Yamami Brewery was founded in 1957 in Handa City, a brewing town on the Chita Peninsula in Aichi Prefecture.
It was founded in Handa City, Aichi Prefecture, based on the founder's desire to make it easy for people to enjoy authentic Tamari.
Although the sake is aged in state-of-the-art facilities with meticulous hygiene management, the traditional methods are not compromised, and the umami and deep flavor that is unique to Tamari are maintained through thorough management and the skills of our artisans.

Blessed with a warm climate and high-quality water, the Chita Peninsula in Aichi Prefecture has long been a thriving area for the brewing of sake, vinegar, soy sauce, miso, and other products.
Handa City has prospered as a brewery city since the Edo period, and the Handa Canal and black-walled streets still remain, leaving traces of that time and enriching Japan's food culture.

Tamari from the Chita Peninsula is a rare soy sauce even within Japan, as it is made in small quantities using traditional methods that are time-consuming and laborious.
It is made from soybeans, fermented and aged over a long period of time to bring out the flavor and nutrition of the soybeans, resulting in a drop of delicious flavor.It is also popular as a gluten-free health food that does not contain wheat, and as a fermented food that activates immune cells.

With the two of themEnjiroThe encounter began at an event held in Osaka aimed at promoting the charms of Kochi.
So, there was a notice advertising "Recruiting salt makers"Enjirois.
When talking about salt making,EnjiroI was intrigued when I heard him compare salt to a person, saying things like "salt catches a cold," "salt wakes up," and "salt goes to sleep."
When I asked him about how to make sun-dried salt and about Tano Town in Kochi Prefecture,EnjiroI was completely captivated by both his personality and the salt making process.EnjiroThe following year after meeting him, each of them fulfilled their long-cherished dream of becoming his disciple.
EnjiroThe training is not to teach from scratch, but to show the apprentice his own work, let him think about it, and then have the apprentice do the work themselves.
At first, things didn't go as planned, and the first year of training passed by in a flash.
When I first encountered salt making,EnjiroI really understood what he said: "Salt is a living thing. So the expression 'making salt' is a little bit misleading. I actually grow salt every day."
first timeEnjiroWhen I tasted the salt, I was amazed at how smooth it was.
When I think of salt, I think of something with a sharp taste like "salty" or "salty."EnjiroI was impressed by the gentle taste of the salt.
Wanting to share the emotion they felt with as many people as possible, they set their goal as "making gentle, soft, and delicious salt."