Post #1594587
2026-04-23 12:26 UTC
Great piece in the Times about a sake producer in Japan that eschews industrial practices. Gift link. https://www.nytimes.com/interactive/2026/04/22/dining/terada-honke-japan-sake-brewery.html?unlocked_article_code=1.dFA.c2vY.2WKEIRSuwML8&smid=nytcore-ios-share
Replies (1)
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@kolpanik@mastodon.social 2026-04-23 14:11
@Aaronvegh That was interesting. Thanks. How It’s Made has done a couple of similar segments on artisanal Japanese products — one on soy sauce and another on sake. I’ve wondered what happens to the people in the room where the koji is applied. I’d imagine inhaling mould powder isn’t exactly healthy. A bit of modern technology like PPE might be advisable.