• リクルートページの追記と社員募集のお知らせ

    リクルートページに<社員の声>を追記しています。味噌醤油の醸造に加え、YAMAMO GARDEN CAFEやI.L.A. GALLERY、ASTROMONICA(研究)などの新規事業を進められるのは、社員の力によるものが大きいです。変化の少ない伝統産業である味噌醤油業産業を変えていくためには、開拓者精神や既存の枠にとらわれない柔軟さが求められます。<社員の声>を参考にしていただき、ヤマモが社内外でどのような動きや想いを持って取り組みを続けているのかをお伝えできればと思います。


    Recruit Page Addition and Employee Recruitment Notice

    <Employee voice> is added to the recruitment page. In addition to the brewing of miso soy sauce, it is largely due to the power of employees that we can proceed with new businesses such as YAMAMO GARDEN CAFE, I.L.A. GALLERY, and ASTROMONICA (research). In order to change the miso soy sauce industry, which is a traditional industry that does not change much, a pioneering spirit and flexibility beyond the existing framework are required. I would like to ask you to refer to <Employee Voices> and let us know what kind of movements and feelings Yamamo is working on inside and outside the company.



    <员工声音>已添加到招聘页面。 除了酿制酱油之外,很大程度上还得益于员工的力量,我们可以开展新业务,例如YAMAMO GARDEN CAFE,I.L.A。GALLERY和ASTROMONICA(研究)。 为了改变味噌酱油行业,这是一个变化不大的传统行业,需要超越现有框架的开拓精神和灵活性。 我想请您参考<员工声音>,让我们知道Yamamo在公司内部和外部进行什么样的动作和感觉。





    社会変革事業部 澤口駿亮











    七代目の高橋がシアトルのリーダーシッププログラムに参加したときから、持続可能な社会実現のため、社会変革(Social Change)について学び、考え続けてきました。そのための一つの方法として、起業家が新しい社会サーヴィスを地域に実装することや、そのような人材を育成することが第一歩と考えられます。しかし、リソースが乏しいローカルではそのような人材の確保や育成が簡単ではありません。弊社では起業家精神を持つ人材を新しい部署「社会変革事業部(YAMAMO SOCIAL CHANGE DIVISION)」として育成し、社会をより良く変えていくことができるサーヴィスを実現したいと考えております。






    <Voice of employees>

    Social Change Division Shunsuke Sawaguchi

    [Reason for choosing Yamamo]

    Since my hometown was a city that could disappear, I was originally interested in launching a business to improve the town in which I live. At the same time, though vaguely, I wanted to be someone who can move people’s hearts and compete with the creative people who are active in the world. Yamamo continued to take on the challenge of evolving its awareness without being bound by the frame of traditional industry, and while creating the appeal of being a destination from the world while solving the challenges of the town. Above all, I looked at how the 7th generation himself would find pleasure in expressing complicated things in the face of complex tasks, regardless of work and life, and expressing what he wanted to do as a business, but I also considered going to overseas, but here I thought I should study at.


    [Actual way of working]

    Yamamo is roughly divided into three departments. There are three types of operations: “office work” for accounting and customer support, “sales” for delivering products to restaurants and homes, and “manufacturing” for the preparation and bottling of miso soy sauce. The Social Change Division will carry out the work of each of these three departments, new businesses such as cafes and factory tours, participation in local communities, and other activities across internal departments and between companies and regions.
    Traditional industries, which are closely linked to regions and regions, have profound value while accumulating challenges in a complex way due to their past accumulation. From routine work such as physical labor and clerical work to creative activities that realize new businesses and a sustainable society, to develop a sensor for a finer sense of discomfort and to dynamically transform the workplace. I think I can do it.


    [Future vision]

    I would like to continue the challenge of melting local stereotypes. I feel that it is hard to feel the diversity of cultures and careers locally, and that this narrows down the possibilities of each person. Of course, precedent cases and mechanisms are also necessary, but above all, it is important to believe in one’s own potential and find out what to do even in difficult situations. I would like to work with.
 Specifically, start a business while working at Yamamo within the year, open a bookstore, and make a living. After that, I can’t wait long enough for the locals as well, so I would like to take on the challenge of creating regional value in the Iwasaki region and the local bases.


    Recruitment category 1: Social Change Division

    Since the seventh generation Takahashi participated in the Seattle leadership program, he has been learning and thinking about Social Change for the realization of a sustainable society. One way to do this is for entrepreneurs to implement new social services in their communities and to develop such human resources as the first step. However, it is not easy to secure and develop such human resources in local areas where resources are scarce. We would like to foster human resources with an entrepreneurial spirit as a new department, to realize a service that can change society better.

    First of all, while engaging in the brewing industry as a young brewer, I am also in charge of the cafe department in the sense of having interaction with the outside, brushing up my own business and facing the area, toward the realization of a better society. I hope I can. Including existing venture companies of different industries in this way has the advantage of supplementing business succession and human resource shortage for existing industries, and there is an advantage from the venture side that it can utilize the resources of existing companies. I also think that this is the way a new company survives.


    Recruitment category 2: Kura-bito and Cafe staff, Clerk and Cafe staff

    Yamamo is aiming to establish a next-generation Mor group to succeed the business and promote new manufacturing. The concept necessary for that is “creative building”. Being a technician and an introducer of the brand, this group needs the ability to use technology. In order to do that, we have to learn the traditional techniques cultivated by our predecessors. However, this accumulation is the great confidence and assets of the individual who will move to the next generation.



    社会变革事业部 澤口駿亮


    由于该城市是一个可能被扑灭的城市中的灾区,所以我最初想开展一项业务来改善我所居住的城镇。 同时,尽管含糊不清,但我想成为一个能够打动人心并与活跃于世界的富有创造力的人竞争的人。 在不受传统工业框架约束的情况下,Yamamo继续面对不断发展的观念挑战,同时在解决城镇挑战的同时,创造了成为世界目的地的吸引力。 最重要的是,我考察了第七代本人在面对复杂任务(无论工作和生活如何)时表达复杂事物的乐趣,并考虑出国旅行,但是在这里 我以为我应该学习。















  • リクルートページの更新と社員募集のお知らせ

    YAMAMO GARDEN CAFEとI.L.A. GALLERYのオープンから賑わいが出てきており、また会社全体の事業承継のため社員を募集したいと考えております。この度、リクルートページを更新し、私たちの想いや思想を改めてお伝えしたいと思いました。現在、弊社の活動は味噌醤油の醸造のみならず、特許申請微生物“Viamver”の研究とそれを利用したカフェメニューの開発、海外展開を見据えた外部チームとのプランニング、YAMAMO FACTORY TOUR拡充のための改築工事、蔵に残る歴史や地域開発のためのアート活動と多岐に渡っております。それらに横断的に携わることができる「社会変革事業部」や「蔵人兼カフェスタッフ」、「事務員兼カフェスッタフ」の募集をしたいと思います。ご応募、お待ちしております。


    Recruit Page Update and Employee Recruitment Notice

    The opening of YAMAMO GARDEN CAFE and I.L.A. GALLERY is booming, and we would like to recruit employees to take over the business of the entire company. We would like to update the recruitment page and share our thoughts and ideas. Currently, our activities are not only for brewing miso soy sauce, but also for research of patent application microorganism “Viamver” and development of cafe menu using it, planning with an external team for overseas expansion, expansion of YAMAMO FACTORY TOUR It covers a wide range of areas including renovation work, art history for history and community development. I would like to recruit “Social Change Business Department”, “Kurabito/Cafe Staff”, and “Clerk/Cafe Staff” who can be involved in them. We look forward to your application.



    YAMAMO GARDEN CAFE和I.L.A. GALLERY的開業日趨繁榮,我們希望招募員工來接管整個公司的業務。 我們想更新招聘頁面並分享我們的想法。 目前,我們的活動不僅包括釀造味o醬油,還包括研究專利申請微生物“ Viamver”和開發使用它的咖啡廳菜單,與外部團隊進行海外擴展計劃,YAMAMO FACTORY TOUR的擴展 它涵蓋了廣泛的領域,包括裝修工作,歷史藝術史和社區發展。 我想招募可以參與其中的“社會變革業務部”,“後樂園/咖啡館員工”和“文員/咖啡館員工”。 我們期待您的申請。











    世界の食文化と和の調味料が融合し、進化していくことを理念“Life is Voyage”とし、2012年に貿易のアウトバウンドを開始。翌年にはGOOD DESIGN賞受賞。蔵元に残るレガシーを捉え、工場に隣接するファクトリーストア、水神の回遊式庭園、ガーデンカフェ、I.L.A. GALLERY、ASTRONOMICA(研究チーム)を整え、その土地ならではの蔵元固有の総合体験をご提供し、産業にアートとインバウンドツアーを実装しました。10年に渡る試験醸造から果実香と旨味を醸成する特許出願微生物Viamver(ヴィアンヴァー)酵母を発見し、味噌醤油製品のみならずカフェメニューや肉魚の加工品、ワインや飲料に応用し、新たな発酵の世界を追求しています。私たちは、伝統を創造性と美意識によって再構築することを試みています。




    弊社の立ち位置を確認すべく、世界に歩みを進めますと、これこそが七代目の私自身がやるべきことと思いました。先進国と称される国々が、経済活動だけでは見ることのできなかった景色。それを勃興するこれからの国々へ提唱すること。次に残る豊かさとは価値ある経済活動と捉え、伝統産業に従事する私は、これらを揺るぎない価値として伝えるべきだと思いました。 新しい道をつくるには余地余白が必要です。長く続く産業も例外ではなく、削ぎ落とす部分に痛みを伴います。それには様々な文化的側面から、その部分を見極める必要があります。数世代も続く伝統産業は、まさしくこれらの賜物であります。故に安定もし、矛盾する危うさを持ち合わせています。一方で、歴史あるものは一世代では生み出すことのできない慈しみと美しさがあります。この価値観こそ、時代を超えて紡ぐ必要があると考えています。









    七代目 高橋泰




    “Raising The Flag of Thought to Society”

    The “society”, which is the activity of a group of individuals, needed a philosophy and philosophy that showed its existence from the beginning.
    Technology is increasing the impact individuals have on society and accelerating the pace of change.
    Thoughts and philosophies change with the times in a changing society.

    We imagine what the desired society should be, and set up flags of thought and philosophy,
    We will run the company as a social activity.
    While accommodating social ethics from local and environmental resources, individual health to collective mental health,
    We will pursue the dreams and happiness of each employee.

    If this vector is reversed, individual dreams and the pursuit of happiness within the company will lead to social change,
    You can continue to work in the world.
    The society we want can be achieved if we can raise our own flag.


    [What are you doing]

    Yamamo Miso and Soy Sauce Brewing Company is a miso soy sauce brewer that has been in business since 1867. In the Iwasaki area where we are located, there is Kashima who protects this area from the end of Heian period, and it is a land rich in water resources where the tragic story about water handed down from the 14th generation of Iwasaki castle and the legend of Nohhime of the three great legends of Akita remain. In the late Edo period at the end of the Edo period, our founder, Shigesuke Takahashi, started the brewing business from the blessing of the underground water of the legendary Minase River, and has been brewing for more than 150 years in the seven generations.

    Under the philosophy of “Life is Voyage” that the world’s food culture and Japanese seasonings are fused and evolved, we started outbound trade in 2012. The following year, he received the GOOD DESIGN Award. By capturing the legacy that remains in the brewery, we have prepared a factory store adjacent to the factory, a migratory garden of water-god, a garden cafe, and an ILA GALLERY, ASTRONOMICA(Laboratory), providing a comprehensive experience unique to the brewery unique to that land, and implementing art and inbound tours in the industry. Did. We have discovered a patent application microorganism, Viamver yeast, that cultivates fruit flavor and umami from 10 years of trial brewing, and applies it not only to miso soy sauce products but also to cafe menus, processed meat and fish products, wine and beverages, and develops a new world of fermentation. I am pursuing. We are trying to reconstruct tradition with creativity and aesthetics.


    [Why do you do it]

    Yasushi Takahashi of the seventh generation, Mosuke Takahashi, gives his vision of Yamamo. As with so many traditional industries in our time, I was by no means a man who wanted to continue the family business. My parents allowed me another way and I was a architect’s way of learning freely, there is no new building that I want to build, for example, it is new in a historical building like “Kunio Maekawa House” I came to want to live a life with a culture. Then I decided to continue my family business.

    When I went to the world to confirm our standing position, I thought that this is what I should do for the seventh generation. Views of developed countries that could not be seen only through economic activities. Advocate it for the countries that will rise. Considering the next richness as valuable economic activity, I, who engage in traditional industries, thought that I should convey these as unwavering value. To create a new road, you need a margin. The long-lasting industry is no exception, and the part that is cut off is painful. To do that, we need to identify the part from various cultural aspects. The traditional industry, which continues for several generations, is exactly these gifts. Therefore, it is stable and has conflicting dangers. On the other hand, historical things have compassion and beauty that one generation cannot produce. We believe that this sense of values ​​must be timelessly spun.


    [How are you doing]

    The success of business is the key to traditional industries because of the issue of the owner. I feel that the 7th generation is not at the level where I succeeded to the family business, but instead as an organization. We are looking for new traditional industries to move into the future. We are in the process of building an organization that can create an era with new values, without being caught up in the established concept of traditional industries. We believe that it is necessary to bring about such success and success because it is Akita, which is a region where it is difficult to inherit the culture due to population decline.


    [I will do this]

    At Yamamo, we are looking for colleagues who have the same aspirations and are engaged in traditional industry with a better future. I think that most of our business operations are sober and steady. In addition, there are seasonal works such as fences and snow removal that are unique to snowy countries, and repair of old houses. You may also spend some time during unproductive times and protecting your family business. However, I believe that the things that have found fun and accumulated history and experience can sometimes change the world.

    Based on traditional industries, we develop products and jump out into the world. There, we meet new friends and cultures, mix them with the individual values, and make products again. I am looking for a friend who can be a traveler while being a craftsman who can go through this cycle. For those who have individual special skills such as artists and creators, we will use their abilities to create value by creating and exhibiting in our vacant rooms and spaces, mixing with traditional industrial technology, individual activities I would like to support the culture and connect the culture to the next generation.

    I, the 7th generation, consider that the next-generation Mor, who positions the characteristics of the brewery in the future, is the person who created the next era after the stacking era where he knew the manufacturing site. First of all, I would like to firmly study “creative accumulation”, which is the basis of culture and art, as an engineer, and create creative value as a group of parties. We hope to be able to move forward with bright and powerful colleagues who have dreams, can open up unknown matters and undeveloped areas.

    Yamamo Miso and Soy Sauce Brewing Company
    TAKAMO & Corp.
    Yasushi Takahashi, 7th generation


    <Store Information>


























  • 記事掲載のお知らせ_版画学会学会誌 第48号

    版画学会学会誌にアーティストの滝澤徹也さんが弊社のI.L.A. GALLERYで制作、展示された“発酵絵画”が掲載されております。制作報告の中でヤマモの歴史やアート活動の取り組みの経緯と意義、その手法までが説明されております。改めて滝澤さんの情緒的なアプローチや素朴に見えて大胆なアウトプットなど、制作以後の動きやその効果までも一連の作品のように感じています。ギャラリストとしての最初のお仕事をご一緒できたことに感謝し、関係性が継続していることを嬉しく思っております。



    Notice of article publication_Journal of The Japan Society of Printmarking No.48

    The “Fermentation paintings” produced and exhibited by artist Tetsuya Takizawa at our I.L.A. GALLERY are featured in the Journal of the Print Society of Japan. In the production report, the history and significance of Yamamo’s history, the activities of the art activities, and even its methods are explained. Once again, I feel like Mr. Takizawa’s emotional approach and the simple and bold output, and the movements and effects after the production are like a series of works. We thank you for your first job as a gallerist and we are pleased to continue our relationship.

    Even now, many people who visit our company are viewing it, and the works that are rooted in the area have been well received, such as calling out to those who browsed. There is an art in the area, and an attitude to be close to the future. We believe that it suggests coexistence with things that exceed human knowledge, supports human activities, and contributes to the realization of a sustainable community. From now on, I would like to continue my art activities as a gallery that pursues the power of context and human potential to sleep in the area._mediainfo._magazine


    文章發表通知_版畫學會雜誌 第48期

    藝術家滝澤哲也在我們的I.L.A. GALLERY畫廊展出並展出的“發酵畫”在日本印刷學會雜誌上有介紹。製作報告解釋了Yamamo的歷史,其在藝術活動中的背景和意義,甚至其方法。再一次,我覺得T澤先生的情感方法和簡單大膽的輸出,以及製作後的動作和效果就像一系列作品。感謝您擔任畫廊的第一份工作,我們很高興繼續與您建立聯繫。



    Journal of The Japan Society of Printmarking No.48


    |制作報告| 発酵する版画《発酵絵画》 滝澤 徹也

     本制作報告は発酵の町として知られる秋田県湯沢市岩崎地区において、ヤマモ味噌醤油醸造元による「YAMAMO “I.L.A.” PROJECT 産業は芸術に恋をする」の一環として、経済産業省の補助事業「Brand Land:JAPAN」において提案し後に制作、展示したものである。


    |Production Report| Fermented Print 《Fermented Painting》 Tetsuya Takizawa

    This production report is in the Iwasaki area of ​​Yuzawa City, Akita Prefecture, which is known as a fermentation town. As a part of “YAMAMO “ILA” PROJECT industry falls in love with art” by Yamamo miso soy sauce brewer, “Brand It was created and exhibited after being proposed at “Land: JAPAN”.
    In the Iwasaki district, which has its own background, such as the end of the Edo period to the beginning of the Meiji period, the Iwasaki domain, and later the Iwasaki prefecture, Yamamo miso soy sauce brewers have played an important role not only in the production of fermented products but also in town administration. It has been fulfilled.
    I myself, in the first situation of miso at Yamamo miso soy sauce brewing origin, stay production at the soy sauce production site, the rich ecosystem of the invisible fungus world, the activities of people connecting them, generation, history, landscape I was made aware of the series of. From a dialogue with Mr. Yasushi Takahashi, the seventh generation of our family, we will try to visualize these in artistic expression.
    This paper reports a print work aimed at revealing the invisible rich world and history by the power of Aspergillus oryzae used for generations in this family.


    |生產報告| 發酵版畫《發酵繪畫》 滝澤 徹也

    該生產報告位於被稱為發酵小鎮的秋田縣湯澤市的岩崎地區。作為“ YAMAMO “I.L.A.” PROJECT 行業的一部分,愛上了藝術”的作者是Yamamo味噌醬油釀造商,“Brand Land:JAPAN”上提出後創建並展示的。


    Journal of The Japan Society of Printmarking No.48


     今回支持体には通常の綿布張りパネル上に米粉(当家の味噌、醤油の原料として使用される)を10数層塗り重ね作成した乳白色のパネルを使用した。それを研磨し、シルクスクリーンで刷る。その製版は同市内にあり多くの現代美術家との仕事も多い、print produce & factory ICHINOSAIに依頼した。そのイメージは当家で使用される麹菌をその胞子から寒天培地で培養し、その成長段階ごとに500倍から1000倍に拡大マイクロスコープ撮影(協力:日本大学工学部)し、得ることができた。それに加え、当家の先代ゆかりの絵図や写真からも使用した。作品制作の手法としてイメージの引用を使ったがこれは、この地域が著作権法を起草した、のちの内務大臣水野錬太郎氏ゆかりであることにも由来する。する際のインクには、米粉を加熱しアルファ化(糊化)させたものを主原料に培地用寒天などを配合し、菌の育成可能な条件を整えたものを作成、使用した。そこに当家で使用される黄麹の種麹を散布し、麹菌によりイメージを浮かび上がらせた。
     条件を整えることで発酵可能な、生きている版画(展示時には表面をメディウムでコーティングし、仮眠状態にしているが、可能性として)、これらの作品はこの度、味噌醤油蔵元内に設えられたI.L.A. GALLERY(Industry Loves Art)に蔵付きの酵母のように設置された。

    また本作品に端を発した発酵絵画シリーズはミュゼ浜口陽三・ヤマサコレクション 2019冬の企画展 「凹凸に降る」にも展示させていただいた。


    Since I regard each act and material involved in production as a programming language, each material has an important meaning.
    This time, we used a milky-white panel as the support, which was made by applying 10 or more layers of rice flour (used as a raw material for our miso and soy sauce) on a normal cotton-lined panel. Polish it and print on silk screen. I made a request to print produce & factory ICHINOSAI, which has many works with many contemporary artists in the city. The image was obtained by cultivating the koji mold used in our family from its spores on an agar medium, and enlarging it by 500 times to 1000 times at each growth stage (cooperation: Nihon University Faculty of Engineering). In addition to that, I also used it from the pictures and photos related to our predecessor. I used image citations as a method of creating works, but this is also because the region was later associated with Mr. Rentaro Mizuno, Minister of Home Affairs, who later drafted the Copyright Act. The ink used in this process was prepared by using rice flour heated and pregelatinized (gelatinized) as the main raw material and agar for medium to prepare the conditions under which the bacteria could grow. The koji seed malt used in our family was sprayed there, and the image was revealed by the koji mold.
    Living prints that can be fermented by adjusting the conditions (the surface is coated with medium at the time of exhibition, it is in a nap state, but it is possible), these works are now in the miso soy sauce brewery It was installed in the GALLERY (Industry Loves Art) like yeast.
    In these prints, the koji mold that has been said to be the national bacterium of Japan and has supported Japanese food culture develops a golden color. I got the chance to tell.
    In this way, I think that works of art by plate expression, which can replace materials with images, can play more roles not only in aesthetic terms but also in modern society.

    In addition, the fermented painting series that originated from this work was also exhibited at the Muze Hamaguchi Yozo/Yamasa Collection 2019 Winter Special Exhibition “Falling and Falling”.


    這次,我們使用乳白色面板作為支撐物,該面板是通過在普通的襯棉面板上施加10層或更多層米粉(用作味mis和醬油的原料)製成的。擦亮並在絲網上打印。我要求print produce & factory ICHINOSAI,該工廠有許多與該市許多當代藝術家合作的作品。通過在瓊脂培養基上從其孢子上培養我們家庭使用的酒麯黴菌,並在每個生長階段將其放大500倍至1000倍來獲得圖像(合作:日本大學工程學院)。除此之外,我還從與我們前任有關的圖片和照片中使用了它。我使用圖像引用作為創作作品的一種方法,但這也是因為該地區後來與內政部長內藤田太郎先生聯繫在一起,後者後來起草了《版權法》。該工藝中使用的油墨是通過將米粉加熱並預糊化(糊化)作為主要原料,並以瓊脂為介質製備的,以製備細菌可以生長的條件。我們家使用的曲籽麥芽噴在那兒,圖像由曲霉揭露。
    可以通過調整條件進行發酵的活版畫(展覽時表面塗有中等塗層,處於午睡狀態,但有可能),這些作品現在都在味o醬油釀酒廠中它像酵母一樣安裝在I.L.A. GALLERY(Industry Loves Art)中。
    在這些印刷品中,據說是日本的國家細菌並支持日本飲食文化的酒麯黴菌呈金色。 我有機會講。

    此外,源自此作品的發酵繪畫系列還曾在Muze Hamaguchi Yozo / Yamasa系列2019冬季特別展覽“跌落”中展出。


    The Japan Society of Printmarking



    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


  • 記事掲載のお知らせ_Mercedes me Magazine

    メルセデスオーナーのためのライフスタイルマガジン「Mercedes me Magazine」のShe’s Mercedesにて5ページに渡りヤマモの取り組みがご紹介されております。特許申請微生物”Viamver”や研究チームやラボの”ASTRONOMICA”についても取り上げていただき、菌や製法の発見までの経緯やそれらを使用したサーヴィスについても記事にしていただきました。早速、この記事を見たオーナーの皆様がご来店され、取り組み内容が十分に伝わっているのだと思いました。

    記事の掲載依頼が来た時には特別な感情になりました。2016年に中北米の旅をし、弊社ヤマモが行うアート活動“I.L.A.(Industry Loves Art 産業は芸術に恋をする)”の取り組みを始めるきっかけとなったのは、産業には芸術活動が必要であると理解したことからでした。そのような視点で産業界をみると、既にそれを理解し、体現していたブランドとしてMercedes Bentzがあり、彼らは自動車産業でありながら他分野の文化芸術を支援し、そこに強力なイニシアチブを取り、キュレーションを行っていました。
    当時、TOKYO FASHION WEEKのメインスポンサーであったMercedes Bentzをベンチマークとし、彼らと同じ感覚と思想を持ちながら、ブランドの歩を進めていくことができればと考えておりました。彼らからの声掛けは、財政破綻から産業再生に至ったデトロイトの知見を独自に解読し、帰国後にアート活動として事業化したことの検証のひとつになりました。いかなる環境や状況でも思想を打ち出し、不確実な未来に事業をつくりながら挑んでいくことは長く続く産業の営みには不可欠なものです。今回の記事掲載のお話は、仕事を通じた多くの出来事の中でも、非常に喜ばしい事と思っています。ぜひ、記事をご覧いただきたいと思います。


    Notice of article publication_Mercedes me Magazine

    On the 5th page of She’s Mercedes of the “Mercedes me Magazine” lifestyle magazine for Mercedes owners, Yamamo’s efforts are introduced. We also covered the patent application microorganism “Viamver” and the research team and laboratory “ASTRONOMICA”, and wrote about the history of discovering bacteria and manufacturing methods and the services using them. Immediately, I thought that the owners who read this article came to the store and the contents of the efforts are fully conveyed.

    Creating a business from ideas
    It was a special feeling when I was asked to publish an article. In 2016, when I traveled to Central and North America and started to work on the art activity “I.L.A. (Industry Loves Art)” conducted by our company Yamamo, the industry needed art activity. It was because I understood that there was. Looking at the industry from such a perspective, Mercedes Bentz is a brand that has already understood and embodied it, and they are supporting the cultural arts of other fields even though they are the automobile industry, and there are strong initiatives there. I was collecting and curating.
    At that time, using Mercedes Bentz, who was the main sponsor of TOKYO FASHION WEEK as a benchmark, I thought that I would like to advance the brand’s steps while having the same feelings and thoughts as them. What they said was one of the verifications that Detroit’s knowledge that led to industrial revival due to financial failure was uniquely decoded and commercialized as an art activity after returning to Japan. It is indispensable for a long-lasting industrial operation to put forth ideas in any environment and situation and to challenge while creating businesses in an uncertain future. I think that the story of this article is very pleasing, even among the many things that happened during my work. I would like you to read the article._mediainfo._magazine


    文章發表通知_Mercedes me Magazine

    在“ Mercedes me Magazine”生活方式雜誌的梅賽德斯車主的梅賽德斯·奔馳的第5頁上,介紹了Yamamo的努力。 我們還介紹了專利申請微生物“ Viamver”,研究團隊和實驗室“ ASTRONOMICA”,並介紹了發現細菌的歷史,製造方法以及使用細菌的服務。 立刻,我以為閱讀這篇文章的所有者來到了商店,並且努力的內容得到了充分的傳達。

    當我被要求發表文章時,這是一種特殊的感覺。 2016年,當我前往中美洲和北美洲開始從事由Yamamo公司舉辦的藝術活動“ I.L.A.(Industry Loves Art 工業愛上了藝術)”時,該行業需要進行藝術活動。 這是因為我知道有。 從這種角度看待汽車行業,梅賽德斯·本茨(Mercedes Bentz)是一個已經理解並具體體現出來的品牌,儘管它們是汽車工業,但它們仍在支持其他領域的文化藝術,並且在那裡有很強的創舉。 我正在收集和策展。
    當時,我們決定使用TOKYO FASHION WEEK的主要贊助商梅賽德斯·本茨(Mercedes Bentz)作為基準,並擁有與他們相同的感受和想法,我們希望提升該品牌。 他們所說的就是核實之一,證明了底特律由於金融失敗而導致工業復興的知識在返回日本後被獨特地解碼並商業化為藝術品活動。 長期的工業運營必不可少,可以在任何環境和情況下提出想法,並在不確定的未來中發展業務時挑戰。 我認為,即使在我工作期間發生的許多事件中,本文的故事也非常令人愉悅。 我希望您閱讀這篇文章。


    Mercedes me Magazine_No.009_2020 summer issue


    味噌と醤油 味もデザインされた調味料のハッ!とするおいしさ

    飛鳥時代には醤油の原形が作られていたといわれる日本のみならず、世界中に広く存在する発酵食品。ワインやチーズ、もちろん日本酒や漬け物もそう。10年くらい前には塩麹、ここ最近はぬか床が話題になっているなか、ヤマモ味噌醤油醸造元は、独自のスタンスとアプローチで発酵食品の未来を描いていた。羽州街道の宿場町で城下町だった秋田県湯沢市岩崎。創業者の初代・髙橋茂助が皆瀬川の水運と伏流水を活かして味噌作りを始めたのは、江戸幕府が閉じた1867年(慶応3年)のこと。7代目にあたる髙橋泰さんは、建築工学を専攻した大学を卒業後、東京農大短大で醸造学、大手醤油メーカーで商品開発に携わり2006年、岩崎の地に帰ってくる。水の希釈で旨味も薄まってしまう濃縮タイプのめんつゆを、出汁で薄めたらどうか-。メーカー時代のアイデアをもとに味噌の塩分を半分に減らし、減らしたぶんを旨味に置き換えようと試みる。塩分が減って活発になった微生物が作るアルコールで、保存性も担保。華やかな香りや肉質の改善といった特性をもつ新しい酵母の働きが、「YUKIDOKE MISO」独特の風味を作り出した。


    Miso and soy sauce, a seasoning with a taste designed! Delicious

    It is a fermented food that exists not only in Japan where the original form of soy sauce was made in the Asuka era, but also around the world. Wine, cheese, and of course sake and pickles. Around 10 years ago, salt koji, and recently bran floor, became a hot topic, and the yamamoto miso soy sauce brewer drew the future of fermented foods with its own stance and approach. Iwasaki, Yuzawa City, Akita Prefecture, which was a castle town and a post town on the Hashu Kaido. It was in 1867 (Keio 3) when the Edo Shogunate closed that the first founder, Mosuke Takahashi, started making miso using the water transportation and underground water of the Minase River. Mr. Yasushi Takahashi, who is the 7th generation, returned to Iwasaki in 2006 after graduating from a university majoring in architectural engineering, brewing studies at Tokyo University of Agriculture and college, and product development at a major soy sauce maker. Why don’t you dilute the concentrated type Mentsuyu that dilutes with water and dilute it with soup stock? Based on the idea of ​​the maker era, I tried to reduce the salt content of miso by half and replace the reduced salt content with umami. Preservation is guaranteed by alcohol made by microorganisms that have become active due to reduced salt content. The action of the new yeast, which has characteristics such as a gorgeous aroma and improved meat quality, created a unique flavor of “YUKIDOKE MISO”.



    它是一種發酵食品,不僅存在於明日香時代最初製成醬油的日本,而且遍布世界各地。葡萄酒,奶酪,當然還有清酒和鹹菜。大約10年前,鹽曲和最近的麩皮成為熱門話題,山本味o醬油釀造商以自己的立場和方法吸引了發酵食品的未來。秋田縣湯澤市的岩崎市,是八戶海道的一個城堡鎮和一個驛站鎮。江戶幕府在1867年(京王3年)關閉,第一位創始人高橋茂助開始利用皆瀬河的水運和地下水製作味mis。第7代高橋泰先生從一所建築工程大學,東京農業大學和學院的釀造研究專業以及一家主要醬油製造商的產品開發專業畢業後,於2006年回到岩崎。您為什麼不稀釋用湯稀釋水的濃縮型麵條湯?基於製造商時代的想法,我試圖將味噌的鹽含量減少一半,並用鮮味代替降低的鹽含量。由鹽含量降低而變得活躍的微生物所製得的醇可確保保存。具有豐富香氣和改善肉質等特徵的新酵母的作用產生了獨特的“ YUKIDOKE MISO”風味。


    Mercedes me Magazine_No.009_2020 summer issue




    “The traditional manufacturing cycle does not allow us to make innovative products. So we cultivated with existing yeast that no one has tried and fungi other than miso and soy sauce, or from new breeding of yeast to new species. We repeated the test to make the bacteria appear.”
    Of the approximately 3 million species on earth, the world of microorganisms is known to account for only about 5%. The research team and products are named ASTRONOMICA, the new yeast is named after Viamver yeast and the universe and stars.


    “在傳統的生產週期中,我們無法生產創新產品。因此,我們用沒有人嘗試過的現有酵母和味噌和醬油,或者從酵母的新品種到新品種進行種植。 我們重複了測試以使細菌出現。”
    在地球上大約300萬個物種中,已知微生物世界僅佔5%。 研究團隊和產品命名為ASTRONOMICA,新酵母以Viamver酵母以及宇宙和恆星命名。


    Mercedes me Magazine_No.009_2020 summer issue





    The world of deep publishing is like a universe

    “Small and medium-sized breweries are planning to make an unusual conference presentation about Viamver yeast that has a special umami taste. It should bring a new twist to the industry.” Miamium-derived Viamver yeast and new soy sauce-derived fresh yeast work without salt, so they are expected to be applied to fields other than fermented foods.
    The only way to take action against something that does not have the correct answer is to design the framework yourself. Mr. Takahashi, who says so, is to redefine the culture of miso and soy sauce to enhance business and culture. The unique attitude of “traditional industry venture” fills the space like an antique shop, while at the same time protecting the history and local taste. “I think we can stay in tradition because of innovation, so let’s do everything we want to do with the accelerator fully open (laughs).”
    Familiar miso and soy sauce are essential to our diet. While chewing on the delicious gelato, I was reminded of the value of the reassuring taste, and I was very surprised at the possibilities that spread from there.


    “中小型啤酒廠正計劃就鮮味獨特的Viamver酵母進行不尋常的會議介紹。這將給行業帶來新的變化。” 味噌衍生的Viamver酵母和新的醬油衍生的新鮮酵母在不加鹽的情況下也能正常工作,因此有望將其應用於發酵食品以外的其他領域。
    對沒有正確答案的問題採取行動的唯一方法是自己設計框架。高橋先生這樣說,是為了重新定義味噌和醬油的文化,以促進商業和文化。 “傳統產業冒險”的獨特態度像古董店一樣充滿了空間,同時又保護了歷史和當地風情。 “我認為由於創新我們可以保留傳統,所以讓我們在加速器完全開放的情況下做我們想做的一切(笑)。”


    Mercedes me Magazine_No.009_2020 summer issue




    Mr. Yamada, the editor and writer, told us that he was checking with another medium when the seventh generation Takahashi continued his family business. After 10 years or more, I will be working together, and I feel the mysterious and dramatic interest that the accumulated work will create new matches and chemical changes over a long period of time. Thank you for your energetic work.


    編輯和作家山田先生告訴我們,當第七代高橋繼續其家族業務時,他正在與另一種媒體進行核實。 我在一起工作已經有10多年了,我感到自己的神秘和戲劇性的興趣是,長期積累的工作創造了新的比賽和化學變化。 謝謝您的辛勤工作。