“You cook for people wholeheartedly with great care and hospitality. I want to employ the same approach when brewing sake,” says one of the enthusiastic young brewers. They actively hold tastings, talk shows, and collaboration events with restaurants. While being brewers, they don’t forget to communicate with those who consume sake. “Knowing about those who drink sake makes our daily work more rewarding. You would be motivated to make better sake.” This, in turn, would benefit sake consumers.
Atsushi Nagoya (ten)