Beer
fromwww.nytimes.com
1 week agoSee How a 350-Year-Old Brewery Makes Sake the Hard Way
Terada Honke, a traditional sake brewery, survives by using manual techniques and organic ingredients amidst a declining sake industry in Japan.
"He'd bring it in... and we would taste it. And then he would say, 'add a little more spice,' or 'let's tone the vegetables down.' Then he'd take it back to the kitchen... back and forth."