• 国際商標取得について_Viamver®, ASTRONOMICA®

    ヤマモ味噌醤油醸造元 / 高茂合名会社は、Viamver®およびASTRONOMICA®の日本、アメリカ、中国での商標を取得しました。私たちヤマモは味噌醤油の伝統産業を基礎とし、新しい時代の豊かさを提案すべく、革新的技術の追求とサーヴィスの実装、さらに、クリエイティヴを中心とした研究と開発を続けていきます。


    International Trademark Acquisition_Viamver®, ASTRONOMICA®

    Yamamo Miso and Soy Sauce Brewing Company / TAKAMO & Corp. has acquired the trademarks of Viamver® and ASTRONOMICA® in Japan, USA and China. Based on the traditional industry of miso and soy sauce, Yamamo will continue to pursue innovative technologies, implement services, and conduct research and development with a focus on creativity in order to propose the richness of a new era. _Microbiology


    國際商標收購_Viamver®, ASTRONOMICA®

    Yamamo味噌醤油醸造商 / 高茂合名会社 已在日本、美國和中國收購了 Viamver® 和 ASTRONOMICA® 的商標。以傳統的味噌醬油產業為基礎,Yamamo人將繼續追求創新技術,實施服務,以創意為中心進行研發,以提出新時代的豐富。





    It is a yeast that produces umami by succinic acid, which originated from Yamamo’s warehouse yeast, and for which a microbial patent application was filed and announced by the Japanese Society of Brewing Research in 2020. The yeast is salt-loving, but can also act without salt, and has high alcohol production performance, etc. It has crossed over technologies based on its multiple efficacy, and has been deployed in innovative products, cuisines, menus, and services such as caviar and wine as well as miso and soy sauce.


    一種源自 Yamamo 釀造酵母並用琥珀酸培養鮮味的酵母,該酵母於 2020 年通過微生物專利申請和日本釀酒協會公佈。 雖然它是嗜鹽的,但它即使沒有鹽也能發揮作用,它跨越了具有高酒精原性能等多重效果的技術,不僅用於味噌醬油,還用於魚子醬和葡萄酒、菜餚、菜單等創新產品,和服務。




    A research and investigation brand and team that primarily develops seasonings and menus. Its application areas are not limited to food, but also cover a wide range of topics from culture to social change, including art and design, architecture, environment, ethics, future insight, and urban development. The team is made up of a diverse range of experts including researchers, chefs, artists, curators, architects, and editors.


    研究和研究主要開發調味料和菜單的品牌和團隊。 它的應用領域不僅限於食品,還涵蓋了從文化到社會變革的廣泛領域,如藝術、設計、建築、環境、倫理、未來洞察和城市發展。 研究人員、廚師、藝術家、策展人、建築師和編輯等各種專家參與其中。


  • 記事掲載のお知らせ_秋田県公式観光サイト [アキタファン]

    秋田県の公式観光サイト“アキタファン”にてYAMAMO FACTORY TOURとコースランチを取材していただきました。記事は岩崎地域の取材になっており、石孫本店さんとmomotoseさんに立ち寄り、ヤマモにお越しいただく内容となっております。個性ある店舗や事業所が際立つことによって、地域が認識され、地域ブランドに成長していく。地元に根ざした伝統産業としては、地域に対してそのような発展の仕方をイメージし、取り組みを続けてきました。地域全体として、広く伝えていただきながらも、弊社でなければならないコンテンツや取り組みに磨きをかけ、歩みを進めていきたいと思います。


    Notice of Newspaper Publication_Official Akita Prefecture Tourism Site [Akita Fun]

    The official tourism site of Akita Prefecture, “Akita Fun,” covered our YAMAMO FACTORY TOUR and course lunch. The article covered the Iwasaki area, stopping by Ishimago Honten and momotose, and asking visitors to visit Yamamo. By making unique stores and establishments stand out, the region will be recognized and grow into a regional brand. As a traditional industry rooted in the local community, we have imagined such a process for the region and have been working on it. We would like to continue to refine and promote the contents and initiatives that are unique to our company, while having them conveyed to the region as a whole.


    報紙出版_秋田縣官方觀光網站[Akita Fun]

    在秋田縣的官方觀光網站”Akita fan”採訪YAMAMO FACTORY TOUR和套餐午餐了。 文章涵蓋了岩崎地區,內容是您將順便拜訪石孫本店先生和momotose先生訪問Yamamo。 通過讓獨特的商店和商業機構脫穎而出,該地區將得到認可,並將成長為一個地區品牌。 作為植根於當地的傳統產業,我們一直在為該地區打造這樣一個過程的形象。 我想完善和推進必須是我們公司的內容和舉措,同時讓我們了解整個地區。






    Yamamo Miso and Soy Sauce Brewing Company is a long-established brewery established in 1867, but it might be more accurate to describe it as an innovative brewery. Before reading the text, please take a peek at the following link.
    Yamamo Miso and Soy Sauce Brewing Company official website: https://yamamo1867.com

    Did you get the idea? From the text, photos, and product packaging design, you can see that the brewer is trying to go beyond the stereotypes. I feel inspired just by looking at it.


    Yamamo味噌醤油醸造商是一家歷史悠久的啤酒廠,成立於 1867 年,但將其描述為創新啤酒廠可能更正確。 在閱讀正文之前,請先看一下下面的鏈接。
    山毛味噌醬油釀造官方主頁 https://yamamo1867.com

    你明白嗎。 從發布的文字、照片和產品包裝設計,你可以看到試圖跳過啤酒商先入為主的觀念的態度。 光是看就會給你靈感。






    However, what I thought was even more wonderful was the will to create change from the local level that was expressed by Mr. Takahashi the 7th, who is in charge of creative direction, and Mr. Sawaguchi of the Social Transformation Division.

    Customers want the same taste, but if we don’t change, the industry will end. We have to evolve with the changing world and our subjective view of why we do what we do. Therefore, we are attempting to reconstruct traditional Japanese industry with creativity and aesthetics, utilizing our personal subjectivity and the heritage that lies in the land. I believe that this will lead to becoming a singularity in the world and attracting people from both inside and outside Japan” – these sincere words touched my heart.


    然而,我認為更美妙的是,正如負責創意先鋒的第 7 代高橋先生和社會變革部的澤口先生所說的那樣,打算在當地帶來變革。







    A laboratory was set up in the brewery to conduct experiments on yeast culture and fermentation, as well as research on unique bacteria derived from test brewing. The knowledge gained here is used in the brewing of miso and soy sauce, as well as in the dishes served at the brewery’s cafe. They are also in the final stages of making wine using their own yeast, which started as a result of the research in the lab, and were preparing to set up a cellar and sales space on the premises.

    There are other noteworthy topics as well. The construction of a new tea ceremony room, which will be a new feature of the brewery tour, is underway, as is the construction of a new koji room for challenging brewing. There are also plans to develop the starter (food served before an appetizer) in the malt cellar, which is currently offered as a full course dinner, and to serve experimental dishes in front of the koji room. The next time you visit, the scenery you see will surely have changed dramatically.








    After being shown around the warehouse, it was time to have some fun. All the dishes are supervised by chefs from Japan and abroad, and the appetizer is a salad that utilizes vegetarian cooking methods. The appetizer was a salad using vegetarian cooking methods, with fried, steamed, and sauteed vegetables, tofu mousse fermented with yeast, and sea foie gras mousse fermented with yeast, accompanied by nuts roasted with Yamamo brand soy sauce, and a dressing made by fermenting yogurt with their own yeast. The level of care and attention to detail is unbelievable. It was a dish that allowed me to feel the enthusiasm of its creators and to realize the depth of yeast.


    在被引導穿過啤酒廠後,這是一段有趣的時光。 所有菜餚均由國內外廚師監督,開胃菜是使用素食食譜的沙拉。 將炒菜、蒸菜、炒菜與酵母發酵豆腐慕斯和海膽酵母發酵慕斯混合,搭配Yamamo牌醬油烤製的配菜堅果,或者用我們自己的酵母發酵酸奶製成的調料,不尋常的精細程度。 這是一道足以讓您真正感受到酵母深度的同時感受到製造商熱情的菜餚。






    The main course was a confit of fermented Ezo deer fillet. Yeast is also used here to tenderize the meat, cover the odor peculiar to gibier, and increase the umami flavor. The combination of high protein, low fat, and healthy venison with yeast was so delicious that I felt as if my body was rejoicing every time I put it in my mouth.

    The dessert was gelato. The sauce made from the family’s own miso and soy sauce accented the gelato well, and the chocolate and nuts kneaded into the gelato gave it a different taste and texture. I would also like to add that all three dishes went wonderfully well with non-alcoholic champagne.


    主菜是發酵梅花鹿肉片。 在這裡,酵母也用來軟化肉,掩蓋雞別特有的氣味,改善鮮味。 高蛋白、低脂肪、健康的鹿肉和酵母的美味組合,讓我每次放進嘴裡都感覺很開心。

    甜點是冰淇淋。 使用家傳的味噌和醬油的醬汁作為調料效果很好,巧克力和堅果的揉捏使味道和質地的變化令人愉悅。一次,兩次或三次都是美味的甜點。 我還要補充一點,這三種產品都與不含酒精的香檳完美兼容。


    〜半径200メートルの小宇宙〜 ノンアル女子の発酵ひとり旅
    〜Microcosm of a 200-meter radius – A non-alcoholic woman’s solo journey through fermentation


  • 新聞掲載のお知らせ_河北新報



    Notice of Newspaper Publication_Kahoku Shimpo

    Yamamo’s efforts were featured in the Kahoku Shimpo on May 8. From researching the yeast used in miso and soy sauce production to brewing wine, we are delighted to create unknown products that are tied to our company while working across industries. Especially in winemaking, Z. rouxii, to which Viamver yeast belongs, is considered a spoilage organism in wine. This is the world’s first wine made with rouxii, which was created by continuing to explore the yeast without being bound by conventional values. This article was also featured on Yahoo! News. We hope you will take a look at it. _mediainfo._newspaper



    Yamamo的努力於5月8日發表在河北新報上。 從味噌醬油釀造酵母的研究到釀酒,我們很高興在跨行業的同時創造與我們公司相關的未知產品。 特別是在釀酒中,Viamver酵母所屬的Z.rouxii被認為是葡萄酒中的腐敗細菌。 可以說,酵母是世界上第一個rouxii釀造葡萄酒,它是通過不斷探索而誕生的,不受傳統價值的束縛。 在Yahoo!新聞中也有此文章。 我希望你閱讀它。


    Kahoku Shimpo, May 8, 2021



    新酵母 みそから発見 湯沢の醸造元と県の研究センター


    うま味成分約2倍、果実似の香り ワインなど新商品を開発



    New Yeast Discovered in Miso Brewing Company and Prefectural Research Center

    Yamamo Miso and Soy Sauce Brewing Company, which has been brewing miso and soy sauce in Yuzawa City for over 150 years, and the Akita Prefectural Food Research Center (Akita City) have succeeded in collecting new yeast from the company’s miso and developed a fermented liquid of the new yeast. New products such as wine made with the new yeast have been completed, and expectations are high for the spread of fermented foods.
    The new yeast contains 1.5 to 2 times more succinic acid, a component of umami, than other yeasts. It is characterized by an aroma similar to that of fruit or ginjo, and is also effective in tenderizing meat.

    Development of new products, including wine, with about twice the umami ingredients and fruit-like aroma

    The company and the center began joint research in 2018, and discovered a new yeast in the company’s miso in 2007. In 2007, they discovered a new yeast in the company’s miso, completed a fermentation solution for cultivating the yeast, and applied for a patent in February 2008. The new products include wine and bread made with the new yeast, soy sauce, Hinai Jidori chicken paste, salt made by drying the fermentation liquid, and caviar marinated in soy sauce made with the new yeast. The wine is a pale orange color with a distinctly mellow, fruit-like aroma. The caviar’s fishy smell has been removed by the yeast.
    The company plans to make 300 bottles of wine and sell 750ml bottles for 5,000 yen (tax not included) after the summer. The Yamamo Garden Cafe, which is attached to the company, offers a course meal using caviar and other ingredients.
    Yasushi Takahashi, 41, the seventh generation of the company, said, “It has potential as a new seasoning and can be used in a variety of dishes. I hope it will lead the fermented food culture in the prefecture.





    我們將生產300瓶葡萄酒,併計劃在夏季後以5000日元(不含稅)的價格出售一瓶750毫升的酒。該公司附帶的“ Yamamo Garden Cafe”提供使用魚子醬和其他食材的套餐。


    May 16, 2021, 19:22 distributed by KAHOKU SHIMPO ONLINE NEWS



    Discover Japan 2019年11月号 “新種の酵母を発見!発酵をデザインする七代目の味噌づくり”
    Discover Japan November 2019 “Discover a new kind of yeast! Making Miso for the Seventh Generation Designing Fermentation”
    Discover Japan 2019年11月號 “發現新型酵母!為第七代發酵發酵製作味噌”


    Discover Japan Web “150年の伝統を守る「ヤマモ味噌醤油醸造元」が革新的と言われる理由”
    Discover Japan Web “The reason why “Yamamo Miso and Soy Sauce Brewing Company” who maintains the tradition of 150 years is said to be innovative”
    Discover Japan Web “保持150年傳統的”Yamamo味噌醬油釀造商”之所以創新的原因”


    STAY AKITA “モダンデザインの感性が伝統と調和する”
    STAY AKITA “The sensitivity of modern design is in harmony with tradition”
    STAY AKITA “現代設計的敏感性與傳統和諧相處”


    ONBEAT_vol.10 “世界に醸造業の魅力を発信し、発酵食文化と地域に新たなブランド価値を創出”
    ONBEAT_vol.10 “Disseminate the appeal of the brewing industry to the world and create new brand value in the fermented food culture and region”
    ONBEAT_vol.10 “向全世界傳播釀造業的吸引力,並在發酵食品文化和地區創造新的品牌價值”


    日本VE協会誌 バリュー・コンピテンシー 2017夏号 “ローカルから世界へ「伝統」の価値を届ける”
    Japan VE Association Magazine Value Competency 2017 Summer Issue ”Deliver the value of” tradition “from local to the world”
    日本VE協會雜誌 Value Competency 2017年夏季刊 “從本地到世界傳遞傳統的價值”


    MONOCLE 2015年12月-2016年1月号 ”Christmas gift of the UK”
    MONOCLE December 2015-January 2016 ”Christmas gift of the UK”
    MONOCLE 2015年12月-2016年1月 ”Christmas gift of the UK”



    海外メディア情報 | OVERSEAS MEDIA INFORMATION | 海外媒體信息

    新聞メディア情報 | NEWSPAPER MEDIA INFORMATION | 報紙媒體信息

    雑誌メディア情報 | MAGAZINE MEDIA INFORMATION | 雜誌媒體信息

    テレビメディア情報 | TV MEDIA INFORMATION | 電視媒體信息

    書籍メディア情報 | BOOK MEDIA INFORMATION | 預訂媒體信息

    地方メディア情報 | LOCAL MEDIA INFORMATION | 當地媒體信息


  • 番組放送のお知らせ



    Announcement of Program Broadcast

    The media reported on our courtesy visit to the governor of Akita Prefecture. Many media came to the event, and we felt the growing interest in the application of miso-derived yeast and innovative fermentation technology. The Akita TV broadcast was featured on Yahoo! News and spread across the web. NHK Akita’s coverage was also reported on the national news the next morning. (Yahoo! and NHK web news are currently unavailable.) The team realized the great response to our research and development. We will continue to work on this project so that everyone can experience the world of Viamver yeast fermentation, which is based on miso and soy sauce technology. _mediainfo._tv



    據報導,對秋田縣知事進行了訪問。 當天,許多媒體訪問了我們,我感到對味噌衍生酵母和創新發酵技術的應用的興趣與日俱增。 秋田電視台的廣播成為Yahoo!新聞,並在WEB上傳播。 此外,第二天早上,NHK秋田在全國新聞中被報導。 團隊正在感受到研發的巨大反應(目前尚無法獲得Yahoo!和NHK WEB新聞)。 我們想盡一切努力,使每個人都能體驗應用味噌醬油技術的Viamver酵母發酵的世界。


    April 27,2021 21:35 distributed by Akita Television








    Unveiling of Products Using Newly Developed Yeast

    A new product using yeast jointly developed by miso and soy sauce brewers in Akita Prefecture and the Akita Prefectural Food Research Center has been completed, and the people involved visited the Akita Prefectural Government on the 27th to report to Governor Satake.

    The four people who visited the Akita prefectural office included Yasushi Takahashi, Managing Director of Yamamo Miso and Soy Sauce Brewery in Yuzawa City, Akita Prefecture. They reported on the completion of the new products and showed dishes made with Viamver yeast, which was developed in collaboration with the Akita Prefectural Food Research Center based on the yeast strain that produces Yamamo miso and soy sauce.

    A dish using caviar marinated in soy sauce made with Viamver yeast made its appearance. The yeast is said to soften meat and fish as well as soften their odor, eliminating the unique smell of caviar and bringing out their umami. In addition, the wine brewed with the yeast is prepared to go well with any dish.

    Yasushi Takahashi, Managing Director of the company, said, “Completing a table with yeast derived from miso and soy sauce is something we have not been able to do before. I think it’s very rewarding to be able to use our company’s yeast. We would like to show the fusion of tradition and innovation. Yamamo Miso and Soy Sauce Brewing Company aims to start mail order sales of the new product by the summer of 2021, and also plans to serve it at the café it operates.






    常務董事高橋泰說:“用味噌和醬油衍生的酵母無法完成一張桌子。我們能夠對付細菌的做法非常有益。我想。我想傳達傳統與創新的融合“ Yamamo Miso醬油釀造商的目標是到2021年夏季開始郵購新產品,併計劃在其經營的咖啡館提供這些產品。


    April 27,2021 18:28 distributed by NHK NEWS WEB


    みそ由来の酵母を使ったワイン 県庁でお披露目









    Wine made with miso-derived yeast unveiled at prefectural office

    On the 27th, new products such as wine made with yeast derived from miso, which were jointly developed by the prefectural government and a miso manufacturing company in Yuzawa City, were unveiled at the prefectural government office.

    Three years ago, the prefectural government provided technical support to Yamamo Miso and Soy Sauce Brewing Company in Yuzawa City, aiming at the development of fermentation industries such as miso, and succeeded in developing miso-derived yeast that has the characteristic of producing umami.

    On the 27th, four people from Yamamo Miso and Soy Sauce visited the prefectural government and presented their new products to Governor Satake.

    Among them, the wine fermented with yeast derived from miso (soybean paste) has a refreshing taste and is easy to drink, and will be sold at cafes operated by the company by summer of this year.

    Governor Satake, who tasted the wine beforehand, said, “It has a very mild taste and I think it will be popular among women. I would like to see it further developed while making use of local products to attract young people,” he said.

    Yasushi Takahashi, the seventh generation of Yamamo Miso and Soy Sauce Brewing Company, said, “The wine has been made with the umami of yeast from miso. We would like to continue developing new products while aiming to expand overseas.

    Kiichi Kimura, a senior researcher at the Prefectural Food Research Center, said, “We would like to develop the food industry by supporting initiatives like this one that step into other fields.