“Brewing is all done by microbes,” says one sake brewery. “Therefore, what we as humans can do is make good environments for them. Our job is to help microbes make the most of their natural features by providing the best environments under the given circumstances so they don’t die or spoil. You could say we are like a zookeeper. It’s quite profound in that sense.”
Yoshiaki Tsubosaka (Tsubosaka Shuzo)