Cameraman-turned-filmmaker Erik Shirai doesn’t answer a major question that viewers of his impressionistic slice of work-life doc The Birth of Saké are bound to wonder: Why does the Tedorigawa Brewery ...
Seasonal employee Daichi Ushiyama, right, and part-time worker Tatsuya Ogawa take out sheets of "sake kasu," or lees, from a filtration unit in a sake making process at the Koten sake brewery in Okaya ...
As part of the sake-making process at his Proper Saké Co., Byron Stithem propagates a specific Japanese mold called koji to inoculate the rice that he ferments to create his delicious spirits. Chefs ...
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