance of power so that those with novelty have an advantage.
We will continue to carry on the production methods of the past, but I also want to convey the value of new technologies that I have discovered to the industry.
We are creating new products with free thinking, such as soy sauce with oranges in it, which Japanese people thought could not become a royal road because they were caught up in existing values.
I believe that this industry is also extremely vulnerable in terms of the lack of new entrants, so we want to develop our business with a sense of mission to create new ways of using miso soy sauce from Japan.
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-Thank you very much. Finally, could you give a message to the managers and decision-makers who are watching Professional Online?
I myself believe in human creativity, and I believe that humanity has been able to move forward through creativity, even in difficult circumstances.
I want to implement an industry based on creativity, and my philosophy is to ‘rebuild traditional industries with creativity and aesthetics’. We want to extend this philosophy to all fields.
After careful consultations due to the rising costs of raw materials, crude oil and logistics, it has been decided to raise prices by approximately 10% from 1 May 2022 for orders placed on 1 May 2022. In addition, due to this price revision, product shipments are being crowded. Please note that you may have to wait for your products to arrive.
We apologise for any inconvenience this may cause to our regular customers, but we will strive to further improve our quality and service. We thank you for your understanding.
SESSION_No.007 “Can Indigenous Expressions Change the World? | 土着表現は世界を変えうるのか？”
テクノロジーとグローバル化によって世界レヴェルで最適化された製品やサーヴィスが提供され、生活はより便利に豊かさを実現する一方、土地固有のものは均一化されています。そのカウンターとして、土地に根ざした土着文化と近代技術が融合したビジネスや文化が注目されています。 世界で4度世界一になったレストランnomaはEl Bulliが確立した分子調理を雪国で農業資源の乏しい土着の北欧料理に応用し、さらなる表現を追求しています。イノヴェーティヴバーテンディングの中に土着文化を取り入れながらミクソロジストとして活躍されるThe Certain Barの野村周平氏にカクテルをご提供いただき、最新の現代北欧料理、イノヴェーティヴバーテンディングについてお話を伺います。 また、昨年から渋谷区立松濤美術館 開館40周年記念 白井晟一 入門展が開催されるなど、湯沢市にもゆかりある孤高の建築家、白井晟一が脚光を浴びています。白井はエッセイで『縄文的なるもの』と土着的思想を残すなど、普遍的な思想・哲学を建築に表現し、現代にその価値を示しています。ローカルの時代と叫ばれる中、土着文化をどのように表現し、土地の生活文化を価値付けし、未来に残していくのか。ヤマモ味噌醤油醸造元の茶室「幽玄席」を手掛ける白井晟一の令孫・白井原太氏に建築中の茶室のご案内いただき、議論を深めたいと思います。
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○The Certain Bar 遠心分離機、真空機、数十種類のスパイス、発酵、蒸留、スモークガン、液体窒素などを使用し、既成概念を覆すカクテルを創造。厳選された限りなく自然に近いお酒、果物、香草、香辛料を混ぜるだけでなく調理の理論を取り入れたイノヴェーティヴな技法を駆使し、カクテルの自由さを伝えする事を使命とする。無農薬・地産地消や農家直送などの新鮮な味はもちろんのこと持続可能性に環境保護に向き合う。近年、World’s 50 Best Bars常連のMelbourne bar Byrdiとの協業で世界から注目を浴びる。 https://www.certain-bar.com/
Notification of YAMAMO CREATIVE SESSION _No.007 Holding
“Inspirational Talk x Gastronomy”
Creators of various genres have been building a culture through improvisation. By combining discussions with creators and innovative cuisine woven by chefs, sommeliers and mixologists, we will create a place full of creativity. We hope that through the inspiration fostered in this session, a new culture will be born.
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SESSION_No.007 “Can Indigenous Expressions Change the World?“
Technology and globalization are providing products and services optimized for the world level, making life more convenient and affluent, while at the same time homogenizing what is indigenous to the land. As a counter to this, businesses and cultures that combine indigenous cultures rooted in the land with modern technology are attracting attention. Restaurant noma, which has been ranked number one in the world four times, is pursuing further expression by applying the molecular cooking established by El Bulli to indigenous Scandinavian cuisine, which is snowbound and lacks agricultural resources. Shuhei Nomura of The Certain Bar, who is active as a mixologist while incorporating indigenous culture into innovative bartending, will serve cocktails and talk about the latest in contemporary Nordic cuisine and innovative bartending. The 40th anniversary of the Shoto Museum of Art in Shibuya Ward has been marked with an introductory exhibition by Chenichi Shirai, a renowned architect who is also associated with Yuzawa City. In his essays, Shirai expresses universal ideas and philosophies in architecture, such as the indigenous idea of “Jomon things,” and shows the value of such ideas in the modern age. In this age of the “local,” how do we express indigenous culture, add value to the lifestyle and culture of the land, and preserve it for the future? Genta Shirai, the grandson of Seiichi Shirai, who is in charge of the tea room “Yugen-seki” at Yamamo Miso and Soy Sauce Brewery, will show us the tea room under construction and deepen our discussion.
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○The Certain Bar Using centrifuges, vacuum machines, dozens of spices, fermentation, distillation, smoke guns, liquid nitrogen, and more, they create cocktails that defy conventional thinking. It is our mission to convey the freedom of cocktails by using innovative techniques that incorporate the theory of cooking as well as mixing carefully selected liquors, fruits, herbs, and spices that are as close to nature as possible. He is committed to sustainability and environmental protection, as well as fresh flavors made without pesticides, locally produced for local consumption, and directly from farmers. In recent years, he has been attracting attention from around the world for his collaboration with Melbourne bar Byrdi, a regular at World’s 50 Best Bars. https://www.certain-bar.com/
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○Seiichi Shirai (1905-1983) After graduating from the design department of the Kyoto High School of Technology (now Kyoto Institute of Technology), he studied philosophy in Germany and had a unique career as an architect. After returning to Japan after a period of staying in Europe, where he interacted with people such as Fumiko Hayashi, he designed the private residence of his brother-in-law, the painter Koichi Kondo, which led him to become a self-taught architect. Since then, he has left behind many memorable works, ranging from early wooden private residences and public buildings such as “Hankisou” and “Akinomiya Village Office” to later monumental buildings such as “Shinwa Bank Head Office,” “Noah Building,” and “Shibuya Shoto Museum of Art. His unique style has earned him the reputation as an architect of philosophy. He has also demonstrated his talent in fields other than architecture, designing many book covers, writing books, and working as a calligrapher, and has continued to speculate on form and space beyond the framework of architecture.
SESSION_No.007 “Can Indigenous Expressions Change the World? | 本土表達能改變世界嗎？”
技術和全球化提供了世界級的優化產品和服務，讓生活更加便捷和富裕，而特定土地的產品和服務是統一的。作為反面，將植根於土地的土著文化與現代技術相結合的企業和文化正受到關注。 曾四次成為世界第一餐廳的noma餐廳，正在將El Bulli創立的分子烹飪技術應用到雪國農業資源稀缺的斯堪的納維亞本土美食中，尋求進一步的表達。 The Certain Bar 的野村周平是一名活躍的調酒師，同時將本土文化融入創新調酒中，他將提供雞尾酒，並談論最新的當代斯堪的納維亞美食和創新調酒。 此外，與湯澤市有聯繫的孤獨建築師白井誠一也備受矚目，例如從去年開始舉辦的白井誠一40週年紀念展。白井在他的文章中表達了建築中的普遍思想和哲學，例如在他的文章中留下了“繩紋”和土著思想，並顯示了它在現代的價值。您如何表達本土文化，珍視這片土地的生活文化，並將其留在未來，同時被稱為當地時代？我想請負責Yamamo味噌和醬油釀造商茶室“幽玄席”的白井晟一先生的孫子白井晟一先生指導我們到正在建設的茶室來加深討論。
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○The Certain Bar 使用離心機、真空機、數十種香料、發酵、蒸餾、煙槍、液氮等來創造顛覆先入為主的想法的雞尾酒。我們的使命是通過使用創新技術來傳達雞尾酒的自由，這些技術不僅混合了精心挑選並儘可能接近自然的酒精、水果、香草和香料，而且還融入了烹飪理論。不僅無農藥、土產就地消費、農民直送等新鮮口味，而且可持續性面臨環保問題。近年來，他與世界50佳酒吧的常客墨爾本酒吧Byrdi合作，吸引了全世界的目光。 https://www.certain-bar.com/
2022.03.05 / 18:00-21:30 [Door 17:30] ENTER FEE 13,200yen with Special Dinner（6plates 3drinks） ＊info@yamamo1867.comまでお名前、ご住所、電話番号をご記載ください。限定20席のため、参加者は抽選となる場合がございます。予めご了承ください。
ヤマモ味噌醤油醸造元 / 高茂合名会社 Yamamo Miso and Soy Sauce Brewing Company / TAKAMO & Corp. 〒012-0801秋田県湯沢市岩崎字岩崎124 124 Iwasaki, Yuzawa-shi, Akita 012-0801 Japan Tel +81 (0)183 73 2902 E-mail info@yamamo1867.com ＊お車でお越しの方は、イヴェント専用駐車場をスタッフがご案内いたします ＊会場は古い建物のため、十分に暖かい格好でお越しください
2022.03.05 / 18:00-21:30 [Door 17:30]. ENTER FEE 13,200yen with Special Dinner (6plates 3drinks) Please include your address and phone number at info@yamamo1867.com. The number of seats is limited to 20, and participants may be chosen by lottery. Thank you for your understanding
Yamamo Miso and Soy Sauce Brewing Company / TAKAMO & Corp. 124 Iwasaki, Yuzawa-shi, Akita 012-0801 Japan Tel: +81 (0)183 73 2902 E-mail info@yamamo1867.com *If you are coming by car, our staff will guide you to the parking lot for the event. *The venue is an old building, so please dress warmly.
Organizer: Yamamo Miso and Soy Sauce Brewer
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【 SCHEDULE 】
17:30 Doors open 18:00 Greeting (Takahashi) 18:10 Guided tour of the tea ceremony room “Yugen-seki” (Shirai, Takahashi): Soup, Factory tour: Wine starter 18:50 First Session “Indigenous Expressions and Innovative Bartending” (Nomura, Motomura, Takahashi): Cocktail Salad, Risotto, Main Course 19:30 Break 19:40 Second Session “Indigenous Expressions and Thought/Philosophy” (Shirai, Motomura, Takahashi): Dessert and Cocktails 20:20 Break 20:30 Session 3: “The Reaching Point of Indigenous Expressions” (Motomura, Takahashi) 21:30 Closing Please note that the schedule is subject to change.
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【 FOOD & DRINK 】
Soup “Worship of Jomon” (Seri Root, Jidori Chicken Heart, Cured Ham, Japanese Millet): Yugen-seki Starter “Coexistence with Ecosystems” (pork, apple, sweet potato, blue cheese, pie): Moromi Zou Salad “Forest of Spirits” (wild vegetables, sweetfish and locusts, lettuce, carrots, pumpkin, nuts, tofu): Session 1 Risotto “Stars and Minerals” (cereals, flat clams, shimeji mushrooms, shiitake mushrooms, tomatoes, kiwi): Session 1 Main course “Animal Spirit Rituals” (deer and whale, orange, grapes): Session 1 Dessert “Repetition and Chain” (Gelato and Creme Brulee): Session 2
Drink 1: Viamver® Yeast Wine “Proslogion Drink 2: Lacto-fermented apple, Viamver succulent, herbal kombucha, gin (for alcohol) Drink 3: Sumac wax, non-alcoholic whiskey or rum (if alcoholic), other
Six course meals using the characteristics of Viamver® yeast and three drinks including two of Nomura’s original cocktails and Proslogion, a Viamver® yeast wine. *All drinks, including Mr. Nomura’s cocktails, are also available as non-alcoholic drinks.
◎野村 周平 | Syuhei Nomura The Certain Barオーナーバーテンダー 1984年生まれ、福岡県北九州市出身。音楽業界の仕事の都合で名古屋に渡り、下積み時代の生活困窮から始めたアルバイトで音楽の様に異文化を混ぜ合わせ、新しい作品を創造するカクテル文化に感銘を受ける。本格的な海外のバー文化への興味からシンガポールへ渡り、国際バーテンダー協会教育プログラムに通う。現地バーで勤務をしながら周辺国のバーを周遊。帰国後、日本のミクソロジーの第一人者の元で修業し、再度日本のバーテンディングに向き合う。世界中日本各地に向けドリンク監修やコンサルティングを行い、飲み物を通して日本の生物多様性や土着民俗文化、持続可能性を伝える活動を模索。
◎Syuhei Nomura Owner and bartender of The Certain Bar Born in Kitakyushu City, Fukuoka Prefecture in 1984. He moved to Nagoya for a job in the music industry, and was impressed by the cocktail culture of mixing different cultures and creating new works, just like music. His interest in foreign bar culture led him to Singapore, where he attended the International Bartenders Association education program. While working at a local bar, he toured the bars of surrounding countries. After returning to Japan, he trained under a leading mixologist in Japan, and once again faced the challenge of bartending in Japan. He has been supervising and consulting on drinks all over the world, and is seeking activities to convey Japan’s biodiversity, indigenous folk culture, and sustainability through drinks.
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◎Genta Shirai Seiichi Shirai Institute of Architecture, Atelier No.5 Hometown Support Ambassador for Yuzawa City, Akita Prefecture After graduating from the Department of Architecture at Tama Art University, Shirai worked at a design office before joining Chenichi Shirai & Associates in 2000. In addition to architectural and interior design work, he has also been involved in the preservation and utilization of the work of his grandfather, the architect Seiichi Shirai, and has designed the relocation of the Kukouan (former trial small house designed by Chenichi Shirai in 1953), which is now a registered cultural property. His life’s work includes drawing cityscapes and architecture, and he has taught many sketching classes, workshops, and lectures. He is the author and editor of “The Hands and Eyes of Seiichi Shirai” (Kajima Publishing Co., Ltd.) and “Seiichi Shirai, Talking Architecture: A Dialogue and Roundtable Discussion” (Chuokoron Shinsha, Inc.).
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【 FACILITATOR 】
◎Takuto Motomura President of tact (New Territories Development Institute) Mediasurf Communications
We identify and cultivate unexplored areas in a wide range of fields, from religion to design, commons, diplomacy, urban and regional revitalization, science and technology, medicine, fermentation (bacteria), urban and regional development management, lifestyle and culture, crafts, local government, etc., and incorporate them into various media of expression (exhibitions, various media We are also involved in the development of business in new fields. He has been involved in many projects such as “Design to Change the World”, “fermentators week”, “border sessions”, etc. He has been a full-fledged member of Mediasurf (specializing in “urban and regional editing”) since 2021. He has been involved in Mediasurf (specializing in “urban and regional editing”) since 2021, and is mainly responsible for organizing the contexts (people, history, culture) of the regions in which he works, as well as editing the regions with a focus on tenant leasing.
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【 HOST 】
◎Yasushi Takahashi 7th generation of Yamamo Miso and Soy Sauce Brewing Company Managing Director, TAKAMO & Corp. He is the seventh generation of the Yamamo Miso and Soy Sauce Brewery (namesake: Takahashi Shigesuke). He has inherited the local reforms of his ancestor, Shichinosuke Takahashi, who combined industry, art and faith, and has opened the I.L.A. (Industry Loves Art) gallery, advocating that self-righteous acts can promote social change. Presented Viamver® yeast discovered through years of research to the Japanese Society of Brewing Science, and established the research team ASTRONOMICA®. Built the tea house “Yugen-seki” with architect Haruta Shirai, the grandson of Chenichi Shirai, and established the regional development organization LYRICAL URBANISM inc. He also established LYRICAL URBANISM inc., a regional development organization, and began planning the revitalization of the Shichinosuke Takahashi residence with garden designer Eietsu Yokoyama and others. He considers fermentation as “coexistence with the ecosystem” and promotes regional development in the context of traditional industries and masters in snow country.
