In the visit of the Sake team to Taikan Syuzo, our partner brewery producer, our students learned about the traditional Sake production techniques in Yamanashi. Mr. Osawa showed them the production process step by step —from rice washing to polishing, steeping, fermenting with Kōji mold, and pressing, receiving tasting samples at various production phases. Recognizing an opportunity to offer more than a mere product, the team envisioned presenting an experience steeped in cultural tradition for the Latin American market.