"Everyone at this distillery must learn how koji mold grows on steamed rice before they can do anything else in the company,” said Mr. Omure, Master Brewer-Distiller of Taikai Shuzo. Wiry and affable, the second generation toji spoke fondly of the young workers he supervises on the floor of the Kanoya, Kagoshima-based distillery. He hopes that they will continue the … [Read more...]