The Road to Good Sake
Proof
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The Importance of Water in Sake Making
Matsuro San studied for six months at the Saki Brewing Institute in Hiroshima. He learned how to analyze sake and a lab to monitor fermentation, and he learned how to culture yeast. After studying at the Brewing Institute, Matsuro spent a month working at a brewery called Tokun in Chiba,. And a week at Takagi's brewery in Yamagata Prefecture where they make a sake called Jujondai.
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