デザイナーの福島治さんにYAMAMO FACTORY TOURのため弊社までお越しいただきました。伝統産業をどのように次世代に残してくことができるのか、ヤマモの取り組みをお話しする中で多くが共通の理解に至り、嬉しく思いました。その共通の理解は、圧倒的な美意識がもたらす変化のことで、それは個人に帰属しており、その狂乱を認め、社会が育てていくことが必要という思考です。ヤマモの取り組みがその変化を生み出すものの一つになることができればと思います。ツアーを通じ、有意義な時間を過ごすことが出来ました。福島さん、ありがとうございました。

【 YAMAMO FACTORY TOUR with Soup −老舗蔵元の知的総合体験− 】
一般:1,500円 学生:1,000円 小中学生:500円 乳幼児:無料 事前予約制


The designer Mr. Osamu Fukushima visited us for YAMAMO FACTORY TOUR. I was pleased that many people shared understanding as to how Yamamo's efforts could leave traditional industries in the next generation. The common understanding is the change caused by overwhelming aesthetic sense, which is attributed to individuals, recognizing that frenzy, and thinking that society needs to nurture. I hope that Yamamo's efforts will be one of the things that will create that change. Through the tour, I was able to spend meaningful time. Mr. Fukushima, thank you.

【YAMAMO FACTORY TOUR with Soup - Intellectual Integrated Experience of Old Branch -】
General: 1,500 yen Student: 1,000 yen Elementary and middle school student: 500 yen Infant / child: Free Advance reservation system


設計師福田先生先生訪問了我們,參加了山馬工廠旅遊。 我很高興許多人對Yamamo的努力如何能夠在下一代留下傳統產業感到滿意。 共同的理解是由壓倒性的審美意識所引起的變化,這歸因於個人,認識到瘋狂,並認為社會需要培育。 我希望Yamamo的努力將是創造這種變化的事情之一。 通過旅遊,我能夠度過有意義的時間。 福島先生,謝謝。

【湯姆山工廠旅遊 - 老科智能綜合經驗】
一般:1,500日元學生:1,000日元小學生:500日元嬰幼兒:免費 預訂系統

Fukushima Design


時間 : 2017年9月12日(火) - 9月18日(月)  9:30 - 19:00
場所 : 西武秋田店(地下1階)


Notice of sale at Seibu Akita branch

Time: Tuesday, September 12 - Monday, 18, 2017 : 9: 30 - 19: 00
Location: Seibu Akita store (basement 1st floor)

We got the opportunity to sell at Seibu Akita store. It will be the first time for sale at department stores in Akita, and a range of products and amenities are also available. I am hoping to have a sales floor widely and I hope you feel the Yamamo's philosophy and the world view. I would be pleased if you could come to many people.


時間:2017年9月12日,星期二 - 9月18日星期一:9:30 - 19:00

我們有機會在西武秋田店出售。 這將是秋田百貨的第一次出售,還提供一系列產品和設施。 我希望廣泛地銷售一樓,希望您能體會到山摩的理念和世界觀。 如果你能來很多人,我會很高興。




Zashiki welcoming important customers. From there the garden of Yamamo spreads to the panorama. The tatami room which was provided as the front room is between the corridor and the Buddha and is a selfish space with the function to greet customers in a simple way. This room was also built by renovation several generations ago, once in the corner of the corridor to the stairs going up to the second floor was the place where the hearth was. Based on the feeling of the era of the time, I think that I will change it to a boardroom with a hearth._GARDENOPENING


座敷歡迎重要客戶。 從那裡,山姆的花園傳播到全景。 作為前廳提供的榻榻米室位於走廊和佛像之間,是一個自私的空間,以簡單的方式迎接客戶。 這個房間也是幾代前建造的,一旦在走廊的拐角處,到二樓的樓梯就是爐膛的地方。 根據當時時代的感覺,我想我會把它改成一個帶有爐灶的會議室。


There was a trace of the hearth in the lower part of the floor board which gathered tatami and peeled off. It seems that the sixth generation of our company understood that and understood diversion etc. diversion. Like old renovations, we will reinforce the floorboards firmly. The furnace part which becomes the foundation of the hearth is the one which four adults finally cut out stones which can be lifted. This is the main character of this time.

在地板底部有一個爐灶的痕跡聚集了榻榻米並剝落。 看來我們公司的第六代了解到,並且明白了轉移等轉移。 像舊裝修一樣,我們會堅定地加強地板。 成為爐膛基礎的爐子部件是四個成年人最後切割可以提起的石頭。 這是這個時候的主角。


On the floorboards we will use solid pine woods we had and will consist of as much as possible edges and stories as far as possible. The direction of the board is aligned with the corridor, and it is laid so as to be vertical to the customer and horizontal to the family. In the hearth again arranged in the center of the room again, the universal hooks are aligned with the center of the furnace and the illumination is slightly shifted, and the function and balance are adjusted. I do not dare to innocent flooring materials, leaving the intention to undertake, I would like to look forward to that secular change on the other hand.

在地板上,我們將使用我們擁有的堅實的松樹林,並將盡可能多地包括邊緣和故事。 董事會的方向與走廊保持一致,鋪設成垂直於客戶,與家人垂直。 在再次安裝在房間中心的爐床上,通用鉤與爐的中心對準,照明稍微偏移,調節功能和平衡。 我不敢無辜的地板材料,留下意圖,我想期待這個世俗的變化。


There was an indication of the magnitude of the weight supported by the pillar of this room from the ridge in the process of renovation. Considering the heavy snowy area, we set up a column with a large 21cm square because we need another pillar to receive it. Sense of crisis and absurdity in keeping things suddenly come and sometimes give trouble. However, many of the materials and judgments that make up the brand are the things owned by each principal of the times. How can you edit and brush up on it? To such a thing we have challenged Yamamo. We believe we will be able to welcome many customers from this hearth.

這表明在改造過程中,這個房間的支柱由山脊支撐的重量的大小。 鑑於大雪地區,我們建立了一個21厘米廣場的大柱子,因為我們需要另一個支柱來接收它。 感覺到危機和荒謬在保持事情突然來臨,有時會給麻煩。 然而,組成品牌的許多材料和判斷都是每個歷史時期所擁有的材料和判斷。 如何編輯和刷新到現代? 對於這樣的事情我們挑戰了Yamamo。 我們相信,我們可以歡迎來自這個爐灶的許多客戶。



Notice of Article Posting

A dialogue between former professor Sawaguchi and the seventh generation · Takahashi was posted on "Japan VE (Valie Engineering) Association magazine". When I talked with Mr. Sawaguchi in the former event, I realized the idea of speaking from the traditional industry the science of "unprofitable" by spiritual confrontation. On the day of the talks, the story continued while informing the factory and the garden, many empathy was found at the required points, I felt incompetence and affinity of the long-lasting industry and culture. It will be a long sentence, but I am transcribing the whole sentence. We will continue talking about such areas as what will be needed for the next generation. Please take a look._mediainfo








◎Japan VE Association magazine "Value Competency" 2017 Summer Edition

【Beginning Interview】
Deliver the value of the "tradition" from the local to the world

Representative of Value Innovation Research Institute
Waseda University invited researcher · cum attendant
Manabu Sawaguchi

Yamamo Miso and Soy Sauce Brewing Company · 7th generation
TAKAMO & Corp. Managing Director
Yasushi Takahashi

Akita Prefecture, southeastern, is Yuzawa in contact with Yamagata and Miyagi, winter is a heavy snowfall that few meters of snow piled up, in the surrounding area of ​​Minase river to collect snowmelt been brewing source, such as sake and miso and soy sauce is provided for a long time It was. In this land continues from 1867 there is a "Yamamo Miso and Soy Sauce Brewing Company".
People its seventh generation, Yasushi Takahashi is, dig the value of long-established has been stuck to the natural brewing brewery is conceal, by re-defined in the context leading to the modern (re-branding), which we achieve both of the tradition of inheritance and innovation It has attracted attention as. In addition to being responsible for tradition-based "making" as a warehouse, we also work on product development that excels in design, and also actively towards the world not only in Japan but also on the culture, history and values ​​of the land at their origin . These efforts have been highly evaluated, which also won the Good Design Award 2013.
Sakaguchi CVS, who is an expert in VE · TRIZ who is working on a new model of traditional industry and strives for efforts to connect the local and the world and recently conducts research on fusion of these with "unfriendly" It approached.








”Return to "Roots" to make a change”

Takahashi:Yamamo Miso and Soy Sauce Brewing Company was founded in Keioi 3 (1867) where the Great Government was held. The location called Yuzawa Iwasaki is a castle tower of Iwasaki castle in the Kamakura period, and then prosper as a lodging town. In the Minasegawa where it flows by soba, water transport industry and wholesale business are thriving for a long time, and the characteristics of the land called clean water and rice fields Utilizing sake, miso · soy sauce has been widely brewed. The first generation · Mosuke Takahashi established business in this area, I am the seventh generation who lives 150 years later.
However, I myself did not intend to take over my family business. I longed for an architect, I learned architecture at the university and, when I was on holiday, I had a bag and traveled in various countries, I was living freely. Eventually, it was time to think about employment, swayed between my dream and succession of my family business, and finally choosing the latter I re-entered at Tokyo University of Agriculture, after a major oil maker, at the age of 27 in Akita I'm back. However, in the first year I suffered from the gap between ideal and reality by grasping various things such as local, long-established store, and family business negatively.
The turning point was that I made my own pamphlet. I could not be satisfied with the design proposal of the vendor, believing in my own sensibility and making better things became a trigger, after that I changed all things myself.
However, even at the beginning, there was no way of thinking at the beginning. That's why I turned my eyes to "roots". While local brewers are going out of business, learn about the reason why the business has continued for 150 years, learn about the history from foundation to modern day, the culture including local climate and food, the thoughts of people , I built up the axis of thought.




 何より、昔から何も変わらないと捉えていた味噌や醬油造りが、実は先代や蔵人たちが連綿と紡いできた革新の上に成り立っていることを知りました。伝統産業でありながら、多分にベンチャースピリットにあふれていたのです。こうした気づきから生まれたのが、「Life is Voyage〜人生は航海である」という企業理念です。

”Traditional industries based on innovation”

Sawaguchi: What is the awareness I got there?
Takahashi: For example, while exploring about stock water, we met "Legend of Ryujin and Noehime" from Muromachi period, and we founded a company established in the Japanese garden in our premises I realized that the forerunners continued to appreciate the blessing of the water. In addition, the fourth generation, Hakushiro who is also the founder of Chungxing, went throughout the country to sell miso and oil and later enriched her life through traveling.
More than anything, I have learned that miso and soy sauce brewed which I regarded as not changing from long ago is actually based on the innovations cotton and spinning by the past and the Kuran. Despite being a traditional industry, I was probably overflowing with venture spirit. What came born from this awareness is the corporate philosophy of "Life is Voyage".
Sawaguchi: However, although seasonings such as kerosene and miso may be fine-tuned according to the needs of the times, basically "a taste unchanged from the past" is required, that is, the user does not want change There is a feature. Amid such contradictory conditions, how did you proceed with innovation?
Takahashi: Little by little, over time. Basically most of our customers are people from the region who have been using for a long time. In Akita long in winter, a large amount of salt was used for preserved meals, but on the other hand, the proportion of stroke was high, and products of salty lower prices were made early from the beginning. In addition to "reduced salt", the classic products cherish the old taste so that our identity such as "sweetness" preferred by the land pattern is not hanging.
On the other hand, I thought that I could make use of my own power was "overseas." Based on the question "How will local local manufacturing in the world be evaluated in the world" starting from the question of participating in various national exhibitions, undertaking a new product development under severe points there, packaging design, capacity, brand I also sought how to tell. In addition, through various blogs and online shops in three languages ​​in the UK, Japan, we have disseminated the various values ​​we have cherished to the world.
Furthermore, thinking that a real experience is also important in the way of communicating value, we set up a shop in the historic building of Kuramoto, and actually experienced the presence and atmosphere of local manufacturing, wrapped in scent of soy sauce and miso "Factory Tour" began. In addition, we also carried out renovation of the Japanese garden by ourselves, we also incorporated it in factory tours, and experienced the nature and culture of the north country which is the background of the product. These efforts became noteworthy in various places, and domestic and foreign partners who can sympathize with our manufacturing are increasing little by little.


最重要的是,味噌和醬油的建築,已被視為沒有什麼從舊時代的變化是,其實前任和啤酒生產商,我們了解到,它是建立在創新,這已經脫離不間斷。然而傳統產業,這是充滿了冒險精神也許。從這種意識誕生是企業理念“Life is Voyage〜人生是一個旅程。”
高橋:一點一點隨著時間的推移,它是。大多數主要的客戶是在社區表示願意繼續使用很長一段時間的人。雖然冬季已經在漫長的秋田使用了大量的鹽來醃製食物,而另一方面,中風的比例高,它已月初鹽少量產品。除了“低鹽”,以免被如選擇土地格局我們的身份模糊的“甜頭”,規範項目珍惜老式的味道。 在另一方面,我認為能夠利用自己的力量是“海外”。從這個問題開始“如何在日本本土世界製造業正在評估”,參加了此次展會各國,存在強烈的指出了新產品開發的努力,同時接收,包裝設計,容量,品牌也有人探討諸如如何分辨。此外,如通過英日在三國語言的博客和在線商店,我們對各種各樣的價值已在世界上被重視被送往。



”Inefficiency and Improvement”

Sawaguchi: I am currently conducting research on "unfriendly" through the VE Association of Japan, together with specialized VE and TRIZ. This thinks about various utilities (inconvenience gains) that make you feel lost in the inconvenience, but I think that it is inconvenient for nature and old-fashioned manufacturing in northern countries.
Takahashi: "Unprofitable" is very linked to what I have been thinking, and I am very interested. For example, sometimes snow accumulates to the height of the eaves in this area, people will not be able to do anything, and we must devote ourselves to unproductive work such as snow plowing and snow melting for a long time. There are certainly merits, but as a place to live it is not reasonable. However, people in northern countries have accepted this absurd nature and have lived.
Also, considering sales and efficiency, it is reasonable to mechanize and mass-produce. However, we have continued to make time-consuming and time-consuming seemingly irrational ways. I feel that there is a hint leading to the next era in affirmation of such inconsistency, irrationality / absurdity, and the attitude to work creativity from there.
For example, it seems to have opened a Japanese garden. As a result of redefining what was conventionally considered as old and negative as positive and transforming the definition, it is pleasing to overseas visitors and now has a big role in conveying our brands.
Alternatively, there are techniques that are often caught as negative in heavy snowy areas, on the one hand storage and aging of agricultural crops under the snow, storage in the snow, and ripening in the snow. We believe that if we can change the negative elements positively by changing the way of thinking and thinking of things, we can generate a lot of values that we have never had before.
Sawaguchi: For example, in the Showa era, the value of the "Yamamo" brand might have been lost if it was swept in the direction of mass production and mass consumption, introducing a reasonable production method. It may have been criticized as not being able to ride in the current time at the time, but as it was done without losing it, we can make use as the greatest strength now.
Takahashi: There are not only good things to say about tradition alone, but there are also many things that can be painstaking to maintain. However, because there are huge materials left by my father who was the predecessor, I can devise ingenuity there, and I am very grateful in that sense.
Sawaguchi: That may also be said as "inconvenience benefits".





”I want to raise the cultural standing position of miso and soy sauce”

Sawaguchi: As I listen to the story, I feel that I have continued improvements and innovations while looking at things that change according to the times, those that do not change. What about "improvement" on the site?
Takahashi: First, as I started the tour tour, I am talking to a craftworker who newly adopts, "I want you to make a new collection of figures like actors who are active in the stage called Kuramoto." In the sake brewery traditionally accepted outside people such as a tour and focused on Duji, but there are few opportunities for focusing on people and places in Miso / Oil Storage. In recent years there are also problems of insufficient workers, so I would like to improve the image and work way for jobs.
In particular, since the warehouse has little contact with the outside including the ultimate customer, in the last few years we have brought the warehouses to various events and encouraging change in the inside. For example, in March 2016, Nihonbashi Mitsukoshi head office exhibited new products and exhibited our history, corporate philosophy and product creation. Have conversation with customers, buyers, etc at these places to have new awareness, discovery, or need found out. I would like to continue providing various experiences to Kuran in the future.
Having contacts with overseas people through tours will also lead to new awareness. For example, in Europe there are cultures that differ in production characteristics and winery characteristics like wine and enjoy the difference between them. In Japan, there are sauces and miso brewers nationwide, but it is a commodity of "Natural" in everyday life, and because it is often consumed only in that area, like "Japanese sake" it is called "enjoy the difference" Culture is not so rooted. I believe there is still room and margin to explore in these places.
For overseas people, thinking that it is also a point of overseas development to propose suggestions that can be put on their food culture as it does not reach "use" only by providing traditional Japanese local taste It is. For example, we propose to offer items such as garlic, basil, sage, capsicum and rice cracker oil "Kogareko" together with meat dishes, pasta, fries and so on.
Sawaguchi: How are the products being newly handled as seventh generation deployed?
Takahashi: In this regard, we are proposing a unified concept and design that can appeal to all directions without distinguishing between domestic and overseas. Goods that are placed in a small bottle that got the Good Design Award are not supposed to be sold at supermarkets.
Originally designed to think about proposing a lifestyle on an extended line of meals, I would like to sell it in a place different from the image of traditional miso and oil, such as shops of antique furniture. Although miso and oil oils have been directed only to practicality, it seems like they can choose according to the taste of the room, such as "If there is oil of these designs in the place where you live a new life" I want to make it a product.
I want to raise comprehensively the cultural standing position of miso and oil. By doing so, I think that the value of miso and oil will be expanding more.
Sawaguch: Such innovative proposals are also on the extension line of innovation that has been continuous with the brewery's "roots". Basically, there is local manufacturing, and differentiation is aimed at by sharpening it. Furthermore, by improving the way to show and how to communicate, we intend to strengthen our brand value and totally raise cultural standpoint. It is wonderful.




 彼は、人類がお酒を手放す可能性があるけれど、お酒を造り続ける。私も、人類が塩分を手放す可能性があるけれど、味噌や醬油を造り続ける。「手放す」という価値の大転換が起こっても必要とされるブランドであり続けるためには、どうすればいいのか? そんな問いについて議論しています。

”Changes in technology and traditional industry”

Takahashi: Although the story will make a significant leap forward, I believe that "there is a possibility that mankind will let go of salinity" in the future. Humanity is starting to give up smoking and neither may let go of alcohol. Actually, the representative of Akita's long-established brewery "Shinsei" is the same generation and I am closely related to him, but he often talks about such a story.
He has the possibility that mankind will give away alcohol, but he continues to make sake. I also have the possibility that mankind will give up salinity, but I continue to make miso and oil. How can we continue to be a required brand even if a major change in value of "let go" happens? We are discussing such questions.
In the past, the cycle in which innovation occurred was long, and I think that there was not much to imagine "the destination of change". However, in the near future, advanced AI will be developed, which may result in 'super food' which can feel salty even with zero salt content ',' super drink that you can experience sickness without alcohol '. Before reaching a health-conscious destination, it is possible to send a signal that tastes such as ramen or steak directly to the brain while taking nutrition completely controlled liquid, possibility to supplement the image of "eat" virtually There is also. If so, the meaning of seasonings and alcohol no longer exists.
Sawaguchi: It may be okay with it physically, but it seems psychologically unattainable. Speaking of "convenience profit", it may be said that "convenience harm" brought about by too much convenience can be said. We get various values ​​through food, but from now on we have to think about the influence of technology evolution on food culture.
Takahashi: On the other hand, in the modern era, technology has evolved, the speed of improvement is much faster than 100 years ago, "The things that can be done in the age when I am alive" is increasing.
Sawaguchi: By bringing in various technologies, it seems that cases where users are unintentionally used by the user and cases where new values are born from there will be increased.
Takahashi: I believe that there are many such possibilities for miso and oil. In the future, as we increase contacts with diverse people, new ways of using it in accordance with modern Japanese food culture or overseas food culture are newly found in addition to how to use according to the conventional context It should go on.
Sawaguchi: A person who sticks to traditional Japanese food may say "Such usage is strange", but originally the food culture should have changed according to the times.
Takahashi: Looking back on the history, while keeping the thoughts of the core and philosophy important, traditional and cultural things continue to change in accordance with the age, the visible part continues to change, and the spread of diversity and values I was also born. If we forbid the change, there will be only a decline and extinction beyond that. Learn the background of value and how to change it according to the present age. Or will you make a decision not to change? I think that you can not grasp the essence of things such as tradition and culture unless you consider the time axis with points rather than points.





”Humans are made use of in continuity”

Takahashi: The thing that I think recently is that "humans are being utilized in continuity". For example, stocks of miso and oilseeds that have been used for 100 years, or Japanese gardens have been maintained for generations. I am surprised that I have often left such things in the snowy natural environment, but I also want to leave myself in the next generation now.
In addition, our oil and miso has been utilized for a long time in the regional food culture. In that sense, it can be said that we have maintained and continued the relationship with the user every era. I believe that myself is making use of various continuity centered on these people's feelings.
Even though companies think that it is the same, even if you think about your value without knowing your own roots and identity, you can not grasp the essence. Where are we coming from and where are we going? I think that you can think about the future only by standing at the past.
Sawaguchi: Everyday, even though it seems to repeat the same thing every year, the times are changing from moment to moment. We can not keep making better products unless we always use imagination and creativity. I felt that Mr. Takahashi's strength is that both sides have imagination that can respond quickly to change, creativity to create value from there, and both.
Takahashi: In the future, as the era of full-scale AI comes, human imagination and creativity should be more closely up. Traditional industry has been shaped by the continuation of the creative activities of the predecessor, but I can not go forward just by thinking it as old-fashioned, outdated.
If you realize that a number of traditional industrialists across the country "If you change your own idea, you can meet new possibilities", Japan should become a country that can deliver numerous values ​​to the world. To open up such a future, someone must drive a wedge. I would like to become that "someone".


高橋:我覺得最近好,事實證明“人類保持連續性活著”。例如,它是什麼100 miso-醬油充電已經使用了多年來或日式花園已維持了幾代人的倉庫。在雪深的自然環境,它會讓你驚訝,一直很好地離開這個只有這些,但我自己也想通過現在留給下一代。

澤口 学

盒 泰

Manabu Sawaguchi
Graduated from Keio University Faculty of Engineering, Department of Mathematical Engineering, Completed Doctoral Program in Waseda University Graduate School of Science and Technology. After working for a mechanical trading company, he entered the Industrial Efficiency University Value Management Center in 1985 and is a professor of the same school business administration. Waseda University Graduate School of Creative Science and Engineering Professor of Management Design, after working as a visiting professor. Concurrently serves as vice president of NPO Japan TRIZ Association. For many years, we have developed a practical next-generation business strategy and value creation design methodology for manufacturing companies' R & D and design departments. Specialty is VE, TRIZ, etc. In his book is "Introduction to Japanese style manufacturing engineering ~ Innovation creation type VE / TRIZ", "Creative risk management by reverse thinking" (both Doyukan).

Yasushi Takahashi
Yamamo Miso and Soy Sauce Brewing Company · seventh generation. TAKAMO & Corp. is a joint-venture company and managing director. After graduating from Chiba University School of Design Engineering, Tokyo University of Agriculture, Junior College Department of Brewing, after training at a major brewery company, it will be the seventh generation of Yamamo Miso and Soy Sauce Brewing Company, which is a family business in 2006. The innovative management that he worked on was valued as a good example of traditional industrial revival and received the Good Design Award of 2013. We have utilized the experience of traveling all over the world as a backpacker, cultural perspective through architecture, fashion, music, etc. in various fields such as management, branding, product development, package design.

澤口 學
工程的慶應義塾大學教授,數學專業畢業,學的早稻田大學研究生院與工程博士項目畢業生。通過貿易公司的機械系統的工作,於1985年在價值管理中心的產業效率大學招聘,工商管理教授同一所學校教授。創新科學與工程管理設計教授,早稻田大學研究生院通過客座教授義不容辭的責任。NPO日本TRIZ協會兼任副總裁。多年來,實用的新一代商業戰略為目標的R&D·生產企業的設計部門,開發價值創造設計的一種方法。它專門從事VE,如TRIZ。本書包括“日本式製造工程初學創新創意型VE/ TRIZ,”通過逆轉的想法“(均為Doyu館)”創造性的風險管理。

盒 泰




Having a subjective consciousness of parties against the uncertain future, thinking is something that creates chaos and can not go as planned. In such a local site, the talk session with the two of the guests freely and vigorously draws out the voice inside the venue, people of each attribute making up society, the consciousness of others who is not anyone else I thought that the entire discussion of the venue was being created. I think that everyone in the hall held empowering feelings of extraordinaryness. By all means, I would like to tell you the scenario where it is difficult to translate into languages, and that is why we can have events.


對不確定的未來有各方的主觀意識,思維就會造成混亂,不能像計劃那樣走。 在這樣一個地方,與兩位客人的談話會議自由地大力抽出會場內的聲音,組成社會的每個屬性的人,不是別人的意識 我以為整個場地的討論正在被創造。 我認為大廳裡的每個人都有著非凡的感覺。 無論如何,我想告訴你難以翻譯成語言的場景,這就是為什麼我們可以有事件。



In order to realize a sustainable society, innovation and change of value are indispensable, we learn the methodology for that, and each individual needs creation (imagination) power. YCS_NO.002 was held with this premise story as the first greeting. First of all, SESSION 1 started from a lecture of Professor Sawaguchi 's "unfriendly" thought. At the end of the lecture, Mr. Sawaguchi himself picked up a case that would lead to the future of Akita and concluded with a viewpoint that innovation optimized for Akita could be born from mix of materials such as crafts and tourism I was there. The discussion was visualized in real time by Korin, a professional graphic recording professional and designer.

為了實現可持續發展的社會,創新和價值的變化是不可或缺的,我們學習方法論,每個人都需要創造(想像力)的力量。 YCS_NO.002作為第一個問候舉行了這個前提故事。 首先,第一屆會議從澤口教授的“不友好”思想開始。 在講座結束時,澤口先生自己拿起了一個案例,將導致秋田的未來,並得出結論,認為秋田的創新優化可以通過材料,如工藝品和旅遊 我在那裡 專業圖形錄音專家和設計師香林先生實時展示了這個討論。


Mr. motomura's presentation SESSION 2 introduced case examples of the world's innovation, and I also gave an explanation accompanied by the accomplishments of my trip in the middle North America I accompanied. In addition, thanks to the facilitator's facilitation, various opinions were gradually exchanged from the venue gradually, and the sense of unity of the venue was fostered. Many participants also worked in cities and locally, and remarks from each position became better debates within the venue, which made the edges more effective. In the workshop of SESSION 3, we proceeded to question "What is the next generation type of leadership?", And we arrived at which industry and attributes are important abilities.

本穆罕默先生的演講介紹第2節介紹了世界創新的案例,並且還介紹了我在北美中美洲旅行所取得的成就。 此外,由於協調人的協助,逐漸逐漸從場地交換了各種意見,促進了場地團結感。 許多參與者也在城市和當地工作,每個職位的言論在場地內變得更好,使邊緣更有效。 在第3會議期間,我們開始詢問“下一代領導階層是什麼”,我們到了哪個行業和屬性是重要的能力。


七代目 高橋泰

The discussion glowed up, and even after the initial 4 hours of the session the people who stayed at our venue and extended, it was an event beyond the imagination exceeding six and a half hours. From the entrepreneurs such as the Gojome team who came to the venue, we show examples of regional development preceded by organisms. From the administration of the city and the prefecture, read the flow of the private sector and localize the authority. From the media of the Yokotei Economic Newspaper, FM Akita, and the Nikkei Newspaper, outreach after innovation reaching from the local to the central and the world. From investment companies representing regional banks and MAKOTO, we are procuring new financing of the next generation, not just economics. The young generation accompanying the student organization has the power of supple learning which is responsible for the next generation. Many powers of each attribute were consolidated together with discussions and converted into real execution power. I sense the significance to the magnitude of the echo after the event. Thank you very much for your participation and people concerned. Let's have a hot debate again!

Yamamo Miso and Soy Sauce Brewing Company
The 7th generation Yasushi Takahashi


七代 高橋泰




SHEPHERD'S PIE(シェパードパイ:三梨牛のブリティッシュミートパイ)


YAMAMO CREATIVE SESSION _NO.002 Additional Information

1. About the deadline of acceptance of participation.
Thankfully it reached the capacity of 40 people.
The participation reception will be closed.
I am pleased that each creativity can be developed into an effort that looks to the next generation by this opportunity.

2. About food
SHEPHERD'S PIE (British meat pie of Mitsunashi cow)
We will offer you with a drink ticket.
Although the number is limited, the seventh generation was influenced by British cuisine met in Canada, It used AMASHIOSHOYU for hidden taste.
Please enjoy with baguettes.

3. About toilet environment
The toilet in the hall is one for men and one for women.
It is expected to be jammed on the day.
I hope that you will be able to participate after completing in advance.



SHEPHERD'S PIE(牧羊人的馅饼:英国肉馅饼的三梨牛)
还有就是数量有限,但由英国(七)一代,在加拿大遇到的影响、 的秘诀是您所使用的甜味盐酱油。




第二回目のテーマは"TRADITION x INNOVATION"。伝統とイノヴェーション(価値創造)が出逢うとどのような化学反応が起こるのか。イノヴェーションのメソッドを世界の事例とリンクさせて紹介をしつつ、今の私たちに何ができるのかを考えていきます。

Notification of YAMAMO CREATIVE SESSION _NO.002 Holding

"Improvisation creates culture"
Creators of various genres have built culture on the occasion of the session. Guests are invited at the location of Yamamo who has rebuilt a certain house from the foundation against the backdrop of a 100-year-old garden and will hold a session by creators. Through this session we hope that a new culture will be born.

The second theme is "TRADITION x INNOVATION". What kind of chemical reaction will occur when tradition and innovation (value creation) encounter? While introducing innovation methods linked to examples of the world, we will consider what we can do now.






" FUBEN-EKI INNOVATION " 便利さの追求だけではなく不便な状態が生むイノヴェーション
" GRASSROOTS INNOVATION " 物理的切迫や草の根から起こるイノヴェーション
" FRUGAL INNOVATION " 限られた資源から最大の価値を生むイノヴェーション



2017.08.20 / 14:00-18:00 [Door13:30]
ENTER FEE 2,500yen with 1Drink

14:00-14:10 挨拶 ゲスト紹介
14:10-15:10 第一部セッション_不便益
15:20-16:20 第二部セッション_グラスルーツイノヴェーション、フルーガルイノヴェーション
16:20-17:00 ワークショップ
17:00-18:00 第三部セッション

ヤマモ味噌醤油醸造元 / 高茂合名会社
Yamamo Miso and Soy Sauce Brewing Company / TAKAMO & Corp.

124 Iwasaki, Yuzawa-shi, Akita 012-0801 Japan
Tel +81 (0)183 73 2902
E-mail info@yamamo1867.com



◎澤口 学 | Manabu Sawaguchi
公益社団法人日本ヴァリュー・エンジニアリング協会 参与




・CVS(Certified Value Specialist)

◎本村 拓人 | Takuto Motomura
株式会社Granma 代表取締役



現在は、世界109カ国を回り、クリエイティヴな都市や地域を国内外で観察し続けるRadical Journalistとしての知見を元に、個人が想像力を掻き立て演出する場「創造区画」のデザインを通して、地域に根ざした一区画から始まる都市・地域開発を専門に行うほか、ワークショップやデザイン展を各地で展開し、Culture Entrepreneur(文化的起業家)のインキュヴェーションを手掛けている。(自由大学キュレーター、curie,bizzine他メディアに多数寄稿。)

【 HOST 】

◎高橋 泰 | Yasushi Takahashi
ヤマモ味噌醤油醸造元 七代目


2011年からブランドの海外展開を開始し、醸造業の魅力を伝える一連の取組みが2013年GOOD DESIGEN賞を受賞。また、バックパッカーの経験、建築やポスターを通じた視覚的な見方、ファッションや音楽を通じた文化的な見方を持って経営を行う。



"Can traditional industries in rural areas create innovation (value creation)"

We will create a new story by sessions of diverse values ​​on the spot. I think that what has traditionally continued in the area is identity. However, there are various problems for long-lasting businesses to create new value for the next generation. Can we pioneer the region towards a sustainable era?
Rather than bringing innovation only from convenience, it is a methodology with Mr. Sawaguchi's "ineffectiveness" to create the next generation from the inconvenience, and from multiple academic perspectives that create value creation (Grassroots Innovation, Flugual innovation) and grab things in multiple layers. In addition, I would like to introduce Mr. Takuto Honmura who travels the world on the site of concrete innovation occurring both in Japan and abroad, and think about its future.

"FUBEN-EKI INNOVATION" Not only the pursuit of convenience but also inconvenient conditions create innovation
"GRASSROOTS INNOVATION" Innovation arising from physical urgency and grassroots
"FRUGAL INNOVATION" Innovation that produces maximum value from limited resources

We have set up time for guests to exchange opinions with the participants randomly in groups during the session. It is an opportunity to get to know what you want to ask again and deeper understanding. I think that you can make it more creative time when ideas are born from individual sessions.


2017.08.20 / 14:00-18:00 [Door13:30]
ENTER FEE 2,500yen with 1Drink
* Capacity will be the first 40 applicants in advance, the venue will be Yamamo Miso and Soy Sauce Brewing Company, store part under renovation
* If you wish to participate please let us know your name and phone number

14: 00-14: 10 Greeting guest introduction
14: 10-15: 10 Part 1 session _ unfavorable
15: 20-16: 20 Part 2 session _ Grassroots innovation, Fluegar innovation
16: 20-17: 00 workshop
17: 00-18: 00 Part 3 session
* Time may change

Yamamo Miso and Soy Sauce Brewing Company / TAKAMO & Corp.
124 Iwasaki, Yuzawa-shi, Akita 012-0801 Japan
Tel +81 (0)183 73 2902
E-mail info@yamamo1867.com
* If you arrive by car, the staff will guide you to the event parking lot

Sponsorship: Yamamo Miso and Soy Sauce Brewing Company, General MAKOTO (Yuzawa City Entrepreneurship Development Project)
Support: FM Akita, Yokote Economic Newspaper


◎Manabu Sawaguchi
Participation by Japan Value Engineering Association
Value design laboratory director
Waseda University invited researcher · cum attendant

Graduated from Keio University Faculty of Engineering, Department of Mathematical Engineering, Completed Doctoral Program in Waseda University Graduate School of Science and Technology.

After working for a mechanical trading company, he entered the Industrial Efficiency University Value Management Center in 1985 and is a professor of the same school business administration. Waseda University Graduate School of Creative Science and Engineering Professor of Management Design, after working as a visiting professor. Concurrently serves as vice president of NPO Japan TRIZ Association.

For many years, we have developed a practical next-generation business strategy and value creation design methodology for manufacturing companies' R & D and design departments. Specialty is VE, TRIZ, etc. In his book is "Introduction to Japanese style manufacturing engineering, innovation creation type VE / TRIZ", "Creative risk management by reverse thinking" (both Doyukan).

Association affiliation / qualification
· Japan Management Association
· Japan Operations Research Society
· Japan Society for Management System Management
· CVS (Certified Value Specialist)
· Master MANAGEMENT CONSULTANT (Omnipoto Certification)
· Japan MOT (Technology Management) Society

◎Takuto Motomura
Granma Representative Director

Born in Tokyo in 1984.
Participated in the launch of a temporary staffing company in Nagoya in 2004. While studying in the United States Advocating a new definition of poverty (a situation where the imagination is depleted) from experience wandering Asia and Africa.

We established Granma Co., Ltd. in 2009 and work on solving this "poverty" problem by raising personal creativity. Planning and management of "Design Exhibition to Change the World" in 2010. Since then focusing on grassroots innovation, he specializes in product and business design in developing countries.

Based on the findings as a Radical Journalist that circles around 109 countries around the world and continues to observe creative cities and regions in and outside the country, it is rooted in the community through the design of the "creation area" where individuals sparkle imagination and direct In addition to specializing in urban and regional development starting from one section, develop workshops and design exhibitions in various places, and are engaged in incubation of Culture Entrepreneur (cultural entrepreneur). (Free College curator, curie, bizzine, and many others contributed.)

【 HOST 】

◎Yasushi Takahashi
Yamamo Miso and Soy Sauce Brewing Company The 7th Generation

Born in Akita Prefecture in 1979.
After graduating from Department of Design Engineering, Chiba University Department of Design Engineering, Tokyo Agricultural University Junior College Department, training at a major brewery company. After that, as the seventh generation of yamamo miso soy sauce brewing company which is family business, it is the tenth generation and it is the tenth year after continuing the traditional industry which lasts 150 years.

Beginning overseas expansion of the brand from 2011, a series of efforts to convey the appeal of the brewing industry received the GOOD DESIGEN award in 2013. In addition, we carry out management with backpacker experience, visual perspectives through architecture and posters, cultural perspectives through fashion and music.

In recent years, we have over 100 years of gardens, renovating certain houses from the foundation, entertainment the brewery industry, and focus on the comprehensive experience of Kuramoto. Discover value in Kuran itself and in the work done by Kuramoto and conduct activities to push the traditionally done industry into the context of the world.

We are expanding cognition as a cultural presence of Japanese fermented seasonings, evolving it, and trying to show its value to the world.



" FUBEN-EKI INNOVATION " 創新是不方便的狀態,而不是只生產方便追求
" GRASSROOTS INNOVATION " 從物理緊迫感和基層所產生的創新
" FRUGAL INNOVATION " 創新,從有限的資源產生的最大值



2017.08.20 / 14:00-18:00 [Door13:30]
ENTER FEE 2,500yen with 1Drink


Yamamo味噌醬油釀造商 / 高茂合名会社
Yamamo Miso and Soy Sauce Brewing Company / TAKAMO & Corp.

124 Iwasaki, Yuzawa-shi, Akita 012-0801 Japan
Tel +81 (0)183 73 2902
E-mail info@yamamo1867.com



◎澤口學 | Manabu Sawaguchi


通過貿易公司的機械系統的工作,於1985年在價值管理中心的產業效率大學招聘,工商管理教授同一所學校教授。創新科學與工程管理設計教授,早稻田大學研究生院通過客座教授義不容辭的責任。 NPO日本TRIZ協會兼任副總裁。

多年來,實用的新一代商業戰略為目標的R&D·生產企業的設計部門,開發價值創造設計的一種方法。它專門從事VE,如TRIZ。全書以“日本式製造工程簡介,創新創意VE / TRIZ,”通過逆轉理念“創新風險管理”(均為Doyu博物館),等等。


◎本村拓人 | Takuto Motomura



目前,全世界109個國家的基礎上,創造性的城市和地區的激進記者的知識,繼續觀察國內外,走過的地方個體的“創意艙”的設計產生無盡的想像,根植於區域除了開展城市與區域發展,從一個部分專家開始,擴大在各個地方的研討會和展覽展示設計,他曾培養企業家(文化企業家)的孵化。 (自由大學館長,居里,貢獻了許多以bizzine其他媒體)。

【 HOST 】

◎高橋 泰 | Yasushi Takahashi
Yamamo味噌醬油釀造商 七代


啟動品牌的海外擴張在2011年贏得了一系列舉措2013 GOOD DESIGEN獎傳達釀造業的魅力。此外,通過建設和海報做背包客的經驗,直觀來看,管理必須通過時尚與音樂文化的角度。



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