Koji Saryo位于日本三重县的某豪华度假村与购物中心内，是一家由米酒酿造商Uonuma Jozo经营的咖啡馆，主要售卖甜发酵曲酒和其他米酒产品。咖啡馆的材料、颜色和形式的灵感来自位于日本北部的家乡鱼沼的传统建筑，那里的冬天积雪可以达到 3 米多高。
Located inside a luxury resort and shopping
center in Mie Prefecture, this café operated by rice-koji maker
UonumaJozo offers amazake, a sweet fermented koji drink, and
other koji products. The materials, colors, and forms of
the café were inspired by the heat
of koji fermentation and the traditional architecture
of Uonuma, the company’s hometown in northern Japan,
where snow can pile up over three meters high in winter.
在制作酒曲的过程中，微生物消耗有机物时会释放热量，微生物消耗有机物会放出热量——也就是说，发酵的温热是一种生命力，是每一秒都在变化的活生生的温热。该空间的设计也有异曲同工之妙。例如，房间中央被长凳环绕的红色装置有意降低到视线水平，与从外面观看的景色形成鲜明的色调对比。当客人坐在长凳上看外面的绿色植物时，他们对颜色的感知会逐渐发生变化。
During the process of making koji, heat is
released when microorganisms consume organic matter—which is to
say, the warmth of fermentation is
a vital, living warmth that changes second by
second. This space was designed with a similar mindset. For
instance, the flushed red fixture surrounded by
benches in the center of the room is intentionally lowered
to eye level to create a striking contrast in hue when viewed from
outside. When guests sit on the bench and view the greenery
outside, their perception of the colors gradually changes.
▽环绕中央的长凳
此外，红色的石膏地板增加了咖啡馆内的反光效果，将客人们的脸映衬得愈发红润。这一系列的颜色转换旨在表达出发酵的温暖特性。
In addition, the red plaster
floor adds to the ruddy light that reflects off the
faces of people in the café. This sequence of color
transformations is intended to express the living warmth of
fermentation.
▽细节
Project Name：
Koji Saryo Produced by UonumaJozo
Project Location :
San Sebastian St.8, Taki-cho Vison 672-1, Taki District, Mie Prefecture
519-2170, Japan
Date of Completion :July 2021
Total Floor Area :70.4m2
Client :Marukome
Co.,Ltd.
Credit Information :
Designer :
Atsushi Suzuki / Transit Branding Studio™
Photographer :
HitomiMatsuno / Transit Branding Studio™
Lighting Designer :
Mizuki Matsuura / hmmm
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