Shusen-kan

There are several articles about Saijo posted in my blog pages. The latest is entitled “How Saijo Sake Town developed.  This photo is from that article. You pay due respect to Mother Nature and appreciate her blessings to us, then just try hard to make a difference. In case of Sake making, Koji mold and Kobo yeast let the miracle happen and produce Sake and humans work with them. Take a look at the articles under the label of “saijo” in my blog.  Also try looking at the articles in different view styles by pulling down the “Flip card” tub and choose another style.

Here’s the URL.