Viamver® yeast has now been granted a microorganism patent as an entity and a process patent for a fermentation product made with it, due to its ability to produce large amounts of succinic acid, a seafood-derived umami ingredient.
The discovery of Viamver® yeast in innovative test brewing products, such as fermentation with bacteria outside the industry, which had been considered taboo, is assumed to be due to the possibility of genetic hybridization and changes in products due to environmental changes. We in the basic seasonings industry have found value in the repetition of past production methods because of the demand for an unchanging taste. However, innovation is born from new areas. We believe that this is the result of our belief that experimental efforts will bear fruit, even if the market does not demand it, and we have continued to do so solemnly.
We felt that unless we objectively proved this fact, we would not have accurately communicated it to society and the industry, so we made a presentation at an academic conference and applied for a patent. I believe that the patent approval this time was a touchstone for us. From here, we intend to create products that specialize in the umami of succinic acid, as well as new products that transcend industry boundaries. _Microbiology
Title of the Invention Salt-resistant yeast and fermented products using the yeast Patent No. 7138354 Patent Holder TAKAMO&Corp. Inventors Kiichi Kimura, Takayuki Watanabe, Kenji Uehara, Yasushi Takahashi Registration date September 8, 2022
Notice of Change of Representative and Appointment of New Board Members
Dear Sir or Madam, I would like to take this opportunity to express my sincere gratitude for your continued support and patronage. I am pleased to inform you that I am assuming the position of Representative Director by resolution of the Board of Directors. Although I am a novice, I am determined to make my utmost efforts to develop the company’s business, following the policy of the former representative. I would appreciate your further guidance and encouragement. Sincerely yours
September 2022
Yasushi Takahashi, President, TAKAMO&Corp.
President Yasushi Takahashi Chairman Yoshihiko Takahashi
News of Article Publication_Forbs Japan_September Issue
Yamamo is featured in the “POSITIVE IMPACT GUIDE” in the September issue of Forbs Japan. Yamamo was selected as one of the “CULTUREPRENEURS” that have picked up local culture and turned it into value.
Local cultures are formed in accordance with the local climate. Because we live in an area with heavy snowfall, brewers have long lived and worked collectively at the brewery. They lived together for food, clothing, and shelter, and the boundary between public and private life was blurred, so the tools and daily necessities for the kurain remain in the warehouses, giving visitors a sense of the unique culture. In addition, there remains the wisdom and systems to maintain and manage the fungal ecosystem of brewing in the heavy snow and the seasonal flora and fauna in the gardens.
We are considering how we can incorporate the values and ideas derived from these wisdoms into our industries and services. Starting with our current project of making products with new yeast, we are thinking of restructuring and touring the culture that remains in the warehouses, such as creating tea houses, tending the gardens, and managing the fields, to keep the old and new attractive values alive for the future while turning the economy around. We hope you will take a look at the article.
Impact of the “New Protagonists” on the World Cultural Maturity and Economic Impact / New Value” Created by Cultural Planners
We believe that culture planners who are attached to their culture and region and create added value will play an important role in Japan. There will be a greater need for players who can add new value to national and regional cultural resources and commercialize them. Furthermore, rediscovery and reinterpretation of attractive cultural resources that have not yet been given value will become more important. The role will be to build new circuits of culture and consumption in the “everyday” lives of people around the world, as well as to people around the world who are interested in Japanese culture, such as Japanese food and Zen.
People who have successfully picked up the culture of a country or region and turned it into value have existed throughout Japan for some time. However, it is necessary to redefine them as important, naming them “culture planners” rather than “people who are doing something revolutionary in the community. If the national government, local governments, and private sector can create an environment that facilitates the sharing of know-how and the dissemination of information to the world, their appeal and value will grow, and Japan’s cultural maturity will likewise increase. (Article excerpt)
Yamamo Miso and Soy Sauce Brewing Co. Founded in 1867. Yasushi Takahashi, the seventh generation, rebranded the company and began exporting miso and soy sauce products overseas in 2012. He organized inbound tours and set up his own cafe-restaurant and art gallery. In recent years, he has formed a yeast research and development team.
Newly launched in June 2014 as the Japanese edition of Forbes, a global business magazine that operates in 47 countries around the world. For readers with a global perspective, Forbes curates articles from Forbes’ home country editions and editions from around the world, and presents the world’s most cutting-edge information along with original articles from Japan. Forbes’ mission is to bring the people, ideas, and technologies that are changing the world to the business executive community. Forbes Japan is building on Forbes’ 100-year history, trust, and network of influential and powerful people to deliver the world’s most cutting-edge information in a variety of formats through the magazine, the Web, events, and other platforms.
Notice of Program Broadcast_BIZ STREAM / NHK-WORLD JAPAN
Yamamo’s efforts will be introduced in NHK-WORLD JAPAN’s “BIZ STREAM” broadcast to about 380 million households in 160 countries and regions around the world. The program will feature a special On-Site Report on “Innovation Through Fermentation,” which will include a VTR and studio commentary.
At the time of the interview, it was during the preparation period, so the crew stayed at the brewery for three days. In addition, Mr. Kimura, a researcher from the Akita Prefectural Food Research Center who is a member of the development team, Chef Sato who supervises our café, and Mr. Kobayashi from Domaine Chaud who worked with us on the Viamver®︎ wine were also there for the interview.
Communicating the characteristics of the fungus discovered from the brewer’s yeast must be done from many angles. We are looking forward to reporting on the wide range of activities, including product development, gastronomy, and tours, while including the voices of the people involved. We hope you will take a look at it._mediainfo._overseas_tv
.
節目播出通知_BIZ STREAM / NHK-WORLD JAPAN
Yamamo的努力將在NHK-WORLD JAPAN的“BIZ STREAM”中介紹，該節目將向全球160個國家和地區的約3.8億家庭播出。在節目的專題現場報導中，似乎有來自VTR和工作室的評論以“發酵創新 / Innovation Through Fermentation”為主題。
○About BIZ STREAM BIZ STREAM provides the world with the latest economic information from Japan and Asia. We take a close-up look at corporate strategies, the frontlines of development, etc., and introduce their background and impact from a global perspective. It is an economic program that conveys information quickly and in depth, with cutting-edge information from Asia.
th Generation Takahashi is appearing on Kitchen Travel, a podcast dedicated to cooking time in the kitchen. Our navigator, Mr. Nomura, visited us two years ago and gave us a tour and a meal. The relationship at that time led to the request for this appearance, and the program will consist of a first part and a second part. The first part of the story focuses on how Takahashi spent his childhood and how he took over the family business. What kind of feeling does a person grow up with as they become aware of their career path and future being determined? I feel that I have once again been able to put my feelings into perspective. We hope you will watch the video.
Our guest this time is Yasushi Takahashi, the 7th generation of Yamamo Miso Soy Sauce Brewing Company. @the_7th_generation @yamamo_garden_cafe Yamamo is a miso and soy sauce brewer located in Yuzawa City, Akita Prefecture, and has been in business for generations since 1867. I had the opportunity to visit a while ago, but first of all, there was something strange about the website. When I actually visited, I remember being really surprised to see a view beyond my imagination. As you enter the traditional Japanese house, you see more and more things that are different from what you would normally imagine a brewery to be, such as galleries and glass showcases. A space with a view of a century-old garden can be turned into a café where you can enjoy experimental cuisine that makes full use of fermentation. A space and experience that emanates a unique atmosphere, a mixture of tradition and novelty, and the person who has been setting it all up is Yasushi Takahashi. Since that visit, I’ve had a secret goal of inviting him to join the podcast one day, and now it’s finally happened. As is becoming customary, we’ll be doing it in two parts this time. Nomura is a little nervous, but please enjoy the show.
