这家由米酒制造商Uonuma Jozo经营的咖啡馆位于三重县的一个豪华度假村和购物中心内，提供甜美的发酵麴饮料mazake和其他麴产品。咖啡馆的材料、颜色和形式的灵感来自于麴发酵的热量和该公司在日本北部的家乡乌沼的传统建筑，那里冬天的雪可以堆积到三米多高。
Located inside a luxury resort and shopping center in Mie Prefecture, this café operated by rice-koji maker Uonuma Jozo 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.
在制作麴的过程中，当微生物消耗有机物时就会释放出热量–也就是说，发酵的热量是一种重要的、活生生的热量，每秒都在变化。这个空间是以类似的思维方式设计的。例如，房间中央由长椅环绕的冲天红色灯具被有意降低到眼睛的高度，以便在从外面看时产生引人注目的色调对比。
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 striking contrast in hue when viewed from outside.
当客人坐在长椅上观看外面的绿色植物时，他们对颜色的感知会逐渐改变。此外，红色石膏地板增加了从咖啡馆里的人脸上反射出来的红润光线。这一连串的颜色转换是为了表达发酵的活生生的温暖。
When guests sit on the bench and view the greenery outside, their perception of the colors gradually changes. 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.
Architects: Atsushi Suzuki, Transit Branding Studio
Area: 70 m²
Year: 2021
Design Team:Atsushi Suzuki, Transit Branding Studio™
Client:Marukome Co.,Ltd.
City:Donostia-San Sebastian
Country:Spain