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Filtration (濾過 / Roka) : Refining Sake After Pressing -
Japanese Cream Stew (クリームシチュー) -
Pressing (上槽 / Joso): How Moromi Becomes Sake -
Black Jack Watermelon (ブラックジャック) -
Sokujo (速醸): The Modern Yeast Starter -
Yamakujira Nabe (山くじら鍋) -
Yamahai (山廃): The Simplified Traditional Starter -
Kimoto (生酛): The Traditional Yeast Starter
About Japanese Food & Traditional Foods of Japan | Food in Japan
