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
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
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
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
JAL Group’s in-flight magazine “SKYWARD” featured an article on the activities of the seventh generation Takahashi family in the “LOCAL INNOVATERS: Challengers of Hometown Revitalization” section. I was able to talk about the family’s miso and soy sauce brewing business and the Hachiman Shrine’s Ujiko (shrine attendant) role that the Takahashi family has continued to play for generations. The family business and Shinto rituals were originally connected, but as faith has waned with modernization, it is both strange and inevitable that they have once again become linked in my own mind. I am searching for ways to give form to this sense of personal connection through our services and products. I would like to explore the original role of the brewery and how it should be. We invite you to read our articles._mediainfo._magazine
Challengers of Hometown Revitalization Yamamo Brewery Yasushi Takahashi, 7th generation
Creating New Value by Unraveling Tradition
Text / Asako Nakatsumi Photography / Shingo Miyaji
Rebranding the inherited legacy Making the entire region into a “work of art
Following Japanese food, traditional sake brewing has been registered as a UNESCO Intangible Cultural Heritage, attracting more and more attention to Japan’s fermentation culture. Yuzawa City in Akita Prefecture, one of Japan’s leading rice-producing regions, has long nurtured a fermentation culture that includes miso, soy sauce, and sake made with rice malt. The Yamamo Brewery was founded in 1867 in the Iwasaki district, which prospered as a castle town during the Edo period. Stepping into the stately warehouse building, you will find miso, soy sauce, and spices in sophisticated packaging, as well as a café with antique Western furniture and artwork. Outside the window is a beautiful garden with over 100 years of history.
The legend of the dragon god that has been told since the Muromachi period (1336-1573) is said to have existed along the Minasegawa River, which flows through Iwasaki, and the first generation of the company focused on this legend and began brewing miso and soy sauce as a preparation water. To express our gratitude for this blessing, this garden features a hall dedicated to the water god as the main feature of the landscape,” explains Yasushi Takahashi, the seventh generation owner. As a young man, he resisted the idea of taking over the family business and went to college with the intention of becoming an architect. However, he returned to his hometown upon graduation, saying, “If I took over the brewery and crushed it, I could give up, but if I did not take over and the brewery crushed, I would surely regret it.
He entered the brewery with determination, but he could not help but feel a sense of discomfort in a job where he had to do the same thing over and over every year. The miso that has been loved by the locals cannot be allowed to taste different from last year to this year. I understood that, but at the same time, I had a sense of crisis that an industry without change and innovation would eventually decline.” Mr. Takahashi began by reevaluating and rebranding the legacy that had been passed down from his ancestors.
The company has been vigorously expanding overseas, renewing its packaging, renovating a house to create a café and art space, and starting factory tours that allow visitors to experience the history and operations of miso making…. In the 10th year, they discovered a new yeast named “Vianver®”.
The yeast, named “Vianver®,” produces high levels of succinic acid, a flavor component found in shellfish. Furthermore, the yeast normally used for miso has almost no ability to brew alcoholic beverages, but it is able to do so under certain conditions. This led to the creation of a “kamidana” (a Shinto shrine) inside the brewery, which had previously been “unopened” to the public, making it possible to do so. The aroma of the fruit and ginjo aroma is so gorgeous that sake breweries and wineries are collaborating to produce sake and natural wines. The dishes served in the café and on the factory tour also use seasonings made from this yeast, allowing visitors to experience a new world of fermentation.
While his innovative efforts have been attracting a great deal of attention both domestically and from inbound tourists, Mr. Takahashi’s attention is now turning to indigenous and intangible heritage. As the head of Ujiko, a local shrine, since last year, he has been trying to get in touch with the Shinto rituals and customs that have been handed down through the generations in this area, and has found old records and waka poems. Fieldwork by Tohoku Gakuin University has been conducted, and analysis of the architectural features and age of the storehouse and houses, as well as the contents of the discovered historical documents, has begun.
In the future, the plan is to turn the old rice warehouse into an auberge and offer lodging experiences that combine the tangible and intangible contents that have been passed down from generation to generation. Mr. Takahashi, who has a deep knowledge of architecture, concluded with his own perspective. How have the region’s beliefs and rituals been connected to its industries and how have they developed? By reinterpreting and reconstructing this history, we would like to create a work of art for the entire region and explore urban development that creates new value.
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Takahashi Yasushi Seventh generation head of Yamamo Brewery and representative of TAKAMO&Corp. In 2006, he took over the family business and became the seventh generation of the Yamamo Brewery, which has been in business since 1867. In 2020, he discovered the yeast “Viamver®” and presented it at the Japanese Society of Brewing Science. Obtained a patent for the microorganism. Formed ASTRONOMICA®, a team of researchers, chefs, and artists, to apply innovative fermentation technology not only to miso and shoyu, but also to menu development, wine, and beverages, in pursuit of a new world of fermentation.
The JAL Group’s in-flight magazine “SKYWARD” is carried on international and domestic flights and includes features on overseas and domestic travel narrowed down from unique perspectives, interviews with topical people, interesting essays, information on various events, as well as notices and special offers from the JAL Group, route maps, etc. It also includes JAL Group announcements, special offers, route maps, and more.
ラグジュアリートラベル誌Conde Nast Traveller December 2023にてヤマモの記事が掲載されております。以前、弊社のDinner Tourに起こしいいただいたコンシェルジュの方がメディアにご紹介し、今回の掲載に至りました。記事は”BIG IN JAPAN”というタイトルで日本各地の最新のコンテンツを取り上げており、その中の”ART AND ARTISTRY(芸術的な食)”の特集で取り上げていただいております。カフェ業態からはじまり、現在はレストランとしてViamver®酵母を活用した革新的発酵の取り組みを続けてきたことがグローバルで評価されたこと、非常に嬉しく思います。ぜひ皆様にも、ヤマモ独自の発酵の世界を味わっていただきたいと思います。
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News of Article Publication_Conde Nast Traveller December 2023
Yamamo is featured in the luxury travel magazine Conde Nast Traveller December 2023. The article was written by a concierge who had been on one of our Dinner Tours and introduced Yamamo to the media. The article is titled “BIG IN JAPAN” and features the latest content from around Japan, including a feature on “ART AND ARTISTRY. The article is titled “BIG IN JAPAN” and features the latest content from around Japan. We are very pleased that our innovative fermentation efforts, which began as a café and now as a restaurant using Viamver® yeast, have been recognized on a global scale. We hope that everyone will enjoy Yamamo’s unique world of fermentation._mediainfo._overseas
Develop a taste for Japan’s vibrant visual and culinary arts
At the other end of the country, in Yuzawa Town in the Akita prefecture, Tohoku, seventhgeneration master miso and soy-sauce maker Yasushi Takahashi has created a fine-dining fermentation restaurant within his family’s 150-yearold brewery. Guests of Audley Travel can discover how Tohoku’s deep winters necessitated its culture of food preservation on a Fermented Foodie Day at Yamamo Miso and Soy Sauce Brewery as part of a new tailormade itinerary in Northern Honshu.
Conde Nast Traveller is one of the most prestigious travel magazines in the United States, published by Conde Nast, a major American publishing company. Conde Nast Traveller annually announces its Readers’ Choice Awards in the form of rankings of categories related to the tourism industry in each country. The awards are presented in the form of “Readers’ Choice Awards”. The awards are widely known both nationally and internationally for selecting hotels that offer the highest quality of service, and are voted on by the readers of the travel magazine. It is also said to be the oldest and most prestigious travel-related reader-submitted ranking.