• 記事掲載のお知らせ_25ans(ヴァンサンカン)4月号



    Notice of Article Publication_25ans(VINGT-CINQ ANS)_April 2021 Issue

    Yamamo’s dining set is featured in the April issue of 25ans (VINGT-CINQ ANS), “I want to order and taste the” happiness “of Tohoku!” I think that a set of seasonings can add color to your eating habits in a new rye style such as a new life. I would like you to read the article. _mediainfo._magazine


    Notice of Article Publication_25ans(VINGT-CINQ ANS)_April 2021 Issue

    Yamamo的餐桌椅在《 25ans》(VINGT-CINQ ANS)的四月號中有特色,“我想點餐並品嚐東北的“幸福”! 我認為,一組調味料可以以新的黑麥風格(例如新生活)為您的飲食習慣增添色彩。 我希望您閱讀這篇文章。


    25ans(VINGT-CINQ ANS)_April 2021 Issue


    25ans(VINGT-CINQ ANS)_April 2021 Issue


    25ans(VINGT-CINQ ANS)_April 2021 Issue




    Yamamo Miso and Soy Sauce Brewing Company | Dining Set
    Soy sauce and miso with a modern design are products that a long-established brewery that has been in business since the late Edo period pursues a new fermentation position. A set of seasonings that come in handy in the dining scene is also appreciated as a gift.


    自江戶時代後期開始營業的老字號啤酒廠,將具有現代設計的醬油和大醬作為一種新的發酵產品。 用餐場合中可用的一系列調味料也被視為禮物。





    ○About 25ans(VINGT-CINQ ANS)
    A fashion magazine for women around the age of 25, published by Hearst Fujingaho.


    ○About 25ans(VINGT-CINQ ANS)


  • 記事掲載のお知らせ_rakra_3・4月号

    ラム肉をViamver酵母で発酵させ、肉質改善とマスキング効果を応用した「FERMENTED LAMB GRILLER:発酵ラム肉のグリエ」について記事にしていただきました。昨年、コペンハーゲンのSPACE10でプレゼンテーションを行ったこの料理は、ジビエやラム肉が苦手な方でも気にせず召し上がっていただけると好評を得ております。



    Notice of Article Publication_rakra_March-April 2021 Issue

    We had you write about “FERMENTED LAMB GRILLER” which fermented lamb meat with Viamver yeast and applied meat quality improvement and masking effect. This dish, which was presented at SPACE 10 in Copenhagen last year, has been well received so that even people who are not good at game and lamb can enjoy it without worrying about it.

    From many years of research on brewed yeast, it has been found that the fields of yeast application are not limited to sake, miso, and soy sauce, but can be applied to a wide variety of other products. I think we were fortunate that our Yamamo Viamver yeast grew in an environment other than miso soy sauce brewing. I would like everyone to enjoy it. _mediainfo._magazine



    您寫了關於用Viamver酵母發酵羊肉並應用改善肉質和掩蓋效果的“ FERMENTED LAMB GRILLER:發酵羊肉格柵”。 這道菜於去年在哥本哈根的SPACE 10上展出,受到好評,因此即使是那些不擅長游戲和羔羊的人也可以盡情享用而無需擔心。

    從對釀造酵母的多年研究中發現,酵母可以應用於各種各樣的事物,而不僅限於清酒,味噌和醬油。 我認為我們很幸運,我們的Yamamo Viamver酵母在味噌醬油釀造之外的其他環境中生長。 我希望每個人都喜歡。


    rakra_March-April 2021 Issue


    rakra_March-April 2021 Issue


    rakra_March-April 2021 Issue


    1867年(慶応3)創業の「ヤマモ味噌醤油醸造元」のカフェ。すべての料理に特許出願微生物Viamver酵母を使用している。「FERMENTED LAMB GRILLER」は、酵母液に漬けて発酵させたラム肉を低温調理したあと、表面を炙り焼きしたもの。発酵により肉が柔らかくなり、噛むつどに旨味が増し、口の中に香りが広がる。


    A cafe of “Yamamo Miso Soy Sauce Brewer” founded in 1867 (Keio 3). The patent-pending microorganism Viamver yeast is used in all dishes. “FERMENTED LAMB GRILLER” is made by roasting the surface of lamb meat that has been soaked in yeast solution and fermented at low temperature. Fermentation softens the meat, adding flavor to each bite and spreading the aroma in the mouth.


    1867年成立的“Yamamo味噌醬油釀造廠”(京王3號)咖啡館。 正在申請專利的微生物Viamver酵母可用於所有菜餚。 “發酵羔羊碎肉機”是通過將浸泡在酵母溶液中並在低溫下發酵的羔羊肉的表面進行烘烤而製成的。 發酵使肉變軟,為每一口食物增添風味,並在口中散發出香氣。


  • 記事掲載のお知らせ_colocal



    Notice of Article Publication_colocal

    We asked the colocal team of WEB media, who interviewed us when we started overseas expansion, to interview us for the first time in about 8 years. Why do you renovate and do not only miso soy sauce but also eating and drinking and art activities? Will we foster teams inside and outside the country and include new areas? Do you seek objective evidence such as patents and conference presentations? I felt that you often wrote about our diversifying activity areas. You can see the current situation and way of thinking of Yamamo. I would like you to read it. _mediainfo._magazine



    我們要求WEB媒體的同地團隊在我們開始海外擴張時採訪了我們,這是大約8年以來的第一次。 您為什麼要裝修,不僅味mis醬油,而且還要飲食和藝術活動? 我們是否會在國內和國外培養團隊並包括新領域? 您是否在尋找客觀證據,例如專利和會議介紹? 我覺得您經常寫關於我們多元化活動領域的文章。 您可以看到Yamamo的現狀和思維方式。 我希望你閱讀它。







    A long-established but innovative. A new world of fermentation pursued by Yuzawa’s <Yamamo Miso and Soy Sauce Brewing Company> at a cafe

    Yuzawa City is located in the southernmost part of Akita Prefecture. It borders Yamagata and Miyagi prefectures, and its prefectural border is one of the leading geothermal fields in Japan. The magma that created the land of Yuzawa City continues to operate as an “invisible volcano” and is being utilized in tourism and industry.

    In Yuzawa City, there are local people who have the “self-heat” to live hot, powerful, and strong while benefiting from the natural energy of “geothermal”. The 4th serialization that introduces the new excitement of this town where new things are happening is Mr. Yasushi Takahashi, the 7th generation of <Yamamo Miso and Soy Sauce Brewing Company> that has continued since 1867 in the Yuzawa Iwasaki district. I’d like to introduce_______


    悠久而創新的。 湯沢的<Yamamo 味噌醬油釀造商>在一家咖啡館追求的發酵新世界

    湯澤市位於秋田縣的最南端。 它與山形縣和宮城縣接壤,其縣界是日本主要的地熱田之一。 創造湯澤市土地的岩漿繼續作為“看不見的火山”運行,並被用於旅遊業和工業。

    在湯澤市,當地居民在受益於“地熱”自然能源的同時,擁有“自熱”的生活方式,能夠生活得熱,有力。 第四次介紹這個小鎮正在發生的新變化的連載是高橋泰先生,他是第7代<Yamamo 味噌醬油釀造商>,自1867年以來一直在湯澤岩崎地區繼續營業。






    地元で愛され続ける定番商品をつくりながら、「世界の食文化と和の調味料が融合し、進化していくこと」を理念に、2012年より味噌醤油製品の海外輸出を開始。最初は蔵の軒先に小さなショップをつくり、やがて回遊式庭園を整備、〈YAMAMO GARDEN CAFE〉とアートギャラリーをつくり、地域の活性化にもつながるインバウンドツアーも行うようになりました。

    蔵に併設する〈YAMAMO GARDEN CAFE〉。蔵元が存続した背景やその世界観を伝えたいという思いからリノベーションし、自社の味噌醤油を使用したジェラートの提供から営業がスタートしました。



    Evolving traditional industry

    In the snowy Iwasaki district of Yuzawa City, there is <Yamamo Miso Soy Sauce Brewer> that has continued since the late Edo period. It has been more than 150 years since Mosuke Takahashi was founded in a land rich in water resources.

    Mr. Yasushi Takahashi, the 7th generation, is attracting attention as he continues to carry out advanced activities while preserving tradition. “Customers want the same taste, but if it doesn’t change, the industry will end. We have to evolve,” he says, pursuing a new world of fermentation.

    Mr. Yasushi Takahashi, the 7th generation who entered a university in Kanto and took over the family business in 2007. In addition to his traditional products, he has gradually shaped his vision, such as designing new packages himself. Click here for the article I covered in Corocal before.

    In 2012, we started exporting miso soy sauce products overseas, with the philosophy of “Fusing and evolving the world’s food culture and Japanese seasonings,” while creating standard products that continue to be loved by the locals. At first, a small shop was built at the eaves of the warehouse, and then a strolling garden was built, an art gallery was built with <YAMAMO GARDEN CAFE>, and inbound tours that led to regional revitalization began.

    <YAMAMO GARDEN CAFE> attached to the warehouse. We renovated from the desire to convey the background of the brewery’s survival and its world view, and started business by providing gelato using our own miso soy sauce.

    A gallery that displays works related to the 4th generation and the head family, Shichinosuke Takahashi, who also served as the mayor, which Mr. Yasushi respects. We believe that the role of traditional industries is to convey the message of 100 years ago as an art work and to give local people a sense of beauty.





    2012年,我們以“融合和發展世界的飲食文化和日本調味料”為理念,開始向世界各地出口味噌醬油產品,同時創造出深受當地人喜愛的標準產品。最初,在倉庫的屋簷下建了一個小商店,然後建了一個漫步花園,並用<YAMAMO GARDEN CAFE>建造了一個美術館,並開始了導致區域復興的入境旅遊。

    <YAMAMO GARDEN CAFE>連接到倉庫。我們從傳達啤酒廠生存背景及其世界觀的願望進行了革新,並通過使用我們自己的味噌醬油提供意式冰淇淋來開展業務。











    Discover special yeast!

    Some of the products designed by Mr. Yasushi. Soy sauce <AMASIO> has been loved locally for a long time. The central <KIJOYU> has the effect of enzymes such as not burning and softening the meat.

    While maintaining the stance of preserving the taste, Mr. Yasushi challenges new things. Through repeated trial brewing and continuing various researches, we discover a special yeast from our own brewery.

    The yeast cultivator “cultivator” is located in the space connecting the cafe and the warehouse, and can be visited through the glass.

    The yeast found has the property of not only preparing miso soy sauce, but also improving the quality of meat and fish and brewing wine. The probability of discovering a fungus that can be applied to various dishes is an astronomical number equivalent to finding a new planet, and because the found fungus has succinic acid that creates the taste of seafood, planets and minerals ( Amber: amber) was multiplied and named <Viamver>.

    “The yeast in liquor can’t be used in cooking because it dies when it has salt, and on the contrary, it dies when yeast that likes salt is made salt-free. Vianver has salt. It works without it, so you can make sake and food, and it’s a yeast like no other. “





















    Connect all menus with one yeast

    Chef Tatsunori Sato, who has supervised the cafe since its opening, and Kiichi Kimura, a senior researcher at the Akita Research Institute for Food Research, who gives scientific knowledge to verification, have been working on menu development using Viamver. In the early summer of 2020, we met German-born Chef Jonas Kang to offer a full-course meal with Viamba on all menus.

    <Vianver> yeast fermented liquid with the aroma and saltiness of yeast like natural wine and the taste of seafood. Due to its characteristics, it was presented at the Brewing Society of Japan, made into a patented microorganism, and the fermented product was applied for with a manufacturing method patent.

    “It’s a coincidence and I’m lucky. I couldn’t meet without Corona, and I didn’t even know that there was Akita in Japan. It’s very interesting that (Yasushi-san) is paying attention to the fungus. I think we are very fortunate to have an environment where you can immediately experiment with fresh materials when you come up with an idea. ”

    Chef Jonas, who was born in Cologne and studied materials engineering before becoming a chef. I came to Japan to work in <INUA> (Tokyo), which inherits the DNA of <noma> in Copenhagen, which is known for its original cooking using fermentation, but the store is closed for a long time to prevent new coronavirus infections. When she was looking for a place to improve her skills, she arrived at Mr. Yasushi through an acquaintance.

    Now that Jonas Chef, who has knowledge of fermentation and has experience in providing courses for vegetarians, is ready to stay, the full course at the cafe will become a reality.

    Course antipasto / seasonal vegetable salad. Sprinkled with carrots and sweet potatoes cooked in Viamver’s yeast fermented liquid, nuts roasted in soy sauce, etc. Sautéed local mushrooms are served with yeast-fermented mushroom sauce and yogurt dressing.

    “I think there are courses that use only fermented foods, but I don’t think there is any other course in the world that consists of only one yeast,” says Yasushi, who enjoys taking on the challenge of new fields.

    He also developed bread fermented with Viamver. Since yeast derived from miso soy sauce produces less gas, we repeated experiments to prepare the environment in which the bacteria work, such as adding grape juice as a nutrient source and lengthening the time to let it rest, and completed it.



















    Grow yeast as a familiar creature

    The yeast fermented liquor is managed separately in the growth phase, steady phase, and convergence phase, and daily experiments are conducted to determine which stage is effective for each dish. Bread uses a growth period in which gas is generated. For cooking, use the stationary period to the convergent period when the taste increases.

    “It’s like growing and farming. The chef adjusts the food and chooses wine according to the aroma and taste of the fungus that changes from stage to stage. Change the cooking method with bananas in ripe and lush states. It’s the same as. It’s close to a musical feeling, like how to match the bass to the rhythm of the drum. “

    It is not tea that is being poured, but three kinds of green onions, Vichyssoise. I’m excited about how to provide this.

    A dish that makes you feel the characteristics of yeast that creates a cheese-like flavor when combined with cream. The ingredients are fermented and aged salmon.

    Pumpkin and brie risotto with yeast doubled in thickness. Accented with tomatoes that have become more acidic like dried plums due to fermentation. “If you mix something with a strong taste, you can eat it in a well-balanced manner.”

    Contrary to the typical full-course meal, the main dishes are served in the order of meat and fish in order to maximize the characteristics of yeast, which has the umami of seafood. The dishes are piled up with the image that the taste is accumulated and happiness grows.

    The main meat is fermented and aged pork from Akita prefecture. The hard shoulder meat that cannot be chewed is soft enough to be loosened with a knife by the power of yeast. Collagen also turns into umami, and a dish that brings out the natural salty taste of yeast fermented liquid. With purple potato puree and pear butter saute with yeast solution.

    The main fish is fermented and aged Pacific cod. It was baked in the oven with a mayonnaise-like seasoning made from yeast fermented liquid and herb bread crumbs. Miso is accented with a sauce made by stir-frying shrimp shells for a long time. Pairing orange wine that gives a refreshing multi-layered taste.

    “I don’t like to force myself to pick up ingredients, so I cook with what I can get at that time,” says Chef Sato. He cherishes connecting with producers and visiting the site, saying, “I only use materials that I can understand,” such as by setting up a ship and pulling a net.

    Chef Sato is from Nikaho City (formerly Konoura Town) in Akita Prefecture, a port town facing the Sea of ​​Japan. He does not have a store and supervises the food and services of various restaurants.

    “It’s a recipe from a miso soy sauce shop, but I rarely use miso soy sauce (laughs). It’s easy to use, but if you do that, it will be a recipe that you can do anywhere.”

    Mr. Yasushi “I have never said that I should not use miso soy sauce (laughs), but I want to make a leap forward as much as possible, and I am grateful that Chef Sato takes that thought into consideration when choosing the ingredients. “

    We trust each other and enjoy ourselves. You can see that a good team is formed.







    帶有酵母的南瓜和法國干酪燴飯的厚度增加了一倍。帶有西紅柿的酸味,由於發酵而變得像李子乾一樣酸。 “如果您將口味濃郁的東西混合在一起,就可以均衡地食用它。”





















    Team <Astronomica>

    Mr. Yasushi said that when he just took over the family business, he was struggling alone because he did not understand the pursuit of originality and innovation.

    “I was like playing music by myself, but the team was about half younger and the groove started to emerge. Some people were able to have a session, and I started to think that I would be able to manage even if there were issues. ”

    The Western and Eastern sensibilities of the two chefs who develop the menu are combined with the perspectives of producer Yasushi and researcher Kimura, and experiments are repeated every day.

    The dessert at the end of the course is also a fusion of the team’s ideas. Miso and soy sauce gelato with nuts and pralines, which are popular even when ordered individually.

    The idea of ​​Chef Jonas was to add bitter popcorn caramelized with miso aged for 3 years to the gelato developed by Mr. Tai when the cafe opened. You can enjoy a different texture by soaking it in melted gelato.

    “We have more good friends who can stimulate each other. There are more friends who are not here, such as researchers, Kimura, artists and architects,” says Yasushi. The team gathered around Vianvar named it “Astronomica”, which means the universe in ancient Greek, so that the world of fungi can be imagined as a dream area.

    Shunsuke Sawaguchi, who serves, is also a member of the team. We will carefully convey the thoughts of Mr. Yasushi and the features of the menu.

    Chef Sato also said, “Since Mr. Takahashi (Yasu) himself has an atmosphere where he can brave himself, it is interesting that people who are inspired by it gather and mix here to create new ideas. Outside the prefecture and abroad. It’s a place that is more inspiring than going to, so I think it’s amazing and fun. “




    “我就像一個人玩音樂,但是這個團隊年輕了大約一半,並且開始出現槽路。有些人能夠參加一次會議,而且我開始認為即使有問題,我也能應付自如。 ”




    泰說:“我們有更多可以互相刺激的好朋友。還有更多不在這裡的朋友,例如研究人員,木村,藝術家和建築師。”該團隊聚集在Viamvar周圍,並將其命名為“ Astronomica”,意為古希臘語中的宇宙,因此真菌世界可以想像成一個夢幻的地區。
















    Rebuild tradition with creativity

    Mr. Yasushi’s experience of traveling abroad is also the essence of the traditional image of miso soy sauce brewery and the ideas and uniqueness that go beyond the realm.

    “I knew I had to take over the family business, but I didn’t want to take over. I thought I wouldn’t be able to move if I took over, so when I was young, try to go out as much as possible, even if someone wasn’t interested in what they did. I was trying to experience it. ”

    While inheriting the tradition of 150 years, Mr. Yasushi creates original and innovative ideas by incorporating his own experience, technique and art, and forms them one after another with his friends.

    He is planning to renovate the warehouse next to the Moromi warehouse located in the back of the site into a dining space, the mezzanine floor into a tea room, and the outside warehouse into a wine sales office. We are planning to serve finished dishes at the cafe near the entrance and experimental dishes at the back warehouse.

    Moromi brewery with soy sauce. If you apply for a full wine pairing in addition to the full course, the experience begins with the “starter” here. The scent of soy sauce drifts from the passage leading to the brewery, making you feel as if you are already tasting the food.

    Finger food that combines locally produced Minase beef soaked in yeast fermented liquid with cream cheese kneaded with pear and figs. In order to propose pairing between yeasts of the same Akita, we paired the fruity <No. 6> of a friend’s brewery <Aramasa Sake Brewery>, which brews sake only with No. 6 yeast found by an ancestor with roots, at Moromi-Gura. I will. It is a special time where you can enjoy the characteristics of yeast, such as “creating umami” and “softening meat and fish,” in a space where yeast is poured.

    “As long as I’m doing miso soy sauce in an old building, there will continue to be” Japanese “in products and spaces, no matter how innovative. But I don’t want to do anything similar. How do you mix the world’s essence? I’m thinking about whether it will be new if I arrange it. ”

    Wine to be brewed at Viamver is scheduled to be completed in February. The day when all dishes and cups are connected with only the same yeast, which is unprecedented in the world, is just around the corner. We are also looking to reform distribution and bring out miso soy sauce products brewed in Viamver.

    Team Astronomika creates a hot, strong and new era. I am looking forward to future developments.













    営業時間:10:00~17:00(16:30 L.O.)


    Address: 124 Iwasaki, Yuzawa City, Akita Prefecture
    TEL: 0183-73-2902 Business hours: 10:00 to 17:00 (16:30 L.O.)
    * Lunch course requires reservation from 11:00 to 15:00, dinner course requires reservation only on Friday, Saturday and Sunday (reservation required 3 days in advance).
    Regular holiday: Irregular holiday


    電話:0183-73-2902 營業時間:10:00至17:00(16:30 L.O.)


  • 記事掲載のお知らせ_ソトコト_2021年3月号



    Notice of Article Publication_Sotokoto_March 2021 Issue

    Our “YUKIDKE” is featured in the March issue of Sotokoto, “Local Souvenir Design Collection.” The “snow country-like taste and fermentation design” behind the product and the package design associated with it have been created with the intention of proposing a new concept of miso to the market and industry. I am glad that you evaluated such a part. I would like you to take a look at the magazine. _mediainfo._magazine



    我們的“ YUKIDKE”刊登在3月號的Sotokoto的“本地紀念品設計收藏”中。 產品背後的“雪國風味和發酵設計”以及與此相關的包裝設計旨在向市場和行業提出味噌的新概念。 我很高興您評估了這一部分。 我想請你看一下雜誌。


    Sotokoto_March 2021 Issue_Local Souvenir Design Collection


    Sotokoto_March 2021 Issue_Local Souvenir Design Collection


    Sotokoto_March 2021 Issue_Local Souvenir Design Collection




    Miso wrapped in a high-class cosmetic-like package made by “Yamamo Miso and Soy Sauce Brewing Company” in Akita Prefecture. Miso that has been left to stand for a year in a low-temperature aging store, and then strained for a smooth finish. You can eat it as it is as a dip sauce, or it is perfect for seasoning seasonings.


    味噌包裹著秋田縣“Yamamo味噌醬油釀造廠”生產的高級化妝品狀包裝。 味已經在低溫老化商店中放置了一年,然後拉緊以獲得平滑的外觀。 您可以將其作為蘸醬食用,也可以作為調味料的完美之選。



    『 ソトコト 』は、株式会社 sotokoto online から発行、株式会社RRから発売されている「社会や環境がよくなって、そしてもしろい」をテーマとした未来をつくるSDGsマガジン。 


    〇About Sotokoto
    “Sotokoto” is an SDGs magazine published by sotokoto online Co., Ltd. and released by RR Co., Ltd. that creates the future with the theme of “improving society and the environment and making it interesting”.


    “ Sotokoto”是由sotokoto在線有限公司發行並由RR Co.,Ltd.發行的SDGs雜誌,其主題是“改善社會和環境並使其有趣”。


  • 記事掲載のお知らせ_週刊文春

    週間文春 8月13日・20日 夏の特大号にて「食べて免疫力を上げる 毎日ごはんのお取り寄せ」にてYUKIDOKEを取り上げていただいております。早速オンラインストアでYUKIDOKEのご注文があり、記事の効果を実感しています。免疫力を上げることが、これまで以上に大きな価値観として生活の中で意識されていくと思います。弊社の取り組みが発酵による強く健康な体づくりに貢献できることを嬉しく思います。弊社は、それをいかに面白く、豊かに生活に取り入れられるのかを追求したいと考えております。


    Notice of article publication_Weekly Bunshun

    Weekly Bunshun August 13th, 20th YUKIDOKE has been featured in the “Oversized issue of eating and boosting immunity every day” in the summer special issue. Immediately after ordering YUKIDOKE from the online store, I feel the effect of the article. I think that boosting immunity will be recognized in our lives as a greater sense of value than ever before. We are glad that our efforts can contribute to the creation of a strong and healthy body through fermentation. We want to pursue how interesting and rich it can be incorporated into our lives._mediainfo._magazine



    每週一的文春,8月13日,20日夏季刊,“YUKIDOKE”刊登在“吃日常食物以增強免疫力”中。 從網上商店訂購YUKIDOKE之後,我立即感覺到本文的效果。 我認為增強免疫力在我們的生活中將比以往任何時候都具有更大的價值感。 我們很高興我們的努力可以通過發酵為創建強壯健康的身體做出貢獻。 我們想追求將其融入我們生活的趣味性和豐富性。


    Weekly Bunshun August 13-20 Summer Oversized Issue


    Weekly Bunshun August 13-20 Summer Oversized Issue


    Weekly Bunshun August 13-20 Summer Oversized Issue




    YUKIDOKE of “Yamamo Miso and Soy Sauce Brewing Company”
    A long-established brewery in Akita that has been in business since 1867. It features a thaw-like mouthfeel and a ginjo scent like soft sake. Since the salt content is lowered to 8% and it is aged at low temperature, the sweetness of the refined koji spreads to the full mouth.


    秋田市一家歷史悠久的啤酒廠,自1867年開始營業。 它具有類似融化的口感和類似清酒的銀酒氣味。 由於含鹽量降低到8%,並且在低溫下陳化,因此精製曲的甜味擴展到了全口。