翻訳する – ごめんなさい
How to make sake: set up shop as close as possible to a water spring, and select a good quality rice. Polish each grain, then wash the rice, soak it, steam it, cool it, and sprinkle with koji. Add water and yeast, let it ferment. Control the temperature to speed up or slow down the fermenting process. Add the same ingredients, water, rice, koji, cooked rice, three times. Repeat for 5 weeks, and taste, taste, taste. Add alcohol or don’t; filter it, or don’t; add water or don’t, then pasteurize it, or don’t. Set it aside, and then mix, filter, pasteurize, or none of the above. Bottle.

A huge thank you to Dominique and Keith for their explanations, and to the entire Miyasaka family for their warm welcome.