• 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_NIHONMONO





    News of Article Publication_NIHONMONO

    An article about Yamamo is featured in NIHONMONO, a travel magazine that explores the ‘real things’ of ‘Japan’. Hidetoshi Nakata visited us and explained the benefits of Viamver®︎ yeast and the process that led to its discovery during the tour, and paired wines and food with the same yeast. We had a very interesting discussion about their views on the intended fermentation and the thoughts of the creators and how they communicate their values to the world.

    Because of the yeast’s ability to work across technologies and genres, we continue to explore its potential in collaboration with other industries, such as winemaking. This is very rewarding, but it is not easy to communicate completely new products and values. The invisible bacteria and delicate flavours may sometimes have to be made easier to understand or from a different angle. Our conversation with Mr Nakata, who is also involved in efforts to communicate the value of sake to the world, made us think about this.

    They have written an article about the efforts of the 7th generation so far. We hope you will take a look at it._mediainfo._magazine



    一篇關於 Yamamo 的文章發表在“NIHONMONO”上,這是一本關於“日本”中“真實事物”的旅遊雜誌。 中田英寿先生拜訪了我們,並在參觀過程中解釋了 Viamver®︎ 酵母的功效和導致發現的過程,並將葡萄酒和食物與相同的酵母搭配在一起。我能夠非常感興趣地談論如何傳達對預期發酵的看法,創作者的感受以及他們對世界的價值。

    由於酵母可以跨越技術和流派,我們將繼續與釀酒等其他行業合作,挖掘其潛力。 這是非常有益的,但要傳達一個全新的產品或價值並不容易。 看不見的細菌和微妙的味道有時可能不得不簡單易懂,或者你可能不得不改變角度。 與同樣致力於向世界傳達清酒價值的中田先生交談,讓我想到了這一點。

    我們讓你寫一篇關於迄今為止第七代的努力的文章。 我想讓你看看。







    In search of the future, the 7th generation head of the family chose the evolution of fermentation, ‘Yamamo Miso and Soy Sauce Brewing Company’

    The Minase River flows through the southern part of Akita Prefecture, descends the Oyasu Gorge, enriches the Inaniwa Udon noodle village and joins the Naruse River in the town of Yuzawa. In 1867, Mosuke Takahashi, founder of the Yamamo Miso and Soy Sauce Brewing Company, began making miso and soy sauce near the Minase River. The beautiful water was essential for miso and soy sauce production, and the proximity of the river made it possible to transport the products by boat. After 150 years, the Yamamo Miso and Soy Sauce Brewing Company is now in the hands of the seventh generation of the family, Yasushi Takahashi. The name “Yasushi” is inscribed in his name, but Yasushi’s first choice was the path of change.

    He had previously set his sights on a career in architecture, but at the age of 27 he returned to Akita to take over the family business. His decision to take over the business was driven by his love for the brewery, which had unknowingly taken up residence in his heart, and he thought that if someone else was going to take over the business, it should be him. However, the small brewery in Akita, in the north of Japan, was feeling a sense of entrapment. Tai felt that this was not good enough. He was not attracted to the miso and soy sauce business himself. He decided that he had no choice but to change things himself, and started working on the rebranding of the company on his own.



    流經秋田縣南部的水瀨川流下親安峽,滋潤稻庭烏冬村,匯入成瀨川,匯入湯澤町。 再往下,與縣南部最大的河流——大物川匯合的一級河流,是滋養地區的富饒河流。 1867年,“Yamamo味噌醬油釀造商”的創始人高橋茂助在水瀨川附近開始製作味噌醬油。 美麗的水是製作味噌醬油的必要條件,如果附近有河流,可以乘船運輸。 就這樣,倉庫逐漸拓寬了銷售渠道,規模越來越大。 150年後,Yamamo味噌醬油由第7代老闆大高橋先生釀造。 名字上刻著“安泰”二字,但泰先生首先選擇了改變的道路。

    在那之前,他一直以建築世界為目標,但在 27 歲時,他回到秋田並接手了家族企業。 如果有人成功了,我就繼承它,如果有人粉碎了它,我想讓它成為我的替代品,我會做出決定,繼承那份在不知不覺中牢牢紮根在我心中的倉庫的愛。 然而,在日本北部秋田的一個小倉庫裡,有一種堵車的感覺。 靖先生覺得:“這樣不行。” 畢竟,我發現自己並沒有被味噌醬油的工作所吸引。 然後我不得不自己改變它,所以我開始自己重新命名公司。



    最初から目を向けたのは海外だった。誇り高い日本の伝統文化を海外に発信していく使命を自分が担うのだという決意もあった。醤油のラベルを日英表記にし、外国語対応の公式HPを制作、伝統産業の良さを残しながらも、その過程から生まれたデザインは、従来とは180度違うもののように見えた。いや、傍目には「違うもの」としか映らない。古参の社員とぶつかり、ついには両親とも衝突する。疲弊し迷う日々、それでも仕事の成果が泰さんを後押しする。海外貿易に取り組んだ2年目で台湾での取引が始まり、翌年には海外での展示会に積極的に出品し本格的な海外進出を果たした。2013年にはグッドデザイン賞を受賞するなど、業界でも注目を集める存在へとなっていく。そして代々大切に受け継がれてきた高橋家邸宅の庭を見学の一部としたファクトリーツアーを企画するなど、蔵内を以前とはまったく異なる体験型蔵元へと刷新した。さらに、庭の景色を楽しみながら特殊酵母を使った料理だけでコースをつなぐ「YAMAMO GARDEN CAFE」をオープンした。


    From the very beginning, it was abroad that he set his sights on. There was also a determination that I would be the one to take on the mission of communicating the proud traditional Japanese culture overseas. The soy sauce labels were changed to Japanese and English, an official website was created in foreign languages, and while retaining the good qualities of traditional industry, the design that emerged from the process looked 180 degrees different from what had been done before. No, to the casual observer, it only looked ‘different’. He clashes with old employees and finally with his parents. Tired and lost day after day, Yasu is still encouraged by the results of his work. In the second year of his involvement in overseas trade, he began doing business in Taiwan, and the following year he made a full-fledged foray overseas by actively exhibiting his products at overseas trade fairs. The brewery was also revamped into a completely different experience-oriented brewery by organising factory tours that include the garden of the Takahashi family mansion, which has been carefully passed down from generation to generation, as part of the tour. Furthermore, they opened the YAMAMO GARDEN CAFE, which connects courses with dishes made only with special yeast while enjoying the view of the garden.


    從一開始,我就把注意力轉向了海外。我也決心肩負起將日本引以為豪的傳統文化傳播到海外的使命。醬油標籤用日文和英文寫成,外文官網創建,在保留了傳統行業的優點的同時,從那個過程中誕生的設計似乎與傳統的180度不同。不,它只是在側面看起來像“不同的東西”。他與一位老員工相撞,最終與他的父母相撞。即使我筋疲力盡,迷失方向,我的工作成果仍然支持靖先生。對台交易始於從事外貿工作的第二年,次年積極參加海外展會,實現了全面的海外擴張。 2013年榮獲Good Design Award,將成為業界矚目的存在。倉本被改造成了一個完全不同的體驗式倉本,例如計劃工廠參觀,包括參觀代代相傳的高橋宅邸花園。此外,我們還開設了“YAMAMO GARDEN CAFE”,一邊欣賞庭園美景,一邊將課程與僅使用特殊酵母的菜餚聯繫起來。





    Behind the café’s food offerings is the ‘experimental brewing’ that Tai-san has continued to carry out behind the scenes of innovation in traditional industries. Since taking over the company, Yasushi has conducted a number of experiments, such as actively using fungi used in industries other than miso and soy sauce, and adopting technological applications from other industries. These unprecedented experiments led to the discovery that the company’s own special brewer’s yeast fungus can produce large amounts of umami. Furthermore, many of the yeast strains used in miso brewing are said to be halophilic, meaning that they are active in a salty environment. However, this yeast fungus is not only halophilic, but can also live and work without salt and is a special fungus with the ability to produce nearly 6% alcohol. The yeast, which was discovered through 10 years of trial brewing, has been named Viamver® and will be presented at the Japanese Society of Brewing Science in 2020. In 2020, the yeast will be presented at the ‘Japanese Society of Brewing Science’ and a patent for both its production and manufacturing process has been applied for.
    Using this new yeast, the company has succeeded in converting it into a new fermented seasoning and in brewing natural wine with Viamver® yeast. It is now also capable of producing bread, butter and cheese. Furthermore, the company is challenging the possibilities of Viamver® yeast by brewing natural beer and doburoku using the same yeast.


    咖啡廳的菜品背後,有安史先生在傳統產業創新背後不斷做的“試釀”。 泰先生接手公司後,積極利用味噌醬油以外的產業所使用的細菌,並結合其他產業的技術應用等,進行了各種試驗。一場史無前例的實驗,讓我們發現了該公司的啤酒廠專用酵母可以培養出大量的鮮味。此外,據說用於釀造味噌的酵母是嗜鹽酵母,據說其中許多酵母在鹹味環境中具有活性。然而,人們發現,這種酵母不僅嗜鹽,而且是一種特殊的細菌,可以在沒有鹽分的情況下生存並發揮積極作用,並具有產生近6%酒精的能力。 “它是一種酵母,具有類似於水果和吟醸香的華麗香氣,以及改善肉質和掩蔽的效果,以及來自魚類和貝類的鮮味,”泰說。這種經過10年試釀反復發現的酵母被命名為“Viamver®”,並於2020年在“日本釀酒學會”上公佈,並已申請了製造和製造方法的專利。.. 使用這種新酵母,我們成功地將其轉化為一種新的發酵調味料,並使用 Viamver® 酵母釀造天然葡萄酒。現在可以生產麵包、黃油和奶酪。此外,我們正在挑戰使用酵母和 Viamver® 酵母釀造天然啤酒和 浊酒 的可能性。



    「YAMAMO GARDEN CAFE」では肉料理や魚料理だけでなく、デザートやドリンクにもViamver®酵母を使ったフルコースを提供している。単一酵母によるペアリングやコース料理の提供を発酵の新たな可能性と捉え、国内外から人を招き入れるオーベルジュを視野に取り組みを進めている。趣ある蔵内を見学しながら蔵が歩んできた歴史に触れてもらう。そして美しい庭を愛でながら料理を通じて発酵調味料の進化を知ってもらう。泰さんはこうした体験が人々の記憶に永くとどまり、愛され続ける蔵になるきっかけだと考えている。人々の記憶に残る事こそが長く紡いできた先代たちの想いを受け継ぎ、次に繋いで行くことの本質だと考えているからだろう。



    The YAMAMO GARDEN CAFE offers full courses using Viamver® yeast not only in meat and fish dishes, but also in desserts and drinks. The company sees pairings and course meals using a single yeast as a new possibility for fermentation, and is working on this with a view to creating an auberge that invites people from home and abroad. Visitors can experience the history of the brewery through a tour of the atmospheric brewery. They can also learn about the evolution of fermented seasonings through cooking while admiring the beautiful garden. Yasushi believes that these experiences are the catalyst for the brewery to remain in people’s memories for a long time and become a much-loved brewery. This is probably because he believes that remaining in people’s memories is the essence of inheriting and passing on the thoughts of the predecessors who have spun them on for so long.

    Yasushi adds new scenes to the traditional brewery one after another. He says he aims to revitalise the region by combining tradition, which demands that things remain unchanged, with innovation, which requires the creation of new things, and he hopes to weave a new tradition in the area where he was born and raised. We can’t wait to see what innovations he will continue to bring to the Yamamo Miso and Soy Sauce Brewing Company, and how far its products will go beyond the boundaries of traditional industry.


    “YAMAMO GARDEN CAFE”提供使用Viamver®酵母的全套課程,不僅可以用於肉類和魚類菜餚,還可以用於甜點和飲料。以單一酵母的搭配,提供套餐作為發酵的新可能性,我們正在努力打造一個能吸引海內外人士的旅館。讓他們體驗啤酒廠的歷史,同時觀察啤酒廠古樸的內部。並在欣賞美麗花園的同時,通過烹飪讓他們了解發酵調味料的演變過程。 泰先生認為,這樣的經歷將長期留在人們的記憶中,並將成為成為一家將繼續受到喜愛的啤酒廠的機會。大概是因為人們認為,留在記憶中的,是繼承前人旋轉已久的思想,與後人聯繫起來的精髓。



    In search of the future, the 7th generation head of the family chose the evolution of fermentation, ‘Yamamo Miso and Soy Sauce Brewing Company’


  • 記事掲載のお知らせ_Kappo



    Kappo1月号「東北の発酵」でYAMAMO GARDEN CAFEのディナーコースを取り上げていただいております。表紙と6ページに渡る掲載は、編集部の方々の熱意を感じています。ぜひ記事をご覧いただきたいと思います。


    News of Article Publication_Kappo

    How can we move forward with the ancient technology of fermentation? Since I took over the family business, I have been working to find the answer to that question. If we can add the essence of new discoveries to the accumulation of long years, it will lead to evolution. The existence of Viamver®︎ yeast, which we discovered from the brewer’s yeast that has coexisted in our brewery for a long time, may be able to provide an answer to that question.

    Our attempt to find a way to express the efficacy of this new fungus, Viamver®︎ yeast, is first demonstrated in cooking. The umami taste of succinic acid can underpin almost any dish, giving it a taste like the addition of seafood broth. For example, it can be added to soy sauce to make it taste like dashi soy sauce, or to milk to make it taste like cheese. We compose our menus using Viamver®︎ yeast in all of our dishes.

    YAMAMO GARDEN CAFE’s dinner course is featured in the January issue of Kappo, “Fermentation in Tohoku”. The cover and the six pages of the article are a testament to the enthusiasm of the editorial staff. We hope you will enjoy the article._mediainfo._magazine




    關於如何表達一種名為 Viamver®︎ 酵母的新細菌的功效的嘗試首先在烹飪中得到證實。琥珀酸的鮮味幾乎支持所有菜餚,可以賦予海鮮湯湯的味道。例如,當它對醬油有效時,它會產生類似醬油的細微差別,當它對牛奶有效時,它會產生類似奶酪的細微差別。我們製作的菜單在所有菜餚中都使用了 Viamver®︎ 酵母。

    YAMAMO GARDEN CAFE的晚餐套餐登上了Kappo“東北發酵”1月號。 封面和6頁的刊物感受到了編輯人員的熱情。 我希望你閱讀這篇文章。


    Kappo January issue “Fermentation in Tohoku”





    江戸末期創業、皆瀬川の伏流水を源に味噌・醬油の醸造を続ける老舗蔵元『ヤマモ味噌醤油醸造元』。地元の人々に愛され続ける伝統の味噌や醤油、だし醤油などを作り続けるとともに、世界の食文化と和の調味料との融合・進化を目指して “Life is Voyage”という理念を掲げ、海外展開とともに新たな価値創造を行なっている。老舗の急激な変革は、7代目当主である高橋泰さんの人物像を色濃く映すもの。と、いうより、高橋さんの思想、思考、哲学が、老舗に新たな未来をもたらしたと言っても過言ではない。



    Fermentation, a daily journey into its wide and deep interior.

    Innovation of a long-established company by the 7th generation

    After 154 years of history, everything that exists at Yamamo Miso and Soy Sauce Brewery has a certain meaning.

    Founded in the late Edo period, Yamamo Miso and Soy Sauce Brewing Company is a long-established brewery that has been brewing miso and shoyu using subterranean water from the Minase River as its source. While continuing to produce traditional miso, soy sauce, dashi soy sauce, and other products that are loved by local people, the company is also creating new value as it expands overseas under the concept of “Life is Voyage,” which aims to fuse and evolve Japanese seasonings with the world’s food culture. The rapid transformation of long-established companies has been a major factor. The rapid transformation of this long-established company is a reflection of the personality of Mr. Yasushi Takahashi, the seventh generation head of the company. Rather, it is no exaggeration to say that Mr. Takahashi’s thoughts, ideas, and philosophy have brought about a new future for the old store.

    He says that he had no intention of taking over the business. At university, he studied design engineering and architecture, and naturally thought of becoming an architect. However, when he questioned his inner self about his vision, he realized that it was not to build new buildings, but to create something that fuses historical culture with new culture. Looking back, I saw the family business that had been in existence for six generations.



    由第 7 代引起的長期創新


    創業於江戶時代末期的老字號“Yamamo味噌醬油釀造商”,繼續從禦瀨川的地下水中釀造味噌和醬油。在繼續製作深受當地人喜愛的傳統味噌、醬油和高湯醬油的同時,我們以“Life is Voyage”的理念向海外擴張,旨在通過日本調味料融合和發展世界飲食文化。也在創造新的價值。老字號店的快速轉型,是第七代老闆高橋太的性格的強烈體現。可以毫不誇張地說,高橋先生的思想、思想和哲學為這家歷史悠久的商店帶來了新的未來。



    Kappo January issue “Fermentation in Tohoku”



    蔵の150年と高橋さんが起こした革新、そして描く未来について知るならば、迷わず「YAMAMO FACTORY TOUR」に参加するのがいい。単なる蔵見学のプログラムに留まらず、発酵という世界の現在、世界における発酵と『ヤマモ』の位置づけ、そして岩崎というこの地と『ヤマモ』の未来など、マクロとミクロを横断するナレッジが得られるだろう。



    It was like discovering a new celestial body

    If you want to learn more about the 150 years of the brewery, the innovations Takahashi-san has made, and the future he envisions, don’t hesitate to join the “YAMAMO FACTORY TOUR. It is not just a program to visit the brewery, but you will gain knowledge that crosses the macro and micro levels, such as the current state of the world of fermentation, the position of fermentation and Yamamo in the world, and the future of Yamamo and this place called Iwasaki.

    The laboratory, which is equivalent to a sake cellar in a sake brewery, used to be a pickles warehouse. It was here that the revolutionary yeast Viamver®︎ was discovered. The yeast in ordinary miso and soy sauce breweries is halophilic (salt-tolerant), which allows for moderate fermentation and high shelf life, but it performs extremely poorly in the absence of salt. In contrast, the yeast used in wine and sake is suppressed by salt, and many of them are unable to ferment. However, Viamver®︎ is an extraordinary yeast that can grow in a wide range of salt concentrations, from 0% to 18%, and is capable of producing alcohol, despite being a fermentation yeast for miso. Discovering a new yeast is said to be more difficult than discovering a new celestial body in the world of fermentation. The Viamver®︎, which can brew both miso and sake, was greeted with a great deal of surprise.



    如果您想了解倉庫的150年,高橋先生帶來的創新,以及他所設想的未來,請不要猶豫參加“YAMAMO FACTORY TOUR”。除了啤酒廠參觀項目之外,您還可以獲得跨越宏觀和微觀的知識,例如發酵世界的現狀,發酵和“Yamamo”在世界上的地位,以及這個地方的未來。岩崎和“山毛”。

    實驗室,對應於清酒釀造廠的清酒母室,是一個前泡菜釀造廠。考慮到這一點,革命性酵母“Viamver®︎”的發現就完成了。一般味噌和醬油釀造的酵母都具有嗜鹽性(耐鹽性)的特性,並因此保持適度的發酵和較高的儲存穩定性,但極端無鹽性能較差。另一方面,一般的葡萄酒和清酒的酵母活性受到鹽分的抑制,很多都不能發酵。因此,據說清酒釀酒廠和味噌釀酒廠不相容,但“Viamver ® ︎”是味噌發酵酵母,但它可以在0%至18%的鹽濃度範圍內生長,並且還可以生產酒精。這是一種具有發酵能力的可笑酵母。發酵的世界,即使發現新的酵母也比發現新的天體更難。可以看到味噌和清酒都可以釀造的“Viamver®︎”是多麼的驚訝。


    Kappo January issue “Fermentation in Tohoku”



    旨みのもととなる有機酸の中でもコハク酸の生成能力を持ち、アルコールの醸成に長け、果実や吟醸香に似た華やかな芳香その他複数の特長を持つ「Viamver®︎」。この酵母を新たなオールに、高橋さんはさらなる航海を続ける。もろみ蔵の中に設えられた、小さなテーブル。「Gustation is Micro Journey(味覚は主観の旅である)」をテーマに展開されるコース料理のスターターとして位置づけられたこのテーブルでは、「Viamver®︎」によって醸されたワイン「PROSLOGION」とアミューズを、味噌の芳香の中で楽しむことができる。この日は鯛の昆布締めと発酵させた柿とクリームチーズのソフリット。添えられているのは、やはり「Viamver®︎」で香味野菜を調味したベジタブルソルトだ。鼻から入る香り、鼻へと抜ける香り、同じ酵母から生まれた複数の味わいが、鮮やかに出合って一体となってゆく官能。このひと皿に続く料理もすべて、「Viamver®︎」の恩恵と高橋さんやシェフたちの実験精神から生まれた。味わうごとに、「Viamver®︎」に翻弄されているような、侵食されてゆくような、不思議な感覚に身震いが起きた。



    A completely new food experience

    Viamver®︎ has the ability to produce succinic acid, which is one of the organic acids that give flavor, and is excellent at brewing alcohol. With this yeast as his new oar, Takahashi-san continues his voyage. A small table set up in the moromi storehouse. At this table, which is positioned as a starter for a course based on the theme “Gustation is a Micro Journey,” you can enjoy “PROSLOGION,” a wine brewed with Viamver®︎, and an amuse in the aroma of miso. On this day, we had sea bream with kombu shime. On this day, we had kombujime sea bream with fermented persimmon and cream cheese sofrito. It was accompanied by vegetable salt seasoned with “Viamver®︎”. The aroma that enters through the nose, the aroma that exits through the nose, and the sensation of multiple flavors born from the same yeast vividly meeting and becoming one. All the dishes that followed this one were born from the benefits of Viamver®︎ and the experimental spirit of Takahashi-san and the chefs. As I tasted each dish, I shuddered at the strange sensation of being at the mercy of Viamver®︎, of being invaded by it.

    In the majestic storehouse, I found a space, thoughts, and food that I had never experienced before. The future of fermentation, as envisioned by Yamamo, is still full of possibilities, and it has its sights set on the whole world.



    在作為鮮味來源的有機酸中,“Viamver®︎”具有產生琥珀酸的能力,善於培養酒精,具有類似於水果和吟釀香的華麗香氣。以這種酵母為新槳,高橋先生將繼續他的航程。莫羅米倉庫裡擺著的一張小桌子。定位為“Gustation is Micro Journey”主題套餐的開胃菜,“Viamver®︎”生產的葡萄酒“PROSLOGION”和amuse搭配味噌,您可以在香氣中享用。這一天,我們吃了海帶緊實的鯛魚和發酵的柿子和奶油芝士索菲托。附上用蔬菜調味的植物鹽,還有“Viamver®︎”。入鼻的香,出入鼻的香,同一種酵母產生的多種風味生動地融合在一起的感性。這道菜之後的所有菜品都是從“Viamver®︎”的好處和高橋先生和廚師們的實驗精神中誕生的。每次品嚐,都會有一種被“Viamver®︎”擺佈,被侵蝕的神秘感覺。

    從未體驗過的空間與思緒,對食物的發現與喜悅,在雄偉的倉庫中蔓延開來。 “Yamamo”認為的發酵的未來仍然充滿可能性,它的弓適合全世界。


    Kappo January issue “Fermentation in Tohoku”







    「発酵ラムレッグのグリエ ベリーの発酵ソース」。酵母によって極上の柔らかさを得たラム肉は、ラムらしさを丸く磨き上げたような風味。湯沢市のブドウとさくらんぼを使ったノンアルコールナチュラルワイン・赤。渋みや苦みを繊細に活かしたその味わいは、アルコールは0%だというのにまるで酔ったかのような満足感を与える。





    The amuse-bouche, “Sea bream kombu-jime, fermented persimmon and cream cheese sofrito” and “PROSLOGION” are the starters of the course. It is served with vegetable salt seasoned with Viamver®︎. Non-alcoholic champagne from France is served for those who do not drink alcohol.

    Seasonal Vegetarian Salad. Tofu mousse and ankimo mousse, vegetable and animal goodness side by side, combined with fresh greens and fermented carrot flakes, nuts and yogurt sauce. Served with fermented butter, fermented kiwi confiture and two kinds of bread.

    Hors d’oeuvres
    Fermented Caviar and Seared Sturgeon. When the decision was made to brew “PROSLOGION”, Takahashi-san already had the idea of this fermented caviar in mind.

    Warm Vichyssoise with yeast-soaked potatoes. Porcini flavor and fermented butter are added along the way.

    Fermented menouche rotisserie. Menoukeh marinated in a yeast solution is sautéed and then steamed into a rotisserie. It is served with a sauce of fermented tomatoes, basil and herb oil. The fibrous flesh with its concentrated flavor unravels quickly and pleasantly. This is a non-alcoholic natural white wine brewed with oranges as the main ingredient. After alcoholic fermentation, only the alcohol content was extracted.

    Fermented lamb leg grill with fermented berry sauce. The lamb meat, made extra tender by the yeast, has a rounded and polished lamb-like flavor. Non-alcoholic natural wine red made from grapes and cherries in Yuzawa City. The astringency and bitterness of the wine are delicately brought out to give a satisfying sensation as if you were drunk, even though it has 0% alcohol.

    Fermented risotto with minor grains. This risotto is cooked with vegetables and fermented mushroom bouillon. The richness and thickness are achieved without using dairy products, and the succinic acid of Viamver®︎ is utilized.

    Dessert 1
    Crème Brûlée”: Brûlée made with miso aged for 20 years, served with a brightly acidic raspberry sauce. It can be enjoyed alone or as a set with a drink.

    Dessert 2
    YAMAMO Soy Gelade: Four kinds of nuts and pralines are kneaded into a marble with Viamver®︎ fermented liquid and miso-soy sauce. Topped with vegetable salt and olive oil. This item can be ordered separately or as part of a drink set.


    Amuse 的“鯛魚海帶收緊和發酵柿子奶油奶酪 sofrito”和“PROSLOGION”是課程的開端。在“Viamver®︎”中加入用調味蔬菜調味的植物鹽。對於那些不能喝酒的人,提供法國無酒精香檳。

    “時令素食沙拉”。豆腐慕斯和 ankimo 慕斯,蔬菜和動物的味道排列在一起,並結合新鮮的綠色和發酵胡蘿蔔片、堅果和酸奶醬。有發酵黃油、發酵獼猴桃和兩種麵包。


    “用酵母浸泡土豆的溫暖 Vichyssoise”。沿途加入牛肝菌味和發酵黃油。

    “發酵菜單旋轉”。將浸泡在酵母液中的menuke 炒熟後,蒸成rotille。搭配發酵番茄、羅勒和草本油醬。令人高興的是,帶有濃縮鮮味的纖維體鬆動了。白葡萄酒,一種以橙子為主的不含酒精的天然葡萄酒。酒精發酵後,只取出酒精含量。


    “小米發酵燴飯”。用蔬菜湯和發酵蘑菇烹製的燴飯。 “Viamver®︎”的琥珀酸被用來增加豐富度和厚度,而無需使用乳製品。

    甜點 1
    “焦糖布丁” 20 年陳年味噌,配以酸亮的覆盆子醬。您也可以單獨享用或與飲品搭配享用。

    甜點 2
    “YAMAMO Soi Gerrard”。將4種堅果和果仁糖揉成團,將“Viamver®︎”發酵液和味噌醬油調成大理石狀。撒上植物鹽和橄欖油。這也可以單獨訂購或作為飲料套裝訂購。




    『Kappo 仙台闊歩』は、2002年8月に「大人のためのプレミアムマガジン」として創刊しました。知的好奇心にあふれた、ゆとりのある大人世代をターゲットに、歴史、文化、美術、グルメ、温泉、旅、エンターテインメントなどを紹介しています。


    ○About “Kappo”
    Kappo was first published in August 2002 as a “premium magazine for adults. Targeting the intellectually curious and relaxed adult generation, Kappo introduces history, culture, art, gourmet food, hot springs, travel, and entertainment.
    The magazine features in-depth articles and bold visuals that present carefully selected information about Sendai, Miyagi and Tohoku. Based on the information obtained by the staff of the editorial department, we try to convey the information with a sense of realism by including various things that we felt on the spot. It is our hope that through this magazine, you will learn about the activities of the diverse and unique people associated with the local area and rediscover the charm of the land.


    Kappo於2002年8月作為“成人高級雜誌”首次出版。 介紹歷史、文化、藝術、美食、溫泉、旅遊、娛樂等,面向求知欲強、輕鬆自在的成人一代。
    它的特色是一本雜誌,以更深入的文章和大膽的視覺效果展示了精心挑選的仙台、宮城和東北信息。 根據編輯人員用腳獲得的信息,以真實感傳達他們在現場感受到的各種事物是很重要的。 我們希望您通過這本雜誌了解與當地有關的各種獨特的人的活動,重新發現這片土地的魅力。