• コロカル商店でのお取り扱いのお知らせ_"feature" colocal x RING BELL

    Information of handling by colocal market_”feature” colocal x RING BELL

    Yamamo received coverage of colocal before. It serves as a cause and you can purchase from “colocalmarket.” There are three items, a gift set with a tote bag, a gift set with a towel, and an apron. The apron is a sales schedule from April. The digest board of former coverage is written on the page of goods introduction. It is combination of “a seasoning and tableware”, and we are pleased if you try our products. @feature

    colocal market在的处理的告知_”feature” colocal x RING BELL


    colocal market

    Yamamo Miso and Soy Sauce Brewing Company 3 items + tenugui set
    Yamamo醤醤油釀造商 3份+手擦(掉)組套

    Yamamo Miso and Soy Sauce Brewing Company 6 items + totebag set
    Yamamo醤醤油釀造商 6份+大手提袋組套

  • 3331×10 でのお取り扱いのお知らせ_"feature" 3331 Arts Chiyoda

    3331 Arts Chiyodaの一角にあるショップ、3331×10にてヤマモの商品の取り扱いが始まりました。従来の販売方法も勿論大切に思うのですが、共有する意志からくる新たな販売形式には心躍るところがあります。芸術空間の中に日常の商品がある景色は、人々に新しい価値観をもたらすのでしょう。新たな価値を築く試みに参加できること、同時代性を共有できること、非常に感謝しております。そんなワクワクが詰まった店舗を、ぜひ、体験してみてください。

    Information of handling by 3331x10_”feature” 3331 Arts Chiyoda

    Handling of the goods of Yamamo started in 3331×10 in one corner of 3331 Arts Chiyoda. I consider the conventional sales method carefully. And I further expect a new sales form which comes from the will to share. The scene which has everyday goods in art space builds a new sense of values to people. I am happy that it can participate in building new value. Moreover, I appreciate that contemporaneity is sharable. Please experience a store with expectation of such many. @feature
    3331×10在的处理的告知_”feature” 3331 Arts Chiyoda

    3331 Arts Chiyoda一角有的3331×10Yamamo的商品的处理开始了。我重要地考虑以前的销售方法。又我更加期待着来自(源于)共享的意志的新的销售形式。艺术空间中有日常的商品的景色,形成向(到)人们新的价值观。我对能参加为制作新的价值的感到高兴。还有,对能共享同时代性的表示感谢。请试着体验有那样的多的期待的店铺。

  • 47 GIFT 2013 -お中元- での販売のお知らせ_"feature" D&DEPARTMENT

    会期 2013年7月19日 – 2013年9月29日

    時間 11:00 – 20:00(入場は19:30まで)※9月17日、18日は休館となります

    場所 d47 MUSEUM



    Information of sales of 47 GIFT 2013 – summer gift- _”feature” D&DEPARTMENT

    Date   July 19 – September 29, 2013
    Time   11:00 – 20:00 (Entrance is to 19:30)  *It will be closed on September 17,  18. 
    Place  d47 MUSEUM

    < Extract > 

    Japan divided into 47 has a mountain and the sea, and has rich nature. A historied traditional dainty. The famous sweets produced because the tourist industry is prosperous. Alcohol, rice, dried noodles, etc. We did boxing of the vessel which eats them as unique GIFT together. We exhibited the assortment of 47 kinds of such food. You need to feel individuality of Japan and need to present GIFT to the person who was indebted. Please realize Japan.

    在47 GIFT 2013-中元節節禮物品-的銷售的告知 _”feature” D&DEPARTMENT

    會期 2013年7月19日-2013年9月29日

    時間 11:00 -20:00(入場連19:30)※9月17日,18日成為閉館

    地方 d47 MUSEUM

    < 摘錄 >


    渋谷ヒカリエ8階、47 GIFT 2013 -お中元- で「あじ自慢 300ml」が販売されます。稲庭うどん、つゆ、いぶりがっこ、曲げ輪っぱという秋田のお中元の中に選んでいただきました。木桶で一定期間熟成させ、まるみと熟成感のある「あじ自慢」を、秋田の食材で味わうことができます。また、各県にちなんだキャッチコピーとディスプレイの展示も見応えがあります。弊社パンフレットもディスプレイの一部に組み込んでいただいております。合わせてお楽しみいただければと思います。ぜひ、足を運んでみてください。

    “Ajijiman 300ml” is sold in the event of the eighth floor of Shibuya Hikarie. The gifts of Akita are Inaniwaudon, Tsuyu, Iburigakko, and Magewappa. Our products were chosen into this gift. “Ajijiman” carries out certain fixed period maturing with wooden barrels, and becomes a taste with balance and a feeling of maturing. This can be tasted with the foods of Akita. Moreover, the catch copy of each prefecture and exhibition of a display are also wonderful. Our pamphlet is also exhibited as a display. I think if you can enjoy also here. Please visit. @feature


    The purchase of “Ajijiman” is from here. 


  • 記事掲載のお知らせ_LIXIL eye JANUARY 2023 no.28

    建築・まちづくり情報誌”LIXIL eye”に弊社ヤマモの取り組みが掲載されております。白井晟一の残した建築群を御令孫の原太さんが丁寧にご案内するものです。白井晟一関連の書籍からも中々確認することができない生きた情報が掲載されています。取材チームには弊社にもお越しいただき、レストラン利用を含めてお話させていただき、よく意見交換をすることができました。




    News of Article Publication_LIXIL eye JANUARY 2023 no.28

    LIXIL eye”, an information magazine on architecture and urban development, features the work of Yamamo. Mr. Genta, a grandson of Seiichi Shirai, carefully guides visitors through the architectural complexes left behind by Seiichi Shirai. The article contains information that cannot be found even in books related to Seiichi Shirai. The interview team also visited our company and had a chance to talk with him, including the use of our restaurant, and exchange opinions with him often.

    We have been in contact with Mr. Genta since 2010, and we have been working together with him on the tea house, garden, and other stately initiatives. I was deeply moved by the fact that the “Yugen-seki,” which is the basic information about the building and his work with Mr. Genta, will remain as the name of the building.

    Many architectural works were born from the relationships with the “masters” that Seiichi Shirai came in contact with in Yuzawa, and they shaped the city. Their work has been handed down to future generations. We are delighted that our work has played a part in this and that we are able to stay close to the community throughout the ages. We will continue to pursue what only we can do, connecting industry and culture. Please take a look at our magazine._mediainfo._magazine


    報紙出版_LIXIL eye JANUARY 2023 no.28

    我們公司 Yamamo 的努力已刊登在建築和城市發展信息雜誌“LIXIL eye”上。 白井徵一的孫子原太先生將細心帶您參觀白井徵一留下的建築物。 它包含即使是與白井晟一有關的書籍也無法輕易確認的實時信息。 採訪組還參觀了我們公司並談到了使用餐廳的情況,我們能夠很好地交換意見。

    我從 2010 年開始接觸原太先生,我們共同致力於茶室和花園等具有深遠意義的項目。 這次稍稍涉及了歷史,原先生的作品“遊元石”的建築物的基本信息仍保留為名稱,這讓我深受感動。

    白井晟一在湯澤結識了被稱為“丈夫”的人,許多建築由此誕生,城市也隨之成型。 作品留傳後世,流傳至今。 我們很高興我們的工作在其中發揮了作用,並且隨著時間的推移,我們與當地社區的關係越來越密切。 我們願連接產業與文化,追求只有我們能做的。 請看一下雜誌。







    建築のまちを旅する 湯沢・横手










    白井原太 しらい・げんた




    改修設計(幽玄席)|白井原太 / 白井晟一建築研究所・アトリエNo.5



    Traveling in the City of Architecture Yuzawa/Yokote

    Seiichi Shirai’s attempts at vernacular architecture that spread from his relationships with people

    Navigator|Genta Shirai

     Seiichi Shirai, considered an unorthodox architect, designed many buildings in the Yuzawa and Yokote areas of southern Akita Prefecture from the late 1940s to the 1960s after World War II. Several of these buildings are still in use today. Yuzawa is also the site where the “Prototype Small House” that Shirai designed in Tokyo was relocated.

     The work in Yuzawa and Yokote became the starting point for Shirai’s postwar work. But how was he able to obtain design work when he had no geographical ties to the area? We visited Shirai’s architectural works in this area, which still remain today, guided by Mr. Genta Shirai, grandson of Seiichi Shirai, architect, and Yuzawa City hometown support ambassador.


     Shirai began working on public buildings in his later years, and few of the buildings he designed in his early years can actually be seen. However, in Yuzawa, there are buildings that remain in clusters, and some of them, like ryokan (Japanese-style inns), offer lodging. Why not take advantage of this and use it to revitalize Yuzawa? Mr. Yasushi Takahashi, the seventh-generation owner of Yamamo Miso Soy Sauce Brewery, will be a powerful ally for Mr. Genta. Mr. Takahashi studied architecture at university, and since taking over the family business, he has focused on creating new value for the traditional miso and soy sauce industry, while at the same time promoting community development in the Iwasaki district of Yuzawa City, where he is based.

     Since his first visit to Yuzawa when the prototype small house was relocated, Mr. Genta has deepened his connection with the people of the area. My father, Hyosuke, has never brought me to Yuzawa, but I sometimes bring my son here. It’s not that I want him to do architecture in the future, but I wanted to show him something that was born out of my connections with people. My father once came here with my grandfather,” he says.

     Shirai has created a number of architectural “objects” in Yuzawa and Yokote based on human connections. Mr. Genta is trying to create “things” in Yuzawa and Yokote based on human connections. In every generation, new movements are born from the connections among people, and Shirai’s legacy in Yuzawa is not limited to buildings alone. (Excerpts from the article)


    Genta Shirai

    Born in Tokyo in 1973, Shirai graduated from the Department of Architecture, Faculty of Fine Arts, Tama Art University in 1997. After working for a design firm, he joined the Shirai Seiichi Architectural Institute in 2000. In addition to his work in architecture and interior design, he is also involved in the preservation and utilization of the work of his grandfather, architect Seiichi Shirai. Drawing cityscapes and architecture is his life’s work. He has written and edited several books, including “Shirai Seiichi’s Hands and Eyes” (Kajima Press) and “Shirai Seiichi, Talking about Architecture: Dialogue and Discussion” (Chuokoron Shinsha) He has served as a hometown support ambassador for Yuzawa City in Akita Prefecture since 2020.


    Yamamo Brewery

    Design|Not known
    Renovation Design (Yugen-seki)|Genta Shirai / Shirai Seiichi Architectural Institute, Atelier No.5
    Completed|Early Meiji Period
    Renovation (Yugen-seki)|From 2021
    124 Iwasaki, Yuzawa City

    The grandiose storefront is surrounded by a redeveloped, circular garden “Senshitsuen” of approximately 3,000 square meters behind a black wall. The first generation began making miso and soy sauce in 1867. Yasushi Takahashi, the seventh generation head of the family, took over the business in 2007. At the same time, he made a major reform of the business in the belief that he wanted to make the business of miso and soy sauce making more attractive. He revamped the packaging and transformed part of his home into a café. He also started a hands-on dinner tour, where dishes made with his own yeast are served one by one in the café-restaurant, the Moromi-gura, and the “Yugen-seki,” a tea room designed by Genta Shirai and named after the calligraphy “Yugen” by Seiichi Shirai, as well as throughout the building. Mr. Takahashi’s challenge continues as he seeks to revitalize the Iwasaki area beyond the promotion of fermented food culture.





    白井誠一被稱為特立獨行的建築師,從 20 世紀 40 年代後期到戰後的 1960 年代,他在秋田縣南部的湯澤和橫手地區設計了許多建築物。 其中一些至今仍在使用。 湯澤也是白井在東京設計的“原型小屋”搬遷的地方。

    在湯澤和橫手的工作是白井戰後工作的起點。 但是,為什麼即使您與該地區沒有聯繫,您也會得到一份設計工作? 建築師白井晟一的孫子、湯澤故鄉的城市大使白井元太帶領我們參觀了這一地區僅存的白井建築。


    由於白井晚年開始從事公共建築,他早年設計的建築很少能真正看到。 但是,在湯澤,也有可以像旅館一樣住宿的建築物。 難道不能利用這個優勢,振興湯澤嗎? 原先生的得力夥伴是山本味噌醬油廠第七代掌門人髙橋泰先生。 在大學學習建築學並接手家族企業後,髙橋先生專注於為味噌和醬油這一傳統產業展現新價值的活動,同時也在他所在的湯澤市岩崎區推動城市發展.

    原型小屋搬遷時,原太先生第一次訪問了湯澤,此後他加深了與當地人的聯繫。 “我父親美助從來沒有帶我來過湯澤,但我會時不時帶我兒子來這裡。聽說我父親曾經和我爺爺一起來過這裡。”

    白井根據人際關係在湯澤和橫手創造了許多建築“對象”。 基於人際關係,原先生試圖在湯澤和橫手創造“事物”。 白井在湯澤留下的不僅僅是建築物,人與人之間的聯繫催生了新的動向。 (摘自文章)



    1973年生於東京。 1997年畢業於多摩美術大學美術學部建築系。 在設計事務所工作後,他於 2000 年加入白井清一建築研究所。 除了建築和室內設計工作外,他還參與了其祖父建築師白井晟一的作品的保存和利用。 他一生的工作是繪製街景和建築。 著著並編輯了《白井晟一的手和眼》(鹿島出版社)、《白井晟一談建築:對話與圓桌會議》(中央公論新社)。 2020年起擔任秋田縣湯澤市的家鄉支援大使。



    改造設計(幽玄席)| 白井原太 / 白井晟一建築研究所, Atelier No.5
    裝修(幽玄席)| 從 2021 年開始

    在雄偉的店面前,約 300 坪的重新開發的散步花園“辿柒園”在黑色柵欄外展開。 第一代人於 1867 年開始製作味噌和醬油。 此後,歷代當家都致力於這一地區的教育和文化傳播。 2007 年,第七代當家高橋靖接管了家族企業。 與此同時,他懷著要讓製作大醬和醬油的工作更有魅力的信念,著手進行重大改革。 套餐已經更新,部分房子改成了咖啡廳。 參觀咖啡餐廳諸味蔵和由白井源太設計的幽玄席茶室(以白井晟一的書法“幽玄”命名),享用用我們自己的酵母製作的菜餚。我們還開始了親自動手的晚餐之旅. 對於以振興岩崎地區為目標的高橋先生來說,不僅僅是通過傳播發酵食品文化,挑戰還在繼續。



    LIXIL eye


    ○”LIXIL eye”とは

    LIXIL eyeは「建築・まちづくりから生活文化を探求する情報誌」として、建築やまちづくりの計画や設計にお役立ていただけるさまざまな特集記事をお届けするLIXIL発行の情報誌です。


    ○About “LIXIL eye”

    LIXIL Eye is an information magazine that explores lifestyle and culture through architecture and urban development, and provides a variety of feature articles that are useful for planning and designing architecture and urban development.


    ○什麼是”LIXIL eye

    LIXIL eye 是一本信息雜誌,由 LIXIL 出版,作為從建築和城市發展探索生活方式文化的信息雜誌,提供對規劃和設計建築和城市發展有用的各種專題文章。



  • 記事掲載のお知らせ_BRUTUS®_November Issue





    News of Article Publication_BRUTUS®_November Issue

    The November issue of BRUTUS® features an article on Yamamo. Under the theme of “A delicious overnight trip that will change your life,” eight destinations from across Japan are featured in the article, “Visit the New Star of Fermentation, Innovation in the Northern Tohoku Region. Our new service is featured under the title “Visit the New Star of Fermentation, Innovating in the Northern Tohoku Region.

    The “Dinner Tour,” which allows guests to experience the effects of Viamver®︎ yeast, the core of innovative fermentation, will feature 9 dishes and 9 pairings served in 5 different locations, including a Moromi warehouse with over 100 year old wooden barrels and a tea house associated with architect Chenichi Shirai. The event will be held at five different locations, including a Moromi warehouse with over 100-year-old wooden barrels and a tea house related to the architect Chenichi Shirai. By pairing not only the same yeast but also various architectural spaces, visitors will be able to experience the environment and background that led to the discovery of the special yeast, as well as the culture and climate that has been spun out through the interaction between the Takahashi family and cultural figures.

    The article also touches on Chef Sato and researcher Mr. Kimura from the outside team, and captures the efforts that have been made with experts and on an evidence basis. Everyone on the team is delighted that what started as a simple café menu has become a full-fledged restaurant in three years. We hope that this media outlet will be an opportunity for you to experience the new world of fermentation._mediainfo._magazine


    報紙出版_BRUTUS®_November Issue

    一篇關於 Yamamo 的文章發表在 11 月號的 BRUTUS® 上。 以“改變生活的美味過夜旅行”為主題,挑選了來自全國的8個旅遊目的地,以及以“探訪為北東北帶來創新的發酵新星”為主題的新服務。 ”是特色。






    髙橋 泰



    Visit to the New Star of Fermentation, an Innovator in the Northern Tohoku Region.

    Yasushi Takahashi
    Born in Akita Prefecture in 1979.
    <He is the seventh generation of the Yamamo Brewery. In 2020, he discovered the yeast “Vianver” and presented it to the Japanese Society of Brewing Science. Obtained patent for microorganism.

    A brewery that innovates the basic technology of traditional miso and soy sauce and produces dishes unimaginable from a traditional brewery. And a brewery that pioneers a new genre of sake in the world of sake, which is said to be impossible for newcomers to enter. From Yuzawa to Oga, a trip to visit innovative Akita breweries.



    高橋 泰
    <山茂味噌醬油釀造商> 第7代。 我們通過向海外出口產品和接待入境游客來擴大業務。 2020年,他發現了酵母“Vienver”,並將其贈送給日本釀酒協會。 獲得微生物專利。

    創新傳統味噌和醬油的基本技術,生產傳統啤酒廠無法想像的菜餚的啤酒廠。 以及在清酒世界中開闢新酒類的釀酒廠,據說這對新進入者來說是不可能的。 從湯澤前往男鹿,參觀秋田的創新啤酒廠。









    Pursuing a new world of food from a unique yeast.

    In Akita Prefecture, where miso, soy sauce, sake, and other fermented foods have long been popular, there are two people whose unique approaches are attracting attention in the food world. To meet these two new stars of publishing, we first visited the Yamamo Miso Soy Sauce Brewery in Yuzawa City.

    The Iwasaki area of Yuzawa City has long been a popular area for miso and shoyu brewing, and Yasushi Takahashi, the seventh-generation owner of the brewery, has been putting his new ideas into practice one after another. The café-restaurant he has opened in the brewery serves dishes made with a special yeast discovered in the brewery and named “Viamver®. The yeast was analyzed with the help of a microbiologist specializing in microbiology and fermentation, and its characteristics were extracted from the food. We marinate meat and fish in Viamver® yeast solution to soften them, and season them with the flavor and salt necessary for the yeast to ferment,” says Takahashi.

    Furthermore, research has shown that Viamver® produces more alcohol than other yeasts. This is surprising because it has been applied to sake brewing.

    In the wine world, yeast such as Viamver® is considered a spoilage fungus and is frowned upon, but we have developed an original wine using Viamver®,” says Takahashi. This “Proslogion” wine made with Niagara grapes has no peculiarities and goes well with food. Thus, a single yeast full-pairing course was completed, using Viamver® for all dishes and wines.




    湯澤市的岩崎地區長期以來一直是味噌醬油生產的繁榮地區。第七代高橋泰,一個又一個的新想法成型。倉庫中開設的咖啡餐廳使用倉庫中發現的一種名為“Viamver®”的特殊酵母供應菜餚。在專門研究微生物和發酵的千鶴研究員的合作下,分析了這種酵母,並提出了菜餚的特點。 “當我研究它時,我發現它產生的琥珀酸是一種鮮味成分,與味噌衍生的酵母相比,它的產量大約高出 1.5 倍。我們用鮮味和酵母發酵所需的鹽對其進行調味,”高橋說。

    此外,研究表明 Viamver®比其他酵母產生更多的酒精。我很驚訝地發現這被應用於清酒釀造。

    “在葡萄酒的世界裡,像 Viamver®這樣的酵母被認為是腐敗真菌並受到憎恨,但我們使用 Viamver®開發了一種原創葡萄酒。” Proslogion 是一種由尼亞加拉葡萄釀製的葡萄酒,沒有特色,與食物搭配得很好。這樣,一個完整的使用 Viamver®的單一酵母搭配所有菜餚和葡萄酒的課程就完成了。



    1 湯沢市から車で10分ほどの<ヤマモ味噌醬油醸造元>。老舗の佇まいだが、内装はスタイリッシュに改装されている。
    2 店頭のショップには、ヤマモの主力商品である醤油などが並ぶ。パッケージがリデザインされていても昔から変わらぬ味。
    3 ヴィアンヴァー酵母や発酵についてもレクチャーしてくれる。
    4 醤油より旨味の強い「ヴィアンヴァーソイソース」(1,836円)と「ヴィアンヴァーヴェジタブルソルト」(2,052円)。
    5 ヴィアンヴァーを発酵させて造ったオリジナルワイン「プロスロギオン」。これをペアリングのベースにし、アレンジ。


    1 Yamamo Brewery is a 10-minute drive from Yuzawa City. It has the appearance of a long-established business, but the interior has been stylishly renovated.
    2 Yamamo’s mainstay products, including soy sauce, are displayed in the storefront store. The packaging may have been redesigned, but the taste is the same as it has always been.
    3 Viamver® also gives lectures on yeast and fermentation.
    4 “Viamver® Soy Sauce” (1,836 yen) and “Viamver® Vegetable Salt” (2,052 yen) have a stronger flavor than soy sauce.
    5 “Proslogion,” an original wine made by fermenting Viamver®. This was used as the base for the pairing and arranged.


    1 從湯澤市<Yamamo味噌醬油釀酒醸造商>開車約10分鐘。 看似老字號的店鋪,內部裝修時尚。
    2 店麵店裡,排列著醬油等山茂的主打商品。 即使包裝已經重新設計,味道還是一樣的。
    3 他還將講授 Viamver®酵母和發酵。
    4 比醬油味道更濃郁的“Viamver®醬油”(1,836日元)和“Viamver®蔬菜鹽”(2,052日元)。
    5 Viamver®發酵釀製的原酒“Proslogion”。 將此用作配對和排列的基礎。









    An interactive dinner tour of five locations

    Finally, we were served the full course. Although the photos do not show all of the dishes, the dinner will be held at five different locations, using not only the regular restaurant space but also the entire warehouse space. It is designed as a culinary experience that allows visitors to enjoy the factory tour and dinner at the same time.

    The dinner begins at the Moromi-Gura. In a space lined with wooden barrels that are more than 100 years old and bearing the target year and have a strong Moromi aroma, you will be served “Proslogion” wine along with finger foods. Next, we moved on to the “first storehouse”. After the second appetizer, we moved to the restaurant space, where three kinds of fresh seafood were served with doburoku. We used doburoku as a rice to make it look like sushi,” said Mr. Takahashi. The doburoku was made from the up-and-coming brewery Ina to Agave Brewery in Oga, which was to be visited the next day, and doburoku from Tonoya, an auberge in Tono City, Iwate Prefecture. Mr. Takahashi commissioned both of these unique brewers to brew doburoku with Viamver®, and it was a success. The product is scheduled to be commercialized in the near future. After the salad and main dish of fish, we were shown to a tea ceremony room called “Yugen-seki,” which was designed by an architect with close ties to Akita. The next stop was a tea room called “Yugen-seki,” named after the calligraphy “Yugen” by architect Seiichi Shirai, who has close ties to Akita Prefecture. The fact that the tea room was set up between the fish and meat entrees, where soup and tea were served, was quite unique. Then it was back to the restaurant for the meat main course. This lamb was again superb. It was juicy without any smell, and the two kinds of sauce made from fermented grapes and mandarin oranges added a complex sweet and sour flavor. The meal ends with dessert and dessert cocktails in the tatami room overlooking the garden. It was an intense experience for all five senses, not just the palate.

    By working with a variety of people across barriers, including sake breweries, we can do innovative things.

    Mr. Takahashi plans to purchase an old house near this site and turn it into an auberge. His innovation has not yet stopped.




    晚餐從森村開始。在裝滿 100 多年曆史的木桶並散發著濃郁的醪香的空間中,您可以享用手抓食物和葡萄酒“Proslogion”。接下來,我們搬到了一個叫做“第一倉庫”的倉庫。在這個歷史悠久的倉庫裡吃了兩道開胃菜後,我們去了餐廳空間。 3個項目是3種新鮮海鮮,每種都配有濁酒。 “我用濁酒作為壽司飯,讓它看起來像壽司,”高橋說。 濁酒的水源來自男鹿的新銳釀酒廠和岩手縣遠野市的Auberge的濁酒。高橋先生委託兩位獨特的釀酒師使用Viamver®釀造濁酒並成功。計劃於近期投入生產。之後,我們繼續在餐廳享用沙拉和魚主菜,然後我們被引導到名為幽玄席的茶室。這是一間以與秋田有深厚淵源的建築師白井晟一的書法“幽玄”命名的茶室。在魚肉主菜之間設置茶室,供應湯品和茶水,頗具特色。然後我們回到餐廳享用肉類主菜。這款朗姆酒也很棒。兩種類型的發酵葡萄和橘子醬增加了複雜的甜味和酸味。晚上在俯瞰花園的榻榻米房間里以甜點和甜點雞尾酒結束。這是一種強烈的體驗,不僅可以品嚐,還可以用所有五種感官感受。















    Dinner tour starts!

    The starter is a space filled with the aroma of Moromi.
    Finger food of pork marinated in Viamver® sommelier (marinade), served on a pie with grapes and blue cheese. The meat is soft and tender.

    The first storehouse
    Gibier is also an elegant dish with improved meat quality.
    At the Hatsudai no Kura, Yamamo’s oldest restaurant. Mushrooms are served with pork, sweet potatoes, maitake mushrooms, and other ingredients. The meat has no odor and melts in the mouth, making it hard to believe it is venison.

    Fresh seafood and doburoku are used as a sushi appetizer.
    Octopus, bonito, and flatfish are served with a mixture of mizumoto and lime, mizumoto and red wine, and mizumoto and doburoku, respectively. The glass is a Gali-style chandigafu.

    Salad representing the Iwasaki area.
    The leafy vegetables are hydroponically grown using geothermal heat from Yuzawa City. Fermented sweetfish liver and tofu, spinach mousse and edible cricket powder are also available. A cup of fermented cherries and prothlogion.

    Tea Room
    Tea and soup at the tea room to refresh the palate before the main course.
    A small amount of iburigakko was added to hojicha tea from in Shizuoka. The tea has a slight smoky flavor, and the addition of Viamver® salt gives it a dashi-like taste. The soup is Shadow Queen Vichyssoise.

    The main dish is the essence of Viamver®.
    The main meat dish is lamb from Shirakami, Akita Prefecture. The lamb is marinated in a yeast sommelier solution, so it is very tender and has none of the characteristic odor. The drink is “Nama-Hashiroshi,” a doburoku made by Toonoya.

    Zashiki (tatami room)
    Finish off your meal with a dessert in the living room-like tatami room.
    Soy gelato and crème brûlée made with 20-year-aged miso. For the first time, dessert tastes like miso soy sauce. Served with Proslogion, which is arranged like a noble rot wine.

    Yamamo Brewery
    Established in 1867. Products such as Amashio soy sauce, Ajijman (men-tsuyu), and low-temperature-aged miso “Yukikaze” are also popular.
    Lunch 11:00 – 15:00, Dinner 18:00 – 22:00 (reservation required). Cafe 10:00-17:00. Closed irregularly. Full-pairing dinner tour 33,000 yen.



    用 Viamver® Saumur 液體(醃製液體)醃製的豬肉手指食品,放在帶有葡萄和藍紋奶酪的餡餅上。肉又軟又嫩。


    章魚、鰹魚和比目魚混合米飯和龍舌蘭水本和酸橙,水本和紅酒,以及水本和遠野屋濁酒。玻璃是 Gari 風格的 Shandy Gaff。


    靜岡縣的焙茶中添加了少量的iburi gakko。一種帶有輕微煙熏味的茶。添加 Viamver® 鹽可增加鮮味,使其嘗起來像湯料。湯是影子女王維希索絲。

    Viamver® 真正超值的主菜。
    主要的肉是秋田縣白神產的羊肉。在酵母 Saumur 液體中醃製,沒有獨特的氣味,非常柔軟。飲料是濁酒“生酛”。

    用大豆冰淇淋和 20 年陳釀味噌製成的焦糖布丁。甜點第一次嘗起來像味噌醬油。像貴腐酒一樣排列著序號。

    成立於 1867 年(京王 3 年)。 其他受歡迎的產品包括 甘塩醬油、味自慢、和低溫陳年味噌“雪解”。
    秋田縣湯澤市岩崎124☎0183-73-2902。 午餐 11:00-15:00,晚餐 18:00-22:00(需預約)。 咖啡廳從 10:00 到 17:00。 不定期的假期。 全配對晚餐之旅 33,000 日元。







    ○About “BRUTUS®︎”

    BRUTUS®︎ is a comprehensive pop culture magazine published bi-weekly on the 1st and 15th of every month by Magazine House, Inc.



    BRUTUS®︎ 是由 Magazine House Co., Ltd. 於每月 1 日和 15 日每隔一周出版的綜合流行文化雜誌。