Announcement_Featured Advertising Case for Google Workspace with Gemini
As a miso and soy sauce maker, we’re launching our first Valentine’s gift. Introducing our 30-Year Miso Cocoa Sauce and Snowmelt Miso Caramel Sauce.
After German chef Jonas discovered cocoa nuances in our long-aged miso, he began incorporating it into desserts at his restaurant. The cocoa sauce has been on our minds ever since.
The caramel sauce is simple: snowmelt miso blended with caramelized beet sugar. Thanks to the abundant organic acids fermented by Viamver® yeast, the top notes and the peak sweetness of the caramel connect beautifully.
While satisfied with the product, creating this gift required a completely different mindset than developing miso or soy sauce gifts. Miso and soy sauce are typically used in households, and the recipients are somewhat predictable. But cacao and caramel are different. We had to rethink everything from scratch: how it would be used, who it would reach, and in what context it would be opened.
The two sauces were designed to complement various occasions: pairing with desserts like ice cream, serving as sauces for meat dishes, or enjoying with wine, whiskey, or coffee. Additionally, we incorporated ribbons in different colors into the original wrapping paper design, imbuing them with the giver’s emotions and meaning.
We asked ourselves, “What meaning can a miso and soy sauce maker create?” We approached ingredients through fermentation and considered how to impart depth through time. A lingering aftertaste that’s not just sweet. We believe this is a flavor and service only we could create—rooted in miso and soy sauce, and shaped by our constant awareness of tradition and innovation.
影片中，我們的團隊，包括員工、廚師和研究人員，在毗鄰的餐廳「Restaurant ASTRONOMICA®」使用 Google 文件收集靈感，並根據 Gemini 的創意創作出新的菜餚。
我們將秉承傳承的傳統，融合科技的全新視角，邁向下一個 150 年。
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日本各地の 6 つのストーリー：生成 AI が拓く地域の未来 | Google Workspace with Gemini
日本各地で、自分たちの仕事を愛し、その土地の豊かさを守り続ける人々がいます。このたび、Google Workspace with Gemini を普段の業務の中に取り入れ、日々の仕事をアップデートしている、日本各地の 6 つのストーリーを公開しました。Google の AI によって、一歩先へと歩みを進めている様子をぜひご覧ください。
Six Stories from Around Japan: Generative AI Paving the Way for Local Futures | Google Workspace with Gemini
Across Japan, people love their work and continue to protect the richness of their land. We’ve shared six stories from across Japan of people who have incorporated Google Workspace with Gemini into their daily work and are updating their daily routines. See how Google’s AI is helping them move one step further.
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Yamamo Brewery, located in Yuzawa City, Akita Prefecture, is a long-established brewery founded in the late Edo period (1867). This traditional brewery is using Gemini to further expand the potential of yeasts they discovered in-house.
In particular, new recipes for the attached “restaurant ASTRONOMICA®,” were developed based on team ideas collected in a Google Doc, which were then used Gemini to spark new inspiration and be incorporated into actual menu items. This project aims to connect a tradition passed down for over 150 years to the future. Together with Gemini, we continue to evolve and take on new challenges.
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來自日本各地的六個故事：生成式人工智慧輔助本地未來發展 | Google Workspace 與 Gemini
在日本各地，人們熱愛自己的工作，並持續守護著這片土地的富饒。我們分享了來自日本各地的六個故事，講述了人們如何將 Google Workspace 與 Gemini 融入日常工作，並不斷改進他們的工作流程。了解 Google 的人工智慧如何幫助他們更進一步。
Notice of Article Publication_Seasonal Journal: Kyo Winter Issue 2025
Yamamo’s initiatives were featured in the “Sato” community magazine section of the Akita Sakigake Shinpo newspaper. Immediately after publication, we received inquiries about our products and visitors to our store, highlighting the influence of the local paper and the trust built in the community over many years.
The article introduced our products, from “Yamamo Miso,” which led to the discovery of Viamver® yeast, to our “Fermented Mayonnaise,” developed through further technical advancements. The article also touched on our restaurant service, as well as the whole-house rental accommodation we offer in the renovated, registered cultural property “Hikoshiro Warehouse,” managed by Seiichi Shirai’s grandson, Taro Shiraihara.
We aim to enrich our products and experiential services, allowing guests to experience the values we cherish and the culture rooted in our brewery. We hope you will take a look at the article. _mediainfo._magazine
Exploring Akita Miso “Akita Miso,” born from Akita’s rich natural environment. Its flavor varies from brewery to brewery. We explored the history and dedication of three representative breweries within the prefecture.
Preserving Tradition While Pursuing Innovative Miso Production
Yuzawa City, Yamamo Brewery / TAKAMO &Corp.
The Iwasaki region, where the brewery is located, is a land rich in water resources, home to the legend of Princess Noe, one of Akita’s three great legends. The founder established the brewing business using the blessings of the underground water of the Minase River, the setting of that legend, and has continued brewing steadily for over 150 years since then. Yasushi Takahashi, the seventh-generation owner, preserves this history while generating and implementing various new ideas. During his university years, he majored in architecture. “I had no intention of taking over the family business,” says Yasushi. However, when he paused to reflect on his purpose, he realized his role was to breathe new life into this historic culture.
While continuing the traditional production of soy sauce and standard miso, after ten years of experimental brewing, we discovered a unique yeast that creates fruity aromas and umami, and named it “Viamver®”. Ordinary miso yeast is halophilic and can hardly function in a salt-free environment. In contrast, Viamver® can survive in a salt concentration of 0–18%, produce alcohol, and generate more than twice the amount of succinic acid—an umami component abundant in shellfish—compared to average miso yeast. Discovering a new yeast useful for food is considered as difficult as finding a new planet. With this meaning in mind, the Viamver® project team was named “ASTRONOMICA®”, which includes researchers, chefs, and artists. They are pursuing new worlds of fermentation through menu development incorporating Viamver® and applications in natural wine.
The fully reservation-based dinner tour offers cuisine at five distinct locations throughout the entire brewery. Guests engage with the innovative philosophy of the 7th generation owner, Yasushi Takahashi, while reflecting on the historic cellar and sensing the astronomically vast potential of fermentation through Viangua-based cuisine. This unique experience has drawn attention from across Japan and overseas. Currently, a renovated cellar building is under construction as an exclusive rental accommodation. It looks like it will become a place where you can fully immerse yourself in a deeper world.
The main dish served on the dinner tour. Shirakami lamb is marinated in Viamver® brine to eliminate its characteristic gaminess and tenderize the meat. The pairing is doburoku sake commissioned from Toono-ya (Iwate Prefecture).
Viamver® MAYONNAISE A fermented mayonnaise made with rice koji and soy milk, without egg yolks. Its sour cream-like tang and mellow flavor pair well with salads and salmon.
Nameko Mushroom and Tofu Miso Soup Made with “Yamamo Miso” The miso that served as the foundation for the discovery of “Viamver®” yeast. By limiting salt content to 8%, it delivers a finish where you can better appreciate the sweetness of the koji and the umami imparted by the yeast. It transforms an ordinary, everyday miso soup into a memorable bowl.
【新商品】 30年味噌｜30 YEARS MISO 30年味噌ソース-スタンダード-｜30 YEARS MISO SAUCE STANDARD ヴィアンヴァーマヨネース-スタンダード- ｜VIAMVER® MAYONNAISE STANDARD その他
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Event booth announcement_ISETAN Fermentation Week
We will be participating in “ISETAN Fermentation WEEK” at the food floor on the basement floor of Shinjuku Isetan from July 23rd (Wed) to 29th (Tue). In addition to existing Yamamo products, we will also be selling new ASTRONOMICA® products using Viamver® yeast, and a course meal will be served by Yamamo’s chef Tatsunori Sato as the main chef of this event.
We were contacted as early as March this year, and after many meetings, including having the person in charge come to our company, we decided to participate in this event. As a company with a small number of employees, we accepted the unknown but rewarding task of serving a four-course meal, wine, and doburoku, and selling new products using Viamver® yeast and long-term aging for one week. For the past month, we have been focusing on this event.
Among the 11 companies participating in the event, we are the only store with a course-style seating, and we think that it will add a touch of glamour to the floor as a service. This is a great opportunity to experience the traditions and indigenous culture that have been cultivated in the Iwasaki region of Akita Prefecture in a casual urban setting. We expect it to be crowded on the weekends, but we will do our best to accommodate your needs. We hope you will come.
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[Course menu 4 dishes and 1 drink ¥6,600] Fermented salmon confit with tartare sauce Viamver campagne and 5-year-old miso campagne Grilled fermented lamb loin with 30-year-old miso and balsamic sauce Multigrain risotto with fermented kiwi
A new expression of Japan’s “fermentation culture”!
The first ISETAN Fermentation Week will be held to explore new ways to express Japan’s pride and joy, the “fermentation culture.”
Even familiar seasonings will have new possibilities when restaurant chefs use them in new ways and create them. Bread, sweets, drinks, and more will also be on display, and the deliciousness of nature will be introduced in a variety of ways. Come experience the new world of fermentation.
A new expression of fermentation culture by a long-established brewery that has been in business for seven generations
A brewery founded in 1867 in Yuzawa City, Akita Prefecture. The brewery is pursuing innovative research and design initiatives to preserve and develop industry and indigenous culture while protecting traditional flavors, such as offering dinner tours that combine a restaurant and architecture (registered tangible cultural property) and opening a lodging facility in a renovated brewery at the end of 2025.
＜YAMAMO BREWERY＞Course meal (4 dishes + 1 drink) 6,600 yen [Isetan Shinjuku store only]
The current owner, the seventh generation, took over the family business and created a course meal using the unique yeast Viamver®, which he discovered in the miso he experimented with 10 years ago. You can enjoy dishes made with wild game fermented and aged with yeast, ingredients from Tohoku, and paired with doburoku sake, wine, and other experimental fermented seasonings. We also sell the miso, soy sauce, and other fermented seasonings used in the course meal, so you can easily try them out at home.
The unique yeast “Viamver®︎” was discovered in miso brewed in the 10th year of test brewing after the current seventh generation owner took over the family business and conducted fermentation experiments from various angles, including using bacteria from outside the industry.
Features
-High ability to produce succinic acid, a flavor component found in shellfish -Yeasts generally used in miso are said to be about 3%, but in certain environments, it can ferment alcohol to over 10% -Can operate not only in high-salt environments, but also in salt-free environments
In addition to the typical characteristics mentioned above, it has multiple benefits such as a gorgeous aroma similar to fruit or ginjo aroma, meat quality improvement, and masking effects. Taking advantage of these characteristics, we continue to research and develop not only innovative miso and soy sauce, but also fermented seasonings from vegetables and fruits, and brew natural wine and doburoku.
30味噌の深いコクとカカオの芳醇な苦味を、バルサミコの酸味が鮮やかに引き締めます。 和牛のローストにこのソースを添えるだけで、食卓に華が添えられます。大切な人と過ごすひとときを、そっと支える一皿に。発酵が育んだ深い味わいで、心ほどける時間を。
