Creating a 'Sacred Place for Fermentation' in a Depopulating Town: yuone Launches 4-Day Soy Sauce Brewing Camp
yuone, based in Kitahiroshima, Hiroshima, will host a unique 4-day retreat starting May 2026 focused on traditional soy sauce brewing to revitalize the local community.
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- 📰 Published: April 1, 2026 at 09:00
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yuone, which operates the exclusive one-group-per-day inn 'FERMELL' and the bagel shop 'Liand bagel' in Kitahiroshima Town, Hiroshima Prefecture, is launching a new initiative themed around fermentation: a '4-day soy sauce brewing camp' starting May 17, 2026.
Our goal is to create a 'Sacred Place for Fermentation' where people from all over the world visit this town, despite its declining population. Kitahiroshima is blessed with rich nature and water, yet faces challenges such as depopulation, aging, and increasing vacant houses. In this context, we re-evaluated the unique value of this land.
That value is 'fermentation.' Fermentation is an act that changes slowly over time, nurturing value with an invisible power. This process resonates deeply with the climate and lifestyle of this town.
Over the past decade, we have shaped a 'fermenting life' through making bagels with house-cultured yeast and operating a renovated traditional folk house as an inn. Although we run a bagel shop that opens only once a week and an inn limited to one group per day, we now receive visitors from both within and outside the prefecture.
The upcoming '4-day soy sauce brewing camp' will center on the actual experience of brewing soy sauce, allowing participants to feel what it's like to live with fermentation. Beyond the workshop, we aim to create a space where the shared time itself becomes valuable through fermentation-themed meals and interactions.
This initiative is not just a one-off event but a starting point for future developments. We plan to expand stay programs focused on fermentation, collaborate with local breweries and pickle shops, and renovate vacant houses to create a new flow of people. This camp is the first step in our project to create a 'Sacred Place for Fermentation.' We hope to nurture new value and possibilities in this small town.
## 4-Day Soy Sauce Brewing Camp @FERMELL
A fermentation retreat led by Nache, a soy sauce craftsman based in Kitahiroshima and an alumnus of Brown's Field.
### Experience Concept
Mixing soybeans grown with local natural farming methods and koji...
Our goal is to create a 'Sacred Place for Fermentation' where people from all over the world visit this town, despite its declining population. Kitahiroshima is blessed with rich nature and water, yet faces challenges such as depopulation, aging, and increasing vacant houses. In this context, we re-evaluated the unique value of this land.
That value is 'fermentation.' Fermentation is an act that changes slowly over time, nurturing value with an invisible power. This process resonates deeply with the climate and lifestyle of this town.
Over the past decade, we have shaped a 'fermenting life' through making bagels with house-cultured yeast and operating a renovated traditional folk house as an inn. Although we run a bagel shop that opens only once a week and an inn limited to one group per day, we now receive visitors from both within and outside the prefecture.
The upcoming '4-day soy sauce brewing camp' will center on the actual experience of brewing soy sauce, allowing participants to feel what it's like to live with fermentation. Beyond the workshop, we aim to create a space where the shared time itself becomes valuable through fermentation-themed meals and interactions.
This initiative is not just a one-off event but a starting point for future developments. We plan to expand stay programs focused on fermentation, collaborate with local breweries and pickle shops, and renovate vacant houses to create a new flow of people. This camp is the first step in our project to create a 'Sacred Place for Fermentation.' We hope to nurture new value and possibilities in this small town.
## 4-Day Soy Sauce Brewing Camp @FERMELL
A fermentation retreat led by Nache, a soy sauce craftsman based in Kitahiroshima and an alumnus of Brown's Field.
### Experience Concept
Mixing soybeans grown with local natural farming methods and koji...