We at Yamamo have accepted many interns and feel that there are many people who are not sure what they should be doing. You can only find out what you want to do from what you have experienced. Therefore, it is necessary for you to spend more time experiencing things that you have never done before, and to reevaluate yourself. Finding one’s own path can be found by honestly doing what is right in front of you, which is the most direct way.
Nagasaki-san joined the project from the revitalization project of the community garden field that started last summer and stayed with us until the end of last year. As a university student from her hometown, she has a good understanding of regional characteristics such as dialect and climate, and she told us that she had been thinking in terms of her own local environment, especially in her work where she comes into contact with local people. If the work of the seasons and human connections rooted in the land sometimes manifests itself as something rare in future experiences, and becomes an opportunity to think things through, I think it would be meaningful to have engaged in local traditional industries. I hope that Nagasaki-san will jump into the future environment with her heart on her sleeve. _internreport
Last summer, I had to cancel my study abroad program in Germany due to the spread of the coronavirus, so I started looking for an alternative internship. I was fascinated by Yamamo’s activities to open up the future of the region from the industrial world, and that’s when I contacted them.
Ever since I was in junior high school, I have had a vague desire to contribute to the local community. I think it was because I experienced the closing of my alma mater, and I was afraid that my hometown would eventually become obsolete and disappear. However, having grown up in my hometown and knowing the current situation, I also felt that it would be very difficult to achieve this goal. Perhaps contributing to the local community was not something I wanted to do, but more of a sense of mission. However, Yamamo’s local activities were connected to my pursuit of my own identity. The idea is to create an environment where you want to live and where you can be yourself, from your workplace to the city. For me, the idea of pursuing an ideal was something that eased my mind, as I had been so focused on solving problems. Of course, it is important to do things for someone else, but now I think it is okay to let my own crush be the driving force first.
When people think of internships, they tend to imagine a period of time to experience the workplace before entering society, but an internship at Yamamo is not something superficial like that. As a member of Yamamo, I needed to express my individuality while clarifying my personal direction and ideal image. In order to do this, we need to constantly confront ourselves and our weaknesses. Through daily conversations with my Yamamo colleagues, I was able to constantly ask myself what I want to do, who I want to be, and what I need to do to make it happen. It is painful to face one’s own challenges, but I believe that by doing so repeatedly, one can find a strong self that cannot be shaken.
From spring, I plan to study abroad in Germany for six months. In order to open up your own future, I think it is important to take action first. It is easy to hesitate when taking the first step, but before worrying, I will take action and embody my ideals.
Mei Nagasaki Yamamo Miso and Soy Sauce Brewing Company, intern at the Social Change Division. Currently enrolled in the GB course at Akita International University, aiming to become a bridge between Akita and the world. He is currently enrolled in the GB program and plans to study abroad in Germany this spring. She is interested in sustainable urban development in rural areas.
How can we move forward with the ancient technology of fermentation? Since I took over the family business, I have been working to find the answer to that question. If we can add the essence of new discoveries to the accumulation of long years, it will lead to evolution. The existence of Viamver®︎ yeast, which we discovered from the brewer’s yeast that has coexisted in our brewery for a long time, may be able to provide an answer to that question.
Our attempt to find a way to express the efficacy of this new fungus, Viamver®︎ yeast, is first demonstrated in cooking. The umami taste of succinic acid can underpin almost any dish, giving it a taste like the addition of seafood broth. For example, it can be added to soy sauce to make it taste like dashi soy sauce, or to milk to make it taste like cheese. We compose our menus using Viamver®︎ yeast in all of our dishes.
YAMAMO GARDEN CAFE’s dinner course is featured in the January issue of Kappo, “Fermentation in Tohoku”. The cover and the six pages of the article are a testament to the enthusiasm of the editorial staff. We hope you will enjoy the article._mediainfo._magazine
江戸末期創業、皆瀬川の伏流水を源に味噌・醬油の醸造を続ける老舗蔵元『ヤマモ味噌醤油醸造元』。地元の人々に愛され続ける伝統の味噌や醤油、だし醤油などを作り続けるとともに、世界の食文化と和の調味料との融合・進化を目指して “Life is Voyage”という理念を掲げ、海外展開とともに新たな価値創造を行なっている。老舗の急激な変革は、7代目当主である高橋泰さんの人物像を色濃く映すもの。と、いうより、高橋さんの思想、思考、哲学が、老舗に新たな未来をもたらしたと言っても過言ではない。
Fermentation, a daily journey into its wide and deep interior.
Innovation of a long-established company by the 7th generation
After 154 years of history, everything that exists at Yamamo Miso and Soy Sauce Brewery has a certain meaning.
Founded in the late Edo period, Yamamo Miso and Soy Sauce Brewing Company is a long-established brewery that has been brewing miso and shoyu using subterranean water from the Minase River as its source. While continuing to produce traditional miso, soy sauce, dashi soy sauce, and other products that are loved by local people, the company is also creating new value as it expands overseas under the concept of “Life is Voyage,” which aims to fuse and evolve Japanese seasonings with the world’s food culture. The rapid transformation of long-established companies has been a major factor. The rapid transformation of this long-established company is a reflection of the personality of Mr. Yasushi Takahashi, the seventh generation head of the company. Rather, it is no exaggeration to say that Mr. Takahashi’s thoughts, ideas, and philosophy have brought about a new future for the old store.
He says that he had no intention of taking over the business. At university, he studied design engineering and architecture, and naturally thought of becoming an architect. However, when he questioned his inner self about his vision, he realized that it was not to build new buildings, but to create something that fuses historical culture with new culture. Looking back, I saw the family business that had been in existence for six generations.
創業於江戶時代末期的老字號“Yamamo味噌醬油釀造商”，繼續從禦瀨川的地下水中釀造味噌和醬油。在繼續製作深受當地人喜愛的傳統味噌、醬油和高湯醬油的同時，我們以“Life is Voyage”的理念向海外擴張，旨在通過日本調味料融合和發展世界飲食文化。也在創造新的價值。老字號店的快速轉型，是第七代老闆高橋太的性格的強烈體現。可以毫不誇張地說，高橋先生的思想、思想和哲學為這家歷史悠久的商店帶來了新的未來。
If you want to learn more about the 150 years of the brewery, the innovations Takahashi-san has made, and the future he envisions, don’t hesitate to join the “YAMAMO FACTORY TOUR. It is not just a program to visit the brewery, but you will gain knowledge that crosses the macro and micro levels, such as the current state of the world of fermentation, the position of fermentation and Yamamo in the world, and the future of Yamamo and this place called Iwasaki.
The laboratory, which is equivalent to a sake cellar in a sake brewery, used to be a pickles warehouse. It was here that the revolutionary yeast Viamver®︎ was discovered. The yeast in ordinary miso and soy sauce breweries is halophilic (salt-tolerant), which allows for moderate fermentation and high shelf life, but it performs extremely poorly in the absence of salt. In contrast, the yeast used in wine and sake is suppressed by salt, and many of them are unable to ferment. However, Viamver®︎ is an extraordinary yeast that can grow in a wide range of salt concentrations, from 0% to 18%, and is capable of producing alcohol, despite being a fermentation yeast for miso. Discovering a new yeast is said to be more difficult than discovering a new celestial body in the world of fermentation. The Viamver®︎, which can brew both miso and sake, was greeted with a great deal of surprise.
旨みのもととなる有機酸の中でもコハク酸の生成能力を持ち、アルコールの醸成に長け、果実や吟醸香に似た華やかな芳香その他複数の特長を持つ「Viamver®︎」。この酵母を新たなオールに、高橋さんはさらなる航海を続ける。もろみ蔵の中に設えられた、小さなテーブル。「Gustation is Micro Journey（味覚は主観の旅である）」をテーマに展開されるコース料理のスターターとして位置づけられたこのテーブルでは、「Viamver®︎」によって醸されたワイン「PROSLOGION」とアミューズを、味噌の芳香の中で楽しむことができる。この日は鯛の昆布締めと発酵させた柿とクリームチーズのソフリット。添えられているのは、やはり「Viamver®︎」で香味野菜を調味したベジタブルソルトだ。鼻から入る香り、鼻へと抜ける香り、同じ酵母から生まれた複数の味わいが、鮮やかに出合って一体となってゆく官能。このひと皿に続く料理もすべて、「Viamver®︎」の恩恵と高橋さんやシェフたちの実験精神から生まれた。味わうごとに、「Viamver®︎」に翻弄されているような、侵食されてゆくような、不思議な感覚に身震いが起きた。
Viamver®︎ has the ability to produce succinic acid, which is one of the organic acids that give flavor, and is excellent at brewing alcohol. With this yeast as his new oar, Takahashi-san continues his voyage. A small table set up in the moromi storehouse. At this table, which is positioned as a starter for a course based on the theme “Gustation is a Micro Journey,” you can enjoy “PROSLOGION,” a wine brewed with Viamver®︎, and an amuse in the aroma of miso. On this day, we had sea bream with kombu shime. On this day, we had kombujime sea bream with fermented persimmon and cream cheese sofrito. It was accompanied by vegetable salt seasoned with “Viamver®︎”. The aroma that enters through the nose, the aroma that exits through the nose, and the sensation of multiple flavors born from the same yeast vividly meeting and becoming one. All the dishes that followed this one were born from the benefits of Viamver®︎ and the experimental spirit of Takahashi-san and the chefs. As I tasted each dish, I shuddered at the strange sensation of being at the mercy of Viamver®︎, of being invaded by it.
In the majestic storehouse, I found a space, thoughts, and food that I had never experienced before. The future of fermentation, as envisioned by Yamamo, is still full of possibilities, and it has its sights set on the whole world.
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完全不為人知的飲食體驗
在作為鮮味來源的有機酸中，“Viamver®︎”具有產生琥珀酸的能力，善於培養酒精，具有類似於水果和吟釀香的華麗香氣。以這種酵母為新槳，高橋先生將繼續他的航程。莫羅米倉庫裡擺著的一張小桌子。定位為“Gustation is Micro Journey”主題套餐的開胃菜，“Viamver®︎”生產的葡萄酒“PROSLOGION”和amuse搭配味噌，您可以在香氣中享用。這一天，我們吃了海帶緊實的鯛魚和發酵的柿子和奶油芝士索菲托。附上用蔬菜調味的植物鹽，還有“Viamver®︎”。入鼻的香，出入鼻的香，同一種酵母產生的多種風味生動地融合在一起的感性。這道菜之後的所有菜品都是從“Viamver®︎”的好處和高橋先生和廚師們的實驗精神中誕生的。每次品嚐，都會有一種被“Viamver®︎”擺佈，被侵蝕的神秘感覺。
Starter The amuse-bouche, “Sea bream kombu-jime, fermented persimmon and cream cheese sofrito” and “PROSLOGION” are the starters of the course. It is served with vegetable salt seasoned with Viamver®︎. Non-alcoholic champagne from France is served for those who do not drink alcohol.
Salads Seasonal Vegetarian Salad. Tofu mousse and ankimo mousse, vegetable and animal goodness side by side, combined with fresh greens and fermented carrot flakes, nuts and yogurt sauce. Served with fermented butter, fermented kiwi confiture and two kinds of bread.
Hors d’oeuvres Fermented Caviar and Seared Sturgeon. When the decision was made to brew “PROSLOGION”, Takahashi-san already had the idea of this fermented caviar in mind.
Soup Warm Vichyssoise with yeast-soaked potatoes. Porcini flavor and fermented butter are added along the way.
Poisson Fermented menouche rotisserie. Menoukeh marinated in a yeast solution is sautéed and then steamed into a rotisserie. It is served with a sauce of fermented tomatoes, basil and herb oil. The fibrous flesh with its concentrated flavor unravels quickly and pleasantly. This is a non-alcoholic natural white wine brewed with oranges as the main ingredient. After alcoholic fermentation, only the alcohol content was extracted.
Viand Fermented lamb leg grill with fermented berry sauce. The lamb meat, made extra tender by the yeast, has a rounded and polished lamb-like flavor. Non-alcoholic natural wine red made from grapes and cherries in Yuzawa City. The astringency and bitterness of the wine are delicately brought out to give a satisfying sensation as if you were drunk, even though it has 0% alcohol.
Risotto Fermented risotto with minor grains. This risotto is cooked with vegetables and fermented mushroom bouillon. The richness and thickness are achieved without using dairy products, and the succinic acid of Viamver®︎ is utilized.
Dessert 1 Crème Brûlée”: Brûlée made with miso aged for 20 years, served with a brightly acidic raspberry sauce. It can be enjoyed alone or as a set with a drink.
Dessert 2 YAMAMO Soy Gelade: Four kinds of nuts and pralines are kneaded into a marble with Viamver®︎ fermented liquid and miso-soy sauce. Topped with vegetable salt and olive oil. This item can be ordered separately or as part of a drink set.
○About “Kappo” Kappo was first published in August 2002 as a “premium magazine for adults. Targeting the intellectually curious and relaxed adult generation, Kappo introduces history, culture, art, gourmet food, hot springs, travel, and entertainment. The magazine features in-depth articles and bold visuals that present carefully selected information about Sendai, Miyagi and Tohoku. Based on the information obtained by the staff of the editorial department, we try to convey the information with a sense of realism by including various things that we felt on the spot. It is our hope that through this magazine, you will learn about the activities of the diverse and unique people associated with the local area and rediscover the charm of the land.
I can’t believe that it’s already been almost two weeks since we launched MONO MONTHLY YAMAMO. You can still pre-order their products until Wednesday. In the meantime, let me tell you a tale of ASTRONOMICA® and Viamver®, and deliver the message from Yasushi Takahashi today.
If you’re familiar with astronomy, you might immediately recognise the name ASTRONOMICA® as referring to the ancient universe. Yamamo Miso and Soy Sauce Brewing Company is located in the snowy north-eastern part of Japan. It is in Yuzawa, Akita Prefecture, not far from Hanamaki, Iwate Prefecture, where the poet, researcher and farmer Kenji Miyazawa was born 125 years ago (six years after Van Gogh’s death).
In Iwate, the land is poor, and the strong Yamase winds make it even more difficult for grain to grow well. Kenji wrote imaginary stories as a dreamy pastime for the farmers who toiled in such a harsh land, and as a researcher he studied the celestial bodies and minerals to make their work as fruitful as possible.
ASTRONOMICA® is inspired by Kenji’s life’s work of discovering minerals, and is the name of the research team at Yamamo Brewery that explores uncharted territory, building on the image of discovering a new planet. “Kenji’s imagination of the celestial bodies and the earth is directly connected to the pioneering spirit of Tohoku, and as a person from Tohoku I can relate to that spirit,” says Takahashi.
Kenji was a scientist, but he also wrote novels and children’s stories as a poet, and you can frequently find scientific terms such as minerals and atom in his work. He played with stones and plants, learned about nature through agriculture and chemistry, and was a man of faith who wrote songs and children’s stories that were close to people’s hearts. He was a researcher, but also an artist with a human approach to express himself that made people understand and sympathize with him.
The name Viamver is also inspired by the fact that the succinic acid produced by this yeast was found in the earth, combining the name of a star with the name of a mineral. It is a very poetic name. Z. rouxii, to which the Viamver® yeast belongs, is considered a spoilage yeast in wine, but ASTRONOMICA® has created the world’s first rouxii-fermented wine through a rational search without being bound by conventional values.
“My desire to use ideas, philosophies and fantasies as motifs in the expression of my new fermentation possibilities may be due to the fact that my background in enduring harsh winters is linked to the ideas of my ancestors on the same land. I believe that the world would be more interesting and richer if everyone could develop on the basis of the history, climate and a body of thought that remains in the land. I want to use the local ethos and philosophies of the region as my identity and develop them from the local Tohoku area to the world in a unique way.” says Takahashi.
The potentials that Yamamo explores from microorganisms. The ASTRONOMICA® label seasoning is the powerful product lines developed in Tohoku.
It was a great pleasure for me to be able to share the results of this dynamic and hopeful research with you at MONO MONTHLY this month. Pre-orders can be made until Wednesday 24th. The ASTRONOMICA® label’s range of products are delicious as they are, but they can also be used in simple ways to make your food taste even better and more professional. You don’t have to wait to go to Akita – grab this chance to enjoy them at home. _Microbiology
So far today, I’ve told you about my encounter with Yamamo Miso and Soy Sauce Brewery, their charms, their products and their simple recipes, Viamver® yeast, the ASTRONOMICA® research team, and the thoughts of Mr. Yasushi Takahashi, the 7th generation.
If you haven’t read it yet, please take a look back at the post until today. I think you will feel much closer to the story that you just heard for the first time. This fall, Yamamo Brewery introduced two groups of products to you: “traditional” and “innovative” flavors. Traditional Akita miso and white soup stock. And ASTRONOMICA® label’s soy sauce, salt, and hot sauces that utilize the talent of Viamver® yeast in a creative approach.
The two seem to be heading in completely different directions, but actually they are not. The other day, I had a sample tasting with a chef in Amsterdam, and when he tasted first the miso and white dashi, and then the ASTRONOMICA® products, he said, “You say this is a different series from ASTRONOMICA, but this miso has the same aroma that runs through all the products. There is an aroma that runs through all the products. He said, “In Europe, specialties from each region, such as cheese and wine, have the same local flavor, and I can sense the same YAMAMO flavor in YAMAMO products. When he said that, I also got an idea. The reason I wanted to visit Yamamo Brewery was because I enjoyed all the different types of miso I tasted during the tour, as well as the white dashi and other seasonings I brought home.
I hadn’t tasted any of the ASTRONOMICA® products until I received a sample. However, the taste of the miso I tasted two years ago and the smell of Viamver® yeast in the brewery gave me absolute confidence and peace of mind that if this brewery makes it, it must be good. I was very satisfied with the result. And these two product labels go hand in hand firmly at the root. This can be felt from the terroir, as the chef said, and also exuded from Takahashi-san’s attitude in applying a piece of kimono from the back of the warehouse to the design of the ASTRONOMICA® label products.
Two weeks flew by, but I was able to enjoy the delicious experience before everyone else. Thank you very much. If you like, you can also enjoy the taste of these two ferments. Orders will be accepted until today. You can treat yourself or give it as a gift to someone special. I hope this deliciousness will reach you all.
Viamver® yeast is a “house” yeast found in the miso of Yamamo Miso and Soy Sauce Brewing Company. The genus of the yeast is Zygosaccharomyces rouxii (hereafter referred to as Z. rouxii). It is one of the most typical salt-tolerant yeasts in the fermentation of miso and soy sauce.
So what is so special about Viamver® yeast? Normally, when we talk about “salt-tolerant yeast” we are talking about yeast that can operate in the presence of salt. You might think of yeast that promotes alcoholic fermentation in wine or liquor without salt, but there are also yeast strains, like Z. rouxii, that are more active in miso and soy sauce that use salt.
This means that this strain is not suitable for brewing alcohol. It’s even considered a spoilage fungus in wine making.
However, Viamver® yeast is different: it is Z. rouxii, and yet it is able to continue fermentation without weakening at all, even under unsalted conditions. Why was such a yeast found in Yamamo’s miso in the first place?
It was a discovery that came about after Yasushi Takahashi, the seventh generation, took over the company and started to use microbes used in industries outside the miso and soy sauce industry. He applied technologies from other industries and conducted unusual experiments that did not follow conventional theories.
In the tenth year of this irregular research, the yeast was discovered in his experimental miso. This was a microbe that he would never have encountered in the same method of miso production. On the top of it, even if a microbe is a new species or has a new efficacy, it wouldn’t have been possible to use if it kills other useful microbes. This means that the chance of finding useful microbes is very low and difficult.
In fact, in the second year of his experiment, Takahashi was already able to produce 6% alcohol from miso (normally less than 3%). This inspired him to see the potential of this yeast for more than just miso and soy sauce, so he asked experts in alcoholic beverages and lactic acid bacteria to analyse it. He has taken a rather unique approach and conducted multifaceted tests, such as trying salt-free conditions and using fruits, nuts, and mushrooms unrelated to miso and soy sauce as ingredients. _Microbiology
As I mentioned in my last post, this was a rather outlandish idea in the miso and soy sauce industry, where people expect miso to “stay the same”;. Takahashi didn’t care. He thought that this yeast should be used not only for miso and soy sauce, but also for fermentation and brewing of sake and wine across the board.
He set up a research team called ASTRONOMICA® to explore fermentation that makes the most of this yeast. (Read more at https://bit.ly/3qqgNjL)
As the research progressed, it was discovered that this yeast could produce succinic acid, a flavour component obtained from fish and shellfish, twice as much as normal Z. rouxii. In addition, it has the ability to ferment without salt and to produce around 6% of alcohol.
Moreover, it also has a gorgeous aroma similar to that of fruit or ginjo, ability to improve the quality of the flesh, and even has a masking effect.
“I can’t waste the potential of such a multi-talented yeast like this.” Takahashi applied for a microbial patent for the yeast and a production process patent for high succinic acid. Then he went on to present his findings at Brewing society of Japan and applied for international trademarks.
I can tell you that this is an extremely rare story of a small brewery from a rural area that went this far.
All these decisions were made based on his clear vision to preserve the techniques and discoveries in an objective manner, while bringing innovation to the industry as well as introducing the new value of fermentation to the world from Japan.
Takahashi named this yeast strain Viamver®, and applied for international trademark registration on ASTRONOMICA® too.
Since then, ASTRONOMICA® has been experimenting not only to make innovative miso and soy sauce, but also to brew natural wine that uses this gorgeous aroma and flavour of this yeast.
What’s next? Takahashi wants to use this yeast in doburoku and beer even, so more interesting parings can be achieved in the future. No one can stop him now.
At MONO MONTHLY YAMAMO, we share this chance to try the ASTRONOMICA® labelled soy sauce, salt, and hot sauce from their research. How exciting is that What’s the taste like? Well, let’s find that out in the coming posts. Stay tuned.
Yamamo Miso and Soy Sauce Brewing Company’s ASTRONOMICA® research team presents to the world the potential of Japanese fermented foods
TEXT_Marika Groen
This is the name of the in-house research team at Yamamo Miso and Soy Sauce, a 150-year-old brewery in Yuzawa City, Akita Prefecture, a place blessed with abundant water sources, nature and snow in winter.
Yamamo was originally a local brewery that was dedicated to preserving the traditional miso and soy sauce in Akita. Even now, the taste and techniques are passed on by the brewers who have been supporting the brewery for many years, and continue to provide a stable taste to the home kitchen. It is a brewery that has retained the “usual taste” that is expected in Japan, as well as the so-called “classic” miso and soy sauce breweries that the rest of the world generally expects.
It was not until the seventh generation, when Yasushi Takahashi took over the family business, that the business began to take a new turn. One of the main catalysts for this change was the discovery of a unique and rare yeast strain that had been lying dormant in the brewery for many years. The yeast is called Viamver® yeast (Zygosaccharomyces rouxii). _Microbiology
This yeast, with its unique characteristics, was presented by Yamamo at the Japan Brewers Association in 2020 and is now named Viamver® yeast. The company has applied for a patent for both its existence as a “house” yeast and its production method.
Why is this yeast so special? What is Yamamo trying to do with it?
When it comes to the global positioning of Japanese miso and soy sauce, the word ‘tradition’ is unquestionably attached to them wherever they go. It is a word that is genuinely admired and revered both at home and abroad, and one that is expected to remain unchanged. That is where the seventh generation posed his question.
Japanese fermented seasonings still have infinite possibilities. Even the Japanese people fail to imagine that because they are so used to the “traditional” taste. The familiar taste is delicious, and that’s a given. It’s not a negative thing.
However, despite the fact that Japanese fermented seasonings are now spreading all over the world, and the value of these products is being rediscovered in Japan, it is becoming more and more difficult for a single brewery to survive as an industry. Why?
The answer lies in the new potential of Japanese fermentation, a hitherto undiscovered treasure trove that Takahashi the 7th has set his eyes on.
There are countless varieties of traditional Japanese fermented seasonings, each with their own complex flavours, and each brewery has its own final taste. In order to enhance the final product, or to keep the taste unchanged, the ingredients are constantly analysed and the brewing process is reviewed, but there is still very limited research in Japan into the application of these ingredients to other brews.
This is because, as mentioned above, there are not many breweries that have time and energy to invest on such experiment. They are busy enough only to survive.
It was while confronting these issues from an industry-wide perspective that Takahashi met Viamver® yeast. This was a microbe that he would never have encountered in the same method of miso production.
Normally, yeast strains used to brew miso are halophilic, meaning that they thrive in the presence of salt. However, Viamver® is different. This yeast is not only halophilic, but it is also able to live and work in the absence of salt, and is capable of producing almost 6% alcohol.
Moreover, it was also found to have a high capacity for the production of succinic acid, which is involved in the umami flavour, as well as the ability to produce a floral aroma similar to that of fruit and ginjo.
In order to make unlimited use of this encounter with this yeast with a new character, Takahashi set up a research team both inside and outside the company.
The team is not only applying this yeast to miso and soy sauce, but also to the brewing of natural wine and exploring new seasoning prototypes.
The name ASTRONOMICA® is based on the idea that the mechanism of fermentation is reminiscent of a celestial body: the various ingredients are considered as stars, the myriad of ingredients as the starry sky, and the coordination of ingredients and metabolic pathways as constellations and the orderly operation of the planets.
What does ASTRONOMICA® have to offer the world?
Tradition and innovation are what the company has been exploring for a long time. With Viamver® yeast, ASTRONOMICA® will go beyond the boundaries of miso and soy sauce and give shape to its innovation as a brand.
As a first step, this winter, MONO MONTHLY would like to give you the opportunity to try some of the existing products of Yamamo Miso and Soy Sauce Brewery, as well as some of the new fermented seasonings made with the world’s first Viamver® yeast.
These are seasonings that use this yeast in a unique and flexible application, in the genuine pursuit of flavour.
