"Terada Honke survives by moving deliberately against the current of a struggling industry, using no machines, no chemicals, and no commercial yeasts."
"The Japanese consumption of sake has declined by 75 percent since its peak in the 1970s, with younger generations favoring wine, beer, and cocktails."
"Those that remain largely employ the automated machinery, steel tanks, and additives of industrial production, contrasting sharply with Terada Honke's methods."
"Masaru Okazaki abandoned his job as a filmmaker to join Satomi Terada in running Terada Honke, embracing centuries of sake brewing tradition."
Terada Honke is one of Japan's last natural sake breweries, founded 350 years ago. It avoids modern technology, using only traditional methods, organic rice, and wild yeasts. The sake industry has faced a 75 percent decline in consumption since the 1970s, leading to the closure of many breweries. Terada Honke's operators, Masaru Okazaki and Satomi Terada, embrace their heritage and continue the family business, focusing on quality and tradition in a challenging market.
Read at www.nytimes.com
Unable to calculate read time
Collection
[
|
...
]