The summer menu for this season is now complete. The Viamver®︎ yeast acts on the gibier meat and seasonal oysters that we have been stocking since winter to create a unique flavor. We have also prepared two original beer-based cocktails as pairings to reset the umami flavor created by Viamver®︎ yeast. The contents are designed to keep you refreshed while experiencing the hot summer. We hope you will enjoy them.
FERMENTED VENISON CONFIT with ORANGE & BERRY SAUCE | 発酵蝦夷鹿肉フィレ肉のコンフィ
発酵した蝦夷鹿肉のフィレをコンフィした後に中心部は低温調理し、表面は炙り焼きに。オレンジとベリーのソースで。 Fermented Ezo venison fillet confit, then cooked at low temperature in the center and seared on the surface. Served with an orange and berry sauce. 將發酵過的蝦夷鹿肉片裝入後，中央低溫烹製，表面烤製。 配橙汁和漿果醬。
クリーミーな象潟産生牡蠣を発酵トマトのジュレと泡ソースの酸味、Viamver®︎ソイソースのうま味で上質なガストロノミーに。 The creamy raw oysters from Kisakata are made into a fine gastronomy by the acidity of the fermented tomato gelée and foam sauce, and the umami of the Viamver®︎ soy sauce. 奶油如方產牡蠣與發酵的番茄果凍和泡沫醬的酸度，以及 Viamver®︎ 醬油的鮮味一起製成高品質的美食。
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SPYCY SOUR SHANDYGAFF | スパイシーサワーシャンディガフ
レモンやグレープフルーツの柑橘ジュースにスパイスを加えたシロップと生ビールの爽やかなカクテル。 A refreshing cocktail of lemon and grapefruit citrus juices, spiced syrup, and draft beer. 一種清爽的生啤酒和糖漿雞尾酒，在檸檬和葡萄柚的柑橘汁中加入香料。
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VIAMVER®︎ SALTY RED EYE | ヴィアンヴァーソルティーレッドアイ
桃太郎トマトジュースとプレミアム生ビールをViamver®︎ Saltのスノースタイルで。お好みでブラックペッパーも。 Momotaro tomato juice and premium draft beer with Viamver®︎ Salt snow style. Black pepper to taste. 桃太郎番茄汁和 Viamver®︎ Salt 雪花風格的高級生啤酒。 如果您願意，也可以使用黑胡椒。
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 , EU 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
Viamver® 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.
ASTRONOMICA® 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.
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.
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.
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.
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.
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.
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
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.
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
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.
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.
