The Gozenshu Brewery is one of the few in Japan using bodaimoto, a 600-year-old fermentation method, to make sake. They use it to make junmai, or pure rice sake that has no added alcohol or sugar. But mass-produced sake made with cheap additives is threatening the business.

00:00 - Intro
00:54 - Gozenshu Brewery
01:21 - Prepping Rice
02:37 - Steaming Rice
03:17 - Adding Mold
04:26 - Becoming a Brewmaster
05:31 - Bodaimoto
06:38 - Fermentation
07:20 - Filtering Sake
07:36 - Component Analysis
08:01 - History
09:07 - Competition
10:11 - Sticking to Tradition
10:38 - A New Market
12:23 - A Promising Future
12:59 - Credits

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Less Than 1% of Japanese Sake Is Made This Traditional Way | Still Standing | Business Insider