1. J A P A N E S E S A K E - An Art of Harmony -

2. ２, ００ ０

4. 水

7. Producing SAKE

8. Overview of Sake-Making Koji Spores Yeast Water Rice Polishing Washing, Steeping, Steaming Koji Making Starter Culture Prep. Fermentation Separation Filtration, Pasteurization, Storage Bottling and Shipment Water Adjuncts (optional) Steamed Rice Koji Crude Sake Sake Cake

9. Sake Multiple Parallel Fermentation Steamed Rice Koji saccharification fermentation ＋ Water

10. Polished Rice Rice Koji

11. Cooling the Steamed Rice

12. もろみ１ Adding KOJI and KOBO

13. もろみ２ Diluting the air

14. Tasting

16. Wedding Ceremony

17. Summer Festival / NATSU MATSURI

18. Cherry Blossom Banquet / HANAMI

19. SAKE and Japanese Life

20. Enjoying SAKE