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。
　幕末から明治の初め、岩崎藩、後には岩崎県が置かれるなどの独自の背景を持つ岩崎地区において、ヤマモ味噌醤油醸造元は代々、発酵製品の製造だけではなく町政において代々重要な役割を果たしてきたという。
　私自身、ヤマモ味噌醤油醸造元での味噌、醤油製造の現場での滞在制作の初めての状況の中、見えない菌の世界の豊かな生態系、それらを繋ぐ人の営み、世代、歴史、景観の連なりについて学び意識させられた。当家七代目高橋泰氏との対話から美術表現でのこれらの視覚化を試みることになる。
　本稿は、その中で当家に代々使われる麹菌の力で、見えないその豊かな世界や歴史を浮かび上がらせることを目指した版画作品について報告する。

|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

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”.

由於我將生產中涉及的每種行為和材料都視為編程語言，因此每種材料都具有重要的意義。
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。
通過這種方式，我認為通過板式表達的藝術作品可以用圖像代替材料，不僅可以在美學上發揮作用，而且在現代社會中也可以發揮更大的作用。

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。

版画学会
The Japan Society of Printmarking
版畫學會

News of Article Publication_Ikkojin

Yamamoto’s article was published in the February issue of One Individual “Taste the Fermentation Culture of Akita”. We had you cover our efforts around YAMAMO FACTORY TOUR. It takes patience and time to take on new challenges while continuing the tradition. First, from the improvement of danger points to hygiene management, product development and organization development, and the pursuit of local sustainability. We believe that we can achieve this by continuing to do some innovative work while moving forward a bit, and we have made progress today. I would like you to look at the magazine. _mediainfo._magazine

文章發布通知_一個人

山本的文章發表在二月號的《品嚐秋田的發酵文化》一書中。 我們已經為您介紹了圍繞YAMAMO工廠巡演所做的努力。 在延續傳統的同時，需要耐心和時間來應對新的挑戰。 首先，從改善危險點到衛生管理，產品開發和組織發展以及對地方可持續性的追求。 我們相信，可以通過在繼續前進的同時繼續做一些創新工作來實現這一目標，並且我們今天已經取得了進展。 我希望你看看這本雜誌。

Ikkojin_February 2020_Taste The Fermentation Culture of Akita

Ikkojin_February 2020_Taste The Fermentation Culture of Akita

Ikkojin_February 2020_Taste The Fermentation Culture of Akita

伝統と革新を融合して、世界を見据えた取り組み

薄暗いもろみ蔵（土蔵）の中で、味噌・醤油の発酵熟成がゆっくりと進んでいく。出入口よりも巨大な樽は、かつて樽職人がこの蔵の内部で組み立てていたことを物語る。ヤマモ味噌醤油醸造元は秋田県南部、横手盆地を流れる雄物川の支流である皆瀬川の伏流水に恵まれた湯沢市で、7代150年余り続く蔵元だ。
創業以来、増改築を繰り返しながら現在も使われている工場が重厚な歴史を感じさせる。時代に合わせて設備を更新しながら、圧搾・火入れ・調合・濾過・充填といった一連の工程を大きなひとつの空間内で行っているのが特徴だ。いたずらに近代化・合理化を図らないのは、長らく棲み付いた蔵付きの酵母の働きを大切に考えているからでもある。伝統的な味噌・醤油造りを守ろうとする姿勢が感じられる。
一方で、次代に向けた新しい取り組みにも意欲的。現代の視点を取り入れることで新しい味噌・醤油の価値を確立すべく努めている。世界の食文化と和の調味料が融合し進化していく理念、「Life is Voyage」を掲げ、2011年には世界展開も開始し、海外から脚光を浴びることにもなった。ヤマモブランドの味噌・醤油を味わうと、新しい価値観に気付かされるはずだ。

Integrating tradition and innovation to address the world

Fermentation and maturation of miso and soy sauce proceed slowly in the dark moromi-gura. The barrel, which is larger than the entrance, tells the story of a barrel craftsman once assembling inside the storehouse. Yamamo Miso Soy Sauce Brewing Company is located in Yuzawa City, which is blessed with underflow water of the Minase River, a tributary of the Omono River flowing through the Yokote Basin in the southern part of Akita Prefecture.
Since its establishment, the factory that is still being used while repeating extension and renovation has a strong history. The feature is that a series of processes such as squeezing, burning, blending, filtering and filling are performed in one large space while updating the equipment according to the times. The reason why modernization and rationalization are not made unnecessarily is also because the value of the long-lived storage yeast is carefully considered. You can feel the attitude of trying to preserve the traditional miso and soy sauce.
On the other hand, we are eager to take on new initiatives for the next generation. We are striving to establish the value of new miso and soy sauce by incorporating a modern perspective. Under the concept of “Life is Voyage”, a concept that combines and evolves the world’s food culture and Japanese seasonings, the company launched its global business in 2011, and has been spotlighted from overseas. When you taste the Yamamo brand miso and soy sauce, you will notice new values.

融合傳統與創新以應對世界

味o和醬油的發酵和成熟過程在黑暗的諸味蔵中緩慢進行。比門口大的槍管告訴我們，槍管工匠曾經在倉庫內組裝。 Yamamo味噌醬油釀造公司位於湯澤市，那裡有皆瀬河的底流水，後者是流經秋田縣南部橫手盆地的雄物河的支流。
自成立以來，在重複擴建和翻新過程中仍在使用的工廠擁有悠久的歷史。其特點是在一個大空間內執行擠壓，燃燒，混合，過濾和填充等一系列過程，同時根據時間更新設備。我們不進行不必要的現代化和精簡的原因是因為我們重視長期居住的酵母的工作。您會感到嘗試保留傳統的味o和醬油的態度。
另一方面，我們渴望為下一代採取新的舉措。我們正在努力通過融合現代視角來確立新型味o和醬油的價值。公司秉承“Life is Voyage”的理念，融合併發展了世界的飲食文化和日本調味料，該公司於2011年啟動了全球業務，並受到海外的關注。品嚐Yamamo品牌的味噌和醬油時，您會注意到新的價值。

Ikkojin_February 2020_Taste The Fermentation Culture of Akita

【脚注】
秋田の味噌・醤油造りの伝統を次代へと紡ぐ
ヤマモ味噌醤油醸造元7代目・高橋泰さん。伝統の継承、新しい価値の創造、そして海外展開。次世代の味噌・醤油造りに余念がない。
昔ながらの蔵元の造りはそのままにカフェとショップを併設。伝統と革新が調和した独特な空間だ。7代目の哲学を体現した空間といえるだろう。
もろみを「船」と呼ばれる桶に入れ醤油を搾る。一滴一滴ゆっくりと時間をかけて搾る。杉樽は大正年間の製造年が記されている。100年以上もヤマモの味噌造りを支えてきた。
背丈を優に超える杉樽が並ぶもろみ蔵。蔵付き酵母が熟成を手助けし、ヤマモならではの味わいを持つ味噌が生まれる。
味噌「YUKIDOKE」。舌の上にのせると、自然な甘さで、まるで雪が解けてゆくように感じられる。現代の食文化にマッチする味噌・醤油を商品展開。パッケージもモダンだ。

【Footnote】
Spinning Akita’s miso and soy sauce tradition into the next generation
Yasushi Takahashi, the seventh generation of Yamamo miso soy sauce brewer. Succession of tradition, creation of new value, and overseas expansion. I am busy making next-generation miso and soy sauce.
A café and a shop are added along with the traditional brewery. It is a unique space where tradition and innovation are in harmony. A space that embodies the seventh generation of philosophy.
Put the moromi in a tub called “ship” and squeeze the soy sauce. Squeeze slowly over each drop over time. Cedar barrels are marked with the year of manufacture in the Taisho era. For over 100 years, it has been supporting Yamamo miso-making.
A moromi storehouse with cedar barrels that easily exceed their height. Yeast with storage helps maturation, and a miso with the unique flavor of Yamamo is born.
Miso “YUKIDOKE”. When put on the tongue, it feels like a melting snow with a natural sweetness. Offering miso and soy sauce products that match modern food culture. The packaging is also modern.

【腳註】
將秋田的味噌和醬油傳統推向下一代
Yamamo味噌醬油釀造商的第七代高橋泰。傳統的繼承，新價值的創造以及海外擴張。我正忙著製作下一代味噌和醬油。
除了傳統的啤酒廠外，還增加了咖啡廳和商店。這是傳統與創新和諧相處的獨特空間。體現第七代哲學的空間。
將諸味放入稱為“ ship”的浴缸中，然後榨醬油。隨著時間的流逝，慢慢擠壓每滴水。雪松木桶標誌著大正時代的製造年份。 100多年來，它一直支持Yamamo味噌的製作。
一個帶有雪松桶的諸味蔵，很容易超過其高度。具有儲存功能的酵母有助於成熟，並誕生了具有Yamamo獨特風味的味噌。
味iso“ YUKIDOKE”。戴在舌頭上時，它就像融化的雪花，具有天然的甜味。提供符合現代飲食文化的味噌和醬油產品。包裝也是現代的。

一個人

〇About 一個人

實用的信息雜誌，讓我很開心。 我想重拾中年的興奮與興奮。 《一個人》是一本信息雜誌，它以各種服裝，食物和住房為主題，動搖了中年和老年人的各種流派。