Yamamo Miso and Soy Sauce Brewing Company is a long-established brewery in Akita that has been around since the late Edo period. It has, to this day, brewed fundamental condiments that are essential ingredients for people’s daily lives. Many Yamamo products can be used beside you as a great source of your life. The company will continuously seek for ways to create products that are healthy and simple to use from now till generations ahead.
Since Yamamo was founded in 1867, it has continued to reach new milestones. During the 4th generation of the production, they achieved nation-wide demand. From the 1970’s, they started door to door delivery service for the elderly. Capturing the 150-year-old legacy, Yamamo has developed gardens, cafes and galleries, and implemented art and inbound tours in the industry.
REBUILD TRADITION WITH CREATIVITY AND AESTHETICS
Yamamo discovered Viamver® yeast (patent pending) that brews fruit aroma and umami from 10 years of trial brewing, and announced it at the Brewing Society of Japan. Fostering a team of ASTRONOMICA® in which researchers, chefs, and artists participate, Yamamo will pursue a new world of fermentation by applying it not only to miso and soy sauce products but also to cafe menus, processed meat and fish products, wine and beverages.
Yamamo has changed with the times, but its love and pride for fine miso and soy sauce remain strong. The brand’s current wish is to share this passion for its products with a yet wider audience. Rebranding will be carried out along with overseas expansion under the philosophy of “Life is Voyage”, in which the world’s food culture and Japanese seasonings are fused and evolved.
care and decades-long experience
Mosuke Takahashi started miso and soy sauce production when the Shogun age was coming to an end and modern Japan was about to flourish. He found a place to start his business in Akita, where there was plenty of clean water and quality rice. Rice and Akita Miso have one thing in common: care and attention of the crafts people. Like planting rice, miso production starts when snow melts in spring.
From there, miso requires a full year of fermentation through the seasons. While rice farmers pray for protection from drought and typhoons, miso crafters watch over the fermentation process with similar reverence. The cold winter sees through the last stage of miso production and the spring table quietly awaits its arrival.
In Akita famed for its quality rice, the miso is made with twice the amount of rice-malt than in other areas. Its sweet and nutritious flavour comes not only from the rice-malt they use but also from the care and decades-long experience that Yamamo’s crafts people put into the final product.