Detailed Characteristics and Evolutions of Japanese Sake: Commonalities with Whisky

Koshimizu Seiichi experiences the intricacies of Yamahai brewing, variations in rice polishing, and yeast strains through Noguchi's sake. Noguchi also aimed to introduce sake to international patrons as a complement to meals. He appreciated sake's intriguing flavor evolution influenced by both its production processes and post-production storage.